From the test group:
A classic of French bistros never out of fashion, with an international twist.
It combines the juicy chicken and saucy mushrooms with creamy mashed potatoes and vegetables cooked in pesto.
this mix of earthly flavors perfectly captures the logic behind the history of this dish called like “hunters chicken” because hunters would also collect herbs and mushrooms along the way in the woods, and cook them in the evening. A tasty dish and a window to the past.
As low as EGP 85 per meal
Step 1- Gear Up
Preheat the oven to 180 degrees Celsius.
Cut the tomato, onion and mushroom
Step 2- Cook the Potatoes
In a pot over high heat, add a litter of hot water, a pinch of salt, and boil the potatoes until fully cooked (tender). Drain the water, add the butter then mash the potatoes and keep aside warm.
Step 3- Bake the Vegetables
on an oven tray (with Aluminium foil or baking sheet base on the base) add the vegetables and bake until vegetables are tender. Once cooked, transfer the vegetables to a bowl and mix with pesto sauce and keep warm.
Step 4- Cook the Chicken
On a fry pan over medium heat add the olive oil, butter, the Chicken and stir until the Chicken turns golden color. Add the onions and sauté for few second, then add the mushrooms and keep cooking until vegetables are tender.
Step 5- Sauce it Up
To the same pan, add the tomatoes and stir for few seconds then add the sauce, add salt and pepper once it boils. Reduce the heat to low and keep cooking until the sauce becomes thick.
Step 6- Cook the Rice
On other fry pan over medium cook the rice until hot (Or microwave it).
Step 7- Serve your Dish
On serving plate, serve the Chicken over the mashed potatoes with vegetables on the side. Enjoy!!