Chicken and mushrooms together on a plate is one of those perfect food pairings that’s made in culinary heaven.
Oven-Baked Chicken and Mushroom Risotto
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Serves 4
Ingredients:
2 tbsp olive oil
500g chicken thigh fillets, cut into 3cm pieces
1 brown onion, finely diced
3 garlic cloves, finely chopped
250g Swiss brown mushrooms, sliced
2 cups arborio rice
4 cups chicken stock
50g baby spinach leaves
½ cup grated parmesan
To serve: lemon wedges
Method:
Preheat oven to 160˚C fan-forced. Heat 1 tbsp oil in a large ovenproof pan over medium-high heat. Brown chicken in two batches. Transfer to a plate. Set aside.
Heat remaining 1 tbsp oil in the pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion softens. Toss through mushrooms. Cook for 1 minute.
Stir in rice. Cook, stirring, for 1-2 minutes or until rice is glossy. Add stock and return chicken to pan. Stir to combine and bring to the boil.
Cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed. Toss through spinach. Sprinkle with parmesan. Serve with lemon wedges.
Mushroom, Lemon and Garlic Chicken
Mushroom, Lemon and Garlic Chicken.
Serves 4
Ingredients:
4 (about 250g each) chicken breast fillets
⅓ cup plain flour
¼ cup olive oil
30g butter
350g cup mushrooms, sliced
2 garlic cloves, crushed
½ cup chicken stock
2 tbsp lemon juice
¼ cup fresh flat-leaf parsley
To serve: steamed green beans and lemon wedges
Method:
Preheat oven to 120˚C (100˚C fan-forced). Halve chicken fillets horizontally. Cover each piece in plastic wrap and using a meat mallet or rolling pin, flatten until chicken is about 0.5cm thick. Place flour onto a large plate. Season. Lightly dust chicken in flour.
Heat oil in a large frying pan over a medium-high heat. Cook chicken, in two batches, for 2-3 minutes on each side or until just cooked through. Transfer to a baking tray. Cover with foil and keep warm in the oven.
Add butter, mushrooms and garlic to the pan. Cook, stirring often, for 3-4 minutes or until mushrooms are just tender. Stir in stock and bring to the boil. Cook for 2 minutes. Stir in lemon juice. Season.
Arrange chicken on a serving platter. Spoon mushroom mixture over chicken. Sprinkle with parsley. Serve with steamed green beans and lemon wedges.
Chicken and Mushroom Pie
Chicken and Mushroom Pie.
Serves 4
Ingredients:
1 tbsp olive oil
500g chicken thigh fillets, trimmed, cut into 3cm cubes
2 x 250g punnets Swiss brown mushrooms, cleaned, trimmed, thickly sliced
50g butter
35g (¼ cup) plain flour
1½ tsp mixed spice
500ml (2 cups) milk
1 cup frozen peas
2 sheets puff pastry, thawed in the fridge
1 egg yolk
Salt and pepper, to season
Method:
Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. In batches, cook the chicken for 5 minutes, turning, until browned, then remove from the pan and set aside.
Add the mushrooms, cook for 4 minutes or until golden, tossing the pan frequently, then remove and set aside.
Reduce the heat to medium. Melt the butter in the pan, then stir in the flour and mixed spice. Cook for 1 minute before gradually whisking in the milk until thickened slightly.
Return the chicken and mushrooms to the pan and season to taste with salt and pepper. Cook for a further 2 minutes or until sauce thickens. Transfer the mixture to a bowl and allow to cool.
Preheat the oven to 190°C. Remove the pastry sheets from the fridge and cut each sheet in half and place one on top of the other. Using a rolling pin, roll the pastry out to a 4mm-thick rectangle that fits the size of a rectangular 1.5 to 2-litre baking dish.
Stir the frozen peas through the pie filling mixture to combine, then transfer to the baking dish. Place the pastry over the top to cover, pressing down on the edges with a fork to seal in the filling. Make a small cross-incision in the centre of the pie to allow the steam to escape.
Brush the egg yolk over the surface of the pie, then bake in the oven for 35-40 minutes or until the pastry is golden. Serve immediately.
13°C