Recipes

A creamy chicken stew with thyme, mushrooms, sun-dried tomatoes & white wine


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Home!

After three weeks of traveling and wedding-attending, I’m back for a couple of weeks, with nothing but work and routine on the agenda. I landed from Udaipur by 11am yesterday, and went straight to the office from there. By 8pm I took my suitcase and left for the grocery store. I did two massive rounds of grocery shopping at Natures Basket, first in Churchgate, then in Cuffe Parade.

It’s always such a dramatic experience to go grocery shopping here – I should strap a Go Pro camera to my forehead next time, I actually thought of that when I was in the store while trying to locate chicken broth somehow somewhere. In Sweden and the US I plan my recipes in advance, then go and grocery shop accordingly. In India I usually keep 3-4 recipes in mind when I reach the store, then I choose what to make based on what’s available for the day. Some of my most sought after basic ingredients that are always out of stock: Canned tomatoes, cream (!), broth (vegetable & chicken), bananas, yellow onions, strawberries, olives, basil, thyme, Greek yoghurt…

When I reached home I dragged all the bags up my three floors, then went down again and pulled my massive suitcase in a second round. Gotta love not having an elevator! While home, I lit candles everywhere, listened to podcasts, cooked myself a delicious meal, wrote on my book, and watched two episodes of The Crown Season 2.

Below is the recipe below for all you hungry people out there.

P.S. Rich in flavours, easy & quick to make. This was absolutely delicious!

 

Ingredients (4 people):

  • 500-600 gram chicken filets
  • 1 yellow onion (2 if they’re tiny)
  • 2-3 garlic cloves
  • Button mushrooms (however many you want–I love mushrooms so I used a full package)
  • Sun-dried tomatoes (150-200 gram)
  • Cherry tomatoes (again, I love tomatoes, so I used a lot)
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 1 package of fresh thyme (use however much you like–to taste, I’d say)
  • 200ml light cream or regular milk
  • 100-150ml white wine
  • 3 tablespoons chicken broth
  • 1 tablespoon Japanese soy sauce (I doubt the nationality of the soy sauce makes a difference though…)
  • 1 teaspoon honey
  • 1.5-2 teaspoons dijon mustard
  • salt, black pepper, lemon
  • butter or olive oil to cook in

To eat with it:

  • Rice or roasted potatoes maybe? I recommend getting mini-potatoes, or halve regular potatoes. Roast them in the oven in salt, pepper, garlic and olive oil. When ready, chop parsley and roll them in before serving
  • Green salad – arugula or spinach would be nice.

How to make it:

  • OPTIONAL: Put your oven on 225 degrees Celsius. Prepare the potatoes, put them in the oven, and roast until ready. Realistically it’ll take somewhere around 25-45 min depending on size of the potatoes and the oven you have at home
  • Clean and chop the chicken in smaller pieces. Chop the onion. Cook the onion and chicken in butter or oil on medium temperature–salt and pepper. When the chicken starts getting some colour (5-10 min), add chopped/pressed garlic cloves, dried rosemary, dried thyme and the mushrooms. Cook on the pan for 5-7 min more
  • Lower the temperature slightly. Add milk or cream, white wine, chicken broth, soy sauce, honey, dijon mustard, sun-dried tomatoes and cherry tomatoes. Let it cook for 10-15 minutes to allow the chicken to pick up all the yummy flavours
  • Add fresh thyme when there’s about 5 min left to cook. Once ready, add some fresh lemon juice, salt and pepper
  • If you made potatoes (or rice), remove the potatoes from the oven and serve all together.

Voila! Yum!

[Recipe borrowed from Swedish food blogger Agnes]

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