Chicken & Mushroom in Cream Sauce

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Only Fresh Mushrooms!

That’s it, any time there is butter, mushroom and cream you know you are in for a treat!

A rich one, but a treat nonetheless! Just as not much thinking is required to reach this conclusion, not much fuss is required to make this recipe. This is one of those foods that are very simple in concept, very easy to cook and very delicious to eat. Goodness on a plate!

I remember coming back from school to this delicious meal. I very well remember how it made me feel… comforted and at home. Since we are right in the middle of Ramadan, I thought of posting this recipe to help you find comfort, as fasting is tough this year with the long hours and the heat. Tuck into this creamy deliciousness, with a side of Vermicelli Rice and let it soothe your soul.

I don’t know if I should remind you, but as you know ingredients make good food and there is no two ways about it! So goes without say, use the fresh mushrooms and never the canned ones! I will not even justify those canned ones with an explanation of why not!! But I have however included for you a short and informative video about Mushrooms, by the master himself, Sir Gordon Ramsay!

Tip   Never wash fresh mushrooms under running water! They absorb the water, which ruins their texture. Instead, use a clean, wet kitchen towel and rub them clean. This way they remain crunchy and tasty, instead of those water filled washed ones!!

Ingredients

  • 4 Chicken breast cut into cubes
  • 200g mushrooms, cleaned and quartered
  • 3 tbsp butter
  • 4 garlic cloves crushed
  • 1 small onion, finely chopped
  • 2 liters water
  • 1.5 liters chicken broth (recipe for today’s broth is included in this post)
  • 400 ml cooking cream
  • 1 tbsp white peppercorns
  • 1/4 tsp ground nutmeg
  • A pinch of cinnamon
  • 2 bay leaves
  • Salt & Black pepper
  • Juice of 1/2 lemon
  • 3 tbsp finely chopped Parsley

In your cooking pot, melt 2 tbsp butter, but do not brown, then add the chopped onion and stir to coat with the butter. Add the crushed garlic and stir to coat. When the onions are translucent but not browned, add the chicken pieces and stir-fry to brown slightly. Season with black pepper and salt. Add the white peppercorns, the bay leaves and the pinch of cinnamon. Top with 2 litres of water. Cover and let cook for 1 hour.

Once done, remove the pot from the heat. Using a colander, in a large heatproof bowl, separate the chicken from the broth. Set aside.

In a separate medium cooking pot, melt 1 tbsp butter and cook the mushrooms until lightly browned. Add the chicken pieces and toss twice to brown slightly. Add the chicken broth (the liquid from cooking the chicken) and bring to a boil, allowing the mushrooms to release their flavour into the broth.

Once boiled, add the cream and the nutmeg. Bring the mixture to a boil, lower the heat, add the lemon juice and simmer gently for 15 minutes. Add the chopped parsley and serve with a side of Vermicelli Rice.

 

Ramadan Mubarak

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