2 lb thinly sliced steak rump
1 large onion
4 tomatos
¼ lb mushrooms
handful parsley
cream
If using whole chicken, cut into pieces small enough for serving.
Remove skin from the chicken, and season with salt, pepper and garlic.
Fry the chicken in the butter, until golden brown, and reserve.
In the same pan of hot butter, sautée the shallots until translucent, adding the flour while doing so.
Add the sherry, tomato purée, celery, parsley, bay leaf and mushrooms, along with enough stock to cover. Cover with a lid, and simmer for about 20 minutes.
Serve with rice, new potatoes or pasta, and a vegetable or salad if desired.
Thighs, or thigh fillets, work as well as a whole chicken: breasts or breast fillets would tend to get too dry.
This is said to be delicious made with rabbit rather than chicken, but to date I have never tried it.
ok i just finished typing this and i get the feeling my mum wrote it down wrong so i will have to ask her
