Ingredients 8 chopped fresh mushrooms
3 garlic cloves
A level tsp of tarragon
A level tsp of dried chives
5 sprigs of fresh thyme
Half a pint of vegetable stock
Bottle of bubbly (optional)
Put a large, deep frying pan on the hob with some olive oil on a low heat. Chop your onions and garlic and add to the pan, and turn the heat to medium. Leave for 5 minutes.
While the onions and garlic soften remove the skin from your chicken thighs/legs. Once removed add to the pan and immediately season with the pepper, thyme, chives, tarragon and parsley.
After 5 minutes the chicken should look white all over but have a nearing golden colour. Give it a little stir and turn the chicken over. Add your chopped mushrooms (I tend to leave about half whole), and leave on a low heat for another 5 minutes.
10 minutes have passed (since the chicken has been in), at this point you need to make sure the chicken is browned nicely all over, so turn the heat to medium and watch it for 5 minutes, turning as you go. once browned turn the heat to low and add the stock and wine. Baileys also works a treat if you're out of white wine. Cover and leave for 30 minutes.
Start your rice. Wash a cup full of brown rice and put in a pan of two cups of cold water and a pinch of salt (no more because it will wreck the dish), and bring to a boil. Once boiled turn to a simmer and put the lid on and leave for 30 minutes.
After the stated time take the lid off and add half a pint of double cream. If you don't have double cream make a substitute using half a pint of full fat/semi skimmed milk, a knob of butter and a tablespoon of plain flour. Stir all the ingredients together and you should have a thicker milky creamy consistency. Add the milky concoction/cream to the pan and stir.
Squeeze the juice of half a lemon into the dish and stir. The chicken should be super tender by this time, and the sauce should have thickened. If the sauce is not thick make a quick roue: equal parts butter and flour which thickens any sauce and add. Replace the lid and leave for 15 minutes
The rice should be done by now. Serve on a plate and finally add the chicken in it's beautiful creamy white wine mushroom sauce. Garnish with freshly chopped spinach, squeeze a little lemon, olive oil and cracked black pepper to season.
This truly is a lovers meal; to keep the sexy mood going serve with a bottle of champagne, or Shloer/apple juice, whatever takes your fancy.