INGREDIENTS
2 tbsps
olive oil
12
chicken thighs
200 gs
bacon lardon
1 large
onion
4
celery sticks
3
leeks
4 tbsps
flour
200 mls
white wine
1 l
chicken stock
2
bay leaves
200 gs
pea
140 gs
sundried tomato
140 gs
pesto
1 small bunch
basil
140 gs
butter
250 gs
self-raising flour
100 gs
parmesan
50 gs
pine nut