Main course
Chicken goujons with butternut squash and mushrooms, with Zucchi onion and spring onion flavoured oil
4
people
20′
(cooking time)
10′
(total time)
Difficulty
Easy
Ingredients
Ready-cut chicken goujons | 180 g |
Peeled, diced butternut squash | 100 g |
Cleaned, sliced mushrooms | 100 g |
EXTRA VIRGIN OLIVE OIL WITH ONION AND SHALLOT FLAVOUR | |
Dried thyme | to taste |
Salt | to taste |
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.
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.
