Saturday, 13 August 2011

Recipe: Stir-Fried Chicken, Mushrooms and Marsh Samphire

Ingredients - (serves 2)

4 chicken thighs, skin and bones removed
8 medium sized mushrooms, cleaned and thickly sliced
1/2 small onion, peeled and chopped
2 cloves garlic, peeled and chopped
large bunch of marsh samphire
balsamic vinegar
salt and pepper

Method -

Place the chicken thighs in a roasting dish, season with salt and pepper and coat each with some balsamic vinegar, place in a pre-heated oven at 200c and roast for 15 mins, until cooked.

Pick over the marsh samphire, cutting off all the hard woody stems and then go over by hand and break off all the tender shoots.  Place the tender shoots in a large pan of boiling, unsalted water, and simmer for 3 to 4 minutes.  Drain well and put to one side.

In a frying pan, start to fry the onion and garlic in some olive oil, over a low heat,  for a few minutes, until the onions start to soften, then add the mushrooms and cook for a couple of minutes.

Then add a good slug of balsamic vinegar and continue cooking.

Slice up the roasted chicken thighs and add to the vegetables along with the marsh samphire.

Toss everything together and make sure everything is coated with the balsamic vinegar.  Season with salt and pepper.

I like to serve this with a tomato and onion salad.

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