Food53

Peachy Chicken in White Wine

2 Chicken Breasts 

Oil 

½ Onion (as tolerated) 

Garlic (as tolerated) 

2 Peaches 

1 Glass of White Wine 

½ Pint Chicken Stock 

Mild Paprika 

 

Sauté onion and garlic in the oil, add the chicken and cook until they are lightly brown. Add paprika, stock and wine. Cut the peaches into wedges and add to the chicken mixture. Bring to the boil, reduce heat and cook until liquid has reduced and is slightly thickened and the chicken is cooked. 

Chicken in Beer 

4 Carrots 

1 Leek 

½ Onion chopped (as tolerated) 

1 Bottle of Beer 

Chicken   

Garlic (as tolerated) 

 

Place chicken in a large pan, add all the ingredients. Bring to the boil. Lower heat and simmer for about an hour, until the beer has almost completely evaporated and chicken is cooked.

Roast Chicken Breast with Ginger and Apricot Jus 

2 Chicken Breasts 

½ Pint of Chicken Stock 

2 tbsp Apricot Conserve 

Grated Root Ginger 

Onion (Tolerated) 

 

Place chicken breast in oven with onion and start cooking. In a saucepan add stock, grated ginger and conserve and heat through until the conserve is liquid. Then add to the chicken and continue to cook in oven until chicken is cooked.