Chicken & turkey· GF

Creamy Chicken & Mushroom

Name: Creamy Chicken & Mushroom
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 650g chicken thigh fillets, 2cm pieces; 350g chestnut mushrooms, quartered; 1 (200g) leek, sliced; 1 (150g) onion, chopped; 3 cloves (15g) garlic; 300ml semi-skimmed milk; 30g cornflour; 10g (2 tsp) Dijon mustard; 2g dried thyme; 15g fresh parsley; 15ml rapeseed oil; 1 cube chicken stock cube; 250ml water, to make up the stock

Chicken, mushrooms and leek in a light, creamy thyme sauce. Doubles as a pie filling.

makes 21 blocks, about 40p each

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BatchJoy

batchjoy.com/recipes/creamy-chicken-and-mushroom/

Illustration of a bowl of Creamy Chicken & Mushroom

Time: 45 min5 min prep · 40 min cook
Makes: 21 blocks
Cost per blockPer block: 40p
Calories per blockCalories: 70 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

650gchicken thigh fillets, 2cm pieces
350gchestnut mushrooms, quartered
1 (200g)leek, sliced
1 (150g)onion, chopped
3 cloves (15g)garlic
300mlsemi-skimmed milk
30gcornflour
10g (2 tsp)Dijon mustard
2gdried thyme
15gfresh parsley
15mlrapeseed oil
1 cubechicken stock cube
250mlwater, to make up the stock

Allergens: Milk, Mustard. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Under a puff pastry lid as a pie · Mash and green beans · Tagliatelle

Method

Step 1: Heat the oil in a large, wide pan over a high heat and brown the mushrooms; lift out. (8 min)
Step 2: Lower the heat to medium-high and brown the chicken in the same pan. (6 min)
Step 3: Add the leek, onion, garlic and thyme and cook for 6 minutes until soft.
Step 4: Add the stock and mushrooms and simmer for 15 minutes. Mix the milk with the cornflour, stir it in with the mustard and simmer for 3 minutes until thick.
Step 5: Stir in the parsley, season, cool and freeze in 70g blocks.

Hotter: add a pinch of cayenne and a spoon of wholegrain mustard.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	70	7.4g	3.8g	2.8g	0.6g	0.28g
Per 3 blocks	210	22.2g	11.4g	8.4g	1.8g	0.84g

Cook’s notes

Milk thickened with cornflour freezes without splitting; add a spoon of crème fraîche at serving for extra richness.
For a pie, defrost 8 blocks in a dish, top with puff pastry and bake at 200°C for 30 minutes.
Brown the mushrooms well so they don't go watery.

Serve it

Under a puff pastry lid as a pie · Mash and green beans · Tagliatelle.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 210 kcal and 22.2g protein before rice, bread or potatoes.

Creamy Chicken & Mushroom questions

Can I use chicken breast instead of thighs?

Breast works but dries out more easily. Brown it briefly and cut the simmer to about 10 minutes so it stays tender.

Can I add bacon?

A little smoked bacon goes well with chicken and mushroom. Fry about 100g of diced bacon or lardons with the chicken, then season more lightly at the end, as the bacon adds salt.

Can I make it with a dairy-free milk?

Unsweetened oat milk thickens with the cornflour in the same way. Avoid sweetened or flavoured versions, which will show in the sauce.