Follow these steps for perfect results
chicken stock
parsley
thyme
bay leaf
carrot
sliced
onion
sliced
salt
cayenne pepper
chicken
lemon
butter
plain flour
button mushrooms
wiped clean
double cream
Combine chicken stock, parsley, thyme, bay leaf, carrot, onion, salt, and cayenne pepper in a casserole dish.
Bring the stock to a boil.
Gently lower the chicken into the boiling stock.
Poach the chicken at a gentle simmer for 20 minutes.
Add lemon rind and lemon juice to the pot.
Simmer for an additional 20-25 minutes.
Remove the chicken and drain any liquid from its cavity.
Keep the chicken warm.
Strain the broth into a measuring jug.
Melt butter in a smaller pan.
Stir in the flour.
Cook over gentle heat until it sizzles.
Gradually add the chicken broth, stirring continuously to avoid lumps.
Simmer the sauce for 15 minutes, stirring occasionally.
Season to taste.
Sauté sliced mushrooms in remaining butter until tender.
Add the sautéed mushrooms to the sauce.
Stir in the double cream.
Pour the sauce over the chicken and serve.
Expert advice for the best results
Use high-quality chicken stock for the best flavor.
Don't overcook the chicken; it should be tender but not dry.
Adjust the seasoning of the sauce to your liking.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and reheated.
Serve the chicken whole or sliced, generously drizzled with the creamy mushroom sauce. Garnish with fresh parsley.
Serve with roasted vegetables or mashed potatoes.
Accompany with crusty bread for dipping in the sauce.
A creamy Chardonnay complements the richness of the sauce.
A balanced Pale Ale provides a refreshing contrast.
Discover the story behind this recipe
Comfort food classic, often served for Sunday dinners.
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