Happy Valentines All! Here is my Valentines Treat.
Creamy Chicken, Mushroom and Sage Fricassee
6 thigh chicken fillets
2 tbsp fresh sage, chopped
1 tsp dried sage
200 ml rose wine or dry white wine
500 ml water
4 tbsp soured cream
1 chicken stock cube
1 onion, cut into wedges
1 clove garlic, finely chopped
150 g baby button mushrooms
2 small turnips, cut into wedges
black pepper, freshly ground
6 tbsp oil
6 cocktail sticks
Season chicken pieces generously with salt, pepper and dried sage. Place fresh sage in a centre of each thigh and fold.
Heat a frying pan. Drizzle 3 tbsp of oil into the pan and allow to heat through. Place chicken pieces in pan and cook for few minutes until brown and golden on both sides.
When golden brown remove from a frying pan and use a cocktail sticks to secure each piece of chicken and arrange in a casserole dish.
Clean frying pan, reheat, add remaining oil and fry onions, mushrooms and garlic for about 3 minutes. Transfer all into casserole dish, add wine and cook until evaporated (about 4 minutes). Add water, chicken stock cube, turnips and simmer until reduced by half. Then remove from the heat and stir in the sour cream.
Serve with plain rice.
Remember to remove cocktail sticks just before serving.