Recipe: Rosie Palmer from Henry and Ted Cafe | Photography: Brydie Thompson

Egg free

1 tbsp olive oil
120g skinless chicken, thinly sliced
salt and pepper
2 tbsp butter
3 garlic cloves
500g mushrooms thinly sliced
1 onion, diced
2 carrots, peeled and diced thinly
3 cups chicken stock
1 bay leaf
1 celery diced
½ tsp thyme
¼ cup plain flour
2 tbsp fresh chopped parsley

Season the chicken with salt and pepper. Heat a little oil in a pot, then add the chicken into pan. Cook until golden and then set aside. Melt the butter in the stock pot, add garlic, mushrooms, onion, carrot and celery. Cook and stir occasionally for about 4 minutes or until tender. Stir in the thyme.
Whisk in the flour until browned. Whisk in chicken stock, bay leaf and the chicken, cook and continue to whisk for 4–5 minutes.
Stir in everything together, if the mixture is too thick or you would like it thinner add some water to thin it out. Serve and garnish with parsley and rosemary.

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