If This Doesn’t Give You GooseBumps You Need To Be Checked!
A Celebration of Music, Food and Fashion
|3 rashers streaky bacon|
|1 teaspoon garlic oil|
|125g chestnut mushrooms|
|250g chicken thigh fillets|
|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|
|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.
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.