1. Cook chicken, onion and bacon lardons in large pan with a little oil.
    2. Add remaining ingredients and gently simmer for 1 hour.
    3. Adjust seasoning, remove bay leaves and serve with creamed potatoes.


  • 400g Diced Chicken Breast
  • 140g Onions (sliced)
  • 300g Carrots (cut into wedges or barrels)
  • 300g Turnip (cut into wedges or barrels)
  • 2 Bay Leaves
  • 2 Sprigs Thyme
  • 1tsp Black Peppercorns
  • 100g Smoked Bacon Lardons
  • 100g Wholegrain Mustard
  • 250g Macphie Béchamel Sauce
  • 250g Macphie Demi-Glace Sauce