If you have no celery or you can’t buy it, then use a half teaspoon of celery salt.Ģ heaped tablespoons of tomato puree – you can freeze or chill what you don’t use.ġ00g mushrooms, either small mushroom or large ones cut into four.
I buy and entire head of celery, chop it, dry it and freeze it on a tray and then use old tubs to freeze portions sizes in so I don’t waste any. You might see chicken strips on sale and if so, you’ll need around 1lb of chicken or 350g for four people.ġ or 2 sticks of celery chopped. I take it off the bone so it cooks quicker and saves energy and costs. I cut this up to make it go further and feed more people. If you can get smoked bacon than that’s even better.Ĥ chicken thighs off the bone or 2 large chicken breasts off the bone and cut into large pieces. It’s always cheaper to cook on the stove top or slow cooker and it’s my go to preference to save money.ģ00g of cooking bacon/any bacon/lardons or if you haven’t got that and you’ve kept your bacon grease then just use a large spoon of that. You will have to look up the manufacturers guide for a slow cooker or pressure cooker in regards to the timings and temperatures. This can be made in the oven, on the stove top as I did or in a slow cooker or even a pressure cooker. If you’ve got leftover chicken then use that. I suppose that’s my point about all food. I get that a French person might be very disappointed in me but hey, I’m a frugal cook on a pension trying to eat the best I can. I know, I know, this isn’t the purist French recipe where you take an entire big male bird, bone it out and turn the carcass into stock, fry off each of the cuts, nor does it use shallots or button mushrooms or butter from Normandy.