This recipe is perfect for a one-pot main course when the temperature starts coming down and we seek for some comfort food.

I think the base for this preparation is possibly originated in the French cuisine tradition and I have made my own variations and adaptations following this school of thought. The final result is a very tasty and filling main course, easy to prepare, that will take you to the French countryside and its lovely flavours.

Ingredients for 2 people:

• 6 skinless chicken thigh fillets, around 500g
• 300 g of button mushrooms
• 100 g of diced pancetta
• tarragon leaves
• Half chicken stock cube
• 150 ml of double cream
• 250 g of (boiled) wholegrain rice
• Small glass of white wine or Pernod
• Fennel seeds
• 1 clove of garlic

Preparation:

1. Fry the garlic clove in some oil, the fennel seeds and the diced pancetta;
2. Add the thigh fillets and let them take colour on all sides;
3. Add a glass of white wine or Pernod to the chicken;
4. Slice the mushrooms and add them to the chicken;
5. Preparare some chicken stock with a stock cube and add to the chicken;
6. Let this cook at low heat for 10-15 minutes until the chicken is well cooked;
7. Add the tarragon leaves roughly chopped;
8. Just before finishing the cooking stir in the cream;
9. Add the boiled rice and serve hot.

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Traditional cooking

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