Ingredients

• 1 large chicken breast (or 2 small thighs), sliced into bite pieces
• 2 tbsp olive oil
• 1 medium brown onion, thinly sliced
• 2 garlic cloves, finely chopped

• 1 bell pepper, thinly sliced in strips
• 9oz – 260g button mushrooms, sliced
• ½ tsp caraway seeds
• 1 tsp sweet paprika
• Salt and pepper
• 1 bay leaf
• ½ cup – 120ml dry sherry
• ½ cup chicken stock
• ¾ cup – 180ml thickened cream
• 1 tsp dried Herb de Provence

Steps

• Step 1

  In a large frying pan over medium-high heat, heat 1 tbsp olive oil. Add chicken pieces and season lightly with salt and pepper. Sear for 4-5 minutes until golden and just cooked through. Remove and set aside.

• Step 2

  Add the remaining 1 tbsp olive oil to the same pan. Sauté the sliced onion with the herbes de Provence for 2–3 minutes until softened and lightly golden.

• Step 3

  Add garlic and bell pepper. Cook for 1 minute, stirring gently.

• Step 4

  Add mushrooms and bay leaf. Cook for 4–5 minutes until mushrooms release their moisture and begin to brown.

• Step 5

  Deglaze with dry sherry, scraping up any browned bits. Let it reduce by half.

• Step 6

  Add chicken stock, caraway seeds, paprika, stir to coat the vegetables.

• Step 7

  Pour in cream, stir well and reduce until thicker to a nice sauce consistency.

• Step 8

  Return the seared chicken to the pan along with any juices.

• Step 9

  Simmer gently, uncovered, for 2 minutes to reheat chicken and let the flavours meld.

• Step 10

  Remove bay leaf. Taste and adjust seasoning.

• Step 11

  Serve hot with pasta or steamed rice.

Little Tips

Don’t skip the sherry – it gives the sauce a beautiful depth and mild sweetness.