Creamy Chicken, Pepper and Mushroom Skillet Dinner

Chickens, peppers, mushrooms, garlic and a creamy sauce - this dish needs very little introduction. It ticks the comfort food box for me and served with a heap of fresh vegetables it is almost virtuous. Almost.

I have reduced the calories significantly by using creme fraiche rather than the usual double cream and it is still delicious and creamy. I also refrained from serving over a bed of buttery mash potato - but I advise you do so if you’re not watching your calorie intake or diet.

I prepare the entire dish in one skillet too which means less washing up - win, win.

The below serves a family of four.

Creamy Chicken, Pepper and Mushroom Skillet Dinner

Here’s how;

• 3 shallots
• 2 garlic cloves
• 1 red pepper
• 1 yellow pepper
• 150g mixed mushrooms
• 6-7 chicken thighs, skin on
• Xx Creme Fraiche
• 1/2 glass white wine. I used Vina Sol as it was knocking about in the fridge - any white wine is fine
• Handful Parsley
• Salt & black pepper
• Olive oil

Firstly coat the skillet in a little olive oil and place onto a medium heat on the hob. Also preheat the oven to 180 degrees.

Now season the skin of the chicken thighs generously and place each thigh, skin down into the skillet.

Allow them to really brown and crisp up well, for about 8-10 minutes, moving around gently to stop them sticking to the pan.

In the meantime prepare the vegetables: peel and dice the shallot, mince the garlic, chop the peppers and slice the mushrooms and set aside.

Turn over each chicken thigh when satisfied they are brown and crisp enough and simply sear on the other side for a few minutes.

Now remove each thigh, and place on a plate for the moment.

Add the shallots and garlic to the pan now and allow to gently cook for a couple of minutes. Then add the peppers for another couple of minutes to carefully soften.

At this point add the white wine and make sure the heat is between medium and high - you want the alcohol to cook out, but to flavour the dish lightly.

Once the wine is sizzling away and has reduced slightly, return the chicken to the skillet and add the mushrooms. Pour over the creme fraiche and stir well to combine - it will quickly thin down to a runny sauce.

At this point generously season the dish and place it onto the middle shelf in the oven and allow it to cook for ten minutes, or until the chicken thighs are cooked right through.

Remove from the oven.

Roughly chop the parsley and scatter over the skillet before serving. Enjoy!

Pork Fillet in a Creamy Mushroom Sauce

This is a lovely comforting family meal that can be whipped up in no time at all and is versatile enough to be served with mashed potato, rice or simply with a ton of vegetables or salad leaves.

Pork fillet is fairly economical these days too and is leaner than other parts of the pig, but still has a great flavour.

I add just a light drizzle of truffle oil at the end of the cooking process here for a touch of decadence and whilst it takes less then 30 minutes to prepare and cook, this family meal really does feel quite special.

I used double cream here simply as I had it in stock, but you could use a lighter creme fraiche or sour cream here to lighten the calorie / fat intake.

I used chestnut mushrooms for the same reason - if you are able to get hold of some wild mushrooms, this will intensify the flavour here.

The below serves a family of four.

Pork Fillet in a Creamy Mushroom Sauce

Here’s how:

• Tiny drizzle of oil
• Pork fillet (about 300g is sufficient)
• 250 chestnut mushrooms
• 1 white onion
• 1 clove garlic
• Splash of white wine
• 200ml double cream
• 1/2 tsp dried thyme
• Handful fresh parsley
• Drizzle of truffle oil

Firstly place on a low heat a drizzle of olive or vegetable oil in a non-stick pan.

Peel and dice the onion and mince the garlic and add to the pan to gently saute.

Now roughly slice the mushrooms and set aside for the moment.

Roughly chop the parsley and set this aside for the end.

Now cut the pork into little medallions of meat, about 1-2cm thick and then season generously on both sides with salt and black pepper.

Once seasoned, add them to the pan and allow to brown on one side, which should only take a few minutes and them turn to cook the other side. You’ll see once the meat is cooked as the colour of the little medallions shifts.

