Recipe by Gary O'Hanlon
From: Four Live
Replace pasta with cous cous or whole wheat penne for a healthier option.
Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato
Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil
with Vadouvan Spice Chick Pea Curry and Coriander Couscous
Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!
Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.
John Rogans Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon
Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O’Hanlon.
Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!
Gary O'Hanlon serves another classic chicken dish on Four Live.
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