I used a can of mushroom soup to cheat the kitchen gods out of a little time. I found some pre-sliced and pre-washed mushrooms dried-out in my fridge, so I re-hydrated them, then sauteéd them. I de-boned the chicken once cooked and returned the bones to the braising liquid to extract all the flavour. You could use any chicken.
Thickening with coconut flour saved adding some fat in a roux and it worked quite well. It leaves it a little bit grainy, but the flavour is fantastic. When I had my sample serving, it was great. How can I improve it? It's no better, but I shredded a small red chile and grated in some ginger, and it was almost an Asian flavoured dish. Some mint pesto and lemon grass and it would be awesome
bon appetit
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