- 1 teaspoon sweet paprika
- 1.5kg chicken thigh cutlets, skin removed
- 1 1/2 tablespoons extra virgin olive oil
- 1 brown onion, cut into thin wedges
- 1 large carrot, peeled, halved lengthways, sliced
- 40g (1/4 cup) plain flour
- 125ml (1/2 cup) white wine
- 500ml (2 cups) Massel chicken style liquid stock
- 3 tsp chopped fresh rosemary, plus extra, to serve
- 60ml (1 ⁄4 cup) pouring cream
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 pinch salt
- 50g butter, chopped, chilled
- 20g butter, extra, for frying
- 250g button mushrooms
- 2 garlic cloves, chopped
- 100g gruyere, grated
- 1/2 cup milk
- Step 1Make mushroom scones: Preheat oven to 220C/200C fan forced. Whisk plain flour, baking powder and salt in a bowl. Add butter and rub into flour. Melt extra butter in a frying pan. Cook 250g sliced button mushrooms and 2 chopped garlic cloves for 5 minutes. Season. Stir into flour mixture with 100g grated gruyère and 1⁄2 cup milk until dough comes together. Knead until smooth. Flatten to 2cm thick.
- Step 2Cut into triangles. Place on a baking tray. Bake for 20 minutes or until golden.
- Step 3Prepare chicken: Rub paprika into chicken. Season. Heat oil in a frying pan over high heat. Cook chicken for 3 minutes each side or until golden. Transfer to a plate. Reduce heat to medium-low. Cook onion and carrot, stirring, for 10 minutes. Add flour. Cook, stirring, for 2 minutes. Remove from heat.
- Step 4Stirring, slowly add the wine, then the stock. Return to the heat. Cook, stirring, until sauce is thickened. Add the rosemary and chicken. Cook, partially covered, for 45 minutes or until tender. Stir in the cream. Simmer for 5 minutes. Season.
- Step 5Divide among plates. Top with extra rosemary. Serve with scones, if using.
- Low carb
- Lower gi
All nutrition values are per serve
Nutrition information excludes mushroom scones.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine