Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.
Ingredients
- 40g butter
- 6 (about 600g) chicken thigh fillets, chopped
- 4 bacon rashers, coarsely chopped
- 200g Swiss brown mushrooms, quartered
- 1 leek, white part only, thinly sliced
- 2 tablespoons plain flour
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 1/4 cup (60g) sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped tarragon
- 1 sheet (25cm) ready-rolled frozen puff pastry
- 1 egg, lightly whisked
Method
- Step 1Preheat oven to 220°C. Heat a little of the butter in a frying pan over medium heat. Add half the chicken and cook, stirring occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
- Step 2Add the bacon to the pan and cook, stirring, for 2 minutes or until cooked through. Transfer to a bowl.
- Step 3Melt remaining butter in the pan over medium heat. Add mushrooms and leek; cook for 5 minutes or until leek softens. Return chicken and bacon to pan. Add the flour and cook for 1 minute or until combined. Add chicken stock and bring to the boil. Cook for 5 minutes or until sauce thickens. Remove from heat. Add the sour cream, mustard and tarragon and stir to combine. Taste and season.
- Step 4Spoon mixture among four 1 1/4-cup (310ml) capacity ovenproof dishes. Cut pastry into 12cm discs; place over chicken mixture. Lightly brush with egg. Place on an oven tray and bake for 15 minutes or until pastry is golden brown and puffed. Remove from oven; serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
3000 kj
Energy
52g
Fat Total
24g
Saturated Fat
3g
Fibre
42g
Protein
259mg
Cholesterol
1280.7mg
Sodium
2g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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