- 3 tablespoons vegetable oil
- 2 small whole chickens, each cut into 8 pieces
- 20 small onions, peeled, or onion shallots
- ¼ cup pine seeds
- 3 cups mushrooms or 300 g, sliced
- 1½ tablespoons plain flour
- ¼ cup lemon juice
- 5 cups water or 1250 ml
- 3 cubes MAGGI Chicken Stock
- ½ teaspoon ground black pepper
- 2 tablespoons fresh parsley chopped
- Pinch of salt to taste
- Pinch of ground pepper to taste
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