A good thing about cold winter months 🥶 is that they call for cosy comfort food 🥘.
I don’t have a lot of time to cook dinner on weekdays so I love recipes which are quick and easy (and healthy! 💪 ) to prepare. A huge benefit is that you can cook a hearty stockpot for dinner and you will have some leftovers for lunch the following day 😋
No need to bake, under 40 minutes, creamy and delicious – just make sure you chop all your veggies well in advance. 😉
Ingredients:
- 4 boneless chicken breasts chopped into bite size cubes 🍗
- 350 g of finely sliced chestnut mushrooms 🍄
- 1 chopped onion 🧅
- 2 sliced carrots 🥕
- 30 g of green peas
- 2-3 cloves of garlic 🧄
- 400 ml of chicken stock
- fresh thyme
- 2 table spoons of all purpose flour
- 150 ml of crème fraîche
- salt 🧂
- pepper
- butter 🧈
Method:
- Chop finely all vegetables
- Chop the chicken breasts into bite size cubes
- Pre-heat two hobs to medium to high temperature and melt some butter in two different skillets
- Place the chicken cubes in one of them and season to taste with salt and pepper. Cook until done (about 15 minutes)
- In the other skillet, place the onions, carrots and garlic – cook until the veggies are golden and soft
- Add the mushrooms and green peas and mix well
- Once the mushrooms have shrunk, add some fresh thyme and stir well
- Add the chicken to the veggies
- Remove the thyme and pour the all purpose flour, so the consistency can thicken
- Slowly add the chicken broth and mix well
- Let it simmer for about 5 minutes
- Add the crème fraîche and mix well
- Time to plate – you can garnish with some parsley on top, if you want
Dine with Delight 🥘 Quick and easy (and healthy!) comfort food for dinner. Enjoy! 😋
