Chicken and vegetable parcels

Ideas
6 servings Prep: 40 mins, Cooking: 20 mins
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Poultry

By Food24 November 03 2009
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Ingredients (9)

12.00 chicken — drumsticks
4.00 courgettes
2.00 carrots
2.00 celery stalks
60.00 g butter
300.00 ml wine — dry white
250.00 ml cream
30.00 ml brandy
15.00 ml wholegrain mustard
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Method:

Cut off the joint at the narrow end of the drumstick.
Insert a small sharp knife down the leg and remove the flesh and skin from the bone in one piece.
Repeat with other drumsticks.
Cut courgettes, carrots and celery into julienne strips longer than the length of the chicken pieces.
Take three or four of each and insert into the drumsticks.
Trim the ends to neaten.
Heat the butter in a large frying pan and cook chicken parcels until golden brown.
Add the wine and bring to the boil, cover and reduce heat.
Simmer for 10 minutes or until chicken is tender.
Remove the chicken and keep warm.
Add cream, brandy and mustard to the pan.
Stir and cook uncovered for three minutes to reduce and thicken sauce.
Pour over the chicken and serve on a bed of rice.



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