Okay, I lied, it's not really a chowder. It's more like a creamy stew, full of hearty veg and delicious flavour (I just like an alliteration!).
If you read THIS post, all about eating well on a student's budget, you'll know that I'm a big fan of making stews/casseroles, because:
A) They are bloomin' delicious
B) Are relatively cheap to make
C) Don't require any fancy cooking skills whatsoever!
It not the most Instagrammable of dishes, but it's too tasty and rich to pass up. Perfect for frosty autumn evenings.
You will need:
4-6 Chicken thighs/drumsticks
1 pound thinly sliced Mushrooms (I use button, but any kind is fine)
1 Broccoli (I often use a whole one and chop in into rough pieces)
3 big White Potatoes (diced) - could also work with sweet potatoes or even rice if you prefer
75ml Double cream
1 tbsp grainy mustard (the secret ingredient, shhhhhh!)
Splash of white wine
1/2 cup Chicken stock
2 Onions (one spring, one white)
2 cloves of garlic (chopped finely)
4 tbsp Butter
2 tbsp Olive Oil
1. Let the butter melt in a strong casserole dish and add the oil and the chicken pieces
2. Sprinkle some salt and pepper and allow the chicken to brown on both sides
3. Take the (still uncooked) chicken out once fully brown
4. Add the mushrooms, garlic, onion into the dish and stir, making sure the garlic doesn't burn
5. Pour in the wine and let it reduce a bit before adding the cream, mustard and any other herbs you want (rosemary, thyme and a hint of chilli powder go quite well here)
6. Add the chicken back in and make all the pieces get coated in the lovely sauce.
7.Add the chicken stock and stir
8. Add the potatoes and broccoli at this stage and season more with a bit of salt and pepper
9. Pop the lid on and let your marvellous creation bubble away for at least 15 mins.
10. When the potatoes are soft, season one last thyme (see what I did there) and then serve it up!
Ooooh, this is making me hungry again. I'll be making this again very soon.