When we call time-out on our regular spice-infused meals, a good dish to turn to is this lovely chicken simmered in a rich garlic based cream sauce. To make it just a wee bit healthy, throw in some broccoli florets and baby spinach.
You can either have this dish with baby butter buns to mop up the sauce or with spaghetti for a more tummy-filling meal.
Ingredients (4-6 pax):
4 skinned drumsticks + 2 thighs cut in half (you can also use breast meat but I find it less tasty)
1 small tin (305g) Campbell Chicken and Mushroom Soup (I find that this replaces both broth and thickening agents extremely well)
8-10 pips garlic - chopped
1 packet (200ml) cooking cream (you also use half and half or any other cream suitable for cooking with)
1 tray (about 4-6 large) portobello mushrooms - cleaned and sliced
1 medium broccoli head - cut into large florets
1 bag (100gm) baby spinach
3-4 tbsp olive / coconut oil
1 tsp Italian herbs
1 tbsp ground pepper
1 tbsp chili flakes
salt to taste
2 tbsp crème fraîche
pinch of ground nutmeg
pepper powder and salt for marinade
Method:
Make 2-3 slits on each chicken piece and marinate with salt and pepper. Keep in fridge for about 4 hours at least.
I use a dutch oven, but you can use any heavy bottom, deep pot.
Heat the oil on high and then reduce to medium heat and brown the chicken lightly. Remember to turn over to brown both sides. Remove from pot and keep aside.
Into the hot oil, add the garlic and lightly brown then add the mushrooms.
Add in pepper and chill flakes and cook on medium heat till the mushrooms reduce to about half the amount.
Now add in the Campbell soup, and cooking cream. Mix well and let it come to a boil.
Immediately add the chicken pieces. Ensure that the chicken pieces are completely submerged in the sauce. Add a little bit of water of necessary but remember, we don't want a watery sauce.
Cook gently on low-medium heat, turning the chicken occasionally.
After about 15 minutes, you can partially cover the pot, but keep an eye on the dish.
After another 10 minutes, add in the broccoli and continue cooking with lid off.
Another 5 minutes into cooking, add the baby spinach, crème fraîche and nutmeg.
Cook for another 2 minutes. Check flavours.
Turn off heat and leave covered.
Best eaten hot.
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