Mushroom and Chicken A La Creme
- Deboned Chicken Thighs 2 lge
- Mushroom 300 g
- Cream 150 ml
- White wine 150 ml
- Onion 1 sm
- Minced garlic 4 clv
- Salt 2 tsp
- Black pepper 2 tsp
- Lemon juice 1 tsp
- Vegetable oil 2 tbs
- Basmati rice 150 g
To start this meal finely chop the onion and grate the garlic cloves. Chop the mushrooms into thick slices. Set everything aside. Take a large deep saucepan, add in the vegetable oil along with the finely chopped onion. Cook the onions on low heat until they soften, this should take about 3-4 minutes.
Next, add in the mushrooms and saute them until they're starting to get a brownish colour. Add in the deboned chopped chicken thighs next, it's optional you can leave it as a whole or chop it into chunks or strips. If you decide to cut the chicken it will reduce cooking time.
Cook everything together until the chicken turns white and looks 85% cooked. Season everything with salt and pepper.
To continue add in the white wine along with the chicken stock cubes. Cook for an additional 5 minutes on low heat until the alcohol evaporates. Add in the cream next give everything a good stir and continue cooking for an additional 10 minutes. In the meantime prepare the basmati rice according to the packaging.
Add in the fresh lemon juice and for colour you can add a tiny bit of thyme or rosemary. Serve hot with the rice and a sprinkle more fresh herbs.