Chicken Slow Cooked with Mushrooms

This is an easy-to-make and warming dish that I like to cook on cooler days.  It reminds me of a Swiss dish called geschnetzletes which is typically made with veal but I prefer chicken and I only ever eat when I'm in the mountains so it really is a comfort food of a kind.  It is great for immunity as mushrooms provide compounds called beta glucans which are key for the immune system and garlic, always a good one to incorporate to fight off nasty bugs in the winter months. Below is the recipe - hope you enjoy it as much as I do!

Ingredients:

1 onion, peeled and sliced

1 x 300g pack of chestnut mushrooms, washed and sliced

1 x 300g pack of organic chicken fillets

1/2 pack of creme fraiche or coconut yoghurt if preferred

2 garlic cloves, peeled and chopped

Method:

1. Heat 1 tosp olive oil in a pan over a medium - high heat and grill the chicken fillets until cooked through. Once cooked remove the chicken from the pan and put on a plate to one side.
2. Next gently sauté onion over a medium heat in the same pan until softened.
3. Once the onion is golden, add the mushrooms and stir from time to time until cooked through.
4. Finally stir in the creme fraiche, chopped garlic and add the cooked chicken back to the pan and stir well.
5. Serve with a portion of cooked rice. Enjoy!

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