Chicken, Creamy Mushroom and Mash

Serves 4
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Directions

  1. 1Peel and chop your potatoes.
  2. 2Place potatoes in a pot and add cold water and some stock.
  3. 3Cook for 30mins or under a fork can go through.
  4. 4Drain the potatoes.
  5. 5Add half the milk and begin to mash.
  6. 6Slowly continue to add until you've finished the milk.
  7. 7Add your seasoning to taste (black pepper, butter, salt, garlic).
  8. 8In a large bowl, add your chicken, seasoning and olive oil.
  9. 9Mix well.
  10. 10Heat up some oil in a skillet and add your chicken.
  11. 11Leave each side to cook for 5-6mins or until brown and cooked through.
  12. 12Remove the chicken from the pan and place to a side.
  13. 13In the same pan, add your diced garlic and mushrooms.
  14. 14Mix around so all the flavour from the chicken is removed from the bottom of the pan.
  15. 15Once the mushrooms start to soften add your seasoning (black pepper, paprika, Worcestershire sauce) and cream.
  16. 16Once the cream starts to simmer and bubble add your chopped parsley and remove from pan.
  17. 17Plate up and serve.

Ingredients

  • 5 -6 skinless & boneless chicken thighs
  • 2 tbsp pomegranate molasses
  • 1 Tbsp olive oil
  • 2 tbsp chicken seasoning
  • 250 g chopped mushrooms
  • 200 ml single cream
  • 1 handful chopped parsley
  • Salt
  • pepper
  • paprika
  • Worcestershire sauce
  • 2 kgs potato
  • 1 cup milk or single cream
  • 0.33 cup butter
  • garlic powder

Equipment

potlarge bowlskillet

Tips

  • You can use balsamic glaze or sweet tamarind sauce as substitutes for pomegranate molasses.
  • For the mashed potatoes, you can use garlic puree or fresh garlic.
  • If the sauce is too crumbed, adjust by adding more cream.
  • Serve the chicken last for best presentation.
  • Garnish with fresh parsley.

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