Another cookbook recipe loosely followed today, omitting the wildness of the mushrooms and the roasting of the chicken.
We had purchased a whole chicken as this was only a few pence more than a couple of breasts. I separated off the breasts and kept them for tomorrow, whilst also removing every last scrap of meat for tonight.
The chicken bits were fried with a little salt and pepper and a chopped small onion. On top of this, some garlic, the mushrooms, the juice of a lemon and a good sized splash of white wine cooked for a while as i prepared the rest of the dish. Carrots, swede and a Parsnips made for the colourful accompanying root vegetable mash. When this was done, the chicken went back on the heat and the cream was added.
With some sauerkraut to serve, this was pretty easy and super tasty. It scored 8 out of 10.