This dish is ideal for an alternative starter to serve at a dinner party. It is simple to prepare and will make quite an impression on your guests. Stress free entertaining doesn’t get any easier than this!
Succulent chicken breast in a rich and creamy leek sauce, why not serve them with a simple dressed mixed leaf salad.
2 tablespoons of good quality olive oil
50g of salted butter
1 small carrot, very finely chopped
1 celery stick, very finely chopped
1 leek, (the white part only), finely chopped
1 garlic clove, grated
200g of chestnut mushrooms, stalks removed and finely diced
500g of organic skinless chicken breasts diced coarsely, but small
1 tablespoon of fresh thyme leaves, finely chopped
1 lemon, grated zest
½ glass of dry white wine
250ml of double cream
3 sheets of ready-rolled puff pastry (you could make your own, but life’s too short!)
2 organic, free range eggs, lightly beaten, for egg wash
1 bag of mixed green leaves and micro herbs, to garnish (all supermarkets stock these)
1 teaspoon of sea salt
A good grinding of freshly ground black pepper
Heat the oil and butter in a frying pan over a low heat. Add the carrot and celery, and gently sweat for about 5 minutes until soft.
Add the leek and sweat for a few minutes more until softened.
Stir in the garlic, and cook for 30 seconds before adding the mushrooms.
Cook, stirring occasionally, for another 5 minutes.
Increase the heat slightly, and add the chicken, thyme, lemon zest, and white wine.
Cook, stirring occasionally, for 15–20 minutes. Pour in the cream, and season with the salt and black pepper. Continue to cook for about 5 minutes until thickened slightly, and then leave to cool (you can prepare ahead up to this stage and refrigerate for up to one day).
Preheat the oven to 200°C (200C for fan).
Lightly oil a Yorkshire pudding tray and using a pastry cutter, cut out circles the same size as those on the tray (about 2 ½ inches should be right). Line the holes in the prepared Yorkshire pudding tray.
Spoon the chicken mixture into the pastry shells. Now cut 2 inch circles from the puff pastry, and use to cover each of the chicken pies. Gently press the edges together to seal.
Brush the tops with the egg wash, and bake for 15–20 minutes, until golden brown. Serve hot with a salad of dressed mixed leaves.