This is a really quick & simple (but Jelly Good!) recipe I made using the left over smoked chicken we had. It’s something that I made really quickly a while ago while adapting a couple of other recipes. The trick is to try and get as much flavour into the mushrooms at the beginning. Make sure you use butter and oil – it lets the butter get to a higher temperature without burning, and adds lots of flavour to them.
Smoked chicken is a great ingredient – especially this one we had from the local butchers. Pre-cooked to perfection (none of this dry tasteless chicken that you get oh so often).
- Smoked chicken
- Double cream
- Salt & pepper
- Lemon juice
- Wild mushrooms (I used dried, rehydrated)
Cook the mushrooms in a little oil and butter adding the garlic after a couple of minutes (don’t want it to burn). Add pepper to season, but no salt – it draws out the moisture from the mushrooms too much at this early stage and dries them up.
At the same time blanch enough spinach to add to the dish. The spinach is a lovely way to break up the richness of the cream sauce.
Add the chicken to the mushrooms.
Put on the spaghetti to cook.
Add the spinach and cream to the chicken and mushrooms. Allow to heat all the way through, but no need to boil – a gentle simmer is fine. Just make sure the smoked chicken is piping hot all the way through (remember I was using pre cooked smoked chicken here).
Add the spaghetti to the smoked chicken mix. Season with more pepper and salt. Add a spoonful of nutmeg. I find that simple creamy dishes can take a large amount of pepper – really adding depth to the dish. Just make sure it isn’t too fine or too coarse; a medium grind is best.
Just before serving add a decent dash of lemon juice to the dish to again freshen it up from the cream.
Serve the Jelly Good Food!