You may have guessed that I love cooking and I do cook every day. I just prefer the taste of home cooked food and I know exactly what ingredients I am using that way. Suppertime is a drag, true, but I think it can often be faster to cook a simple meal from scratch than it can be to re-heat a ready meal in the oven. Take this recipe for my hunter’s chicken. It’s speedy yet totally awesome!
So, I thought I would start a section on my blog that hopefully gives you some inspiration to get cooking instead of re-heating/take-awaying. Even if it is just one night a week, it is still a leap in the right direction and the dishes will be very easy to put together…..honestly!
The idea will be to produce a meal that is both quick and easy to prepare. It should also taste great and make you fell like it was worth the effort of cooking. It will be based upon dishes that will appeal to all the family and will contain ingredients that are found in your local shops as opposed to your Gourmet Deli.
My hunter's chicken
A rich and flavoursome chicken dish inspired by Italian flavours
- 2 tbsp olive oil
- 1 onion finely sliced
- 2 cloves garlic finely chopped
- 2 tsp fresh rosemary
- 1 tsp paprika
- 4 rashers bacon chopped into small pieces
- 6 chestnut mushrooms thinly sliced
- 1 tbsp tomato puree
- 500 g chicken thighs skinless & boneless
- 100 ml white wine/dry sherry
- 200 ml hot chicken stock
- sour cream to serve
- n a frying pan or a wok heat some olive oil and fry the onions, garlic, bacon, chicken and mushrooms over a high heat to get some colour
- Add the Rosemary and paprika along with some seasoning
- Pour in the Sherry/wine and let it reduce for a minute or two
- Add the hot chicken stock
- Let it bubble and then turn the heat to medium and let it simmer away for 15 minutes - you want some of the liquid to burn off to create a richer sauce
Serve with basmati rice.