Creamy mushroom chicken with colcannon

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Autumn Main courses Poultry Potatoes Naturally Brewed Less Salt Soy Sauce

Preparation time: 1h

Marinating time: 1h

Calorific value (per portion): 2248 kJ / 537 kcal

Colcannon:

350 g / 12 oz green cabbage, shredded
550 g / 1¼ lb potatoes, boiled and mashed
2 spring onions, trimmed and sliced
75 g / 3 oz butter
3 tbsp semi-skimmed milk
freshly ground black pepper

Mushroom chicken:

juice of 1 lime
2 tbsp Kikkoman naturally brewed less salt soy sauce
1 tsp clear honey
4 chicken breasts, skinned if preferred
2 tbsp sunflower oil
175 g / 6 oz mushrooms, chopped or sliced
150 ml / ¼ pt chicken stock
4 tbsp crème fraiche

Preparation

For the Colcannon, boil the cabbage for 2-3 minutes or until tender. Drain and mix with the potatoes and spring onions.

Melt half the butter with the milk and stir into the potato mixture. Season with pepper and set aside.

For the chicken, mix the lime juice, soy sauce and honey, add the chicken, and marinate in the fridge covered with cling film for at least 1 hour.

Heat the oil in a large frying pan, cook the mushrooms for 5 minutes then remove. Drain the chicken and fry for 15 minutes or until cooked through, turning occasionally.

Remove the chicken and add the stock and any remaining marinade to the cooking juices. When bubbling, stir in the crème fraiche and return the chicken and mushrooms to the pan.

To finish the Colcannon, melt the remaining butter in another frying pan, add the potato mixture and fry until brown and crisp underneath. Turn the mixture over and fry for a further 5 minutes. Serve hot with the chicken.

Tip: If you don’t have two frying pans, cook the chicken in a wok, cast-iron or flameproof casserole or large saucepan.

Variations: Turn this into a veggie main course by replacing the chicken with extra mushrooms – a mix of wild mushrooms works well - or a selection of vegetables such as sliced peppers, courgettes and mange tout.