When I came up with this dish for dinner the other night I didn’t imagine what a hard time I would have naming it as it’s not exactly a short and snappy title but I settled withChicken, Mushroom & Leeks in a Cream & WhiteWineSauce because that’s exactly what it is
But of course, if you prefer white meat, do what pleases you. This is the sort of cooking that's relaxing (especially with a glass of wine in hand), not at all demanding and with ingredients you might already have on hand
I've been exercising over the new year and have been out for a few run/walks, including both new year's eve and new year's day, so I haven't felt too guilty about putting away a few extra calories of chocolate, but now that the husband is back to work and kids back at school it's time to eat proper, regular meals again, without any snacking on chocolate santas or reindeer in between
ChickenThighs and Garlic. You Might Also LikeHam, Beetroot and Feta SaladTuna Fettuccine with Lemon & RocketHalloumi, Chickpea & Tomato SaladVital Ingredient – Salads Galore
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Add the chicken back into the wok, then pour in the sauce and stir over a medium heat until the chicken and vegetables are evenly coated and the sauce is thickened
Trim chicken breast of any excess fat and pat dry with paper towels. Serve as a one pot or with rice. Once oil is hot, add chicken pieces and spread out evenly
For the main I was making Chicken in a Creamy WhiteWine and Tarragon Saucewith Potatoes and Asparagus, all followed by Chocolate and Banana Tart served with quick and easy Banana Ice Cream (recipe to be posted soon) and my favourite, lots of G&T
Pour the honey mixture over the chicken breasts, stirring them around in the cooking sauce. Mix the honey, sweet chilli stir-fry sauce, water, grated ginger & crushed garlic together in a measuring jug
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