Rustic simmered chicken from No Time to Cook: Fresh & Easy Recipes for a Fast Forward World by Donna Hay

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Notes about this recipe

  • Pamsy on March 15, 2025

    I used skinless, boneless chicken breasts, halved lengthways. Agree with Breadcrumbs about timings. Really useful recipe.

  • mareem on April 24, 2016

    Agree with Breadcrumbs re the time. I used other vegetables and evaporated skim milk instead of cream - was great.

  • Breadcrumbs on April 22, 2013

    p. 84 - This delicious one-pan meal is a creamy chicken stew with lots of flavour despite a fairly quick cooking process. That said, the dish did take longer than the instructions in the recipe suggest so I would suggest allowing an hour to prepare this dish from start to finish. The only changes I made were: I used a sauté/simmer pan because I felt the extra depth would hasten the cooking time of the potatoes in this dish. I didn’t have tarragon so I used some fennel fronds to impart a subtle anise flavour in this dish and I didn’t have white button mushrooms so I quartered some cremini and cubed some king oyster mushrooms to approximate their size. We really enjoyed this dish. The leeks added a lovely sweetness to the sauce and the mushrooms provided a nice textural element and added to the earthy flavours of the dish. The cream was a nice touch. Really yummy and worth repeating. Photos here: http://chowhound.chow.com/topics/895710#8031486

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