Chicken Diane rissoles


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Using chicken mince and with a creamy mustard sauce, we’ve taken the classic dinner of chicken Diane and turned into easy rissoles.

15 Ingredients

  • 2 tbsp olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 60ml (1/4 cup) passata

  • 1 tbsp Worcestershire sauce

  • 2 tsp Dijon mustard

  • 185ml (2/3 cup) Bulla Cooking Cream

  • Chopped fresh continental parsley, to serve
  • Rissoles

  • 500g chicken mince

  • 25g (1/3 cup) panko breadcrumbs

  • 2 green shallots, thinly sliced

  • 1 egg, lightly whisked

  • 1 tbsp Dijon mustard

  • 1 tbsp Worcestershire sauce

  • 2 tbsp chopped fresh continental parsley leaves

4 Method Steps

  • Step 1

    To make the rissoles, place all the ingredients in a bowl. Season well and mix until well combined. Divide into 8 portions. Shape into rissoles and transfer to a plate. Place in the fridge for 15 minutes to rest.

  • Step 2

    Heat 1 tablespoon oil in a large frying pan over high heat. Cook the rissoles for 2-3 minutes each side or until golden. Transfer to a plate. Wipe the pan clean.

  • Step 3

    Heat the remaining oil in the same pan over medium-high heat. Add the onion. Cook, stirring often, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the passata, Worcestershire sauce, mustard and 125ml (1/2 cup) water. Simmer for 2 minutes or until slightly reduced. Add the cream and stir to combine.

  • Step 4

    Return the rissoles to the pan. Reduce heat to low. Simmer for 10 minutes or until the sauce thickens and the rissoles are cooked through. Serve sprinkled with parsley.

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Image by Vanessa Levis

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