Serves: 2

Prep Time: 10 minutes

Cook Time: 40 minutes


1 white onion, chopped

1 tbsp olive oil

Knob of butter

1 pack Booths boneless, skinless, chicken thighs, cut into bite size pieces

200g chestnut mushrooms, quartered (you can use white mushrooms)

60g flour

1 vegetable stock cube

300ml warmed milk

Handful of parsley, chopped


1. Sweat down the onions in the oil and butter until soft. Add the chicken and mix for 5-10 minutes. Add the mushrooms and mix for 5 minutes. If there is a lot of liquid, drain off the excess.

2. Coat the above in the flour and crumble in the stock cube and cook for 3-5 minutes.

3. Warm the milk (not boil) and gradually add it to the mix until it starts to thicken and you have the consistency you like (stop adding the milk once the supreme coats the back of a wooden spoon). Sprinkle over the parsley and simmer for 20 minutes.

4. Serve with rice and naan bread, or jacket potato, or top with a puff pastry lid.


DEBS SAYS “This recipe was given to me by a family member and it’s a go to when time is short and you want something warming and comforting on cold evenings over the Christmas period. It’s versatile so you can choose what to serve the dish with. You could even use leftover turkey instead of chicken. Bon appétit!”