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Six Nations Week 3- Italy vs Ireland

Chicken Agrodolce vs Soda Bread



Chicken Agrodolce


Skinless chicken breasts

1 tbsp flour, seasoned

olive oil

1 red onion, thinly sliced

3 sticks celery, chopped

100g cherry tomatoes, halved

1 tbsp red wine vinegar

Half tsp sugar

Small handful flat leaf parsley, chopped

Green salad, to serve


Slice the chicken breasts in half horizontally so that you have four thin pieces. Cover with baking paper/clingfilm and flatten each one with a rolling pin then toss with the seasoned flour, shaking off any excess,


Heat 1 tbsp olive oil in a non-stick frying pan then brown the chicken on both sides. Remove, then cook the onion and celery for 3 minutes along with a sprinkle of seasoning. Add the tomatoes into the pan and cook until they start to break down. Add the red wine vinegar and sugar. Put the chicken back in the pan, cooking until it has fully cooked then stir in the chopped parsley. Serve on a bed of green salad.



Soda Bread


450g course wholemeal flour

50g rolled oats

1 tsp salt

1 tsp bicarbonate of soda

1 tbsp treacle

1 tbsp honey

450ml buttermilk ( you can also use milk with 1 tbsp of lemon juice)

1 tbsp butter, melted


Preheat the oven to 200C/400F/gas mark 6 and grease a baking tray.


Place all the dry ingredients into a large mixing bowl and mix together to combine. Make a well in the middle of the mixture.


Stir the treacle and honey into the buttermilk until well mixed, then pour this into the well and, very quickly, stir together with your hands until you have a soft, sticky dough.


Form the dough mixture into a round & place on your baking tray. Cut a deep cross in the top dough. Bake for 50-60 minutes, keeping an eye on it, until the crust is golden and the loaf sounds hollow when tapped underneath.


Remove from the oven and brush with the melted butter. Leave to cool before serving.

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