Simple Chicken & Rice with Rosie’s Doo Dah Sauce
Take some free-range chicken breasts, brown in a little oil until golden and place in an oven proof dish. Pour over a little white wine, cover and bake in the oven for about 20 minutes.
Meanwhile pan-fry some leeks, mushrooms and garlic in a little rapeseed oil until browned. Add a good dollop of Rosie’s Doo-Dah Sauce and stir through over the heat. Slice the chicken breasts and serve over the vegetables with a further drizzle of Doo-Dah. Yum yum!