4 Chicken Legs
1 Packet of Cooked Rice (250g)
250g Cooked Vegetables (carrots, broccoli)
200g Mushrooms (quartered)
100g Frozen Peas
2 x 80ml Verstegen Mushroom Sauce
100ml Water
Chicken & Mushroom Risotto
If you enjoy using Verstegen Micro Sauces, why not try using them as a cooking sauce?
Using store cupboard ingredients and bits and bobs from the fridge, amazing and interesting dishes can be created using Verstegen’s Steak Night selection sauces.
Get creative and discover new dishes and flavour combinations. Here we used Mushroom sauce with chicken, left over mixed veg, mushrooms and rice.
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Ingredients
Method
Take the chicken legs, season with salt and pepper and score the skin into the flesh.
Pan fry on the scored side until golden and transfer to an oven tray and roast until cooked through.
In the same pan as the chicken was seared in, fry the mushrooms and then add the rice, cooked veg and peas, gently stir for a few minutes and then add the water and the Verstegen Mushroom Sauce.
Simmer for a few minutes and serve with the cooked chicken leg.
