CREAMY HERB AND WINE CHICKEN

With mushrooms on basmati, stewed peaches and green beans.

8 pieces of chicken
oil
1 tablespoon of mixed dried herbs
200 g small Portobello mushrooms, cut in half
200 ml dry white wine (Chenin Blanc)
200 ml fresh cream
salt

Fry the chicken pieces in a saucepan with a lid until golden brown all around.
Put the chicken pieces on a plate and pour the oil out of the pan.
Replace the chicken and sprinkle with salt and the mixed herbs.
Add the wine and mushrooms, put a lid on the saucepan and simmer until the chicken is cooked.
Pour the cream over and simmer over medium heat until it’s warmed through and starts evaporating.
Serve on basmati rice.

Recipe and photo: Elsabie Templeton