Ingredients:
- 1 big onion
- 2 cloves of garlic
- 400 g chestnut mushrooms
- 2 chicken breasts
- 800 g parsnip
- 2 stems leek
- 250 ml cooking dairy (kookzuivel)
- 250 ml light cooking cream
(if you like a lot of sauce like I do😊)
- Mustard (gewoon of grove mosterd)
- Maizena binder
- Walnuts to garnish
- P & S, chicken herbs and nutmeg
- ½ cube vegetable stock (half groentenbouillonblokje)
Additional: turmeric (kurkuma)
Instructions:
- Cut the parsnip into cubes of about 4-5 cm and boil them into hot water until they’re soft. This will take approximately 10mins.
- Cut the chicken breasts into pieces. Season with pepper, salt and chicken herbs. Fry the chicken pieces with olive oil or butter.
- Meanwhile shred the onion, cut the leek into tiny rings and wash both.
- Get the chicken pieces out of the pan and leave aside. Bake the onion and leek pieces until they’re colored. I added turmeric to this as well. Simply cause it’s a very healthy herb but doesn’t really have a pronounced taste. It will make your sauce look very yellow tho .. 😊
- Cut the mushrooms into 4 pieces. Get the onion and leek out of the pan and put aside with the chicken. Fry the mushrooms.
- Check the cooked parsnip. If they are ready, drain them and mash with a mixer or potato masher. Add a small half glass of hot water with vegetable stock to the mashed parsnip, to add flavor and more 'mashed’ texture.
Season with pepper, salt and nutmeg. - When the mushrooms are almost ready, add the chicken, leek and onion. Press the garlic and add to this mixture. Now add mustard to your own taste. I think I’ve added 2/3 tablespoons as I really like the taste of mustard in the sauce.
- Thick the sauce a bit with Maizena if needed.
- Roughly crumble the walnuts to garnish the dish.
Add comment
Comments