Chicken chanterelle
4 portions – 483 kcal per portion (alt. 366 kcal per portion)
30g protein, 14g carbs, 20g fat
Ingredients:
- 1 onion
- 2-3 shallots
- 1 clove of garlic
- 1 tbsp. olive oil
- 300g champignon
- 200g chanterelles (about 2 tin cans)
- 400g chicken thighs with no bone
- Chanterelle fund 2-3 tbsp.
- 2dl cooking cream 15% (alt. 7%)
- 2dl cream fraiche 34% (alt. 15%)
- White pepper & black pepper
How to make it:
Finely chop the onions and the garlic, put in a pan with the olive oil on low/medium heat until the onions gets soft, but without getting any color. Then add the champignon until the majority of the water has evaporated. Then add the chanterelles and season with white pepper and a pinch of black pepper. Fry the chicken in another pan and chop it.
Mix in the cocking cream, the cream fraiche and the fund with the mushrooms. Season more if desired and let it simmer for about 10 minutes. Then add the chicken and serve with quinoa, rice or a salad.