Creamy Chicken & Capers

Food is cultural and has very deep roots.  I am into Soul Food because my mother brought me up on Soul Food (otherwise known as boring British food) and even now, at 47, whenever I feel battered and bruised by the world, I would curl up with some comfort food and hark back to those safe childhood days.

In my teens and twenties, my cooking evolved to embrace French (I went to a finishing school) and Italian (I am quarter italian) influences.  My twenties and thirties were largely dominated by nursery food as I struggled to feed my growing family on a shoestring and time-deficits. Lately, I have been exploring German food. This was taught to me by my German neighbour in Jakarta, and here it is, with some adaptation.

How to:

Boil organic chicken in water until par cooked (about 30 minutes). Remove from heat and shred the meat.  Reserve the stock. Saute some onions, button mushrooms and carrot chunks.  Add in the shredded meat. Pour cream into the mixture, add the reserved chicken stock until the liquid resembles a soup. Add a small jar of capers and its water.  Simmer until the liquid is reduced to think creamy consistency. Season to taste.

Served with potatoes and steamed vegetables, with a good dollop of butter. The ultimate comfort food ❤

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