INGREDIENTS
1 serving
chicken thighs
1 serving
salt flakes
1 serving
pepper
1 serving
extra virgin olive oil
1 litre
chicken stock
1 small
brown onion
3 cloves
garlic
2
leeks
65 gs
butter
450 gs
field mushrooms
3 sprigs
thyme
40 gs
flour
2 tbsps
double cream
2 tsps
dijon mustard
1 handful
flatleaf parsley
2 handfuls
peas
375 gs
puff pastry
1
egg