Ingredients
leftover roast chicken
paprika onion, chopped
a clove or two of garlic, chopped
olive oil
generous handful of button mushrooms
slug of vodka
chicken stock
handful parsley, chopped
small carton double cream
knob of butter
salt and pepper
Method
1. Strip the flesh from the chicken in shreds and dust with paprika.
2. Sweat the onion and garlic in some oil, remove from the pan and set aside.
3. Add more oil to the pan and set on a high heat. Once the oil is hot, add the chicken and cook briefly before adding the mushrooms, then cook for a few minutes more.
4. Return the onion and garlic to the pan, stir well and flambé with vodka.
5. Add some stock, about 300ml/½pint, the parsley, cream, butter, salt and pepper. Allow to cook for a few minutes and serve.
