At last the sun has come out and we can start getting the garden together. So far leeks and beetroot have gone in the small bed and Jerusalem Artichokes are thriving in the main bed. No luck with beans so far so have started a third set in the planters by the house. After a heavy day of weeding, pruning. mowing and planting we needed something quick yet hearty and tasty for tea.
2 Chicken Breasts - skin removed and cubed
1 onion finely chopped or a leek
8 chestnut mushrooms, sliced
1 bunch of asparagus trimmed
Knob of butter and a little olive oil
1 bay leaf
A few sage leaves chopped
1 small handful of frozen (or fresh) peas
1 clove garlic crushed
Splash of white wine (optional)
1 tablespoon of plain flour
Fry the onion in the butter and oil with the bay leaf until the onion has softened. Add the chicken, garlic, sage and mushrooms and fry for a few minutes until the chicken takes on a bit of colour.Add the flour and stir it into the mix (add the wine if using) then add the milk and stir to form a sauce (add a little more milk if the sauce looks a bit thick). Add the asparagus and the peas, cover and simmer for 5 minutes or until the chicken and asparagus are cooked through). Season to taste.
Serve with a bowl of drained pasta.