Once the meat is cooked through add in the mushrooms with the dried thyme for a couple of minutes, stirring them around to ensure they get a little sauteeing, but don’t over cook.

Add the splash of white wine and as soon as that has cooked away, add the cream and season again.

Allow this to gently cook down for five- seven minutes, remove from the heat, drizzle over the truffle oil and stir through the fresh parsley and serve with your choice of accompaniments. Enjoy!

Here's a couple of other pork recipes:

Mediterranean Pork Belly Strips

Middle Eastern Roast Pork with Roasted Roots and Yoghurt Dip

Pulled Pork with BBQ Sauce

Skinny Mexican Pork Cheeks

Pork Souvlaki with Baked Feta

Roast Pork Shoulder with Crispy Crackling

Pork Cheeks Braised with Cider and Apples

Mexican Mushroom Soup

This is a gorgeously moreish and filling soup - intense in mushroom flavour with a warm smoky spiced punch cutting through. 

This recipe is very loosely based on Thomasina Mier's 'Herby Mushroom Soup from the book 'Mexican Food Made Simple'. I've adapted it due to ingredient substitutions according to what I had in stock, and also out of convenience. I decided to inject some smoky charred flavour with chipotle paste and paprika, rather than first dry roasting the tomatoes, chilli and onion for speed, and I cooked everything in the one pan rather than three, mainly to reduce the clearing up process after a long day with my two girls. The final soup was utterly delicious but I will try the original at one point.

I also used a scotch bonnet chilli rather than jalopeno - not conventionally Mexican but it is Caribbean in origin and it did work. 

Mexican /Mushroom Soup

This makes x4 adult portions as a main meal. 

Here's how:

• 1 large white onion
• 2 cloves garlic
• 1 scotch bonnet
• 3 tomatoes
• 600g mushrooms (try and use a variety if you can)
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp cumin
• 1.2 tsp paprika
• 1/2 tsp ground anise
• 1.5 tsp chipotle paste
• Small bunch coriander leaves and stalks
• 1 tbsp rapeseed oil
• 1 litre vegetable stock

Optional:

• Sour cream or creme fraiche

Firstly pour the oil into a saucepan and place on a medium heat. 

Finely dice the onion and mince the garlic and add to the pan. Carefully chop the scotch bonnet, removing the seeds unless you're an absolute chilli fiend and add to the pan. Make sure to wash your hands after handling these.

Roughly chop the tomatoes and add to the pan. Throw in the salt, pepper, cumin, paprika, anise and chipotle and allow to cook down for a few minutes, stirring gently. This will provide the base flavour for your soup.

In the meantime rough chop the mushrooms and add to the pan. Pour over the stock and add the coriander leaves and stalks too. 

Slowly cook until the soup comes to the boil, then simmer for ten minutes and remove from the heat. 

Allow to cool for at least 20 minutes and then blitz with a blender. 

Re-heat until warmed through and serve with a teaspoon full of creme fraiche or sour cream and some buttered bread. Enjoy!

If you're keen on more soup recipes here are a few more:

Asparagus Soup with Crispy Bacon
Roasted Tomato and Basil Soup
Curried Parsnip and Spinach Soup
Red Pepper Soup
Chicken Noodle Soup with Pak Choi
Vegetable Soup
Thai Sweet Potato Soup
Chunky Lentil Bacon and Kale Soup
Skinny Broccoli and Fennel Soup
Creamy Mushroom Soup with No Cream
Quick Pork Noodle Soup
Leek Potato and Cauliflower Soup

Courgetti in a Creamy Bacon & Vegetable Sauce

I've been trying to adhere to a 1200 calorie count in a bid to shed the last stone of baby weight and just live an overall healthier lifestyle since 1st January and so far so good.

Allowing myself weekend treat meals and alcoholic beverages works well for me but sometimes I really crave the more comforting mid-week meals such as pasta.

To make up for this I have been experimenting with courgetti and butternut pasta - both to some success and here is the recipe for a creamy, yet low fat bacon, leek, mushroom and pea 'pasta' using courgetti or courgette pasta that I just love and that really ticks the comfort food box for me. Also it gives me the chance to use my spiraliser - win, win.

