I have been posting a lot of vegan stuff lately after my forage into Veganuary (more to come on how I found that soon). But as much as I loved it and ultimately will be aiming to cut my meat, fish and dairy down significantly – I still want to use this page to showcase amazing and easy food that suits all diets.
This dish is incredibly rich and a suitable weekend dinner but requires few ingredients and is quick to make – a winner especially if you’re hosting a dinner party!
Let me know what you think! I always love to hear :).
Ingredients – serves 2
200g Chestnut mushrooms, sliced
1 onion, finely sliced
2 cloves of garlic, sliced
4 Chicken thighs (de boned)
1-2 tbsp Cream or crème fraiche
100ml chicken stock (half a cube)
Handful of Parsley, chopped
Sprinkle the chicken skins with lots of salt and pepper, drizzle with olive oil and roast in the oven for 30-40 minutes.
Fry the onion in some oil until soft. Quickly add the garlic and the parsley for 30 seconds. Add the mushrooms and let these cook till soft.
Add 100ml of stock (using half a cube) and bring this to a nice slow boil. Add the 2 tbsps of crème fraiche and let this bubble away for a minute or two.
Remove the chicken from the oven and add to the frying pan to soak up the juices!
Serve with some rice and sprinkling of parsley.
Love, A x