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Transform left-over chicken into an easy family supper with the help of a few fresh ingredients and store-cupboard staples.


  • 4 tbsp olive oil

  • 2 celery sticks, diced

  • 1 medium carrots, diced

  • 1 medium onion, chopped

  • 75g bacon

  • 50g mushrooms, chopped

  • 100g tomato purée

  • 2 tomatoes, quartered

  • pinch mace

  • pinch sugar

  • 2 bay leaves

  • 2 garlic cloves, peeled, halved and heart removed

  • 75g plain flour

  • 2 tbsp sherry

  • 1 litre chicken stock

  • 250g mushrooms, sliced

  • 500g cooked chicken, shredded

  • Chopped flat-leaf parsley

  • Crusty bread, to serve


  • 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 purée and cook for 1 minute.Stir in the quartered tomatoes, then the bay, garlic, mace and pinch sugar. Sprinkle over the flour and cook for 1 minute.

  • 2.

    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.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.

  • 3.

    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 with crusty bread.

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