Recipe
Ingredients
Some boring old basil - fresh from the garden or the grocer
1 small chopped up onion
1 chopped up garlic clove
300gm of bite sized chicken breast
2 cloves of chopped garlic
Sweet seedless white grapes chopped into three
A bit of butter
Double thick cream (about 2 tablespoons)
400mls of chicken stock
100mls of white wine - for cooking only
2 medium sized potatoes parboiled for about 50 minutes
Instructions
Cut your parboiled potatoes into wedges
Drizzle them with olive oil
Add some seasoning
Cook potatoes in air frier for about 15 mins at 180C or until nice & crispy
Heat oil in pan & put the chicken in
Add salt & pepper and cook for about 5 minutes
Place chicken in a holding dish
Add oil and butter to pan and put the onions in to cook for a few minutes
Add the garlic and grapes to the onions
Add in a teaspoon of sugar
Cook for a little bit
Add in the white wine and reduce it down by cooking for 5 minutes
Lightly squeeze the grapes while cooking
Add in the chicken stock
And reduce again
Add in two tablespoons of cream
Add the chicken and some basil - be generous
Season with salt and pepper
Let it cook and thicken
Serve on a bed of well cooked crispy potato wedges