This is an easy recipe to adapt, and you can also make it thicker/thinner if you want by simply changing the amount of roux. Have a little extra stock on hand to thin if need be, and not a lot can go wrong. And don’t even get me started on how great this is for using up leftover vegetables.
As I mentioned in the video, I’ll normally make this kind of thing the day after roasting a big chicken. You can eat some, and save the rest of the meat and bones for this. Or, you can just roast two chickens. They refer to that as “have your chicken and eat it too.” I really hope you give this a try soon. Enjoy!
Ingredients for two large, or four small portions:
6 tablespoon unsalted butter
1/2 pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
salt and freshly ground black pepper to taste
1/3 cup to 1/2 cup all-purpose flour, depending on how thick you want it
1/4 cup dry sherry (there is no substitute, except maybe a little splash of a mild, sweeter vinegar)
3 1/2 cups chicken stock or broth
pinch of freshly grated nutmeg
pinch of cayenne pepper
2 teaspoons fresh thyme
1 tablespoon Italian parsley
1/3 cup creme fraiche or heavy cream
4 cups cubed roasted chicken
fresh chives to garnish
