2 kg chicken breast fillets
2 chourizo sausages, sliced
1.2 kg butternut, peeled and diced
2 packets white mushrooms
1 litre cream
60mls lemon juice
10 mls thyme
2 large onions, sliced
Salt and black pepper to taste
Method:
Cut the chicken breasts into large cubes, place in bowl and marinate with the lemon juice and thyme
Fry off the sliced onions in a little oil, add the chourizo and fry for a few minutes, add the butternut, mushrooms and cream and simmer for 20 minutes until butternut is soft, season to taste with a little salt and black pepper
In a separate pan seal the chicken over a high heat and place in an oven proof baking dish
Pour the sauce over the chicken and bake for 30 minutes at 180C until the chicken is cooked through and tender.
Note this would be really delicious served over steaming herbed couscous (recipe to follow)
2 chourizo sausages, sliced
1.2 kg butternut, peeled and diced
2 packets white mushrooms
1 litre cream
60mls lemon juice
10 mls thyme
2 large onions, sliced
Salt and black pepper to taste
Method:
Cut the chicken breasts into large cubes, place in bowl and marinate with the lemon juice and thyme
Fry off the sliced onions in a little oil, add the chourizo and fry for a few minutes, add the butternut, mushrooms and cream and simmer for 20 minutes until butternut is soft, season to taste with a little salt and black pepper
In a separate pan seal the chicken over a high heat and place in an oven proof baking dish
Pour the sauce over the chicken and bake for 30 minutes at 180C until the chicken is cooked through and tender.
Note this would be really delicious served over steaming herbed couscous (recipe to follow)
