INGREDIENTS
12
Chicken thighs
100 g
Button mushrooms
1
Garlic clove
100 g
Mushrooms, mixed wild
1
Onion, small
125 milliliters
Parsley, fresh
4
stalks Thyme, fresh
1
Egg
200 milliliters
Chicken stock
1
Black pepper, Freshly ground
1
Nutmeg
30 milliliters
Plain flour
1 pinch
Salt
1
White pepper, Freshly ground
30 milliliters
Olive oil
500 g
Ready-made short-crust pastry
50 g
Butter
100 milliliters
Double cream
250 milliliters
Pale ale