Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, smoked paprika + fresh rosemary chicken with saffron-bacon-mushrooms-red onions cream sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.
Chicken and Mushrooms with bacon in a rich cream sauce is perfect over pasta (or rice). Mushroom chicken is not complicated but requires a few steps. Cook the bacon until crisp and set aside.
To begin with this particular recipe, we must prepare a few ingredients. You can cook smoked paprika + fresh rosemary chicken with saffron-bacon-mushrooms-red onions cream sauce using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce:
- Prepare Chicken Marinate
- Take 2 tbsp Smoked Paprika
- Get 1 tsp Garlic Powder
- Prepare 1 tbsp Light Soy Sauce
- Prepare 1 tbsp Cajun Powder
- Take Seasoning (Salt&Pepper)
- Prepare 2 Sprigs Fresh Rosemary
- Take 2 Chicken Breasts
- Take Creamy Sauce
- Prepare 1 Jumbo Mushroom (finely chopped)
- Prepare 2 Medium Sized Red Onions(finely chopped)
- Take 1 pinch Saffron
- Make ready Seasoning (Salt&Pepper)
- Take 1 Lemon (whole zest & 1/2 juice)-optional
Coat the chicken with the paprika mixture. Combine the water and cornstarch; stir into the sauce. Heat to boiling, stirring constantly, until the sauce I would recommend being generous with the amount of mushrooms you put into this dish because. main dishes. For big flavor with minimal effort, season chicken breasts with a mixture of McCormick® Smoked Paprika, Garlic Powder and Thyme Leaves.
Instructions to make Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce:
- Marinate the chicken(a drizzle of oil)and leave to stand at room temp for 15 mins. Heat up a Tbsp of oil and the seat for 10-15mins. Then in preheated oven(@200’C) for another 10-15mins. Leave to rest for 3 mins before serving
- Meanwhile prep the ingredients for sauce. Heat a small amount of butter. Sauté the mushrooms onions and bacon(cooked and chopped) for about 5mins. (Add lemon if desired at this stage) Add double cream and reduce slightly. Then add saffron and reduce to desired consistency. Caramelised small onions rings(optional).
- Serving suggestion
Spices - Smoked paprika and red pepper flakes for some added heat. Feel free to omit the red pepper if you're spice averse. This Garlic Paprika Chicken pairs well with almost anything, seriously. Whether you want something starchy to spoon this chicken and sauce over or a crisp light salad to. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes.
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