Delicious autumn goujons, quick to make and convenient to take to the office as a nourishing but light lunch. For a productive, happier afternoon!
4
20'
10'
Easy

Ingredients

  • 180 g /

    Ready-cut chicken goujons

  • 100 g /

    Peeled, diced butternut squash

  • 100 g /

    Cleaned, sliced mushrooms

  • EXTRA VIRGIN OLIVE OIL WITH ONION AND SHALLOT FLAVOUR

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  • to taste /

    Dried thyme

  • to taste /

    Salt

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Instructions

Pour the oil into a large frying-pan; in the meantime, dry the chicken goujons on kitchen roll and dip them quickly in a soup dish containing the flour.

Pour the butternut squash into the frying-pan and fry thoroughly without over-crisping; add vegetable stock if you are afraid it may dry out too much. When the butternut squash is tender (try with a fork), also pour the flour-coated chicken goujons and the mushrooms, which you have rinsed, dried and sliced finely, into the same frying-pan. Add salt and stir with a wooden spoon very gently (the butternut squash tends to disintegrate).

If necessary add more vegetable stock or, if liked, half a glass of white wine, which should be boiled off by turning up the heat and removing the lid.
Sprinkle with dried thyme 3 minutes before turning off the heat.

Leave to cook and place in a container with airtight lid, then store in the refrigerator until the next day.
Can also be eaten warm or at room temperature.

THE CHEF:

Ilaria, Pepite per Tutti