Recipes

Slow cooked chicken with mushrooms and sour cream

Photograph: Harryy Weir

Paul Flynn's face
Paul Flynn
Sat Feb 8 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 35 mins
Ingredients
  • 1 onion, peeled and finely diced
  • 125g smoked bacon lardons
  • 2 tbsp olive oil
  • 30g butter
  • A sprig of thyme, or bay leaf
  • 3 or 4 chicken fillets (depending on size) diced into two-centimetre cubes.
  • 250g mushrooms, sliced (button or chestnut mushrooms are best)
  • 150ml chicken stock
  • 200ml (1 tub) sour cream
  • Salt and pepper
  •  

1. Sweat the onion, bacon and thyme in the butter and the olive oil over a low heat for 10 minutes. I always like to use a lid to keep all the flavour in.

2. Add the chicken and mushrooms and continue to cook over a medium heat for 12 more minutes stirring occasionally.

3. Add the stock and cook for a further five minutes with the lid off.

4. Stir in the sour cream, bring to a simmer, remove the thyme. Season with salt and pepper, to taste, and serve with basmati rice.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

LATEST STORIES