Dry White Wine | Bunbury Farmers Market

Italian Chicken Pasta

Ingredients:
2 kg of very ripe tomatoes chopped
1 kg chicken thigh diced small (breast fillets can be used instead)
3 cups brown onions chopped
3 zucchini chopped
1 pack Mancini pasta (your choice) cooked and drained
1 cup grated Pecorino cheese OR shredded tasty cheddar
½ cup pitted kalamata olives
1 dessertspoon chopped garlic
1/3 cup chopped fresh basil
½ cup tomato paste or more to taste if needed
1 splash olive oil
Knob of butter
1 teaspoon each of: basil, oregano, thyme, tarragon
1/3 cup fresh parsley
Salt and pepper to taste
1/3 cup chicken stock
½ cup dry white wine (optional)
1 large can of tomatoes (optional)
1 eggplant sliced and roasted with olive oil (optional)

Method:
Heat a large pot. Add oil, butter, onion and sauté until golden brown. Add tomatoes and cook until forming a chunky sauce. (Approx 20 minutes) Add zucchini and herbs, add the chicken and stir through until the chicken colours. Add the stock and wine and stir through the tomato paste. Cook until all ingredients are tender and it has a sauce like texture. (Approx. 30 minutes) Toss through the Mancini pasta and olives. Add salt and pepper if necessary. Place in a baking dish, lay eggplant and fresh basil on top and sprinkle with the cheese. Place in a hot oven for 15 minutes or till topping is golden brown.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Pasta, Brussels Sprouts & Chorizo

Ingredients:
1 packet Mancini Penne Pasta
½ cup Dry White Wine
I packet Mondo Chorizo (hot or mild) sliced
1 leek, sliced
500gm Brussels Sprouts
250ml Moredough Chicken or Vegetable stock
2 cloves garlic crushed
¼ cup Welly Boot extra virgin olive oil
Splash of cream
½ cup Parmesan for serving or
Pecorino
Extra cheese for serving

Method:
Heat large pan over medium heat, add chorizo. Lightly brown remove, set aside. Warm half olive oil in pan add leeks, sprouts and garlic. Sauté till leeks are soft and golden about 8 – 10 minutes. Add stock Season with salt and pepper. Add chorizo stir through. Cook pasta according to package direction, al dente,drain reserve ½ cup of cooking liquid. Return pasta to pot. Stir in brussels sprout mixture, reserved liquid and cheese. Serve with parmesan cheese on top.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Stuffed Chicken Breasts

Ingredients:
4 skinless chicken breasts
½ cup baby spinach leaves
1 cup dates, chopped coarsely
½ cup pistachio nuts, chopped coarsely
125 g goats cheese mild
½ tsp ground cumin
½ tsp ground cardamom
½ tsp cayenne pepper
½ cup dry white wine
Olive oil
Salt & pepper, to taste

Method:
Mix together the dates, pistachios, goats cheese, baby spinach, cumin, cardamom & cayenne pepper. Cut a pocket in the thickest part of the chicken breast & divide stuffing mix into 4 portions. Stuff chicken breasts & press firmly with the heel of your hand to ensure the stuffing is compressed into the chicken. Secure the opening closed with a toothpick. Warm the oil in a frying pan and add the chicken breasts, cooking until brown on both sides.
Remove chicken from the frying pan & place into an oven proof dish. Cook in the oven at 180 degrees for a further 15 minutes, or until cooked through. Remove chicken & place on a warm plate, covered loosely with foil. Warm the pan juices on the stove, add the wine, stir & deglaze the bottom of the pan. Reduce slightly & season if needed. To serve, pour liquid over chicken breasts & accompany with a side salad or veggies.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: