Creamy Mushroom & Chicken Pot

INGREDIENTS

  • 1,5 kg Chicken pieces
  • 2  red onions
  • 1 tbsp crushed garlic
  • 250g bacon pieces
  • 50 ml Olive oil
  • 1 cup of white wine
  • 2 chicken stock cubes
  • 500 ml hot water
  • 300g button mushrooms
  • 1 cup of frozen peas
  • 250 ml fresh cream
  • 1 tin of coconut milk
  • 1 packet mushroom powder soup
  • Salt and pepper to taste

INSTRUCTIONS

  1. Sauté chopped onions, garlic and bacon pieces in olive oil.
  2. Add chicken pieces and fry on sides with onion mixture.
  3. Dissolve stock cubes in water and add to chicken. Cover and let it simmer.
  4. Mix the cream, coconut milk and mushroom powder soup. Set aside.
  5. When chicken is tender and cooked add the mushrooms, simmer slowly for 30 minutes.
  6. Lastly add peas together with the cream, coconut milk and mushroom soup mix.
  7. Let it cook through for about 15 to 20 minutes.
  8. Serve with baby marrow spaghetti.
  9. Serves 4-6

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