Chicken and Mango Chutney Jaffles
Healthy Chicken Recipes Using Fresh Chicken Cuts
4, makes 8.
1 Tbsp oil
1kg (8) chicken wings
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 Tbsp tomato paste
400g Italian diced tomatoes
¾ cup white wine
1 Tbsp white wine vinegar
2 Tbsp rosemary sprigs
2 bay leaves
1. Heat oil and butter in a heavy based heatproof 10 cup capacity shallow casserole dish. When sizzling add 3 to 4 chicken wings. Cook, over a medium-high heat for 5 to 7 minutes or until browned on all sides. Transfer to a large plate. Cook remaining chicken wings and transfer to a plate.
2. Add onion and garlic to casserole and cook over a medium heat for 4 minutes or until soft. Stir through tomato paste, tomatoes, white wine, vinegar, rosemary and bay leaves. Stir until well combined. Bring to the boil. Return chicken wings to casserole. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes. Remove lid and cook for a further 15 minutes. Serve sprinkled with rosemary sprigs.