Chicken with Sherry and Cream Sauce - comforting food

The number one comfort food in this house is Chicken and Cream Sauce with rice. I started making it years ago when Luke and Sophie were small and their palates just waking up.   It was their favorite “nursery” food. Over the years I’ve added ingredients and changed it up.   Sherry, cloves, a bay leaf, chestnut mushrooms or porcini. I took our basic simple dish dressed it moved it out of the nursery and into the dining room.

Along with dressing up the basic main, my rice has come a long way too. My friend Sissy in London taught me how to make Persian rice. Hers was always perfectly steamed with a crusty toasty bottom called tahdeeg .

We call it   “rice pie.” I have to admit it took me ages to get it just right, it can be awkward to make the first couple of times, but when you get it, there’s no turning back. Using the right saucepan makes it easier to turn the rice out onto a plate when it is done.   I use a 9-inch saucepan with 2 ½ inch sides and a tight fitting lid. This will hold up to 3 cups of uncooked rice. The trick is to par boil the rice first. Then steam it at least forty minutes on a very low heat. All the water evaporates and the oil in the bottom of the pan begins to toast the rice. When you turn the rice out onto a plate try to keep the tahdeeg in tact. In some parts of the Middle East, a golden crunchy tahdeeg is the ultimate proof that the cook has prepared perfect rice.

Grown up Chicken and Cream Sauce

Serves 4-6

4 boneless skinless chicken breasts cut into 2 inch pieces

3 shallots peeled and sliced

1lb chestnut mushrooms

1 clove garlic smashed

1 bay leaf

2 cloves

½ cup sherry or white wine

1-cup heavy cream

Canola oil for frying and a little butter for taste

Heat a couple of tablespoons of oil and butter into large skillet. Add garlic and onions. Cook until the edges begin to brown. Remove and set aside. Add mushrooms to skillet and cook until beginning to caramelize. Remove and add to onions. Add chicken to skillet and a little more butter if needed to keep the chicken pieces from sticking, cook until opaque and beginning to brown slightly. Remove and add to onion and mushroom mixture. Deglaze pan with wine or sherry, reduce by half. Return chicken, onions mushrooms to skillet.   Add bay leaf and cloves. Stir to combine, then add heavy cream and continue cooking, stirring often until chicken is cooked through.