Braised Chicken with Porcini Mushrooms
Serves 4,
Serves 4,
3½ pts per serving (original points)
4 skinless chicken breasts
1 teaspoon olive oil
4 medium shallots, peeled and thinly sliced
2 cloves garlic, peeled and crushed
225 g small open-cup or chestnut mushrooms, quartered through the stalk
300 ml (1/2 pint) chicken stock
100 ml (3 1/2 fl oz) dry white wine
1 x 10 g sachet dried porcini mushrooms, snipped into rough pieces using scissors
1 level tablespoon chopped fresh sage
1 tbsp arrowroot
salt and freshly milled black pepper
Cut the chicken breasts into bite-sized pieces. Heat half of the oil in a deep frying pan, season the chicken with salt and freshly milled black pepper, then fry a few pieces at a time, over a medium to high heat, until they are lightly browned. remove to a plate and continue until they are all browned. Now add the remaining oil and the shallots to the pan, and fry for about 2 minutes until they are just beginning to soften, before adding the garlic and the quartered mushrooms. Stir these around for about 2 minutes, then add the chicken stock, white wine, porcini mushrooms and the sage. Now return the chicken to the pan, give it all a good seasoning and bring it up to a simmer then turn the heat right down and put the lid on. This all needs to cook gently now for 25 minutes, but give it an occasional stir to make sure that the porcini mushrooms are submerged in the liquid so that they can rehydrate properly.
Meanwhile to thicken the sauce of the casserole, first blend the arrowroot with a little cold water in a small bowl, then add some of the hot liquid from the pan to the bowl. Mix together thoroughly, then scrape it all into the sauté pan, stirring as you add it so that it is evenly distributed. Turn the heat up to medium and cook for 1-2 minutes until the sauce has thickened. Serve with some rice and green beans/broccoli.
4 skinless chicken breasts
1 teaspoon olive oil
4 medium shallots, peeled and thinly sliced
2 cloves garlic, peeled and crushed
225 g small open-cup or chestnut mushrooms, quartered through the stalk
300 ml (1/2 pint) chicken stock
100 ml (3 1/2 fl oz) dry white wine
1 x 10 g sachet dried porcini mushrooms, snipped into rough pieces using scissors
1 level tablespoon chopped fresh sage
1 tbsp arrowroot
salt and freshly milled black pepper
Cut the chicken breasts into bite-sized pieces. Heat half of the oil in a deep frying pan, season the chicken with salt and freshly milled black pepper, then fry a few pieces at a time, over a medium to high heat, until they are lightly browned. remove to a plate and continue until they are all browned. Now add the remaining oil and the shallots to the pan, and fry for about 2 minutes until they are just beginning to soften, before adding the garlic and the quartered mushrooms. Stir these around for about 2 minutes, then add the chicken stock, white wine, porcini mushrooms and the sage. Now return the chicken to the pan, give it all a good seasoning and bring it up to a simmer then turn the heat right down and put the lid on. This all needs to cook gently now for 25 minutes, but give it an occasional stir to make sure that the porcini mushrooms are submerged in the liquid so that they can rehydrate properly.
Meanwhile to thicken the sauce of the casserole, first blend the arrowroot with a little cold water in a small bowl, then add some of the hot liquid from the pan to the bowl. Mix together thoroughly, then scrape it all into the sauté pan, stirring as you add it so that it is evenly distributed. Turn the heat up to medium and cook for 1-2 minutes until the sauce has thickened. Serve with some rice and green beans/broccoli.
No comments:
Post a Comment