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| 1 medium onion 2 carrots 2 tbsp olive oil 2 tbsp chopped celery |
peel and chop the onion finely fry gently until starting to brown quarter lengthways and slice the carrots fry until brown: add the celery when nearly cooked |
| 200 ml approx water 1 tsp mixed herbs 1/2 tsp green peppercorns 1 stock cube |
put veg in a pan with water and stock cube start to boil |
| 800 g chicken |
chop the chicken into 1cm pieces fry quickly until golden put in with veg simmer for 30 mins |
| 100 g mushrooms |
cut the mushroom into 1cm pieces add to veg, stock and chicken simmer for a further 10 mins |
| 200 ml cream 2 tsp approx cornflour |
add the cream mix the cornflour with the juice, then add stir continuously while it thickens: add more cornflour if necessary |