eCook Meal
Saucy Chicken & Mushroom Dinner
with leeks & buttom mushrooms
Delish. Yummy. Lekker… You can use any synonym to describe this satisfyingly savoury dish, Chef! A thyme-infused leek & mushroom sauce is cooked until decadently creamy with a homemade chicken stock and creme fraiche. Served with golden pan-fried chicken and oven-roasted cabbage & butternut.
Serving guide
Choose your portion size.
START THE STOCK MIXTURE
Boil the kettle and preheat the oven to 200°C. In a mug or small bowl, add the Chicken stock and Cornflour. Add a splash of warm water and mix out all the lumps. Slowly add in 150ml [300ml]|#7DA0D7 of warm water. Set aside.
VEGGIE MEDLEY
Spread the Butternut and cabbage on a roasting tray with a bit of cooking spray and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COOK THE Chicken
Place a large pan over medium heat with a bit of cooking spray. When hot, fry the Chicken until golden and cooked through, 4-5 minutes (shifting occasionally). Season and remove from the pan, leaving any pan juices in the pan.
OH SO CREAMY
Return the pan to medium heat. Fry the leeks until soft, 2-3 minutes (shifting frequently). Add the mushrooms, Garlic and thyme and fry until fragrant, 1-2 minutes (shifting frequently). Deglaze with the stock mixture and allow the sauce to thicken, 2-3 minutes (stirring occasionally). Remove from the heat and mix through the Chicken and the crème fraiche.
A TASTE SENSATION
Plate up the roasted veg. Top it with the creamy Chicken mix. And just like that, dinner is ready, Chef!
START THE STOCK MIXTURE
Boil the kettle and preheat the oven to 200°C. In a mug or small bowl, add the Chicken stock and Cornflour. Add a splash of warm water and mix out all the lumps. Slowly add in 150ml [300ml]|#7DA0D7 of warm water. Set aside.
VEGGIE MEDLEY
Spread the Butternut and cabbage on a roasting tray with a bit of cooking spray and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COOK THE Chicken
Place a large pan over medium heat with a bit of cooking spray. When hot, fry the Chicken until golden and cooked through, 4-5 minutes (shifting occasionally). Season and remove from the pan, leaving any pan juices in the pan.
OH SO CREAMY
Return the pan to medium heat. Fry the leeks until soft, 2-3 minutes (shifting frequently). Add the mushrooms, Garlic and thyme and fry until fragrant, 1-2 minutes (shifting frequently). Deglaze with the stock mixture and allow the sauce to thicken, 2-3 minutes (stirring occasionally). Remove from the heat and mix through the Chicken and the crème fraiche.
A TASTE SENSATION
Plate up the roasted veg. Top it with the creamy Chicken mix. And just like that, dinner is ready, Chef!
START THE STOCK MIXTURE
Boil the kettle and preheat the oven to 200°C. In a mug or small bowl, add the Chicken stock and Cornflour. Add a splash of warm water and mix out all the lumps. Slowly add in 450ml [600ml]|#7DA0D7 of warm water. Set aside.
VEGGIE MEDLEY
Spread the Butternut and cabbage on a roasting tray with a bit of cooking spray and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
COOK THE Chicken
Place a large pan over medium heat with a bit of cooking spray. When hot, fry the Chicken until golden and cooked through, 5-7 minutes (shifting occasionally). Season and remove from the pan, leaving any pan juices in the pan.
OH SO CREAMY
Return the pan to medium heat. Fry the leeks until soft, 3-4 minutes (shifting frequently). Add the mushrooms, Garlic and thyme and fry until fragrant, 2-3 minutes (shifting frequently). Deglaze with the stock mixture and allow the sauce to thicken, 3-4 minutes (stirring occasionally). Remove from the heat and mix through the Chicken and the crème fraiche.
A TASTE SENSATION
Plate up the roasted veg. Top it with the creamy Chicken mix. And just like that, dinner is ready, Chef!
START THE STOCK MIXTURE
Boil the kettle and preheat the oven to 200°C. In a mug or small bowl, add the Chicken stock and Cornflour. Add a splash of warm water and mix out all the lumps. Slowly add in 450ml [600ml]|#7DA0D7 of warm water. Set aside.
