Swedish Chicken with Mushrooms & Cream | Abel & Cole
Swedish Chicken with Mushrooms & Cream
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Prep: 20 mins
Cook: 45 mins
We’ve stuffed this organic British chicken dish with our favourite Scandi flavours, simmering it in a creamy dill-flecked sauce with earthy porcini and chestnut mushrooms, and serving with tangy pickled root veg and crisp roast potatoes.
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607 kcal
(per portion)
Ingredients you'll need
  • 1 chicken stock cube
  • 12g dried porcini
  • 100g beetroot
  • 2 tbsp brown rice vinegar
  • 500g potatoes
  • 250g diced chicken leg
  • 200g chestnut mushrooms
  • 1 garlic clove
  • 1 onion
  • 100ml single cream
  • A handful of dill
From your kitchen
  • 600ml boiling water
  • Sea salt
  • 2 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Crumble the stock cube into a measuring jug and stir in 600ml boiling water. Add the dried porcini and set aside to steep.

  • 2.

    Peel the beetroot and finely slice into matchsticks. Pop in a bowl with a large pinch of salt. Scrunch together. Pour in 2 tbsp brown rice vinegar. Stir and set aside to pickle.

  • 3.

    Scrub the potatoes and chop them into 1cm cubes. Chuck in a large pan and cover with boiling water. Add a pinch of salt. Bring to the boil and simmer for 5 mins. Drain and leave to dry in the colander.

  • 4.

    While the potatoes are boiling, thickly slice the mushrooms. Peel and grate the garlic. Peel and thinly slice the onion. Heat ½ tbsp oil in a heavybased pan over a medium heat. Tip in the diced chicken leg. Fry for 5-6 mins, stirring occasionally, till golden on all sides. Lift the chicken, using a slotted spoon, onto a plate.

  • 5.

    Pour ½ tbsp oil into the pan. Add the onion, garlic and mushrooms. Cook for 4-5 mins till the veg have softened. Add the chicken and any resting juices from the plate. Pour in the porcini and porcini-infused stock. Bring to the boil, then turn down the heat. Cover and simmer for 30 mins.

  • 6.

    Tip the potatoes onto a baking tray lined with baking paper. Drizzle over 1 tbsp oil and season. Roast for 20-30 mins till crisp and golden. Turn the potatoes after 10 mins.

  • 7.

    Finely chop the dill stalks, saving the soft frondy leaves for later. Pour 100ml of the cream into a bowl. Ladle a couple of spoonfuls of the stock from the chicken pan into the cream. Add the dill stalks and mix, then pour into the pan. Cook for 2 mins till warmed through. Taste and add more salt and pepper if you think it needs it.

  • 8.

    Roughly chop the dill leaves. Add half to the chicken and the remainder to the pickled beetroot. Serve the chicken and beetroot with the roast potatoes on the side.

  • Tip

    Cream of the crop
    Your leftover single cream will keep, covered in the fridge, for 3 days. You can swirl it through soups, add to scrambled eggs or make a quick pud by melting with 100g white chocolate and pouring over frozen summer berries.

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