A few days ago G and I were feeling a bit down in the dumps and tired, so I decided to make us some comfort food to perk us up. I know, I know rewarding or cheering yourself up with food isn’t the answer but we both fancied something a little bit decadent without going completely overboard. When I was riffling through my cookbooks I came across a leftovers recipe in Barbara Cousins most recent recipe book and decided to adapt it a little to suit us.
This simple, one pan dish feels like a decadent treat but is really only 442 calories per serving, plus it’s also gluten, dairy and egg free. What more could a girl ask for?
300g of chicken
1 red onion – diced
220g of chestnut mushrooms
300ml gluten-free stock
100ml soya single cream
1 tsp gluten-free mustard powder
2 dried bay leaves
100g frozen peas
125g basmati rice
Salt and Pepper to season
- Sweat the onion with a little oil in a pan until soft before adding the chicken and cooking through
- Add mushrooms and cook until soft
- Mix stock, cream and mustard powder and pour into the pan. Coat the chicken, onions and mushrooms in the liquid, add bay leaf and leave to simmer for 5-10 minutes
- Add one part rice to two parts water to a separate pan and bring to the boil. Simmer with bay leaf and frozen peas until the rice is cooked
- Add salt and pepper to the mushroom chicken to taste
- Serve up and enjoy!
While we enjoyed this with rice it would go equally well as a baked potato filling or served as a pie with a side of your favourite selection of mixed vegetables. If you want to make it a little healthier you can also substitute the cream for milk or extra stock or switch out the chicken for tofu or more mushrooms. It’s certainly an easy, adaptable recipe that everyone can enjoy.