Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Most of us have recipes that we trust and can recreate to exacting perfection every time; they become our go to when the stakes are high, time is limited or when unexpected guests show up.

I have a few of these recipes that I can recall from memory at a moment’s notice. One of those recipes is my creamy chicken sauce, a recipe that has gone through several iterations over the past three decades. 

My boys loved this recipe when they were growing up and would always have it with linguine or penne pasta.

Every version of this dish has tasted wonderful over the years despite the changes - and my latest version has proved hugely popular with audiences at three food festivals from Ireland, Manchester to Yorkshire where I paired the sauce with spiced potatoes and a beetroot salad.

What I love about it is how quickly it comes together so it is perfect for a mid-week meal or quick lunch and it very versatile. The sauce works well as a base for vegetarian dishes with the addition of baby sweetcorn, courgettes, tofu, carrots, peas and mushrooms instead of animal protein. 

It also works with a combination; over the years, I have added garden peas to the chicken and at other times, bacon lardons, pancetta or mushroom all with great results. This allows you to create several versions using the same base sauce.

I have also used the sauce to elevate Christmas and roast dinner leftovers.

Here is my recipe for what I hope will become one of your favourite dishes too.

Creamy chicken sauce

Ingredients

• 1 pack of chicken thighs, about 4-5 pieces or swap for chicken legs.
  
• 1 red pointed pepper.
  
• 1 yellow pointed pepper.
  
• I green pepper.
  
• 1 red chilli.
  
• 1 medium to large onion.
  
• 150g of sun-dried tomatoes (drained from oil and chopped).
  
• 1 tub of Boursin or 200 g of cream cheese (I use Longley Farm cream cheese).
  
• 100 mls of chicken stock, water or extra cream (single or double).
  
• 1 tbs of oil.
  
• 1 tsp each of dried chillies – chipotle and ancho (adjust to your taste).
  
• ½ tsp of smoked paprika.
  
• Smoked sea salt or regular sea salt.
  
• Pinch of mixed herbs.
  
• Fresh herbs to season.
  

Method

•  Slice the chicken into thin strips; season with salt, smoked paprika and dried herbs and a teaspoon of neutral oil, mix well and leave to infuse.
  
•  Slice the peppers, onions and fresh chilli; set aside.
  
•  Add 1 Tbs of oil to a non-stick pan, place over medium heat until the oil is smoking hot.
  
•  Add the chicken and fry for a few minutes until almost cooked through with parts charred.
  
• Add the peppers, onions, fresh and dried chilli flakes; continue to fry for 2 – 3 minutes.
  
•  Add the chopped sun-dried tomatoes and cream cheese; stir until melted.
  
•  Add the chicken stock, water or cream for a creamier finish.
  
• Garnish with fresh herbs (parsley) and serve with boiled rice, boiled or mashed potatoes or toss through some pasta for an indulgent meal.
  

Top tip: add some sour cream to get more sourness in the finished dish to cut through the richness of the dish. The dish benefits from the smokiness of the paprika, ancho and chipotle chillies and is best eaten hot or warm. 

Have your recipe featured

If you have a trusted recipe that you are happy to share, please send it in to The Stray Ferret to the email address contact@thestrayferret.co.uk with the subject line: Readers' Recipes.

I will cook it and share it with readers - with credit for the dish given to you.