Recipes
Creamy Chicken and Mushroom Braise
Prep time:15 min
Total time:55 min
Serves 4 to 6
Ingredients
4 Longo’s Chicken Leg Quarters (about 1.25kg total)
2 large shallots, thinly sliced
1 pkg (8oz) Longo’s Mushrooms, sliced
2 cups 35% whipping cream
1 pkg (500g) Longo’s Fusilli Pasta
Directions
- •Cut chicken legs in half at thigh and drumstick joint and cut off any excess skin and fat. Sprinkle chicken pieces all over with 1/2 tsp each salt and pepper.
- •Heat 2 tbsp Longo’s 100% Pure Canola Oil over medium-high heat in Dutch oven. Brown chicken legs on both sides, in batches if necessary. Remove to a plate and reduce heat to medium. Add shallots and cook for about 3 minutes or until softened. Add mushrooms and 1/2 tsp each salt and pepper; cook, stirring occasionally, for about 10 minutes or until starting to brown and liquid evaporates.
- •Add cream and bring to a simmer. Return chicken legs to saucepan; cover and simmer for about 15 minutes or until chicken is no longer pink inside and thermometer reaches 170°F. Uncover and simmer for 5 minutes or until thickened slightly.
- •Meanwhile, in pot of boiling, salted water, cook pasta for about 8 minutes or until al dente. Drain and divide among plates and serve chicken and sauce on top.
Nutritional Information
Per serving (1/6th recipe): 800 calories
- Protein 34g
- Fibre 3g
- Fat 43g
- Sugar 1g
- Carbs 70g
- Sodium 290mg