Claudio Cavaliere, of Espresso Restaurant in Waterford city, cooked from home throughout the lockdown – we bring you his easy to follow recipe videos, perfect for the weekend. Enjoy!
A luxurious chicken, mushroom, cream and white wine dish that isn’t really Italian per se, but extremely popular in the Restaurant nevertheless. Sandro, my father, was taught how to cook it when he was a young apprentice chef in Switzerland many, many moons ago. I think he called the dish this because he wanted it to remind him of somewhere closer to home.
(See below for ingredients and method)
Click image below to watch the video.
Chicken Breast (preferably with skin on)
Mixed/wild mushrooms, sliced
50ml Dry white wine
2-3 knobs of butter
Sprig of thyme
Salt & pepper
Firstly get your pot onto the stove with a medium heat, add a little olive oil and coat the bottom of the pot. Season the chicken with some salt & pepper, add to the pot (presentation/skin side down) when the oil starts to smoke and let the chicken brown nicely, turn and gently brown the other side by turning down the heat. When browned on the other side, take out and rest on a plate nearby.
To make the sauce: Return the pot to a high heat. Add the butter, mushrooms and thyme, sauté for a minute then add the wine, reduce slightly, add the cream and lastly reintroduce the chicken.
Cover the pot and bring the heat down to a minimum so that the chicken and sauce simmers nicely for about 15-20 minutes. When the chicken is completely cooked through, plate up with some steamed baby potatoes, green vegetables on the side and enjoy!