Reduce a pint of chicken stock and a glass of white wine by two thirds with parsley stalks and a saffron strand.
Fry onions and then garlic gently to soften. Add finely chopped chanterelles plus some quartered and fry till the liquid is bubbling away. Add the reduced stock, then stir in double cream. Check the seasoning and stir in fresh chopped parsley.
Serve with gigli.
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