CHICKEN WITH MUSHROOMS AND CREAM
- 4 drumsticks and 4 thighs (free range chicken)
- 1 medium onion, thinly sliced
- 1 punnet Portabellini mushrooms, sliced
- 1 tablespoon coconut oil
- 1 tablespoon Masala mix, fine
- 1 tablespoon mixed herbs, dried
- salt and black pepper, to taste
- 2 tablespoons fresh parsley
- ½ cup fresh cream
- ½ cup water
- 1 teaspoon gluten free gravy powder
- ½ a fresh lemon, juice and zest
Heat oil in large pan.
Season chicken with salt and pepper and add to pan.
Brown on both sides.
Sprinkle masala and mixed herbs over chicken.
Add onion and mushrooms.
Add water, lemon juice and zest.
Reduce heat to medium, add a lid or a foil cover and cook for ± 30 minutes.
Reduce heat to very low and add cream, stir through.
Mix gravy powder with a bit of water and add to the pan.
Simmer for a few minutes until the sauce has thickened and the gravy powder has cooked out.
Sprinkle with fresh parsley and serve with your choice of sides.
Note:
I have used steamed broccoli and beans as well as carrots where I have added finely chopped ginger and real maple syrup.
Carrots:
Small fresh carrots, about 15, steamed till just tender with 1 tablespoon finely chopped fresh ginger. Then with heat on medium I added 1 teaspoon butter or coconut oil, a splash of soy sauce and real maple syrup. I don’t enjoy very sweet stuff so the quantity of maple syrup was about 1 Tablespoon, but can be adjusted according to your preference.
Recipe and photos: Erna Judd
