Sauteed Chicken, Chestnut and Mushrooms

by Susan Wills

Ingredients

4 -6 deboned free-range chicken thighs, quartered
2 large handfuls of shelled chestnuts,very roughly chopped
2 large portobello mushrooms, sliced (or for a more exotic dish, two handfuls of wild mushrooms if you can get them; you can also use a can of french girolles, drained)
2 cloves of garlic, finely sliced
1 shallot, finely chopped
150ml cream (you may want to add more, or less)
good splash of white wine - say, 50ml (or if not using wine, a tsp of wholegrain vinegar)
finely chopped tarragon and italian parsley to taste

Directions

Gently cook the shallot and garlic in a heavy-bottomed pan. Still on a low-med heat, add the chicken and fry for 5 minutes, add wine(or mustard in a little water, if using) then mushrooms and chestnuts; fry 5-8 more minutes till the wine has reduced and chicken is cooked. Reduce to a low heat then add your herbs and cream, then cook gently for another 5 or so mins until the cream has reduced slightly (if it reduces too much just add a little water), and mushrooms are tender. (The chestnuts may break up further, but this doesn't matter.) Add seasoning to taste and devour without counting calories. Yummy on a simple bed of wilted spinach with a side of buttery mashed potato.

We discovered Frith Farm almost a year ago when we first ordered a tray of eggs followed by some spinach. The produce is always of really high standard and we love the fact it is all chemical free and local, literally "plot to plate"

— Margery and Jo

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