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Portion size: 8




  • 1kg chicken breast/thighs/drumsticks

  • 4 sticks celery

  • 6 leeks

  • 2 heaped tablespoon plain flour

  • 4 chicken stock pots

  • 5 large carrots

  • 1 medium swede

  • salt and pepper

  • 2tbs grainy mustard

  • butter

  • Olive oil

  • Salt & Pepper





1. Cut chicken into bite size pieces


2. Finely slice leeks and celery


3.Cut carrots and swede into bite sized pieces.


4.In a large saucepan melt a large knob of butter and a good lug of olive oil and add the chopped leeks, celery, carrots and swede.


5.Cook gently until soft and lightly coloured.


6.Add chicken, flour and enough stock to cover


7. Check seasoning and adjust as necessary.


8. Bring to the boil and simmer gently for 1 hour making sure it doesn't dry out. Please feel free to add more carrots and stock as needed.

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