Sunday night sort of Chicken Supreme

Ah…Sunday nights. Once the arena of the ritual hair washing, clean sheets, homework tussle and pre-Monday back to school dread. I still have a ritual, it has just changed a bit since the days of having to do homework. Food features heavily in my Sunday night wind down and tonight is no different. Mum and dad have been up for the weekend and we have had a great time, with as you guessed it, good food and good wine; there was even dessert that wasn’t bought but made by my own (wobbly) hand. I like being able to repay the hundreds if not thousands of meals I’ve been cooked by my parents – Sunday was always roast dinner day and by dinner I mean lunch. Being a grown up means having a kitchen and gadgets and more utensils than I can shake a stick at. Over the weekend I made a chicken and tarragon pie with a scrunched filo topping from The Hairy Biker’s “Perfect Pies” cookbook. It was delicious, I highly recommend giving it a go.

Mum and dad went home at lunchtime and I’ve spent the afternoon sewing and watching rubbish Sunday tv and trying to decide what I’m having for dinner. My weekend relaxed brain settled on (yet more) chicken – I’m a rubbish veggie really despite some of my best efforts and in the Sunday spirit I had a craving for a creamy Chicken Supreme, usually made with cream, bacon, chicken and paprika. After the pie on Saturday I had some creme fraiche left over and I wanted to have some vegetables with dinner but more than one pot on a Sunday night is an unnecessary faff – hence this version was created, devoured and enjoyed with some left over for tomorrow night’s tea.

You will need (for 1 person):

1 chicken breast, cubed
1 onion, chopped fairly small
2 cloves of garlic, crushed
1 carrot, peeled and sliced thinly
4 – 6 mushrooms, sliced
1 chicken stock cube
1 glug of white wine
dried tarragon (about 1 tbsp ish)
crème fraiche (I used the end of the tub, about 150ml)
butter/olive oil for frying
 
  1. Melt the butter and oil (if using both) in a large frying pan and add the onion and garlic. Fry for 5 mins until soft but not coloured.
  2. Add the carrots and mushroom and fry for a further 5 ish minutes until the vegetables are softening.
  3. Add the cubed chicken and stir well, coating everything in the onion and veg mixture and allow the chicken to seal and start cooking.
  4. Add the wine and crumble in the stock cube, stirring quickly until the stock cube has dissolved and the wine is bubbling. Reduce the heat and simmer until the wine stock mix has reduce by half and thickened.
  5. Add a good tablespoon of dried tarragon and the creme fraiche, stir well and allow to simmer for at least 15 minutes until the chicken is cooked.
  6. While the chicken is cooking, cook enough pasta for 2 people (this will allow enough for lunch the day after).
  7. Add a ladle of the starchy pasta water to the chicken and stir well to make the sauce a bit more, well,  saucy.
  8. When the pasta is cooked, drain, add a knob of butter and mix well. This just stops the pasta forming one huge mass in the pan.
  9. Serve the chicken on top of the pasta – devour while watching Sunday night tv, under a blanket, with a glass of wine. Or juice – you’re a grown up, you decide.

 

 

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