If you haven't got a spiraliser; you can buy courgette pre-prepared from the likes of M&S, Tesco and Sainsbury's but the fresher the courgette the better for it to hold it's shape a bit.

The below is enough for two people and each portion comes in at 380 calories.

Courgetti in a Creamy Bacon & Vegetable Sauce

Here's how:

• 2 courgettes
• 1 small onion
• 1 clove garlic
• 2 rashers smoked bacon
• 100g mushrooms
• 100g peas
• 2 leeks
• 2 tbsp half fat crème fraiche
• 30g Grana Padano cheese
• Pinch black pepper
• Small handful fresh parsley (flat or curly is fine) 
• 1 tsp coconut oil

Firstly spiralise the courgette on the finest setting to be left with spaghetti like spirals of courgette and set aside for the moment.

Add the coconut oil to a non-stick pan and place on the lowest heat setting.

Now peel and very finely dice the onion and garlic and allow to soften.

Chop the bacon into very small pieces and add to the pan.

Now slice the leeks and mushrooms and once the bacon is almost cooked through, add to the pan.

After a few minutes add the peas and cook for a further two minutes.

Now add the crème fraiche and the Grana Padano and stir. Season here and cook for a further five to ten minutes.

In the meantime, chop the parsley, ready to stir through before serving.

Now add the courgetti to the pan and stir through. You want to heat this through, but for it to remain in shape and not become to floppy - essentially for it to still have some bite.

Now remove from the pan and stir through the parsley before serving. Enjoy!

Creamy Mustard Chicken and Mushrooms, Roasted Sweet Potato, Roasted Carrots and Asparagus in Garlic Butter

This is a lovely dish for the colder nights - it's warming and hearty and could be served with rice, pasta or just salad, or as I have with some roasted sweet potatoes and a selection of vegetables.

Surprisingly given the warm wholegrain mustard addition, this is also a weaning winner too - especially with the roasted sweet potatoes which are always a hit with Bridget. The vegetables and sweet potatoes make for great finger foods whilst the chicken and mushroom encourages the development of spoon feeding.

The below recipe makes enough for two adult portions and two weaning portions.

Here's how:
Chicken & Mushrooms:

• 300g chicken breast
• 150g mushrooms - I used Chestnut but any work well
• 1 tbsp olive oil
• 1 yellow pepper
• 4 spring onions
• 1 clove garlic
• 2 heaped tbsp creme fraiche 
• 100ml hot chicken stock
• 1-2 tbsp plain flour
• 1 tbsp wholegrain mustard
• 2 tsp dried tarragon
• Pinch black pepper

The accompaniments:

• 1 large sweet potato
• 1 pack asparagus tips
• 1 tbsp olive oil
• 2 carrots
• 1 tbsp butter
• 5 cloves garlic
• Pinch paprika
• Pinch dried thyme

Firstly place the oven on to 180 and the kettle on to boil.

Peel the sweet potato and slice into rounds of about 1/2 cm thickness.

Peel the carrots and cut into chunky wedges and place into a saucepan with the sweet potato and pour over the boiling water till everything is covered and place on a medium heat and cook for five minutes.

While the pot is boiling, finely slice the spring onion and 1 clove garlic and add to a non-stick pack with the olive oil and place onto a low heat.

Slice the pepper and mushrooms and set aside for a moment.

Chop the chicken into evenly sized chunks and once the spring onion has started to soften add to the pan. Turn the chicken to cook and whiten on each side.

By now the potato and carrot will be nicely blanched. Remove and drain away all water and give a vigorous shake.

Place into a baking tray or dish. I try to pop the sweet potato one end, and the carrots the other if possible. Now sprinkle over the thyme over the carrots and the paprika over the sweet potato. Add four of the garlic cloves to the pan and then drizzle over about a tablespoon of olive oil. Place into the oven to cook for 30 minutes.

Once the chicken has turned white on all sides add the pepper and mushrooms to the pan and allow them to soak up the cooking juices and slightly soften.

