Splash olive oil in a pot and add a packet of chopped spring onions there are usually about 10 stems in a pkt. Fry for about 3 min, then add 2 sticks of chopped celery and continue to fry for a further 3 min until translucent and soft. Crack salt and pepper to taste Now add a smashed garlic clove along with a bunch of thyme and 500ml Woolworths Organic Chicken Stock. Once this has reached the boil gently drop in 400g – 500g of seasoned mini chicken fillets. Turn heat off. Remove chicken fillets after 10 mins
Add tin of cannellini beans and heat through until soft and warm. Remove from the heat and stick blend to a smooth puree
Pass through a sieve and set aside until ready for assembling of dish
Grill 2 mushrooms per person in 180 deg Celcius oven for 15 min. Spread a little basil pesto over each mushroom and crack salt and pepper to taste. Place mushrooms in serving dish
Add 4 mini fillets of poached chicken on top of mushrooms
pour over heated cannellini bean puree and serve with steamed green beans and sprig of thyme
Enjoy with a glass of chilled Chardonnay
