This is one of my favourite recipes to cook for my family because everyone loves it, bambinos and grown-ups alike, I can have it cooked and on the table in twenty minutes and it goes with mash, rice or bread. I eat sweet potato mash when I'm trying to be healthy, usually following a bout of extreme eating; in this case an amazing weekend in London for my four year old's first and much anticipated visit, during which I managed to cram in a banquet in China Town, an enormous afternoon tea at the magnificent OXO Tower Restaurant, and two all-you-can-eat Premier Inn breakfast buffets (and yes of course I snuck a few muffins out to snack on later).
Nutmeg and honey are a winning combination in baking and desserts but I’ve discovered they also work amazingly well in savoury dishes like this. I stirred cream cheese into the mash which makes it creamy and rich, and served it with kale and the option of broccoli as long as the bambinos tried a sliver of kale!
Serves 2 adults and 2 bambinos
3 plump chicken breasts, sliced - from the fabulous Greendale Farm Shop in Exeter, my new favourite place to buy meat. Their butchers' philosophy is 'quality at affordable prices' and their produce is delicious.
About half a 500g tub of creme fraiche - I used fromage frais because I had some in the fridge, but creme fraiche makes a creamier, smoother sauce.
150 - 250 ml chicken stock
1 shallot (or small onion)
2 crushed cloves of garlic
1-2 tsps nutmeg (also a tsp of cinnamon if you fancy)
2 tsps honey
- Finely slice and fry the shallot, then add the chicken and fry until browned all over.
- Add the garlic and nutmeg and fry for a couple of minutes until the garlic is coloured but not burnt, and the nutmeg smells shamazing.
- Add the stock - you need enough for the chicken to simmer and cook in and to create a sauce, but not too much as otherwise your sauce will be thin, and it depends on the amount of chicken you have and the size of your pan!? Start with less rather than more and you can always top up the stock as you go. Simmer for approx 10 mins, until the chicken is cooked. If you find you have too much stock left, remove the chicken when it's cooked and reduce the stock down.
- Stir in the honey - more or less to taste - then take off the heat before adding the creme fraiche (this is to prevent it from curdling) and stir it really well so that it combines with the stock to create a creamy sauce. Add more or less creme fraiche depending on how creamy you want it.
- Season and scoff.