Now add the creme fraiche and stir till it reduces down to a less solid and more liquidy format then add the chicken stock, tarragon, mustard and black pepper and give a good stir. Allow to cook, stirring every few minutes for about five minutes. Then add the flour and stir until all is absorbed by the sauce. Now this needs to cook away until the sweet potatoes are nicely charred – stir every few minutes and this should thicken up beautifully.

A few minutes before removing the sweet potato and carrots from the oven and the chicken off of the heat, in a separate pan, melt the butter with a clove of garlic – I just cut in half and this is enough to flavour the butter. Now add the asparagus and shake every minute or so. Leave these to cook whilst you plate up everything else and that will be plenty of cooking time. Enjoy!

Pork Cheeks with Mushrooms in Rioja

Pork cheeks are an incredibly cheap cut of meat that do take a while to cook, but the results are absolutely wonderful. Slowly cooked, the meat will be tender and melt-in-the-mouth and they can be cooked in lots of different ways. 

Here I opted for Rioja and a selection of mushrooms which was really lovely. You can use any red wine but use a decent wine that you enjoy drinking and then have a glass with the meal. I served here with a jacket potato and kale.

The below is enough for two plus a little extra for the freezer or lunch.

Here's how:

• 400g pork cheeks
• 100g shallots
• 150g celery sticks
• 2 cloves garlic
• 150g mushrooms (mixed varieties)
• 2 glasses of wine
• 1 pint chicken stock
• 2 tbsp flour
• salt
• pepper
• 1 tbsp olive oil
• 1 bay leaf

Firstly pop the oven on at 180. 

Peel and halve the shallots and add to a frying pan with the olive oil. Peel and crush the garlic and add to the shallots and then finely slice the celery and again add to the pan. This will be the base for your casserole. 

Slice the mushrooms and add to the pan with the shallots, celery and garlic and allow to cook for a couple of minutes, stirring every 30 seconds or so.

In the meantime place the flour into a bowl and season generously. Then pop the pork cheeks into the flour and turn around to ensure each part is coated with the flour.

Remove the shallot and mushroom mixture into a casserole dish, and set aside. And place the pork cheeks into the pan to brown. Once browned on all side, return the mushroom and shallot mixture to the pan and pour over 1 glass of Rioja. Allow to simmer down for two minutes then return to the casserole dish. Pour over the other glass of Rioja, the chicken stock, add the bay leaf and season once more.

Pot a lid onto the casserole dish or cover with foil and place into the oven for approximately 2.5-3 hours - checking every 30 minutes and giving a good stir.

Keep checking the meat, you know it's cooked well once it falls apart easily when touched with a fork.

Serve with your choice of accompaniments - enjoy!

Baby Bites Mushroom Risotto

Whilst I love cooking, I know for some it's a chore and the thought of creating mini meals for the weaning process can be off putting in this instance. This dish of mushroom risotto, can be made for the whole family, whilst you can't use salt during cooking, this can, of course be added at the end.

This my be somewhat controversial too, but I add a flourish of white wine to the rice after it has soaked up the flavoured oil at the beginning and before adding any stock. This will, I know be completely evaporated during cooking but of course if you' rather not add it when making for little ones, simply leave it out.

I use Baby Bites Vegetable Stock here too as it's devoid of any salt where most stocks have quite a bit, but use what you see fit. Using Vegetable Stock also makes this a completely vegetarian friendly meal too.

This makes enough for two adult portions and two mini meals. I've found that this one doesn't freeze as well but is fine in the fridge for a couple of days.

Baby Bites Mushroom Risotto

200g basmati rice
1 white onion
1 clove garlic

2 tbsp white wine or Sherry
200g Chestnut mushrooms
1 pint Baby Bites Vegetable Stock
1 tsp dried thyme
1 tbsp fresh chopped parsley
1 tbsp creme fraiche
Generous glug of olive oil
1 tsp black pepper
20g Hard cheese such as Parmesan or Cheddar


Firstly add a good drizzle of olive oil to a pan and place on a low heat.


