Ricette
Chicken goujons with butternut squash and mushrooms, with Zucchi onion and spring onion flavoured oil
Prodotti utilizzati
EXTRA VIRGIN OLIVE OIL WITH ONION AND SHALLOT FLAVOUR
Ingredients
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180 g /
Ready-cut chicken goujons
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100 g /
Peeled, diced butternut squash
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100 g /
Cleaned, sliced mushrooms
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EXTRA VIRGIN OLIVE OIL WITH ONION AND SHALLOT FLAVOUR
-
to taste /
Dried thyme
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to taste /
Salt
Instructions
Pour the oil into a large frying-pan; in the meantime, dry the chicken goujons on kitchen roll and dip them quickly in a soup dish containing the flour.
Pour the butternut squash into the frying-pan and fry thoroughly without over-crisping; add vegetable stock if you are afraid it may dry out too much. When the butternut squash is tender (try with a fork), also pour the flour-coated chicken goujons and the mushrooms, which you have rinsed, dried and sliced finely, into the same frying-pan. Add salt and stir with a wooden spoon very gently (the butternut squash tends to disintegrate).
If necessary add more vegetable stock or, if liked, half a glass of white wine, which should be boiled off by turning up the heat and removing the lid.
Sprinkle with dried thyme 3 minutes before turning off the heat.
Leave to cook and place in a container with airtight lid, then store in the refrigerator until the next day.
Can also be eaten warm or at room temperature.
