Tag Archives: Mushroom

Chicken chasseur

12 Jun

So, I’m trying to be really organised, planning meals in advance and doing a big shop once a week in Edinburgh. And this week I’ve got some of it right. I did the big shop (online, delivered yesterday evening) and then started the planning once I had the food in my cupboards and the fridge. Clearly that’s the wrong way around, but it’s ok.. it’s coming together. And next week I’ll be better and plan first, shop second.

The other problem with my shop is that I hadn’t been home in my flat for ten days, so the shopping was sort of done from memory. As a result I’ve got LOTS of flour, and am running out of washing up liquid. Ah well, first world problems!

Anyway, this evening my plan told me that supper would be made from chicken, mushrooms, potato. And perhaps carrot and courgette. This was all pointing towards a chicken chasseur. Chasseur recipes are meals that hunters might eat (I think) … although I suspect that no self-respecting hunter would eat the chicken I was going to cook. But I think it is the mushrooms that all chasseurs traditionally have. Or am I entirely wrong and that’s a chicken forestiere? Oh, I really must do some research before I start trying to write about things I think I know more about than I really do.

But this is my version of what I am going to call chicken chasseur. It’s relatively cheap, easy to adapt, and pretty healthy. I’m trying to lose weight at the moment. Trying? I’m succeeding! I’m on weightwatchers, and it’s working really well for me, losing between 1 and 2lbs a week. And this recipe works well on the weightwatchers system. So I’ll be having leftovers for lunch tomorrow with some bulgur wheat!

Chicken Chasseur

  • 600g chicken thighs (between 6 and 8 thighs probably). Either leave them whole, or cut them into chunks… cut off any fat, to keep it healthy
  • a drizzle of olive oil
  • 1 medium onion, cut in half then sliced thinly, in half moon shapes
  • 2 medium carrots, chopped into wee chunks
  • 1 red pepper, cut into chunks
  • about 300g chestnut mushrooms, cut in half
  • 1 tin of chopped tomatoes
  • 1 chicken stock cube
  • thyme – either dried or fresh, or parsley
  1. Brown the chicken thighs in a large frying pan. If you have an oil sprayer, then use that, if you don’t then use a minimum amount of oil so the thighs don’t stick
  2. Remove the chicken from the pan and put to one side
  3. Lightly fry the onion in the pan for 3-4 minutes, then add the rest of the ingredients, and add the chicken back into the pan
  4. Add a half a pint or so of water. Ideally everything should be in the sauce, although it doesn’t need to be entirely submerged.
  5. Stir it gently, then cover the pan and let it bubble away for about 30 minutes. Less time if you cut those thighs into bits before you started.
And that’s it. Serve it with bulgur wheat. Or a baked potato. Or potato wedges, done in the oven with other roasted veg such as courgettes, and onions. That’s what I had this evening and it was super tasty.
And now I’m going to be really geeky and make a list of the foods I have in my cupboard, so I can tick things off when I need them and be more organised with my shopping, and eating. Yeah, go me, I’m so rock n roll!

Sausages, mushrooms, chestnuts… lovely autumnal flavours

19 Nov

I love Nigel Slater.  I don’t think that’s too strong an emotion.  He’s a proper cook, and he writes beautifully.  I love good food and good writing, so what is there not to love about him?

I first came across him many many years ago – in the early 90s, with his series of books: Real Fast Food, The 30-minute Cook, and Real Cooking.  See, Nigel was doing this 30 minute mullarkey long before Jamie got on that band wagon.  Mind you, he never professed to help you make a whole meal in 30 minutes, usually just one fabulously tasty course, although often in less than the 30 minutes allotted, so you’d have time to rustle up a second course if you fancied it.

Anyway, Nigel, oh Nigel.  I try to love you on telly too, but I just don’t.  There’s something about your relationship with food (which we know all about, thanks to your excellent memoir, Toast) which is just ever so slightly creepy.  So, if you don’t mind, I’ll probably stick to reading your books and articles in magazines from now on.

However, had I not seen you on TV the other night, I wouldn’t have discovered this gem of a recipe.  It’s a perfect Autumn supper.  Or a Winter supper too probably, but I’m in denial about Winter yet.  I know the clocks have gone back, but I’m still clinging to Autumn for a few weeks yet.  So, Autumnal suppers it will be.

This is what we’re having again tonight.  Adapted of course, because I doubt I have precisely all the right ingredients to hand, although I know I have mushrooms, sausages and chestnuts, so I’m pretty much sorted.

So, thanks Nigel.  And the BBC.

This is supper for 2 people.  Or starters for 4.

