CHICKEN STEW

• servings: r

Ingredients

70g butter

1 onion, finely chopped

2 celery stalks, finely chopped

4 carrots, peeled and chopped

60g plain flour

550mI chicken stock

200ml cream

120g frozen peas

Salt and black pepper

250g cooked chicken, chopped

To serve:

4 bread rolls, tops sliced off, insides hollowed out

Directions

1 Melt the butter in a large pan over a medium heat. Cook the onion, celery and carrots for 6-8 minutes until softened. Season with salt and pepper.

2 Add the flour and cook for one minute, stirring constantly.

3 Stir in the chicken stock and stir well.

4 Add the cream and cook for 4-5 minutes until thickened, stirring constantly.

5 Stir in the chicken and peas. Reduce the heat to a gentle simmer and cook for a further 30 minutes.

6 Season to taste, then ladle into bread bowls and serve immediately.