Supper this eve was quick, flavourful and one the whole family enjoyed together.
Parmesan Chicken with Leeks and Mushrooms
Serves 4 and 1 babe
2 chicken supremes, skin on
Salt and pepper
4 garlic cloves, whole
1 tbsp butter
2 leeks, washed and quartered and finely sliced
1 sprig of Rosemary, chopped
2 portobello mushrooms, halved and sliced
1 cup of white wine
1 cup of single cream
1/2 cup Parmesan, freshly grated
2 cups long grain brown rice
4 handfuls of sugar snap peas
Pre-heat the oven to 180c or 350f. Drizzle some olive oil over the base of a baking tray, chuck in the whole garlic cloves. Sit the chicken pieces directly on top of the garlic, season with salt and pepper and pop in the oven to bake for 45 mins. Check the chick is cooked through, then remove the bone and cut the chicken breast into strips. Remove the skin if you like. Reserve the cooking juices from the pan because they are filled with flavour and will be used in the sauce.
Cover the rice with 4 cups of water in a large saucepan. Bring to the boil, then reduce the heat to a simmer, pop a lid on the pan and cook for 30 mins. When the water has absorbed and the rice is almost cooked through with a bit of bite in the centre, turn off the heat and leave the rice to finish off in its own steam with the lid still on.
In a large frying pan, melt the butter with a little olive oil on a medium heat. Add the leeks and soften with the garlic and rosemary. After about 5 mins add the mushroom slices to brown, which should only take a couple of minutes. Pour in the white wine, reduce the heat and simmer for 5 minutes.
Reduce the heat again to low and tip in the parmesan, cream and chicken juices from earlier. Stir together to make a deliciously naughty creamy sauce. Season with salt and pepper.
Bring a pan full of water to the boil, carefully add the sugar snaps to cook for 2 minutes, then strain.
Serve the chicken and Parmesan leeks and mushrooms on a bed of the brown rice with some sugar snaps on the side.
Wham bam, thank you mam.