Dunelm of chicken

Name: Dunelm of chicken
Yield: To Serve Two
Cuisine: United Kingdom
Ingredients: 225 g (8 oz) breast of cold roast chicken; salt, freshly ground pepper; salt, freshly ground pepper; juice of ½ a lemon; 4-5 sprigs tarragon, chopped; 225 g (8 oz) breast of cold roast chicken; 100 g (4 oz) small white button mushrooms; 50 g (2 oz) butter; 150 ml (½ pint) chicken stock, home-made or made with stock cube; 8 freshly made small triangular pieces of fried bread; 3 tablespoons double cream

Preparation info

To Serve
Two

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

A dunelm is a Scottish hash that can be made of chicken or veal, usually in conjunction with mushrooms and cream.

Ingredients

225 g (8 oz) breast of cold roast chicken
100 g (

Europe
United Kingdom
Lunch
Supper
Scotland

Method

Cut the chicken into tiny slices the size of a 50 pence piece.

Slice the mushrooms thinly and soften them gently in the butter until they are limp. Add the chicken stock, salt and pepper, lemon juice and chopped tarragon and bring to the boil. Boil until the liquid has reduced by half, then add the cream and boil for 4 minutes. Put in the chicken, turn down the heat, and let it heat rig