![]() I do add a generous amount of fresh dill and parsley together with garlic and bay leaves to the sour cream, which results in a well-balanced and savoury sauce. Just a light dusting of mild paprika, salt and black pepper on the chicken. The seasoning of this dish is very simple. I like them whole and chunky in this one, so I go for cremini or the more readily available chestnut or button. ![]() Another staple from my childhood thanks to abundance of forest land.Īnd few things go better with mushrooms than chicken. ![]() If you’re no stranger to my page, you’ll know I love mushrooms. So relieved there’s no more fiddling about with those super small bunny bones! But I’ve given it a modern update and these days use chicken. Rabbit was traditionally the main ingredient in this recipe, as it was much more accessible back then. And obviously, almost no dish my mother made was complete without the addition of sour cream.īut it’s not only a delicious ingredient, the acidity in fermented dairy actually tenderises the meat ensuring each bite is a succulent treat. I first ate this dish as a girl when my mother would make it with rabbit. Sour cream sauce is lighter in more ways than one, and its slight acidic edge offers a delicious contrast to the earthy mushrooms in this chicken casserole. Not to mention the inevitable post-dinner guilt! There’s no denying a cream sauce is decadent, but sometimes a full fat version can drown out the rest of the meal. I would also add my favourite mashed potato recipe. To offset the richness, and for colour on the plate, my Roasted Asparagus and Radishes with Mustard Vinaigrette make a great side. There’s nothing quite as tender as slow braised chicken, and a sour cream sauce makes it mouth-wateringly rich and slightly tangy too. And the best part? Only one pan to wash up.
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