Finely dice the onion and crush the garlic and add straight to the pan to saute. Finely chop the mushrooms into baby bite-sized pieces and add to the pan.


Once the mushrooms have started to soften down, add the rice and with a wooden spoon stir around and allow to fry for a few minutes, soaking up the oil.


Add the wine, if you are using, and allow to completely evaporate. Finally, add a generous pinch of black pepper and the dried thyme and then just cover the rice with Vegetable Stock.


Keep stirring every minute or so, and once the rice has absorbed the stock, add a further ladle full, and repeat the process for fifteen minutes. Taste the rice to see if it is cooked through enough, it should still have a slight bite to it and not be completely mushy.


Once you are satisfied that the rice is cooked, stir through the creme fraiche and the chopped parsley and grate over the little bit of cheese, which will also add a further element of flavour and will hopefully make up for the fact it is salt-less for the adults.


Allow the rice to absorb the creme fraiche, then remove from the heat and serve. Obviously allow to cool down enough for baby to be able to tolerate first.

Baby Bites Creamy Mushroom Soup Without Cream

I got the idea for making this soup whilst watching an episode of Jamie Oliver's Fifteen Minute Meals. Whilst he does use some cream in his recipe he makes it look, taste and feel creamy by cooking in some rice in the soup and so I've used this method here.

Despite being without salt, it makes a delicious soup with plenty of flavour from the garlic and mushrooms - I had a bowl myself, minus any seasoning so this is one the whole family can enjoy. I give to Bridget with a few soldiers of granary toast and she absolutely loves it.

The below makes enough for approximately 8-10 baby portions or six with a bowl for the chef! It freezes perfectly also and you just need to remove on the morning you wish to use to defrost fully before re-heating.

• 4 large flat or Portobello mushrooms
• 1 small red onion
• 1 clove garlic
• 2 tbsp basmati rice
• Pinch of black pepper
• 1 tsp olive oil
• 1 pt Baby vegetable stock (can just use water as Jamie does) 

Firstly place the oil into a non-stick saucepan and place on a low heat.

Finely dice the onion and crush the garlic and add to the pan to gently soften.

Roughly chop the mushrooms and add to the pan with the rice, using a wooden spoon to stir through and ensure all gets a coating in the oil.

Pour over the stock and allow to cook on a low heat for 30 minutes.

Remove from the heat and allow to cool for 10 minutes or so.

Either use a hand soup blender or pour into a liquidiser and blitz to a smooth soupy consistency. Serve with some wholemeal or granary toast and portion up accordingly. If freezing, allow to cool completely before popping into the freezer.

Creamy Mushrooms on Toast - Brunch Dish For Two

This is a lovely weekend brunch or lunch dish improved when you can get hold of a glut of delicious wild mushrooms. I crave this though and sometimes supermarket fungi just has to suffice, in fact with a mixture of mushrooms, it's still gorgeous. A great alternative to bacon and eggs and fab with some fresh orange juice or better still a Bloody Mary cocktail.

Here's how:

Drizzle olive oil
1 small red onion
1 large clove of garlic
150g mushrooms (a mixture of any)~
2tbsp balsamic vinegar
3tbsp creme fraiche
2 ciabatta rolls or a ciabatta loaf sliced in half

Slice the red onion finely and crush the garlic and add to a frying pan with a generous glug of olive oil and place on a low heat.

Cut the ciabatta in half, drizzle a little olive oil over and place onto a griddle pan on a low heat. Alternatively you can grill or even toast.

Slice the mushrooms and set aside.

Once the onions are softened, add the balsamic vinegar to the pan and stir with a wooden spoon. Cook for 3-4 minutes longer then add the mushrooms to the pan. 

Allow to cook for a few minutes until the mushrooms have softened slightly then add the creme fraiche, a pinch of salt and a generous sprinkling of freshly ground black pepper, stir through and cook for a further 3-4 minutes.

Remove the ciabatta and place on a plate and spoon over the mushroom mixture. Add some freshly chopped parsley and enjoy.