Autumn sausage supper

4 large mushrooms

1oz butter

1 Tbsp olive oil

A couple of good sprigs of thyme, with the leaves picked off them

1-2 Tbsp madeira or sherry, or stock

1 medium onion, or a couple of shallots

4 tasty, herby sausages, Lincolnshire or similar will be good

A sprig of rosemary

4oz fresh breadcrumbs

4oz chestnuts, chopped

Pre-heat oven to 180C / 350F / GM4

  1. Remove the stalks from the mushrooms, and place the mushrooms in a large oven dish.
  2. Place a wee knob of butter in each one and then drizzle them with some olive oil
  3. Sprinkle the thyme leaves into the mushrooms and then glug some madeira all over them
  4. Pop the mushrooms in the oven for 20 minutes.
  5. Meanwhile, the sun is probably over the yard arm by now, so you should pour yourself a glass of wine while you do the rest
  6. Roughly chop the onions and sweat in a frying pan with a little butter until golden
  7. Remove the sausage skin and break the meat into chunks and put in the pan with the onions
  8. Throw in the rosemary (either a whole sprig, or chopped up a bit) and add the breadcrumbs and allow to cook through slightly
  9. Add the chopped chestnuts and mix all together
  10. Now, if this has worked out, your 20 minutes for the mushrooms should be pretty much up, if not, put your feet up for a minute or two and have a glug of that wine. Or prepare some savoy cabbage to have as a side
  11. When the mushrooms have had about 20 mins, take them out and heap generous mounds of sausagey stuffing over the top of each mushroom, and all around, either in yummy heaps, or shape into slightly more cheffy balls
  12. Return the dish to the oven for a further half hour.  The stuffing should become crisp and golden
  13. Serve with savoy cabbage, or brussels sprouts (if you can bear them).  I’m going to try a juniper brussels sprouts recipe tonight, in a bid to make the hateful veg acceptable.  The man loves them.

Summer chicken supper

2 Jul

I love those days when you have an abundance of flavours to play with.  They are usually summer days, with herbs a plenty in the garden.

Today I knew I had a chicken breast for supper. And some savoy cabbage. And we already had potatoes but we had a wee potato surprise mid-afternoon.  One of the pear trees had got blown over in the storms earlier this year, and in its place a potato plant had grown! No doubt the tatties would have grown anyway, but at least this way we could harvest without damaging a precious pear tree.

And my new quince tree had been delivered this week, and it needed to be planted in the old pear tree space.  So today we lifted the rogue potato, and harvested half a dozen gorgeous new potatoes.  And the quince is happy!

So, boiled new potatoes were a definite for supper.  And shredded savoy cabbage, quickly boiled so it retains its fabulous colour and all its cabbagey goodness.

I decided to stuff the chicken breast, with some herby mushroomy numminess.

Mushroom stuffed chicken breast

Half a medium onion, finely chopped

4 mushrooms, chopped

a garlic clove, chopped finely

a large bunch of marjoram, chopped

One large skinless chicken breast

About 4 slices of parma ham, depending on the size of the chicken breast

Add a swirl of olive oil to a small pan, add the onion and heat gently.  Once the onions start to soften add the mushrooms and the garlic and cook gently.  Add the herbs.

While the mushrooms are cooking, ‘open out’ the chicken breast, but pulling across the mini fillet and making the whole breast as wide as it can go.  If it is thick enough, cut gently into the thickest part of the breast to help make it even wider.

Now place the chicken breast on a large piece of clingfilm, fold the clingfilm over it, so the chicken is enclosed.  And start bashing it out further using the heel of your hand.  You’re aiming to get the breast thinner, and fairly uniform in thickness.  And also big enough that you can encase the mushroom mixture in it.

Once you’re done, spoon the mushroom mixture in a ridge towards the edge of  the chicken breast.  And find a way to wrap the chicken round the mushroom – don’t worry if it’s not perfect, as you’re going to seal it by wrapping the whole thing in bits of parma ham.

So, that’s what you’re going to do next.  Wrap the stuffed chicken breast with pieces of parma ham.  It’s lovely if they all come out in nice neat slices and you can lay them overlapping on a board and then roll them round the chicken.  But if they come out in half slices, just do your best, by overlapping one piece then another till the whole chicken breast is encased in parma ham.

Lightly oil a baking tray, and then place the chicken breast on the tray and pop it in a medium hot oven for about 40 minutes or so.  Until it’s done.

Serve in fat slices – a whole chicken breast will be enough for two people – with new potatoes and savoy cabbage. Scrumptious.

No pictures – we ate it too quickly.

 

 

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