Parisian chicken with semolina pudding
On days when I crave something quick but still want it to look good on the table, Parisian chicken with semolina pudding is one of my go-to choices. It doesn't require complicated techniques, just a few basic ingredients and some time for boiling and baking. I've found myself making it quite often, especially when I come across fresh mushrooms. The semolina pudding turns out creamy and perfectly complements the chicken stew without being difficult to make. Quick Info Total Time: about 1 hour Preparation Time: 15 minutes Cooking/Baking Time: 45 minutes Servings: 4 Difficulty: easy Recipe for dinner, also suitable for lunch Ingredients Chicken Stew: 1 chicken breast 200 g fresh champignon mushrooms 50 g butter 1 glass of white wine (approx. 150 ml) 1 onion 1 teaspoon chicken seasoning salt and pepper to taste a few sprigs of fresh parsley Semolina Pudding: 500 ml water 130 g semolina 1 teaspoon chicken seasoning 5-6 tablespoons grated cheese 50 g butter 2 egg yolks Preparation Method 1. Prepare the main ingredients. Cut the chicken breast into cubes. Wash the mushrooms, remove the stems (which are not used here), and slice the caps thinly. Cut the onion into julienne strips. 2. In a larger skillet, melt the butter. Add the onion and sauté for a few minutes until it softens slightly. 3. Add the chicken over the onion and cook over medium heat, stirring, until it changes color and is no longer raw on the outside. 4. Once the chicken is white, add the sliced mushrooms. Sprinkle in the seasoning, pepper, and salt, then pour in the white wine. 5. Let it simmer over medium heat, uncovered, until the liquid reduces and the chicken is thoroughly cooked. If the sauce reduces too much and the chicken or mushrooms are not fully cooked, you can add a little water and continue simmering until tender. 6. When everything is ready, add the chopped fresh parsley at the end. 7. While the stew is simmering, prepare the semolina pudding. In a pot, bring the water to a boil together with a teaspoon of chicken seasoning. 8. When the water is boiling, gradually pour in the semolina while continuously whisking to prevent lumps. Cook over low heat until the semolina thickens. 9. Remove the pot from the heat. Add the grated cheese, butter, and egg yolks, stirring quickly while the pudding is still hot. If needed, add a little salt to taste. 10. Grease a bundt pan (or another oven-safe dish if you don't have one) well with butter. Pour in the semolina mixture, level it, and bake in the oven at 180°C for 30 minutes. 11. After baking, invert the pudding onto a serving platter, and place the chicken stew in the center. Why I Make This Recipe Often It's easy to prepare and can be done in an hour, even when I'm short on time. The semolina pudding is filling and can be repurposed, while the stew is light without heavy sauces. It also looks impressive when I have guests, without requiring much hassle. Tips and Variations Tips - Fresh champignon mushrooms are the best choice. It's important to slice them thinly for even cooking. - Butter adds great flavor to both the stew and the semolina pudding. Do not substitute it with oil if you want the original texture and taste. - If the pudding becomes too firm after baking, avoid leaving it in the oven for too long. Substitutions - The semolina pudding can be replaced with polenta if you prefer not to use semolina or don't have it on hand. - The cheese can be of another type, as long as it melts easily. - The chicken seasoning can be replaced with salt and pepper plus any chicken spice mix if you want to avoid commercial blends. Variations - For a more intense flavor, you can add a bit of garlic to the stew, although it's not traditional. - Those who prefer can use other types of mushrooms, not just champignons. Serving Ideas - Place the pudding on a platter, make a slight indentation in the center, and fill it with the stew. It also works well topped with herbs. - For individual servings, you can use smaller molds and assemble them separately. Frequently Asked Questions 1. Can I use boneless chicken thighs instead of just breast? Yes, any lean chicken meat works as long as you cut it into cubes and cook it as described in the recipe. 2. Do I have to use a bundt pan? No, if you don't have one, a regular baking dish will work, but the appearance won't be the same. Just make sure it's well greased with butter. 3. What do I do if the semolina forms lumps? Whisk continuously at the beginning when pouring the semolina into the boiling water. If lumps have already formed, try to break up as many as you can quickly, but ideally, you want to prevent them. 4. Can I make the recipe without wine? Yes, the white wine helps with flavor and tenderizing the meat, but it can be omitted and replaced with a bit of water or broth if you prefer to avoid alcohol. 5. What if I find the semolina pudding too dry? Don't leave it in the oven for too long. If it does dry out, add a tablespoon of sour cream or a bit of butter on top when serving. Nutritional Values Estimated per serving: Calories: ~380 Protein: 26 g Carbohydrates: 33 g Fat: 14 g These values are approximate and depend on the type of cheese used, the amount of butter, and whether you use all the sauce from the stew. It's a hearty meal with carbohydrates (semolina), protein (chicken, egg), and a moderate amount of fat. Storage and Reheating The chicken stew can be stored in the refrigerator in a sealed container for up to two days. The semolina pudding can also be stored similarly, but it becomes firmer after refrigeration. For reheating, portion and heat in the oven or microwave, ideally covered, to prevent drying out. The recipe may not taste as good after the second day, but it holds up reasonably well if needed.
Preparation
Mushrooms are washed and cleaned of their stems, which we do not use. The caps of the mushrooms are sliced. The chicken breast is cut into cubes. Julienned onion is sautéed in butter, after which we add the meat and let it cook for a few minutes. When the meat has turned white, we add the mushrooms, Delikat seasoning, pepper, and wine. It is left to boil until it reduces. If the meat and mushrooms are not cooked enough, we add a little water and let it boil. Finally, we sprinkle a little chopped fresh parsley. While the meat is cooking, we prepare the pudding. We boil water and the Delikat seasoning, add semolina, and mix well. When it thickens, we remove the pot from the heat and add cheese, butter, and egg yolks. If necessary, we add more salt. The guguluf mold is greased and the semolina mixture is placed in the mold. It is baked for 30 minutes. After removing it from the oven, it is taken out of the mold (turned upside down) and placed in the center of the stew.
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