I love garlic. It’s like a staple in most of my dishes. I would be a vampires worst nightmare. This dish was made for the love of cream. I had double cream leftover, some veggies and threw it all together with a little chicken stock, garlic and hard cheese. It was delicious. Served with buttery broccoli and French fries it was just the perfect evening meal that didn’t take too long to make.
Preparation: 5 minutes
Cooking: 45 minutes
- 1 white onion, diced
- 5 mushrooms, peeled and chopped
- 1 green pepper, diced
- Peas and sweet corn leftover
- 500g Chicken, sliced into smaller fillets
- 2 tbsp garlic granules
- 1 tbsp olive oil
- Salt and pepper to season
- 2 stock cubes
- 500ml boiling water
- 259ml double cream
- 2 tbsp hard cheese like grand pandano
In a work or deep pot, add a little oil and 2 tbsp of garlic granules. Heat for a few minutes, then add the chicken and coat. Cook for 10 minutes, stirring often, on a low-medium heat.
Add onions, mushrooms, peppers and your leftover veg (I’m using peas and sweet corn but you can use any or none at all), and mix with the meat. Cook for 10 minutes.
Whilst the vegetables and meat cook together, boil a kettle, put 2 chicken stock cubes into a measuring jug and add 500ml of boiling water and stir until the stock cubes has dissolved, then add to the chicken. Bring wok to boil, then turn down heat and simmer for 15 minutes or until chicken has cooked through.
Add double cream 10 minutes before serving, with a little seasoning and stir until desired thickness.
Serve with buttery veg.