Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx
Ingredients:
- Large handful of mushrooms - diced
- 3 celery stalks - diced
- 500g thigh fillets - small cubes
- 1 large carrot - diced
- 3 cloves of garlic - crushed
- 2 tbsp of butter
- 1 leek - sliced (white part only)
- 2 tbsp plain flour
- 1.5 cups chicken stock
- 2 tsp dijon mustard
- 1/2 cup of cream
- Small bunch of fresh parsley and thyme - chopped
- Olive oil, S&P
Method:
- Heat Oil and butter in a deep base pot on medium low, add garlic and leek and sauté till softened
- Add chicken and brown
- Add diced carrots, celery, mushrooms and cook on low with lid on till softened.
- Add flour and cook through on medium heat stirring out taste of flour
- Add chicken stock and S&P and bring to the boil
- Reduce heat to low and cook for approx. 15 with lid off
- Once thickened add cream, mustard and fresh herbs and cook on low for a further 10 min with lid off. Once cooked, allow to cool.
- Stuff pies in pie make or dish and bake accordingly
