Recipe by Gary O'Hanlon
Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"
From: Four Live
Gary O'Hanlon serves another classic chicken dish on Four Live.
Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.
Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!
Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce
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!
As quick as it is delicious.
Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato
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