The ultimate in simple and comforting food for a crowd. Simply grab a big pan and a small handful of everyday ingredients and you’ve got something truly delicious.
Cooking time: 45 minutes
400g chicken thighs, or thighs and drumsticks
6 rashers of smoked streaky bacon, roughly chopped
1 large knob of organic butter
1 onion, peeled and chopped
200g chestnut mushrooms, sliced
20g plain flour
250ml organic milk
400ml chicken stock or chicken bone broth
Salt and pepper
30g fresh parsley, chopped
- Melt half the butter in a large frying pan and fry the chicken until gold-brown. Remove the chicken from the pan and transfer to a plate. Then do the same with the bacon and set aside.
- Then melt the rest of the butter and fry the onion until soft but not coloured. Add the mushrooms and fry for a few minutes until cooked. Set the mushrooms aside.
- With the remaining fat in the pan, add the flour and stir, cooking for one minute. Remove from the heat and gradually stir in the milk and chicken stock. Return to the heat and bring to the boil, making sure you keep stirring to stop lumps forming.
- Season the sauce with salt and pepper, adding the chicken, bacon, mushrooms and onions. Cook for a further 10 minutes and then stir in the parsley and serve.