This recipe is by far the most popular on our menu! We get requests for it from families all the time.

TOP TIPS:
You can use chicken thigh or chicken mince to reduce the cost of the meal. If you have left over BBQ chicken, you can shred it and use that too to save time.
Use whatever vegetables your family likes. The best thing about a meal with sauce is you can cut your vegetables up very small and hide them in the sauce!
If your sauce isn't thick enough, add cornflour mixture (instructions in the video).
Add herbs such as chives or parsley to your rice for added flavor.

PERFECT RICE ABSORPTION METHOD:
This is the best method for retaining rice’s nutrients. Place rice in a saucepan, and add water to 2.5cm above the rice (this is the distance between the top of the rice and the first joint of an average adult finger). Bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 10 minutes. Stand covered for 10 minutes, fluff up with a fork and serve.
(In general, 1 cup of rice needs 2 cups water.)

INGREDIENTS:
1 tbs oil.
500 grams diced chicken breast.
1 brown onion finely sliced.
250 gm mushrooms sliced.
1 zucchini diced.
1 garlic clove peeled and sliced.
500 gm frozen mixed vegetables.
2 stalks eschallots sliced.
1 packet of French onion soup & 1 to 2 chicken stock cubes dissolved in 2 cups of boiling water.
200ml of thicken cream
1 heaped tbs cornflour mixed with 2 tbs cold water for thickening
1-2 cups cooked rice, depending on your family. Herbs in rice optional.

METHOD:
· Heat oil in pan and add onion and fry gently until softened.

· Add mushrooms and garlic and fry gently until mushrooms have softened

· Add frozen mixed vegetables, zucchini and chicken and toss through. If your pan isn't very hot, put the vegetables aside in a bowl and brown the chicken on it's own.

· Add French onion soup mixture with chicken stock to pan and allow to come to a simmer.

· Turn heat to medium/low and allow to gently simmer for about 10 minutes or until veggies are cooked through. Add cream. The sauce will reduce during this time, however, if you need to thicken the sauce, increase heat so the sauce is simmering and then add the cornflour/water roux while stirring. This will thicken the sauce nicely.

· When cooked toss eschallots into mixture and stir through

· Meanwhile, cook rice as per directions on the pack.

· Add chopped chives to cooked rice and fluff up with a fork.

· Serve the county French chicken with rice on the side.

Enjoy!

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