New Orleans Creole Chicken with Mushrooms, Creme Fraiche and Angel Hair Pasta

Why you will like this recipe

A classic dish for people who love exciting flavours from the American South, without being overly hot. The beautifully blended, natural Herbs and Spices from your recipe pouch giving a true New Orleans "blackened" flavour to the chicken. Your guests will love this dish.

The natural Herbs and Spices in your recipe spice pouch will be: Sweet Paprika, Smoky Paprika, Thyme, Onion Powder, Garlic Powder, Oregano, Sumac, Basil, minimal Chilli Flakes.

When you order you will receive the spice zip lock spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

4 x Chicken Thighs - skin on, boned

1 x Medium red onion - diced

Olive Oil

1 x Cup of button mushrooms - sliced

1 x Cup of white wine or best chicken stock

1 x Cup Creme Fraiche or Heavy Cream

2 x Tablespoons Lemon Juice

Optional -250g Angel Hair Pasta or your pasta choice.

4 x Teaspoons from the Creole Herb and Spice Pouch for this recipe

Your Creole Spice Pouch will contain: Sweet Paprika, Smoky Paprika, Thyme, Onion Powder, Garlic Powder, Oregano, Sumac, Basil, Sea Salt, Black Pepper, Minimal Chilli

Method

Using cling wrap, cover the chicken thighs and flatten so they are much the same thickness

Then pat the chicken dry on both sides, lightly cover with olive oil and carefully rub in the blended Creole Herbs and Spices from the spice pouch to both sides and refrigerate for 30 minutes before returning to room temperature.

Next in a heavy based pan with olive oil and medium heat, brown the chicken on both sides then set aside.

Then, add a little more olive oil to the pan and fry down the onions until soft then add the mushrooms to cook and soften. Next add the white wine or chicken stock to deglaze the pan - stirring to allow the alcohol to evaporate.

Then add the creme fraiche and mix well and allow to reduce a little. Next place the marinated chicken back in the pan, add the lemon juice, taking care not to overcook the chicken.

At the same time add the Angel Hair pasta ,if using, to salted boiling water and cook to packet instructions. Do not drain. Simply serve the cooked pasta directly from the boiling water to the pan with the seasoned creole chicken and the mushrooms. Toss everything together so the pasta picks up all the amazing flavours.