We had this last night for dinner. A lovely winter warmer. You can make this as a veggie option by substituting the chicken with some vegetables, such as carrot, turnip, green beans and puy lentils.
Serves 2
Brown off 2 chicken chopped breasts, or your veg/puy lentils, in a small amount of oil.
Put aside and add 1 medium onion, chopped to the pan and 2 large button/chestnut mushrooms (sliced). Cook off for 2-3 mins, until onion transparent.
Add 2 tsps Dijon mustard.
Add 1/2 tsp white pepper. Black pepper will do if you don't have white.
Return chicken to pan.
Add 2 capfuls brandy.
Add 1/4 stock cube with 1/4 pint hot water.
Allow to cook until chicken cooked through.
Add 2 dsps Creme fraiche.
Heat through and serve with potatoes, veg of your choice or rice. This particular meal goes very well with a slice of black pudding (if you are not vegetarian).
This really is a lovely winter warmer and if taken with th black pudding, it is a serious protein and iron kick!.
On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:
The Island of the Mist is book 2
The Stone in the Sword is book 1
The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:
The Wolf, the Witch and the Coffin
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