I love snapping up a bargain in the supermarket and on this particular visit, I managed to pick up a whole chicken for a good £2 less! Yay! But it was the middle of the week and I couldn't be bothered to cook the whole bird. So I removed the breasts and wrapped the rest of the chicken up for another meal.
Putting it all together:
- The rice was cooked by first frying off some garlic and salt in a pot with oil. Before the garlic browned, the rice went in and tossed until each grain was slightly translucent. I then added chicken stock - I did actually have some home made chicken stock on hand. When I'm not feeling lazy after we've had a roast, I do put the bones into a large pot filled with water. I'll let it simmer with some onions and carrots, if I have them. If not, it's just chicken and water.
- I pan fried the breasts with a little oil, trying to ensure that the skin was nice and crispy.
- In the meantime, I made a sauce by sautéing some red onion and garlic then adding thickly sliced field mushrooms and some soaked dried mixed mushrooms (it came in a pre-packaged mix of shitake and oyster). Once it has all softened slightly, I added a splash of white wine and let the alcohol cook off. Once the acidic alcoholic smell had gone, I sprinkled on some English mustard powder and seasoned it with salt, pepper and some Maggi seasoning (it really is a lifesaver!). For creaminess, I used a small tub of low fat crème fraîche and to break it down slightly, I added the liquid from the soaked mushrooms. Last in, a few handfuls of washed spinach. I let it simmer for awhile to let the spinach wilt, to burn off some of the liquid and to let the flavours...fuse.
Verdict?
The chicken was still nicely moist but unfortunately the skin was not as crispy as I would have liked. I love creamy sauces but unfortunately my tummy doesn't agree with my brain and taste buds :( So this was the perfect compromise. A hint of cream without being overwhelmingly heavy. Mushrooms + cream? Match made in heaven :)
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