Pollo Diane

Ingredientes

• 1 pound / 450 grams chicken breast fiillet (or the equivalent amount of leftover roast chicken)
• 2 ounces / 60 grams butter
• 1 large onion (thinly sliced)
• 2 to 3 cloves garlic (finely minced)
• 6 ounces / 175 grams fresh mushrooms (sliced or quartered)
• 1 1/2 cups chicken or vegetable stock (use a stock cube if you don't have fresh stock)
• 1 1/2 tablespoons / 25 ml brandy
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon tomato puree
• 1/2 cup / 120 ml single or pouring cream
• 2 tablespoons cornflour / cornstarch (or 1 1/2 tablespoons flour)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)

Preparación

1. 1

   --- Preparation ---

2. 2

   Combine the chicken stock with the Worcestershire sauce, brandy, tomato puree, salt and Dijon mustard.

3. 3

   Peel and slice the onions thinly.

4. 4

   Wipe the mushrooms with a damp cloth to remove any bits of dirt and slice them thinly.

5. 5

   --- Poach chicken breasts ---

6. 6

   (If you are using leftover chicken you can skip this step)

7. 7

   Place the chicken breasts in a saucepan and cover them with the prepared stock.

8. 8

   Cover the pan with a lid and bring the stock to a boil. As soon as the stock is boiling, remove the pan from the heat and let it stand for 10 minutes.

9. 9

   Once the chicken has cooled for 10 minutes remove it from the water and cut it into bite-sized pieces.

10. 10

    Reserve the poaching liquid - it will be added to the sauce in the next step.

11. 11

    --- Make the Diane sauce ---

12. 12

    Melt the butter in a large pan and fry the onions and garlic on low to moderate heat until they soften and turn transparent. Stir often so that the onions do not burn.

13. 13

    Stir in the sliced mushrooms

14. 14

    Continue to fry the mushrooms and onions until the mushrooms release their moisture and start to brown.

15. 15

    If you are using cornflour (cornstarch) to thicken the gravy stir the cornflour into the cooled stock and then add the stock to the mushrooms and onionsIf you are using flour to thicken the gravy, mix the flour into the mushrooms and onions taking care to remove any lumps, then pour in the prepared stock and stir over a gentle heat until the mixture thickens.

16. 16

    The sauce will be thick enough when you can draw a trail through it with a spoon.

17. 17

    Now stir in the cream and add the chicken pieces.

18. 18

    Turn down the heat to low as possible and leave it to simmer for 10 minutes, stirring occasionally, until the chicken is completely cooked through.

19. 19

    Garnish with parsley and serve over rice with a side dish of peas.