On Wednesday, I had a midweek roast. The effort for a midweek roast is worth it, a way to get over hump day/midweek blues.
Friday night, I wanted to use the rest of the chicken making it to something exciting as well as just using what I already had in. (I don’t have exact measurements for this recipe as I just made it up as I went along)
So for anyone who has leftover chicken from Sunday lunch, this could be for you!
- Firstly, chop the onions, I like quite chunky onions but entirely up to you how it’s done. Then add to a pan with a bit of oil, and allow to fry until they soften.
- While the onions are cooking, slice the mushrooms. I used 3/4 of a tub of chestnut mushrooms as they are my favourite and had them quite chunky slices as I like a meaty mushroom! Then add to the pan with the onion and allow to brown.
If you want to add any herbs, Do it here I went for a bit of Thyme, Tarragon would also work well.
- While that’s cooking, prep chicken. I used leftover chicken thighs and leg meat for this which I just pulled off the bones. And leave aside.
- Add some chicken stock to the mushrooms and onions, about 100ml? This varies on how much wine and cream you want to add. (I also added a bit of extra flour to my stock to thicken up the sauce) Also, add the chicken and allow to simmer for about 5 mins- while this is happening you can wash up all loose bits and bobs.
- Add a couple of spoonful’s of mustard to the sauce; I used Tesco’s own Dijon mustard which has a bit of an English mustard kick! How much you add is up to you.
- Add the wine!! A few glugs plus a few glugs for yourself- I went for a super crisp Pinot Grigio stir the sauce.
- After a couple of mins, taste the sauce add seasoning if required and the cream. I just used about 3 tablespoons which I believe was too much cream.
Keeping on medium heat, let it simmer for 5 more mins.
I had this with roast spuds and green beans but would work well with rice and pasta or even in a pie!
Super easy and super tasty.
What do you like to do with leftover chicken?