INGRIDIENTS
– Serves 2-3 –
25g salted butter
2 celery sticks, thinly sliced
2 carrots, thinly sliced
1 small onion, finely chopped
2 garlic cloves, finely chopped
3 sprigs of thyme
1 tablespoon wholegrain flour
3 handfuls of brown rice
100ml white wine
700ml chicken stock – you can add a bit more if you want more liquid
Handful of flat-leaf parsley, chopped
2 chicken breasts or 3 boneless chicken thighs, already cooked (roasted, sautéed or
poached is easiest) and then shredded
3 tablespoons double cream