Mary is Cordon-Bleu trained and an experienced magazine cookery editor as well as a seasoned television presenter. In 2009 she was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE for her services to culinary arts. Mary lives in Buckinghamshire with her husband, Paul, and their dog, Millie, and continues to inspire thousands of people across the country to enjoy home cooking.
1 onion, halved lengthways and thinly sliced
2 garlic cloves, finely chopped
4 skinless, boneless chicken breasts, about 140g (5oz) each
salt and freshly ground black pepper
250g chestnut mushrooms, cut into 1cm (1⁄2in) thick slices
2 tsp paprika
1 tsp cornflour
1. Heat a large, non-stick frying pan or saute pan. Add the chorizo and fry until crispy. Remove using a slotted spoon, drain on kitchen paper, and set aside. Keep 1 tablespoon of the chorizo oil in the pan and drain off any excess. Add 1 tablespoon of the olive oil. (See below, Use the chorizo oil for frying.) When hot, add the onion and garlic and fry for 6–8 minutes over a medium heat, stirring occasionally, until the onion starts to brown. Spread the onion over the bottom of the baking dish.
2. Preheat the oven to 200C (fan 180C/400F/Gas 6). Pour another tablespoon of the oil into the pan. Season the chicken and brown over a medium heat for 10 minutes, turning once. Place on top of the onion.
3. Add the final tablespoon of oil to the pan, tip in the mushrooms, and season with pepper. Fry for about 3 minutes over a medium–high heat, stirring occasionally, until starting to brown. Stir in the paprika and cornflour. Pour in the stock, stirring to de-glaze the bottom of the pan, and simmer for 1 minute. Stir in the soured cream and heat until just starting to bubble.
4. Pour the mushroom sauce over the chicken in the dish. Scatter over the chorizo and olives. Cover with foil and bake for 15–20 minutes or until bubbling around the edges. Serve sprinkled with the parsley.
KEYS TO PERFECTION
Use the chorizo oil for frying
Fry the chorizo in a hot, dry pan over a medium heat for about 1 minute until the fat starts to run, then increase the heat for 2 minutes until crispy. Stir frequently so it doesn’t burn. Remove using a slotted spoon.
Use 1 tablespoon of the spicy red oil released by the chorizo for frying the onion and garlic: its smoky paprika flavour adds depth to the dish. Don’t use any more, as it can overpower; instead, top up with olive oil.
Recipe from here
I would consider serving this with some cauliflower rice, just right if you are living the LCHF lifestyle! Why not sit and enjoy this tasty dish soon ... these flowers, or something similar, will look good on the table ... an early touch of Spring!