This is the kind of dish that one associates with cheap pubs and ready meals.
When I first started cooking for my partner he refused to let me make it, telling me it “just wasn’t his thing.” It’s an unfortunate misconception of the dish probably fuelled by countless pictures of white, watery gravy. It’s a pity too, this is a dish that makes coming home on a cold winter night something to look forward to. It’s surprisingly easy, uses just 1 pot, and makes for a hearty meal.
There are a hundred uses for it, my personal favourite being the warmed up left overs on toast for breakfast the next day.
Fry 1 chopped onion in some butter with a little garlic and ginger. Add mushrooms (black or button) and fry together until they start to soften. Add 400g chicken strips and herbs to taste. My ratio of herbs is 1 teaspoon thyme, 1 teaspoon rosemary, 1/2 teaspoon sweet basil and a good sprinkle of salt and black pepper. Don’t be afraid to put quite a lot of herbs in the pot.
Cover with a lid on high heat to let some juice build up. Coat the ingredients with 1 tablespoon of flour and stir until all the powder flour is moist. Add 1 mutton stock cube dissolved in a cup of hot water. This will give it a good colour and a hearty flavour.
Add 250ml fresh milk, 1 teaspoon of mustard and 1 sliced red pepper. Bring back to the boil.
Once boiling, turn the heat right down to the lowest setting and simmer for 20-30 minutes until everything is soft and tender. Add frozen peas and steamed brocolli just before serving.
Serve with rice, salad and crusty bread.
For a low fat option use minimal butter and skim milk. You won’t taste the difference!