heather_in_sf
Well-known member
and so far, mercifully, worm free. Not like the last time! hee hee.
So my sister sent me this recipe, and I'm about to hit the kitchen to make it.
Instead of pasta I already have some rice.
I'm also throwing caution to the winds and trying the 2.99 bottle of Chardonnay from TJ's. If you don't hear back from me tomorrow will someone come check on me to see if I'm still alive? smileys/smile.gif
Chicken, bacon & mushroom stew
This warming winter dish is inspired by the wine-enriched stews of France. (Heather's note: also perfect for foggy summers in SF, it's sunny a the moment but has a bite of ice in the air...)
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
* 1 tbs olive oil
* 700g chicken thigh fillets, excess fat trimmed, quartered
* 3 bacon rashers, rind removed, coarsely chopped
* 200g button mushrooms, halved
* 2 garlic cloves, crushed
* 40g (1/4 cup) plain flour
* 375ml (1 1/2 cups) chicken stock
* 250ml (1 cup) white wine
* 2 tsp chopped fresh thyme
* 1/4 cup chopped fresh continental parsley
* 300g dried risoni pasta (or orzo-hal)
* 230g (1 1/2 cups) frozen peas
* 10g butter
Method
1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden. Transfer to a plate.
2. Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens.
3. Add chicken and thyme, and reduce heat to medium. Simmer for 10 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper.
4. Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.
5. Divide risoni mixture among serving plates. Top with chicken mixture. Serve.
Notes & tips
* Freezer tip: Cool at the end of step 3. Freeze in an airtight container for up to three months. Thaw overnight in fridge. Reheat. Continue from step 4.
Variations
* Spaghetti with bacon, mushrooms & peas: Omit chicken and flour. Replace risoni with 300g dried spaghetti pasta. Reduce stock to 250ml (1 cup) and cook for a further 3 minutes in step 2. Add 125ml (1/2 cup) thickened cream with the thyme in step 3. In step 5, combine pasta, bacon mixture, parsley and 40g (1/2 cup) shredded parmesan. Serve.
* Veal with mushroom sauce: Omit bacon and peas. Replace chicken with 4 veal leg steaks. Replace white wine with 250ml (1 cup) red wine. Coat both sides of veal with flour. Continue from step 1. Cook, stirring, for a further 2 minutes in step 2. Add 200g baby spinach leaves to the risoni mixture with the butter. Drizzle the mushroom sauce over the veal to serve.
* Creamy cider chicken: Omit the mushrooms and risoni. Replace wine with 250ml (1 cup) apple cider. Stir in 60ml (1/4 cup) pouring cream at the end of step 2. Add the peas to the chicken mixture in the last 2 minutes of cooking. Serve with Woolworths Creamy Desiree Potato Puree.
Good Taste - July 2007, Page 43
Recipe by Alison Adams
Add this recipe to:
http://www.taste.com.au/recipes/17412/chicken+bacon+mushroom+stew
So my sister sent me this recipe, and I'm about to hit the kitchen to make it.
Instead of pasta I already have some rice.
I'm also throwing caution to the winds and trying the 2.99 bottle of Chardonnay from TJ's. If you don't hear back from me tomorrow will someone come check on me to see if I'm still alive? smileys/smile.gif
Chicken, bacon & mushroom stew
This warming winter dish is inspired by the wine-enriched stews of France. (Heather's note: also perfect for foggy summers in SF, it's sunny a the moment but has a bite of ice in the air...)
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
* 1 tbs olive oil
* 700g chicken thigh fillets, excess fat trimmed, quartered
* 3 bacon rashers, rind removed, coarsely chopped
* 200g button mushrooms, halved
* 2 garlic cloves, crushed
* 40g (1/4 cup) plain flour
* 375ml (1 1/2 cups) chicken stock
* 250ml (1 cup) white wine
* 2 tsp chopped fresh thyme
* 1/4 cup chopped fresh continental parsley
* 300g dried risoni pasta (or orzo-hal)
* 230g (1 1/2 cups) frozen peas
* 10g butter
Method
1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden. Transfer to a plate.
2. Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens.
3. Add chicken and thyme, and reduce heat to medium. Simmer for 10 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper.
4. Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.
5. Divide risoni mixture among serving plates. Top with chicken mixture. Serve.
Notes & tips
* Freezer tip: Cool at the end of step 3. Freeze in an airtight container for up to three months. Thaw overnight in fridge. Reheat. Continue from step 4.
Variations
* Spaghetti with bacon, mushrooms & peas: Omit chicken and flour. Replace risoni with 300g dried spaghetti pasta. Reduce stock to 250ml (1 cup) and cook for a further 3 minutes in step 2. Add 125ml (1/2 cup) thickened cream with the thyme in step 3. In step 5, combine pasta, bacon mixture, parsley and 40g (1/2 cup) shredded parmesan. Serve.
* Veal with mushroom sauce: Omit bacon and peas. Replace chicken with 4 veal leg steaks. Replace white wine with 250ml (1 cup) red wine. Coat both sides of veal with flour. Continue from step 1. Cook, stirring, for a further 2 minutes in step 2. Add 200g baby spinach leaves to the risoni mixture with the butter. Drizzle the mushroom sauce over the veal to serve.
* Creamy cider chicken: Omit the mushrooms and risoni. Replace wine with 250ml (1 cup) apple cider. Stir in 60ml (1/4 cup) pouring cream at the end of step 2. Add the peas to the chicken mixture in the last 2 minutes of cooking. Serve with Woolworths Creamy Desiree Potato Puree.
Good Taste - July 2007, Page 43
Recipe by Alison Adams
Add this recipe to:
http://www.taste.com.au/recipes/17412/chicken+bacon+mushroom+stew