Last night's Easter Theme Night with the Mal's was a huge success! Louise was on starter and dessert (recipes to follow) and I was on the main course and hosting. I absolutely love this time of year, not only because of the weather warming up and the flowers coming out but also the food. There's so many lovely seasonal things to try over the Easter holidays.
For Easter get togethers with family/friends I usually cook lamb, however Louise isn't a big fan so I decided to go with a chicken dish using some seasonal springtime vegetables to brighten up the plate.
My recipe serves 4
Ingredients:
Olive oil
Butter
2 large chicken breasts cut into 3 pieces
6 shallots cut in half
1 small bag of new potatoes cut in half
2 large carrots cut into strips
Garlic
150g green beans
150g asparagus tips
2tbsp plain flour
1tbsp Dijon mustard
1/2 pint white wine
1/2 pint chicken stock
60ml double cream (I used double light)
Few splashes of lemon juice
Dried parsley and tarragon
Method:
Heat the oil and butter in a large wok.
Add the chicken and fry until cooked. Remove and keep warm in the oven.
Next fry the shallots, garlic, carrots and new potatoes. Add the flour and mustard and stir through the vegetables. Pour in the wine and stock. Add the chicken back into the pan, cover and simmer for about 10 mins.
Add the beans and asparagus but don't stir. Cover and simmer for 5 mins.
Add in the lemon juice, cream and herbs, stir through and cook for a further 5 mins. All ready to dish up.
I transferred everything into a large Creuset dish which I warmed through in the oven first and then put in the centre of the table with some fresh brown crusty bread to mop up the lovely creamy sauce! Delicious! ☺
Enjoy
Laura x
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