New Orleans Creole Seasoning with One Pan,Creole Chicken with Mushrooms and Cream Recipe

Why you will like this recipe and the Natural Creole Seasoning

A classic dish for people who love the exciting flavours from the New Orleans. The beautifully blended, Natural Creole Spice Seasoning in your recipe pouch giving a true Creole New Orleans sweet and bright full flavour to the chicken. You and your family will love this dish and a winner with guests at a dinner party.

• 70g Pouch - $9.50   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

The natural Herbs and Spices in your recipe spice pouch will be: Sweet Paprika, Smoky Paprika, Thyme, Oregano, Onion Powder, Garlic Powder, Sumac, Basil, Black Pepper, Chilli Flakes.

When you order you will receive the spice zip lock spice pouch together with a printed hard copy of your recipe.

The 70g pouch will give approx. 6 meal servings, each with 4 people (depending on serving size)

You will need

4 - 6 x Chicken Thighs - skin on, boned

1 x Medium red onion - diced

Olive Oil

1 x Cup of button mushrooms - sliced

1 x Cup of white wine or best chicken stock

1 x Cup Creme Fraiche or Heavy Cream

3 x Tablespoons Lemon Juice - very important for this recipe

Salt to your taste or special diet

4 x Teaspoons from the natural spice Creole Spice Seasoning Pouch.

Your Creole Spice Seasoning contains: Sweet Paprika, Smoky Paprika, Thyme, Oregano Onion Powder, Garlic Powder, Sumac, Basil, Black Pepper, Chilli Flakes

Method

Pat dry the chicken on both sides, lightly cover with olive oil and carefully rub in the Creole Seasoning from the spice pouch to both sides and refrigerate for 30 minutes before returning to room temperature.

Next in a heavy based pan with olive oil and medium heat, brown the seasoned chicken on both sides then set aside.

Then, add a little more olive oil to the pan and fry down the onions until soft then add the mushrooms to cook and soften. Next add the white wine or chicken stock to deglaze the pan - stirring to allow the alcohol to evaporate if using wine. Allow to reduce a little.

Then add the creme fraiche or heavy cream and mix well. Next place the marinated chicken back in the pan, add the lemon juice to blend with the flavours ours, taking care not to overcook the chicken. Serve with arborio rice.