While living in Paris a few years back, I went to a course called ‘Classic and Modern French Sauces’ at the school of Le Cordon Bleu. We made our way through the typical ‘A’ list: Béarnaise, Aioli, Pistou, Jus, and finally something the chef referred to as ‘Chicken Supreme.’ I don’t know if at some point this wee number had a French name…. but suffice to say it definitely tasted French.
‘Chicken Supreme’ consisted of chicken stock, cream, onion, chicken, mushroom, and a handmade bouquet garni. For the sake of ease, and because I live in New Zealand now and not France, I have revised this recipe and come up with a “kiwi” version called Creamy Chicken Mushroom Sauce
Recently at home we have been going all out with our zigger. I’m sure a lot of you use a spiralizer to make your zucchini noodles, but at the moment all we have is a zigger to make those thin strips of zucchini, which Luke often refers to as perfectly 'al dente.' There’s a whole lot less clean up involved with a zigger, which suits us just fine. We’ve been having zoodles for lunch with leftover roasted chicken, zoodles topped with Bolognese, and zoodles with creamy chicken mushroom sauce. Zoodles offer one of the simplest ways to eat delicious luxurious sauces, and to bulk up your vege-intake. And as they say, the more vegetables you eat, the more you crave them (something that has presented itself rather prominently in my husband recently).
So here is a recent creation, one that left us wanting more, and feeling as though we’d solved the answer to a question frequently asked, ‘how can you not eat pasta anymore?!”
"Um, have you tried Zoodles topped with Creamy Chicken Mushroom Sauce..?"
Creamy Chicken Mushroom Zoodles
For the Sauce
- 700g chicken thighs, cut in 3 cm chunks
- 15-20 white button mushrooms, sliced
- 3 cloves garlic, crushed
- 2 Tbsp butter
- 4 sprigs fresh thyme, leaves removed and roughly chopped
- 1 1/2 cup chicken stock
- 2/3 cup pouring cream
- 1 bay leaf
- 1/2 cup Parmesan, grated
For the zoodles
- 5 - 6 zucchinis
- Italian parsley, chopped
In a small bowl mix chicken pieces with salt, pepper, and garlic. Set aside.
Using a zigger or spiralizer, prepare your zucchinis into zoodles. Set aside in a large bowl.
In a large pan, heat 1 Tbsp butter. When bubbling, add thyme and mushrooms. Cover, and sauté for 5 minutes. Make sure to flip mushrooms once during the 5 minutes. When cooked, set aside.
In the same pan, heat the remaining butter on medium-high heat. When bubbling, add the chicken pieces.
Cook for around 5 minutes on each side, or until golden brown and cooked through. You can remove a large piece of chicken from the pan and cut it in half to see if its cooked.
When cooked, pour half the chicken stock in the pan. It will bubble - use this time to scrape the bottom of the pan to lift the natural sugars from the base of the pan into the sauce.
Add the mushrooms back into the pan. Mix in well.
Add the remaining chicken stock, turn heat down to let the stock simmer and reduce by half.
Add the pouring cream and bay leaf. Mix well and allow to reduce by half, or until slightly thickened.
Stir through the Parmesan.
Check seasoning. You may need to add more salt. Remove the bay leaf.
Equally distribute your zoodles across four bowls, then do the same with the chicken sauce. Top with chopped parsley and serve.
"Feed, Nourish, Value Yourself"