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One of my favourite chicken recipes of all time!I’m back in the city from the last two weeks at the cottage and cooking my heart out. We ate well up there (maybe too well) but today I felt I really needed to make and share this amazing recipe with all of you.
Ok. I know it’s the beginning of January and we’re supposed to be detoxing a bit but hey, maybe start tomorrow?!
There are so many chicken recipes out there and yet I often struggle to create new ones or find recipes that inspire me. How many times have you either said or heard someone say, “Not Chicken Again!!” Well with this chicken dish I guarantee you will be saying, “When are we having it again?!”
It’s actually very simple to prepare and yet impressive enough to serve at a dinner party. I’ve served it in the winter and it had that comfort food feel and yet in the summer it still manages to come off light and decadent. It’s the perfect dish in the summer when you hit that inevitable stage of being sick of BBQ.
I usually serve it with steamed rice and asparagus but it would also be fabulous with egg noodles, green beans, wild rice, orzo, mashed potatoes or even polenta. On occasion I’ve been tempted to turn it into a pasta dish by thickening the sauce a little more and tossing it with fettuccine. I always serve it with hot chilli peppers on the side but I’m a spice freak so maybe it’s not all that necessary.
It can also be made with chicken thighs or even pork tenderloin medallions. The sauce is so addictive that I find myself drinking what’s left behind. I dare you to stop the craving once it starts!
*I’m careful not to add salt until the end as both sundried tomatoes and chicken broth tend to be salty.