B00CU1W244_EBOK

y chicken and mushroom
ith rocket pesto
COOK 30 mins, plus cooling time
my and livened up by the zingy rocket pesto, this
s as good as it looks. Prepare a big batch as it won’t
hicken stock to simmering point in a medium–sized
Add the chicken and simmer gently for 8 minutes, then
e pan from the heat and leave the chicken to cool in the
5 minutes. Remove the chicken with a slotted spoon
cool enough to handle, shred the meat into pieces and
bones. Spoon out 2 tablespoons of the stock into a cup
d set aside, reserving the rest of the stock in the pan.
ge heavy-based stockpot over a low–medium heat.
argarine, leek, potato and sage and cook, with the
lightly askew, for 8–10 minutes, stirring regularly,
getables are soft. Add the mushrooms and cook for
–4 minutes. Add the stock from the saucepan, season
nd pepper to taste and cook for 10 minutes until the
nder. Allow to cool for a few minutes, then blend with
ld blender until smooth. Return to a low–medium heat,
lk and shredded chicken and bring to simmering point.
ket pesto, blend all the ingredients together, along
tablespoons reserved stock, then season with salt