I appear to have been neglecting the blog a little this week. I’ve been busy ‘perfecting’ the recipes I’m writing for a student magazine. On the occasions when I haven’t been doing that I’ve either been cooking huge 3 course dinners (more on that later), visiting restaurants (more on that later too) or persuading Goon to cook for me. This was his latest attempt which, in my opinion, went quite well.
That is chicken with a white wine and cream sauce. Apparently Goon already knew how to make a version of this. It was one of the things he tried before settling down to his staple diet of plain noodles in stock. His version involved simply mixing equal portions of cream and white wine then adding chicken and heating until cooked through.
There was plenty of room for improvement there, I thought. The first thing I did was get goon to add some flavour to the sauce. Goon sliced the chicken into strips then sauteed it in a little oil until it was just cooked through. Then he removed it from the pan, added some chopped onion, sliced chestnut mushrooms and garlic with some fresh thyme and parsley and cooked this gently until the onion went soft. Then he deglazed the pan with the chicken stock and wine.
This time I managed to convince Goon to let the sauce reduce. We let it halve it volume, then added double cream and let it bubble until the sauce was thick. Finally we stirred the chicken back in and served it over rice.
It was very tasty apart from some chicken pieces being a little overcooked. Next time I may leave Goon unsupervised in the kitchen to see what happens!
I appear to have been neglecting the blog a little this week. I’ve been busy ‘perfecting’ the recipes I’m writing for a student magazine. On the occasions when I haven’t been doing that I’ve either been cooking huge 3 course dinners (more on that later), visiting restaurants (more on that later too) or persuading Goon to cook for me. This was his latest attempt which, in my opinion, went quite well.
That is chicken with a white wine and cream sauce. Apparently Goon already knew how to make a version of this. It was one of the things he tried before settling down to his staple diet of plain noodles in stock. His version involved simply mixing equal portions of cream and white wine then adding chicken and heating until cooked through.
There was plenty of room for improvement there, I thought. The first thing I did was get goon to add some flavour to the sauce. Goon sliced the chicken into strips then sauteed it in a little oil until it was just cooked through. Then he removed it from the pan, added some chopped onion, sliced chestnut mushrooms and garlic with some fresh thyme and parsley and cooked this gently until the onion went soft. Then he deglazed the pan with the chicken stock and wine.
This time I managed to convince Goon to let the sauce reduce. We let it halve it volume, then added double cream and let it bubble until the sauce was thick. Finally we stirred the chicken back in and served it over rice.
It was very tasty apart from some chicken pieces being a little overcooked. Next time I may leave Goon unsupervised in the kitchen to see what happens!
