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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Quickly turn leftover chicken into a nourishing tomatoey braise with mushrooms and bacon for a tasty supper. Ingredients:
4 tablespoons olive oil |
2 celery ribs, diced |
1 carrot, diced |
1 onion, chopped |
2 1/2 ounces bacon |
2 ounces mushrooms, chopped |
3 1/2 ounces tomato paste |
2 tomatoes, quartered |
fresh parsley |
1 pinch mace |
2 bay leaves |
2 garlic cloves, peeled, halved |
2 1/2 ounces plain flour |
2 tablespoons sherry wine |
1 quart chicken stock |
9 ounces mushrooms, sliced |
1 lb cooked chicken, shredded |
Directions:
1. In a heavy casserole heat 2 tablespoons of olive oil. Add the celery, carrot, onion, mushrooms and bacon and sweat for 2 minutes. Add the tomato paste and cook for 1 minute.
2. Stir in the quartered tomatoes, then the bay, garlic and mace. Sprinkle over the flour and cook for 1 minute.
3. Add the sherry and most of the chicken stock (leave a little amount for cooking the sliced mushrooms later). Bring the mixture to the boil and simmer for 20 minutes.
4. Meanwhile, in a frying pan, sauté the sliced mushrooms in 2 tablespoons of olive oil. Add some salt and pepper and the remaining chicken stock, then stir in the cooked chicken.
5. When the sauce has been cooking for 20 minutes, stir the chicken mixture into the casserole and heat through for 5 minutes. Finish with the chopped parsley and serve.
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