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Chicken and vegetable parcels

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 9
Servings 6
Time 40 minutes


  • 12
    chicken drumsticks
  • 4
  • 2
  • 2
    sticks celery
  • 60
  • 300
    dry white wine
  • 250
  • 30
  • 15
    wholegrain mustard


20 minutes
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.

Read more on: poultry  |  sauté

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