Picture and recipe courtesy of Kitchen Sanctuary
This recipe, and the stock, can be made with the leftovers from a roast chicken.
• 3 tbsp olive oil
• 6 regular mushrooms sliced
• 1 large onion peeled and cut into thin wedges
• 2 tbsp plain/all purpose flour
• 280 ml hot chicken stock
• 200 ml milk
• ½ tsp dried thyme or a tsp of fresh thyme leaves
• 2 tbsp dry sherry (I use Madeira!)
• pinch of salt and black pepper
• 2 large cooked chicken breasts torn into bite sized chunks Small handful of chopped fresh parsley
• Cooked rice to serve
1. Heat half the oil in a large frying pan/skillet and add the chopped mushrooms. Fry on a high heat for about 3-4 minutes until the mushrooms are golden brown. Scoop out of the pan, and put in a bowl.
2. Heat the rest of the oil in the pan and add the onion wedges. Fry for 5-6 minutes on a medium-high heat until the edges of the onion wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.
3. Stir in the flour and cook whilst stirring for one minute. Add in a splash of the hot stock and mix into the onion/flour with a whisk. It should form a thick paste. Add the rest of the stock a large splash at a time, keep whisking to ensure your sauce doesn’t go lumpy. Once all the stock is incorporated, add in the milk and thyme. Keep stirring and the sauce will thicken as it heats up. Once thickened, add the sherry and a pinch of salt and pepper. Give it a taste and add a little more sherry/salt/pepper if needed.
4. Add the cooked chicken and mushrooms. Cook for a couple of minutes to ensure the chicken is hot throughout.
5. Distribute between four bowls on top of some fluffy white rice. Sprinkle with parsley and serve.
I tend to reduce the flour to one tablespoon (or less) and swap the milk for 2 tablespoons cream.