Ingredients
- 6 teaspoons butter (margarine was recommended)
- 3/4 cup diced yellow onions
- 1 1/2 cups mushrooms (fresh, sliced)
- 30 grams all-purpose flour (plain)
- 2 1/4 cups water
- 3 chicken (12 grams) bouillon cubes (crumbled or 3 teaspoons of powder)
- 1 1/2 kilogram whole chicken (cooked, boned and cut into 1cm cubes)
- 3/4 teaspoon thyme leaves (crushed)
- 1/2 teaspoon pepper
- 1 1/2 cups green peas (tiny frozen)
How to Make
-
Step 1: In a large saucepan heat butter (or margarine) until bubbly and hot, add the onion and saute until softened, 1 to 2 minutes.
-
Step 2: Add mushroom and saute for 3 minutes and then add flour and cook, stirring constantly for 3 minutes long.
-
Step 3: Remove pan from heat and gradually stir in water and then add crumbled stock cubes (or powder) and then return to the heat and bring to the boil.
-
Step 4: Reduce heat and let simmer for 5 minutes and then add chciken and seasonings and simmer for 3 minutes longer and then stir in peas and cook until tender, about 3 minutes.
-
Step 5: Serve in crepes or if freezing for later use let cool and then divide evenly into plastic freezer bags, label and freeze for future use - defrosting in the fridge overnight and then gently reheat.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.