Yes, you read that right! The weekend is literally a stone throw away, the Pj’s are practically calling your name and a bubble bath sounds like an absolute must. Sounds ever so Autumnal. I love Autumn. The nights grow darker, the woolly jumpers come out from the closet, I love all things knitted. The smell of hot chocolate fills the air and everything just feels that much more cosy and dare I say it… Festive!
Autumn is my favourite time of the year, It’s the time of year where the slow cooker comes out, food becomes that little bit more comforting too. I thought I would kick Food Friday back off with my take on the absolutely gorgeous Chicken Forestiere. I first tasted this dish on holiday in Cornwall earlier this year, although the restaurant where I had tried it wasn’t allowed to disclose how they made it so I had to figure it out for myself.
No, only kidding, I found hundreds of recipes online, all completely different and if I am completely honest a little bit time consuming. One thing that I don’t have much of is time. Okay, so I have the same 24 hours as you and good old Margaret down the road but time is precious and if I am completely honest I don’t actually want to be wasting precious hours frying chicken and sauteing onions and all the other wonderfully weird ingredients they wanted me to add to what seemed a simple yet elegant dish.
I wrapped my head around the dish and flavours that I had experienced in Cornwall and finally managed to make my own, in under an hour and easy as 1.2.3. Better still the whole family enjoyed it, including the terribly fussy four year old. What a win!
If you fancy making my twist on Chicken Forestiere, the recipe is below.The option to print it forFREE is also there, should you wish to save it for another day!
Lovely Autumnal dish, easy to produce, with hearty flavours. The perfect comfort dish on those colder nights.
- 2 tbsp Oil
- 25 g Unsalted Butter
- 2 cups plain flour
- 500g Button Mushrooms (sliced)
- 1 Garlic Clove (Thinly sliced)
- Salt and Pepper
- 4 Chicken breasts
- 8 Rashers of Bacon
- Diane sauce
First off start by Cooking your chicken. I start by browning them in a frying pan then transferring them to the oven.
Whilst the chicken is busy cooking it’s time to Saute the Mushrooms. Sounds difficult but it really is simple.
Heat 1 Tbsp of oil in a sauce pan along with the butter, over a medium heat. Cook and stir the Mushrooms and Garlic then add the salt and pepper to season. Stir until the Mushrooms are lightly browned which should take around 5 minutes. Reduce the heat to low and simmer until the Mushrooms are tender, about another 5-8 minutes.
Now we want to do the crispy Onions. To do this, combine flour and salt in a large bowl. Slice the onion very thinly.
Pour oil to a depth of about 2 inches in a sauce pan, heat over a high heat. Toss the onions in the flour mixture to lightly coat them then shake off any excess. Fry the onion in batches for about 1 minute until golden brown and drain on paper towels.
It’s time to fry the Bacon. heat a little bit of oil into a griddle pan or frying pan, It doesn’t really matter. Cook the Bacon to the way you love it. I like it slightly crispy on the edges. Remove and place on paper towels to drain off any excess fat.
Whilst the Chicken is coming to the end of its cooking time it’s time to cook the Diane sauce to the packets instructions. I bought mine from Tesco’s which conveniently instructed for it to be heated in the microwave for about a minute!
Once your sauce is cooked and so is your chicken it is time to plate up. Simply place your chicken breast on a bed of mashed potato and top with the sauteed mushrooms, Diane sauce, bacon and fried onions.
Perfection with ease.