Creamy Peas and Mushroom Chicken

Ingredients

• 700g skinless chicken thighs and drumsticks
• 150g frozen garden peas
• 150g button mushrooms, cut in quarters
• 350ml cream

Seasoning

• 1 1⁄2 tbsp Robertsons masterblands rosemary and garlic
• 1 tbsp Robertsons steak and chops
• 1 tbsp Robertsons chicken seasoning
• Salt
• Pepper
• Chopped fresh dill

METHOD

1. Make a few deep cuts on the chicken with a sharp knife. Place all the chicken pieces in a bowl, add 1⁄2 tbsp of the rosemary and garlic seasoning, steak and chops seasoning and the chicken seasoning and rub all the spices into the chicken, set aside.
2. Heat oil in large pan on medium heat. Add the mushrooms to the pan and saute for 5mins, remove and set aside. Place the chicken to the pan and brown the chicken for 6mins on each side.
3. Add the cream to the chicken, lower the heat, add the mushrooms and 1 tbsp of the rosemary and garlic seasoning and cover for 10min.
4. Add frozen peas, salt and pepper and chopped dill and leave on the heat for 5min.Taste and adjust seasoning.
5. Remove from the heat and let it sit for 5 mins before serving.

Serve with rice or dumpling and garnish with dill.

Tbsp.=tablespoon

Tspn.=teaspoon

Saute= fry quickly with little hot oil