The combination of chicken with the chorizo works wonderfully in this recipe.

Ingredients:

4 chicken breasts-diced
2 leeks-thinly sliced
7oz/200g wild mushroom selection
4oz/110g chorizo
3 cloves garlic
2ozs/50g butter
2ozs/50g flour
400ml Milk
7floz/200ml pouring cream
Chopped parsley (1 dessertspoon)
½ glass white wine
Seasoning

Instructions:

• Heat a large saucepan with a little butter.
• Dice the chicken into small pieces and add to the saucepan with a little salt and pepper.
• Once the chicken is sealed off add in the diced chorizo and use this to add a spiced flavour and a red colour to the pan.
• Add in the thinly sliced leeks, torn wild mushrooms and the diced garlic at this stage and cook them until gently softened for approximately 4-5 minutes.
• Add in the flour and mix until combined.
• Put the milk and cream into a separate saucepan and bring to the boil and pour this onto the floured chicken mixture at this stage, stirring carefully as ingredients could be libel to stick and the sauce could get lumpy so make sure that you stir carefully.
• Cook this mixture on a low heat for two minutes to take the taste of the flour away.
• Pour in the wine at this stage and correct the seasoning.
• Continue to stir, especially around the edges, until it comes to the boil again and then turn the heat right down and cook on a low heat for 10-15 minutes.
• Ensure that the chicken is cooked right through to the centre and add in the chopped parsley if desired.
• Serve the dish with freshly boiled basmati rice or mix into some hot coked pasta.

Tags: Dunbrody House, healthy recipes, home cooking, Kevin Dundon, main course option

(1 votes, average: 5.00 out of 5)

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This entry was posted on Wednesday, September 2nd, 2009 at 3:31 pm and is filed under Consumer friendly chef, Family Spending. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.