It's been nearly 4 years since we moved to France and I must say the biggest difference in our cooking habits is we rarely ever eat a ready-meal.
This is great recipe for a super quick tv dinner or if you are having friends round after work and you're pressed for time.
Now let's talk mushrooms...I love mushrooms but I only love mushrooms cooked properly, not slimy limp things. There are only two things you need to cook delicious mushrooms, butter and lots of it!
So you will need:
For 2 people
4 skinned chicken thighs
10 mushrooms sliced
1 garlic clove, sliced very thin
200ml single cream
1 tablespoon wholegrain mustard
pinch of mixed herbs
salt & pepper
Handful of chopped flat leaf parsley
So you need a big enough pan when cooking mushrooms so you don't over crowd them. So melt the butter. Lay the mushrooms flat out, season them with salt & pepper and LEAVE THEM ALONE! Don't be pushing them around the pan or fiddling with them, just let them go brown. If you cook them this way you will get lovely brown mushrooms and not slimey limp ones plus well cooked mushrooms add depth to your sauces and a lovely dark creamy colour. Season the mushrooms with salt, pepper & mixed herbs.
Once the mushrooms are cooked, put your pasta water on to boil. Always salt your pasta water.
Add the chicken thighs to the chicken with the garlic and brown.
Add the mustard and then the cream. If your sauce dries out while cooking, add some of the pasta water to loosen it.
We used this Barilla Trofie pasta, as it holds the sauce and you can eat it with a fork for a perfect tv dinner! Cook for 10mins and add the cooked pasta to the sauce immediately.
Add parsley & parmesan shavings and serve with a crusty baguette and a glass of chilled white wine! Voila!