Chicken with Mushrooms & Shallots in Cream Sauce
Here's the other half of my black giant Jersey chicken from Stone Meadow Farm. Deelicious!
2 servings
20 minutes - mostly prep time but not including cooking the chicken
the cooked meat from 1/2 of a 1.5 kilo (3 to 3 1/2 pound) chicken
4 to 5 shallots
6 to 8 medium-large button mushrooms
2 tablespoons butter
1 tablespoon finely grated ginger
1 teaspoon green peppercorns
1 teaspoon sea salt
2 tablespoons sherry, plus another
1/2 cup chicken stock
1 cup 10% cream
1 tablespoon cornstarch or arrowroot
Peel and slice the shallots thinly. Clean and slice the mushrooms. Heat the butter in a large skillet over medium heat, and add the shallots and mushrooms. Stir regularly. Once they begin to cook down, add the ginger. When the mushrooms and shallots are nicely done, add the chicken pieces, peppercorns, sea salt and 2 tablespoons of sherry. Continue to stir regularly. When the chicken is hot through, add the cream, with the starch well dissolved into it. Stir well. Cook until the sauce thickens, but do not let it boil, or it may curdle. Add the final tablespoon of sherry.
Serve over a barley pilaf or with rice, and with a green veggie.
2 servings
20 minutes - mostly prep time but not including cooking the chicken
the cooked meat from 1/2 of a 1.5 kilo (3 to 3 1/2 pound) chicken
4 to 5 shallots
6 to 8 medium-large button mushrooms
2 tablespoons butter
1 tablespoon finely grated ginger
1 teaspoon green peppercorns
1 teaspoon sea salt
2 tablespoons sherry, plus another
1/2 cup chicken stock
1 cup 10% cream
1 tablespoon cornstarch or arrowroot
Peel and slice the shallots thinly. Clean and slice the mushrooms. Heat the butter in a large skillet over medium heat, and add the shallots and mushrooms. Stir regularly. Once they begin to cook down, add the ginger. When the mushrooms and shallots are nicely done, add the chicken pieces, peppercorns, sea salt and 2 tablespoons of sherry. Continue to stir regularly. When the chicken is hot through, add the cream, with the starch well dissolved into it. Stir well. Cook until the sauce thickens, but do not let it boil, or it may curdle. Add the final tablespoon of sherry.
Serve over a barley pilaf or with rice, and with a green veggie.
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