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Time & Serves
- No. of Serves:
- 4
- Prep time:
- 10 minutes
- Cook time:
- 40 minutes
Ingredients
- 1 onion, sliced
- 2 cloves garlic, crushed
- 6-8 chicken drumsticks, skin removed
- 100g button mushrooms, sliced
- 1 cup long grain rice
- 420g can Wattie's Condensed Creamy Chicken soup
- 11/2 cups boiling water
- 1 Tbsp Lea & Perrins Worcestershire Sauce
- 1 lemon, grated rind and juice
- ½ tsp salt to taste
- 1 bunch fresh herbs (bayleaf, parsley, thyme), tied together
- 1 cup Wattie’s Frozen Baby Peas
- 1 Tbsp chopped parsley
Method
- Preheat oven to 180°C. Heat a dash of oil in a flameproof casserole dish. Add the onion and garlic and cook until the onions begin to soften.
- Place the skinned chicken drumsticks in with the onions. Add sliced mushrooms. Sprinkle over the long grain rice.
- Mix together Wattie’s Condensed Creamy Chicken Soup, boiling water, Lea & Perrins Worcestershire Sauce, lemon rind, lemon juice and salt. Pour over the chicken. Add the fresh herbs. Cover and cook for 40 minutes, until the chicken is cooked. 5 minutes before the end of cooking add the Wattie’s Frozen Baby Peas.
Serve garnished with chopped parsley and seasonal vegetables on the side.