Friday, April 1, 2016
Hello Old Friend
Like many families, I am sure, we have a collection of tried and true favourite recipes. You know the ones. The recipes that become your touchstones that mark the changing of the seasons, comfy sunday nights or the never-fail-one-pot-wonders that please the whole family (which, if you ask me, is just about the holy grail of family meal options!)
Our meal plan this week featured one of our touch-stone favourites. A recipe that was originally found in Donna Hay Modern Classics Book 1 and over the years, has been served up with cous cous, rice or mash, has been used as a pie filling, a pasta topping and in a handy thermos for a sneaky school lunch, it is a firm favourite and a dead set winner.....every time!
(originally published as)
Chicken, Pancetta and Mushroom Stew
1.6kg chicken, cut into 8 portions
plain flour (for dusting chicken)
150g pancetta (or bacon) diced/sliced
2 leeks, sliced
2 cloves of garlic
200g button mushrooms, halved
2.5 cups chicken stock
1 cup white wine
0.5 cup cream
Flat leaf parsley
1 tablespoon tarragon, chopped
Toss chicken in flour and shake of any excess
Fry chicken on olive oil, in batches, until golden. Remove and set aside
Add oil to pan (if needed) and cook pancetta/bacon, leek, garlic and mushrooms, until golden. Remove and set aside
Deglaze pan with wine and stock and bring to a simmer.
Return chicken to pan and cook, covered, on low to medium heat for 25 minutes
Add pancetta/bacon, leek and mushroom mix, cream and herbs to pan and simmer, uncovered, for a further 5 minutes, or until reduced and thickened.
Season with salt & pepper to taste and serve with rice, potatoes or cous cous.
Note: Over the years, we have tended to cook this recipe using chicken thigh, instead of a joined chook. The Thigh stays moist, and can be chopped up/shredded if need be.