When I was about 8 years old, I was extremely ill with hepatitis. I had no strength and did not want to eat a thing. As I gained my strength back, I also regained my appetite and I remembered a dish that I was given at nursery. This is the dish… My Gran ran out to the supermarket to buy the ingredients and made a huge batch for me which I gobbled up. Today, this is my ultimate comfort food dish. The type of dish that feels just like a warm hug.


I make the creamy sauce many different ways and you can choose the way that suits you best. I have used cream, yoghurt, Béchamel sauce (White sauce) or for a paleo friendly version, you could use coconut cream. Usually 1 tin or about 300ml is enough for this dish.

500g chicken breasts (I have used left over roast chicken for this and it is also delicious)
Olive oil or coconut oil
1 large onion, chopped into cubes
2 crushed cloves garlic
2-3 carrots, peeled and finely chopped
250g mushrooms choped
a few sprigs of thyme
1tsp chicken stock powder (half a cube) or even home made (150ml should be enough)
300ml of your choice of sauce
Garlic and herb spice mix

Season the chicken breasts with salt, pepper and the garlic & herb spice mix and rub it in well. Oil the pan and start by browning the chicken breasts whole until they have a nice golden colour (They will not be cooked through yet). Take the chicken out the pan and add your olive oil or coconut oil and then add your onions. Cook them for a few minutes until soft and translucent. Add the garlic and thyme and cook for another minute. If you have a water based stock, add this now to de glaze the pan. Now add your carrots and mushroom and cook for a good 5 minutes to cook the veggies and reduce your liquid. While this is cooking, chop up your chicken breasts into bite size cubes. Add to the pan. No add your sauce (If you have powder based stock, add it now) and allow to bubble away for about 7 minutes making sure the chicken does not dry out. Once the chicken is cooked through and your sauce is nice and thick, you are good to go!

Serve on a bed of rice (For paleo… Cauli rice) and a side salad.

Serves 4

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