If This Doesn’t Give You GooseBumps You Need To Be Checked!
Seriously!!!
Amy Winehouse – You Send Me Flying
Archive for August 3rd, 2009
MUSIC:Goosebumps #2
Published August 3, 2009 Music 2 CommentsTags: Amy Winehouse, goosebumps, Mariah Carey, Music, Toni Braxton
FOOD:Chicken, Mushroom And Bacon Pie
Published August 3, 2009 Food Leave a CommentTags: Chicken, Food, Mushroom, Pie, recipe
INGREDIENTS:
| 3 rashers streaky bacon |
| 1 teaspoon garlic oil |
| 125g chestnut mushrooms |
| 250g chicken thigh fillets |
| 25g flour |
| 1/2 teaspoon dried thyme |
| 1 x 15ml tablespoon butter |
| 300ml hot chicken stock |
| 1 x 375g (23 x 40cm) sheet all-butter ready-rolled puff pastry |
METHOD:
| Preheat the oven to 220°C/gas mark 7. In a heavy-based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon. | |
| Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour. | |
| Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes. | |
| Take two 300ml pie-pots (if yours are deeper, don’t worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one – by this I mean an approx. 1cm strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick. | |
| Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots. | |
| Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork. | |
| Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.
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This Dish is a “Crowd Pleaser” trust me!
i made this in a cold winter night at the Chalet, it was vaneshed within SECONDS!
its delicious, quick, easy and scrumptious!
give it a try.
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