INGREDIENTS
2 tbsps
vegetable oil
8
chicken thighs
2 tbsps
butter
2
brown onions
3 cloves
garlic
3 tbsps
plain/all purpose flour
1 tsp
salt
1 tsp
pepper
1 tsp
thyme
1/2 tsp
celery salt
480 mls
chicken stock
1 tbsp
lemon juice
16
baby chestnut mushrooms
16
chantenay carrots
3 sticks
celery
60 mls
double cream
1 bunch
parsley