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Tag Archives: white button mushrooms

Marsala Chicken Florentine

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Ok, normally Chicken Florentine is on a bed of creamy white sauce with spinach & mushrooms… and cheese maybe …but hubby & I don’t normally favour creamy sauce that much so I  made Marsala Chicken Florentine instead  … very tasty 🍴

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Ingredients : ¼ cup julienned sun-dried tomatoes + 1 cup Marsala wine + 1 Tbsp dried oregano + ¼ cup plain flour + about 100g button mushrooms (you may use other types of mushrooms like brown or portobello as you desire); 150g spinach

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Depending on how many you are serving and whether you are allocating 1 or 2 chicken breast halves per person …. I started with 4 chicken breast halves …

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… but finally decided to make only 3 breast halves … place the breasts in between cling film and use a mallet to pound the meat to about ½” or less thick

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Sprinkle some salt & freshly ground pepper on both sides of the flattened chicken breasts

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Mix the oregano with the plain flour …

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…coat the chicken breasts with the flour … if you are ahead of time like I was, wrap it with cling film and chill in the fridge until you are ready to cook …

 

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Heat a frying pan with 2 Tbsp olive oil and pan fry the chicken until all breasts are cooked through … turning it now and again so that breasts are evenly browned … lift cooked breasts out of pan and keep warm …

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Whilst chicken breasts is cooking in the pan … sliced up the mushrooms …

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In the same pan you cooked the chicken breasts in, melt the butter in the heated pan then toss in the mushrooms & julienned sun-dried tomatoes … stir and cook for about a minute …

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…pour in the Marsala …

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…allow to simmer, stirring now and again, for about 10 minutes …

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….stir in the spinach and mix to cook for about 2 – 3 minutes …

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Serve up by spooning the Marsala spinach & mushroom sauce over the chicken … bon appetite 🍷

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Slow-Cooked Irish Stout Chicken

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Looking into my refrigerator and staring at all that I have left that needs to be cleared before I travel in less than a week’s time, I decided to make a chicken dish with whatever else I can combine together and stout or beer chicken came to mind hence  …

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You may use just chicken legs cut into thighs & drumsticks pieces … I used one whole chicken which I already have in my fridge … cut into 8 pieces … coat the chicken pieces with 3 Tbsp cup seasoned flour … I put the flour in a zip-lock bag and toss the chicken about in the bag to get it coated with the flour

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I used some whole shallots, baby carrots, a sprig of fresh Rosemary and 3 cloves chopped garlic

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I have a pack (250g) of these chestnut mushrooms so I used these … you may use white button mushrooms

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You will need 1can stout + 500ml chicken stock … I used Guinness Stout 

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Heat 2 Tbsp olive oil in a Dutch Oven or a casserole dish and brown the flour coated chicken in batches, lift browned chicken out of pot onto a plate and set aside

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Add the shallots & garlic into the pot and cook until slightly brown & fragrant

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Return browned chicken pieces into pot then pour in the can of Stout … bring to a simmer

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Pour in the chicken stock and bring to the boil and transfer, covered, to a 180ºC pre-heated oven and bake for 40 minutes – 1 hour or until chicken is tender and sauce thickens

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You may serve up the chicken with mashed potatoes or pasta or even some garlic bread/crusty loaf if you prefer a more complete meal with something more filling… I merely served it up with some mangetouts + cherry tomatoes panfried with some chopped garlic & soy sauce …. it was so tasty 😉

Mushrooms Cappuccino with Truffle Foam

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I first tasted this Mushrooms Cappucino in one of the Mandarin Oriental Hotels I used to worked in yonks ago, fell in love with it instantly and had made it many times before, improving it each time and this time instead of frothing the soup up to create the layer of ‘cappucino foam’ atop when blending I’d added Truffle Foam because I like a thick mushroom soup and the soup will not aerate as well when you blend hence you can’t get that cappuccino foaminess when the soup is too thick  😉

This soup is at its best if made with mixed wild mushrooms or porcini mushrooms, as I always do so whenever I made it but since I don’t have the luxury of such choice here in Lagos this time around, I used a mixture of white & brown button mushrooms + Shitake mushrooms …. still extremly flavoursome …good on it’s own or served with crusty bread!

Chopped an onion and fry in heated pan with olive oil, when slightly brown, add in chopped garlic ….

Add in the mushrooms and fry for about 5 minutes …then pour in the wine, simmer until slightly reduced ….

Pour in the chicken stock and simmer for 10 minutes, covered

Blend soup with a hand blender or a food processor until smooth (& frothy) …. I like my soup with wee bits of blended mushrooms so I never sieve it through a sieve after blending

Add in the cream and bring it to a very gentle boil and the soup is ready!

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An awesome soup we can never tire of … served up with some crusty loaf or french sticks ❤

RECIPE

Ingredients :

250 – 350g fresh mixed wild mushrooms or mushrooms of your choice

1 medium-sized onion, chopped

2 cloves garlic, chopped

¼ cup white wine, optional

800ml chicken stock (more if you prefer a lighter soup)

1 cup fresh cream

2 Tbsp Truffle Oil

1 Tbsp Olive Oil

salt & pepper, to taste

Methods:

  • Clean and slice mushrooms 
  • Heat up a saucepan with 1 Tbsp Olive Oil and add in onion, fry until slightly turning brown/caramalised, then add in the chopped garlic
  • Add in the mushrooms, sweat for about 5 minutes then pour in the white wine, simmer on low heat until slightly reduced
  • Pour in the chicken stock and simmer over low heat, covered, for 10 minutes
  • Remove from stove top, set aside to cool a little then blitz with a hand-held blender or a food processor until smooth (& frothy if not using the Truffle Foam
  • Return blended soup to saucepan and pour in ½ cup fresh cream, stir over low heat and bring to very gentle boil and turn off heat, stir in 1 Tbsp of Truffle oil
  • Beat the balance ½ cup cream together with balance of the Truffle oil until thick and small peaks is formed
  • Serve up the blended soup in a soup mug, top with the whipped truffles cream and as it melts atop the hot soup, it’s like a layer of ‘cappucino foam’ making the mug of soup looks like a cuppa Cappucino!