Mushroom pot with velvet cap and mushrooms

Name: Mushroom pot with velvet cap and mushrooms
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g velvet caps/velvet bonnets; 1 small carrot; 2 medium-sized onions; 4-6 Stem(s) Thyme; 400 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 heaped tablespoons of flour; 200 ml White wine; 150 g Whipped cream; 2 TEASPOONS Instant chicken broth; 6 Stem(s) Thyme

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g velvet caps/velvet bonnets
1 small carrot
2 medium-sized onions
4-6 Stem(s) Thyme
400 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 heaped tablespoons of flour
200 ml White wine
150 g Whipped cream
2 TEASPOONS Instant chicken broth
6 Stem(s) Thyme

Directions

1
Cut off the root piece from the velvet caps. Peel and wash the carrot and cut into small cubes. Peel and finely dice the onions. Wash the thyme and, except for something to garnish, remove the leaves from the stems. Wash the chicken filet and cut into small cubes.
2
Heat 2 tablespoons of oil in a large pan. Sauté the velvet caps in it for 3-4 minutes. Season with salt and pepper and remove. Heat 1 tablespoon of oil in the frying fat. Sauté the meat for about 4 minutes and season with salt and pepper. Add onions and carrot and fry for approx. 3 minutes. Dust everything with flour and sauté briefly. Deglaze with wine, 1/4 litre water and cream. Bring to the boil, stir in broth and thyme and simmer for about 5 minutes. Fold in the mushrooms and heat them up.
3
Dust everything with flour and sauté briefly. Deglaze with wine, 1/4 litre water and cream. Bring to the boil, stir in broth and thyme and simmer for about 5 minutes. Fold in the mushrooms and heat them up. Season to taste with salt and pepper. Garnish with rest of thyme. Delicious with baguette