Summary

Ingredients

• 2 large chicken breasts or legs
• 8 large potatoes, waxy
• possibly chicken broth
• 500 g mushrooms
• 150 g cream
• 1 glass sherry
• 1 shot white wine
• Salt and pepper, black
• butter

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Instructions

1. Peel the 8 large waxy potatoes and cut into roughly 1 cm cubes.
2. Cook the potato cubes in lightly salted water or chicken broth over medium-high heat until tender (about 10-15 minutes). Drain and set aside, keeping warm.
3. Cut the chicken breasts or legs into roughly 1 cm cubes.
4. Clean the mushrooms and cut into roughly 1 cm cubes.
5. Heat butter in a sauté pan over low heat. Add the chicken cubes and stir constantly for 2-3 minutes.
6. Add the mushroom cubes and increase heat to medium-high. Cook until the mixture begins to brown (about 3-5 minutes), then pour in 1 glass of sherry and add a pinch of salt.
7. Pour in 1 shot of white wine, cover the pan, and cook over high heat for 4 minutes.
8. Stir in the cream and season to taste with salt and pepper.
9. Uncover the pan and reduce the sauce over medium-high heat until it reaches a creamy consistency.
10. Remove from heat, add the warm potato cubes, season with 2 teaspoons of black pepper, and stir gently to combine.