You will probably have noticed but I have a tendency to pre roast my chicken rather than fry it. I find that this process makes the chicken more flavoursome and shredded chicken has a really great texture to it, especially in soups. I also find that it is much more economical way of cooking chicken, as a heap of shredded chicken goes much further and looks like a lot more food than a few chunks. It could all be psychological but it you have never tried this method before then why not give it a go the next time you cook a curry or a chicken pasta sauce – I have a feeling you might be revolutionised!
– 1 tbsp olive oil
– 250g chicken
– 2 carrots – finely chopped
– 1 leek – finely chopped
– 2 cloves garlic – crushed and minced
– 1 white onion – peeled and finely chopped
– 300g chestnut mushrooms – sliced
– 1 bay leaf
– 1 tsp dried thyme
– 2 tsp English mustard
– 1 ½ pint chicken stock
– 250ml full fat milk (although semi skimmed will suffice)
Heat the oven to 180’C
Toss the chicken in a little oil and roast until cooked. If you are using a breast this will take about 25 minutes and about 15 for goujons. Once cooked, bash with a rolling pin and shred with your fingers.
While the chicken is cooking, heat the oil in a saucepan and gently fry the carrots, leeks, celery, garlic and onion for 5-7 minutes until the mixture has softened.
Add the stock, bay leaf, herbs, mushrooms and mustard; bring to the boil and simmer for 15-20 minutes.
After this time, add the chicken and the milk and then simmer for ten minutes to infuse all the flavours.
Season to taste, serve and enjoy.