Uploaded March 2026 | Updated September 2026, 2 weeks ago
Leftover (or rotisserie) chicken in a creamy sauce with mushrooms and a hint of sherry. A rich, comforting and easy dinner.
Ingredients
3 tbsp olive oil
12 baby chestnut mushrooms sliced in half (you can swap for button mushrooms, or 5-6 regular-sized sliced mushrooms)
1 large onion peeled and sliced
2 tbsp plain (all-purpose) flour
280 ml (1 cup + 3 tbsp) hot chicken stock hot water and a couple of stock cubes is fine
200 ml (3/4 cup + 1 tbsp) semi-skimmed or full-fat milk
½ tsp dried thyme or a tsp of fresh thyme leaves
2 tbsp dry sherry *carefully measured (too much will make the sauce taste of sherry)
¼ tsp salt
¼ tsp black pepper
2 large cooked chicken breasts chopped into bite sized chunks (about 250g/9oz)
To Serve:
chopped fresh parsley
boiled rice or pasta
Instructions
✅Heat 1 1/2 tbsp of the oil in a large frying pan/skillet over a medium-high heat.
✅Add the chopped mushrooms and cook for about 3-4 minutes until the mushrooms are golden brown. Scoop out of the pan, and put in a bowl.
✅Heat the remaining 1 1/2 tbsp of oil in the pan and add the onion. Fry for 5-6 minutes on a medium-high heat until the edges of the onion wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.
✅Stir in the flour and cook whilst stirring for one minute.
✅Add in a splash of the hot stock and mix into the onion/flour with a whisk. It should form a thick paste. Add the rest of the stock a large splash at a time, keep stirring with the whisk to ensure your sauce doesn’t go lumpy.
✅Once all the stock is incorporated, add in the milk and the thyme. Keep stirring and the sauce will thicken as it heats up.
✅Once thickened, add the sherry, salt, and pepper. Give it a taste and add a little more seasoning if needed.
✅Add the cooked chicken and mushrooms and stir. Cook for a couple of minutes to ensure the chicken is hot throughout.
✅Serve on top of some fluffy white rice and finish with a sprinkling of parsley.
Leftover (or rotisserie) chicken in a creamy sauce with mushrooms and a hint of sherry. A rich, comforting and easy dinner.
Ingredients
3 tbsp olive oil
12 baby chestnut mushrooms sliced in half (you can swap for button mushrooms, or 5-6 regular-sized sliced mushrooms)
1 large onion peeled and sliced
2 tbsp plain (all-purpose) flour
280 ml (1 cup + 3 tbsp) hot chicken stock hot water and a couple of stock cubes is fine
200 ml (3/4 cup + 1 tbsp) semi-skimmed or full-fat milk
½ tsp dried thyme or a tsp of fresh thyme leaves
2 tbsp dry sherry *carefully measured (too much will make the sauce taste of sherry)
¼ tsp salt
¼ tsp black pepper
2 large cooked chicken breasts chopped into bite sized chunks (about 250g/9oz)
To Serve:
chopped fresh parsley
boiled rice or pasta
Instructions
✅Heat 1 1/2 tbsp of the oil in a large frying pan/skillet over a medium-high heat.
✅Add the chopped mushrooms and cook for about 3-4 minutes until the mushrooms are golden brown. Scoop out of the pan, and put in a bowl.
✅Heat the remaining 1 1/2 tbsp of oil in the pan and add the onion. Fry for 5-6 minutes on a medium-high heat until the edges of the onion wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.
✅Stir in the flour and cook whilst stirring for one minute.
✅Add in a splash of the hot stock and mix into the onion/flour with a whisk. It should form a thick paste. Add the rest of the stock a large splash at a time, keep stirring with the whisk to ensure your sauce doesn’t go lumpy.
✅Once all the stock is incorporated, add in the milk and the thyme. Keep stirring and the sauce will thicken as it heats up.
✅Once thickened, add the sherry, salt, and pepper. Give it a taste and add a little more seasoning if needed.
✅Add the cooked chicken and mushrooms and stir. Cook for a couple of minutes to ensure the chicken is hot throughout.
✅Serve on top of some fluffy white rice and finish with a sprinkling of parsley.
