I have altered the original recipe a little. For example, dried herbs are used due to the price and availability of fresh herbs and substituted cream with milk and butter with margarine
Preparation time: 15 minutes
Creation time: 25 minutes
Serves: 6-8
Ingredients
- 1 whole chicken (approximately 1.2-1.5 kg), chopped into 8-12 large pieces
- 2 stalks of celery, sliced 2-3 cm in length
- 1 lemon, peeled and squeezed. Keep the rind
- 1-2 onion, coarsely chopped (should fill ½ a rice bowl)
- 1 litre milk
- 10-12 pieces fresh mushroom (no dried Chinese mushroom, please!)
- Flour (to thicken the gravy if necessary)
- Herbs (dried or fresh)
- 4 pieces bay leaves
- ¼ tsp thyme
- ¼ tsp parsley
- ¼ tsp rosemary
- ½ tsp pepper
- ½ glass white wine (optional)
- 2 tbsp margarine
- 2 tbsp vegetable oil
- 2 tsp salt
Method
- Heat the oil and margarine in the pan or pot on low fire. Throw in the onions, lemon rind and celery. Stir for 1 minute, then add the chicken pieces. Increase to medium heat.
- Stir for 2-3 minutes. Add the herbs, lemon juice and approximately ¾ litres of milk. Stir briefly and cover the pan for 5 minutes ( little longer if you don’t have a cover). Add pepper and salt.
- Stir occasionally and allow the stock to reduce. After 10 minutes, add the mushrooms and wine. Remove the chicken from the pan after 10 more minutes.
- Serve hot with bread, pasta or rice.