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Chicken in Mushroom Sauce

ingredients

serves 6
6 chicken joints
8 oz (225 g) button mushrooms, wiped
bouquet garni
1 1/4 cup (1/2 pint) 300 ml chicken stock
3 Tbsp (40 g) butter
3/8 cup (40 g) plain flour, sieved
4 oz (100 g) liver pate
2/3 cup (150 ml) 1/4 pt milk
2 tbsp (30 ml) fresh single cream
salt and freshly ground pepper
lemon juice
1/4 cup (25 g) 1 oz flaked almonds, toasted

method

1. Skin and halve the chicken joints. Place in a large ovenproof casserole with the mushrooms and bouquet garni.

2. Pour over the stock, cover dish and cook in the oven at 200°C (400f) mark 6 for 1 hour.

3. Drain the stock from the chicken pieces and reserve. Discard bouquet garni.

4. Melt the butter in a pan, stir in the flour and cook gently for 2 minutes. Beat in the liver pate and gradually stir in the milk and the reserved chicken stock. Bring to the boil, stirring continuously.

5. Remove from the heat and stir in the fresh cream. Season to taste and sharpen with a little lemon juice.

6. Pour the sauce over the chicken and sprinkle with the almonds. Serve with boiled rice and broccoli spears.

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