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Saucy Chicken

Serves 4


  • 1 x 1.5kg chicken, cut into serving pieces
  • salt and freshly ground black pepper
  • 30g Australian butter
  • 2 large onions, sliced
  • 2 cloves garlic, crushed
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 1 x 425g can whole tomatoes
  • 2 stalks celery, sliced
  • 1 large carrot, cut into small sticks
  • 1 teaspoon dried oregano
  • 200g mushrooms, quartered
  • cooked noodles, for serving
  • 2 tablespoons finely chopped parsley
Download Recipe (PDF)


  1. Season the chicken pieces with salt and pepper. Melt the butter in a large saucepan and fry the chicken for 10-15 minutes until browned and almost cooked. Remove the chicken from the pan and put to one side. Add the onions and garlic to the frying pan and fry until brown. Stir in the flour and cook over a low heat for 3 minutes. Gradually stir in the chicken stock and tomatoes and bring to the boil. Add the chicken pieces, celery, carrot and oregano and simmer for 10-15 minutes or until cooked. Add the mushrooms and cook for 5 minutes. Serve with noodles garnished with parsley.


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