Saute of Chicken with Mushrooms
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Chicken thighs, skin on & bone in boned & skinless |
| 5 | g | KNORR PRIMERBA Garlic Paste |
| 200 | g | Girolle mushrooms |
| 600 | ml | KNORR 1-2-3 GRAVY Granules for poultry 25ltr |
| 60 | ml | Sunflower oil |
| 200 | g | Banana shallots |
| 100 | ml | Wine, white |
| 3 | g | Parsley |
Preparation
Advance preparation
Prepare the chicken for saute, remove excess skin & fat cutting into small even potions. Using a sharp paring knife, pare the mushrooms as required. Pre heat an oven to 180oc (350oF) Gas 4. Warm the service plates.
1. Brush the chicken lightly with the garlic to add flavour.
2. Make up the gravy as per the manufacturers instructions whisking in 80g paste per litre of boiling water.
3. In a saute pan add the oil and bring to a medium to high heat, add the chicken and cook to a golden brown all over. Cover with a lid and cook gently in the pre heated oven until thoroughly cooked and tender. Remove and keep hot.
4. Drain any excess oil& fat from the saute pan, bring to a medium to high heat, add the shallots and mushrooms, cook with a little colour, remove and keep hot with the chicken. Deglaze the pan with the wine, reduce by half, add the gravy and simmer for a few minutes to achieve the correct consistency. Strain into a clean pan.
5. Dress the chicken neatly, centre of plate, with the mushrooms and shallots, mask over and drizzle the chicken gravy and sprinkle with the chopped parsley.
Handy hint
Can be served with KNORR Pataks range of poppadums. As an alternative to garlic the quorn can be marinated with the same amount of KNORR Pataks Korma Spice Blend Paste or one of the other varieties of the range.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
