Chicken Lazone with Chestnut Mushrooms and Creamy Vermicelli is another recipe from Gousto Cooking, that we have loved so much, that I have made it on multiple occassions.
It looks and tastes quite decadent, but it easy to put together. Seasoned, pan-fried chicken and mushrooms served over creamy vermicelli noodles.
Ingredients:
4 chicken thighs (or 1/2 kg boneless chicken)
1-3 garlic cloves - peel and finely chop (or grate)
1/2 - 2 tsp spicy cayenne pepper
1 tbsp Italian dried oregano
1 chicken stock cube
150g chestnut mushrooms finely sliced
120g rice vermicelli or rice noodles
1 pot (227ml) of organic double cream
Butter
Pepper
Salt
Vegetable oil
1-3 garlic cloves - peel and finely chop (or grate)
1/2 - 2 tsp spicy cayenne pepper
1 tbsp Italian dried oregano
1 chicken stock cube
150g chestnut mushrooms finely sliced
120g rice vermicelli or rice noodles
1 pot (227ml) of organic double cream
Butter
Pepper
Salt
Vegetable oil
Kettle on the boil
Method:
Marinate the chicken with garlic, cayenne, oregano, 1 tbsp vegetable oil and crumbled chicken stock cube
Season with a big pinch of pepper
Mix thoroughly
Set aside for 15 minutes or marinate in the fridge overnight if you want to prep ahead, but bring back to room temperature before cooking.
Heat a wide-based pan (preferably non-stick) with a matching lid over a high heat with 1 tbsp vegetable oil
Once hot, add the chicken spreading each piece flat
Cook, covered, for 5 min
Remove the lid from the pan and flip each piece of chicken
Add the sliced mushrooms around the chicken
Cook, covered, for a further 5 min or until the chicken is cooked through
Stir the mushrooms occasionally
Meanwhile, place the vermicelli / noodles in a dish and cover completely with boiling water
Set aside for 3 min, then drain
Add a big knob of butter to the chicken pan
Once cooked, transfer the chicken with half the mushrooms to a plate and set aside to rest until serving
Return the pan to a low heat
Add the drained noodles and cream to the pan and cook for 1 min or until warmed through, then remove from the heat
Taste for seasoning, adding salt and pepper if needed,
Divide the noodles between serving plates and top with the chicken and mushrooms
Kim's Tip: cut the noodles up while in the pan for easy eating!
Season with a big pinch of pepper
Mix thoroughly
Set aside for 15 minutes or marinate in the fridge overnight if you want to prep ahead, but bring back to room temperature before cooking.
Heat a wide-based pan (preferably non-stick) with a matching lid over a high heat with 1 tbsp vegetable oil
Once hot, add the chicken spreading each piece flat
Cook, covered, for 5 min
Remove the lid from the pan and flip each piece of chicken
Add the sliced mushrooms around the chicken
Cook, covered, for a further 5 min or until the chicken is cooked through
Stir the mushrooms occasionally
Meanwhile, place the vermicelli / noodles in a dish and cover completely with boiling water
Set aside for 3 min, then drain
Add a big knob of butter to the chicken pan
Once cooked, transfer the chicken with half the mushrooms to a plate and set aside to rest until serving
Return the pan to a low heat
Add the drained noodles and cream to the pan and cook for 1 min or until warmed through, then remove from the heat
Taste for seasoning, adding salt and pepper if needed,
Divide the noodles between serving plates and top with the chicken and mushrooms
Kim's Tip: cut the noodles up while in the pan for easy eating!
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