Cock and Bull


For an extra bit of indulgence, Pinch of Nom suggest adding a drop of brandy after you have browned the onions and mushrooms

Cock and Bull from Pinch of Nom is a meat eater’s paradise as it combines chicken breast and steak (either sirloin or rump) in one pan with a creamy sauce. I served this with some peas as I felt the meat needed something else to accompany it, beyond the handful of sliced onion and mushrooms which don’t go far between four people. You could add some new potatoes too, but bare in mind that the calorie count is already 436 per serving.

I would make this again but next time would reduce down the sauce as mine was far too runny (user error!). Pinch of Nom just love a creamy sauce and use low-fat cream cheese to make their dishes diet friendly. If you like this, you’ll love creamy garlic chicken and poulet au vinaigre.

Recipe: Cock and Bull  

Calories: 436 per serving

Serves: 4

Book: Pinch of Nom

Prep time: Approx 15 mins

Cooking time: Approx 30 mins

Ingredients:

  • 350g rump or sirloin steak (visible fat removed, cut into strips)
  • 350g chicken breast (skin and visible fat removed, cut into thin strips)
  • Sea salt
  • Low-calorie cooking spray
  • 1 onion (sliced)
  • 75g mushrooms (sliced)
  • ½ tsp coarsely ground black pepper
  • 500ml beef stock (1 beef stock cube dissolved in 500ml boiling water)
  • 1 beef stock pot
  • 200g low-fat cream cheese
  • Handful of fresh parsley (finely chopped)

Cost per portion: Approx £2.37

Method:

Season the steak and chicken strips with a little salt, then spray a large frying pan with some low-calorie cooking spray and place over a medium heat. Add the meat and quickly seal on all sides, then remove from the pan and set aside.

Spray the frying pan with a little more low-calorie cooking spray and place it back on the hob, over a medium heat.

Add the onion, mushrooms and black pepper and cook for 5 minutes until they start to brown. Add the beef stock to the pan and simmer until the liquid has reduced by half, then stir in the stock pot. Reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese.

Return the meat to the pan, stir well, and simmer for 5-10 minutes until the chicken is cooked through. Taste and add a bit more black pepper if you like. If the sauce seems a little thick, add a little water until it reaches the consistency you prefer.

Top with the chopped parsley and serve.

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