Name: Parmesan chicken with wedges
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram frozen potato wedges; 200 gram asparagus, halved crosswise; 1 tablespoon vegetable or olive oil; 150 gram button mushrooms, quartered; 600 gram chicken thigh fillets, trimmed, chopped; 300 millilitre cooking cream; 1 1/2 tablespoon wholegrain mustard; 1 cup frozen peas; 2 tablespoon freshly grated parmesan, plus extra shaved, to serve; 2 tablespoon finely chopped chives

Ingredients

500 gram frozen potato wedges

200 gram asparagus, halved crosswise

1 tablespoon vegetable or olive oil

150 gram button mushrooms, quartered

600 gram chicken thigh fillets, trimmed, chopped

300 millilitre cooking cream

1 1/2 tablespoon wholegrain mustard

1 cup frozen peas

2 tablespoon freshly grated parmesan, plus extra shaved, to serve

2 tablespoon finely chopped chives

Method

1.Preheat oven to 220°C/200°C fan-forced. Spread wedges, in a single layer, over a baking tray; bake 15 minutes. Add asparagus to tray; bake 5 minutes or until golden and cooked.

2.Meanwhile, in a frying pan, heat half the oil over high . Add mushroom; cook and stir 5 minutes or until browned. Transfer to a heatproof bowl. Heat remaining oil in same pan over high heat. Cook chicken, in batches, 5 minutes or until browned. Reduce heat to moderate; return chicken and mushroom to pan. Stir in cream, mustard and peas; bring to the boil. Reduce heat; simmer 5 minutes or until chicken is cooked and sauce is reduced slightly. Remove from heat; stir in parmesan and chives. Season.

3.Sprinkle chicken mixture with extra shaved parmesan. Serve with wedges and asparagus.

Use shredded meat from 1/2 a barbecued chicken, skin and bones removed. Stir into sauce just before serving.
Note

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Ingredients

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