Maile asked me for the recipe for the creamy chicken with mushrooms that Jac made recently. Sorry it took so long, but finally I got her to recall what she did (remember, she just made it up to use the leftover cream – there was no actual recipe). So here goes. Amounts, times etc. are approximate, method is typically vague.
Jac’s french chicken (that’s what she told me to call it).
400g chicken (cut into strips/pieces/chunks, whatever)
300ml thickened cream
3 cloves of garlic (chopped)
2 small brown onions (chopped)
A big handful of mushrooms (chopped – we just use fresh white button mushrooms)
16 or so stringless beans (chopped)
1 cup of white wine
1 cup of chicken stock
1 Tablespoon chopped parsley
Cracked black pepper to taste
Fry onion, garlic, mushrooms and green beans for a bit, then when onions and garlic are nicely browned add the chicken. When chicken is browned, add white wine and stock, let cook for around 3 minutes or so, which should reduce the liquid a little. Add cream and parsley and let cook for around 10 minutes or so, or until the chicken is cooked and tender. Crack some black pepper into it. Voila! It’s really delicious served with mashed or roasted potatoes to soak up the sauce. You won’t want to waste any!