Coq et ChampignonsSeptember 11, 2014
Tender chicken accompanied by herby mushrooms and crispy salad – could dinner get any better than this?
Ingredients for two people
|1 tbs||olive oil|
|1/3 cup||vegetable stock|
|1||garlic clove, peeled & crushed|
|1||brown onion, diced|
|1 bag||button mushrooms, finely chopped|
|2 tsp||dried thyme|
|1/4 cup||white wine|
|2 handfuls||mixed salad, washed|
|1 tbs||balsamic vinegar|
For the chicken
Heat the oil in a large pan over a medium heat. Season the chicken breast with salt and pepper and cook it for 5 minutes each side or until the chicken is golden and juicy. Remove from the pan and keep covered in a warm place.
For the mushroom sauce
Dissolve half of the vegetable stock in 250ml of boiling water (you could use the remaining stock the next day to revive any leftovers!). In the pan that had the chicken, heat the butter until it has melted. Add the garlic to the pan along with the onion, mushrooms, and thyme and cook for 5-7 minutes or until the onion is glossy and translucent and the mushrooms have browned.
Add to the pan the white wine (substitute for extra vegetable stock if you don’t have any) and vegetable stock and let it simmer for 5 minutes or until the liquid has reduced by at least half. Scrape the browned bits on the bottom of your pan as you go, these add delicious flavour!
Serve the juicy chicken breast with a generous heaping of the mushroom and a side of mixed salad drizzled with some balsamic vinegar and olive oil.
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