1 hot cooked chicken (stuffed)
1 onion, finely chopped
150g buttone mushrooms, sliced
1 tin smoked oysters
olive oil
1 cup chardonnay wine
3/4 – 1 cup cream
50g butter
3-4 heaped tablespoons flour
salt and pepper to taste
Preheat the oven to 160 C.
Heat oil in pan add mushrooms and onion cook until soft not brown. Set aside.
Melt butter in a small saucepan, add flour and cook of for 1 minute and then
add wine and cook until it starts to thicken. Add the cream stirring until combined.
Shred the chicken and chop the stuffing.
Mix the chicken with the mushrooms, onion and the smoked oysters stir until combined but don’t over mix.
Place in an ovenproof dish and scatter the stuffing over the top. Cover with tin foil and heat through for 20 minutes.
You can use fresh oysters for a special ocassion.
I use a sheet of pastry and cook it first to the size of the dish and then place on top for serving.