VEGGIE MEDLEY
Spread the Butternut and cabbage on a roasting tray with a bit of cooking spray and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
COOK THE Chicken
Place a large pan over medium heat with a bit of cooking spray. When hot, fry the Chicken until golden and cooked through, 5-7 minutes (shifting occasionally). Season and remove from the pan, leaving any pan juices in the pan.
OH SO CREAMY
Return the pan to medium heat. Fry the leeks until soft, 3-4 minutes (shifting frequently). Add the mushrooms, Garlic and thyme and fry until fragrant, 2-3 minutes (shifting frequently). Deglaze with the stock mixture and allow the sauce to thicken, 3-4 minutes (stirring occasionally). Remove from the heat and mix through the Chicken and the crème fraiche.
A TASTE SENSATION
Plate up the roasted veg. Top it with the creamy Chicken mix. And just like that, dinner is ready, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R253.94
for 4 servings · R63.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Crème Fraîche needs 100 mlSour Cream 250 ml 250 ml at R38.99 · 40% of packR15.60
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Butternut Chunks needs 400 gButternut 3 kg 3 kg at R45.00 · 13% of packR6.00
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Button Mushrooms needs 400 gSliced Button Mushrooms 250 g 250 g at R38.99 · 1.60× packR62.38
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
Not in the Woolies basket — source these elsewhere:
- Dried Thyme
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Saucy Chicken & Mushroom Dinner?
The preparation time for Saucy Chicken & Mushroom Dinner with leeks & buttom mushrooms is between 20 and 35 minutes.
What is the total time required to make Saucy Chicken & Mushroom Dinner with leeks & buttom mushrooms?
The total time required to make Saucy Chicken & Mushroom Dinner with leeks & buttom mushrooms is between 35 and 50 minutes.
How many servings does Saucy Chicken & Mushroom Dinner provide?
4 servings
What are the main ingredients in Saucy Chicken & Mushroom Dinner?
Butternut, Button Mushrooms, Cabbage, Chicken, Chicken Breast, Chicken Stock, Cornflour, Creme Fraiche, Dried Thyme, Garlic, Leek
What is the nutritional information of Saucy Chicken & Mushroom Dinner?
Calories: 490, Carbs: 42 grams, Fat: grams, Protein: 44.6 grams, Sugar: 13 grams, Salt: 597.7 grams
How do I prepare Saucy Chicken & Mushroom Dinner?
COOK THE CHICKEN: Place a large pan over medium heat with a bit of cooking spray. When hot, fry the chicken until golden and cooked through, 4-5 minutes (shifting occasionally). Season and remove from the pan, leaving any pan juices in the pan. START THE STOCK MIXTURE: Boil the kettle and preheat the oven to 200°C. In a mug or small bowl, add the chicken stock and cornflour. Add a splash of warm water and mix out all the lumps. Slowly add in 150ml [300ml]|#7DA0D7 of warm water. Set aside. VEGGIE MEDLEY: Spread the butternut and cabbage on a roasting tray with a bit of cooking spray and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). A TASTE SENSATION: Plate up the roasted veg. Top it with the creamy chicken mix. And just like that, dinner is ready, Chef! OH SO CREAMY: Return the pan to medium heat. Fry the leeks until soft, 2-3 minutes (shifting frequently). Add the mushrooms, garlic and thyme and fry until fragrant, 1-2 minutes (shifting frequently). Deglaze with the stock mixture and allow the sauce to thicken, 2-3 minutes (stirring occasionally). Remove from the heat and mix through the chicken and the crème fraiche.
What should be prepared from my kitchen to make Saucy Chicken & Mushroom Dinner?
Butternut, Button Mushrooms, Cabbage, Chicken, Chicken Breast, Chicken Stock, Cornflour, Creme Fraiche, Dried Thyme, Garlic, Leek
How many calories does Saucy Chicken & Mushroom Dinner have?
490 calories
How much fat content does Saucy Chicken & Mushroom Dinner have?
grams