Well that was a poor weekend. Easter they said, so I had dreams of eggs, bunnies and chocolate but did any of these appear in my dish – NONE, nothing, nix. Not even a morsel of chicken with creamy wild mushroom sauce* which the family had for their Easter Sunday lunch.
Scraped their plates clean, they did, used spoons to ladle up the sauce made lovingly by my mum with garlic, white wine and these funny looking posh mushrooms handpicked by a friend: fairy ring champignons they’re called. Didn’t even get a walk with him while he was out foraging. I like a good forage.
I did get a lick of lemon and cream swiss roll but only because the sprog couldn’t finish her seconds. I was very hard done by.
At least they didn’t dress me in bunny ears…
* My mum says I have to include her recipe. Huh, how good am I – even without Easter treats?
For four: 4 skinless chicken breasts; 1 medium onion, sliced lengthways; 1 teasp crushed garlic; 2 tablesp butter or olive oil; 200gr wild mushrooms* (or sliced button/chestnut mushrooms if you don’t have a friendly forager); 100ml white wine; 100ml chicken stock; 100ml fresh cream (or 1/2 fat creme fraiche); salt and black pepper to taste; chopped parsley to finish.
Method: Melt butter/oil in a large frying pan and brown both sides of the chicken. Move them to the edges before adding the sliced onions. Cook until the onions are translucent then mix in the mushrooms, making sure they are covered with butter/oil before adding the wine and stock. Bring to boil, add lid, turn down and simmer for 20 minutes until chicken is completely cooked through. You may have to adjust the timing dependent on the size of the chicken pieces. Once the chicken is cooked, add the cream, bring to a bubbling heat then season before serving with a sprinkle of chopped parsley.
* You can use dried mushrooms, in which case reconstitute the mushrooms in boiling water (overnight) and use the liquor in place of the chicken stock.