In keeping with the mushroomy theme and because I still have quite a few field mushrooms left from my last trip to the supermarket I made a mushroomy chicken dish for dinner last night. This recipe sounded good to me when I read it but nothing could have prepared me for the flavour of the finished dish. I cannot tell you how much I enjoyed this dish, angels cavorting on my tongue would not compare (I am not sure how big angels are but I just had this horrific image of my tongue being stomped to death by fat babies while I lay weeping in supplication, tongue extended before me. This is not the image I was trying to portray)
Anyway, try to shake all thoughts of angels and/or angles out of your head and get to grips with this recipe and its delicious tastiness. If you like mushrooms, chicken and wine this is a winner. It certainly did it for me. It was earthy and savoury, the fragrance of the wine and mushrooms just made it magic. I cannot recommend this one highly enough!
Chicken and Mushrooms in White Wine
4 skinless, boned chicken thigh fillets, diced
2 cups sliced button mushrooms
1 onion, cut into wedges
1 teaspoon butter
1 large clove garlic, thinly sliced
300 mL thickened cream
½ teaspoon chicken stock powder
1 teaspoon Dijon mustard
Dried thyme leaves
3 tablespoons white wine
Place chicken, mushrooms, onion, butter and garlic into a large pan.
Cook until chicken and mushrooms are browned.
Add cream, stock powder, mustard, thyme leaves and white wine.
Cook, simmering on low heat, until cream sauce reduces and thickens.
(Can’t say my sauce was particularly thick, I was hungry and probably rushed things. It was fantastic soaking into the rice anyway.)
Serve over cooked basmati rice.