My Updated 1755 Recipe

Yesterday was slightly stressy.

It’s not like I’ve not cooked for unexpected guests from around the world before but it’s been a while.

Today I was expecting 3 sweaty, hungry Navvies over for tea but the bloody stupid phone intervened. Two of the three were called out on an Emergency at 3pm yesterday. They finished work at 5am today and have been stood down until 4pm today.

I knew nothing about their 14 hour stint and went out to get stuff to feed 7 peoples.

Quick. Easy. Prep ahead.

MY recipe :

Some chicken breasts. Some bacon. Some onions. Some red peppers. A tiny bottle of white wine. Some chicken stock. Some herbes de provence. Some cream/creme fraiche. Some rice.

Fry cut up bits of chicken in olive oil, remove from pan. Fry (in same pan) sliced onions, sliced peppers, cut up bacon. Add wine and boil for a few minutes to get rid of the alcohol. Add back the chicken, herbs, seasoning, chicken stock and simmer for 20 minutes. Thicken with cornflour if needed and add cream/creme fraiche. Taste and adjust seasoning.

And somewhere in between all that boil some rice. We LOVE Jasmine or Basmati or Half Long Grain/Half Wild Rice.

Arrange artistically in a bowl and serve.

THEN – Heat up the next day because you’ve made far too much!

Meanwhile : The History of Chick Fric from 1755

:o)

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