Sauteed Chicken, Chestnut and Mushrooms

by Susan Wills


4 -6 deboned free-range chicken thighs, quartered
2 large handfuls of shelled chestnuts,very roughly chopped
2 large portobello mushrooms, sliced (or for a more exotic dish, two handfuls of wild mushrooms if you can get them; you can also use a can of french girolles, drained)
2 cloves of garlic, finely sliced
1 shallot, finely chopped
150ml cream (you may want to add more, or less)
good splash of white wine - say, 50ml (or if not using wine, a tsp of wholegrain vinegar)
finely chopped tarragon and italian parsley to taste


Gently cook the shallot and garlic in a heavy-bottomed pan. Still on a low-med heat, add the chicken and fry for 5 minutes, add wine(or mustard in a little water, if using) then mushrooms and chestnuts; fry 5-8 more minutes till the wine has reduced and chicken is cooked. Reduce to a low heat then add your herbs and cream, then cook gently for another 5 or so mins until the cream has reduced slightly (if it reduces too much just add a little water), and mushrooms are tender. (The chestnuts may break up further, but this doesn't matter.) Add seasoning to taste and devour without counting calories. Yummy on a simple bed of wilted spinach with a side of buttery mashed potato.

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