Hello and thank you for stopping by my page!
As a busy mum, I am always looking at new ways to increase excitement in food- sometimes by adding something extra into existing dishes or trying something new. The best way to try something new in your children’s food or even family foods is by adding to something they are already familiar with.
We love chicken in my home! Chicken in anything? We are good – lol.
This recipe is a winner for those who love mushrooms too. So when you don’t feel like having good old stew, you can always try this :). I used single cream instead of the double cream because I did not want it too thick
Ingredients for a family of 4
Diced carrots (use your children’s favourites, I used carrots and peas for this recipe)
100ml single cream
20g Chestnut mushrooms (sliced)
1 large onion (chopped)
1 small scotch bonnet pepper (optional)
1tbsp. olive oil
Few bay leaves
HSS (Herbs, Spices and Seasoning): Fresh thyme, rosemary, tarragon, parsley (few sprigs, chopped), sea salt, ½ tbsp. black pepper, 1 clove of garlic (crushed), little cut ginger
Season the chicken thighs with ginger, garlic, onions, sea salt, rosemary, bay leaves, thyme, sea salt, black pepper. Cook in little water until almost tender and juicy. Leave the stock to a side and grill the chicken a little 🙂
In another pan, add olive oil, sauté onion, little garlic and ginger for about 2-3 minutes.
Add carrots and mushrooms. Sauté until golden brown. Add stock from the chicken.
Simmer for 5 minutes.
Add the single cream, tarragon and parsley. Stir for 2 – 3 minutes in low heat..
Add the cooked chicken and stir. … Add the peas and little water if needed.
Serve with steamed rice for the kids :). Quick and tasty
Until next post..”Keep making it happen”
Blessings an Love
Tracey x x