Executive Chef Barbara 28 April 2020
Featured Product: StocksMatter Chicken Stock (Serves 4)
1 tablespoon olive oil
750g chicken breast fillets, skin off, cut into 2cm pieces
1 leek, trimmed, thinly sliced
1/3 cup (80ml) white wine
1 tablespoon plain flour
1/2 cup Stocks Matter Chicken Stock
1/2 cup water
2/3 cup cream
1 tablespoon wholegrain mustard
1/2 cup frozen peas
Egg, lightly beaten
1 sheet ready-rolled frozen puff pastry, thawed
Preheat oven to 200C. Heat 2 teaspoons oil in frying pan over medium heat. Add chicken and cook, stirring, for 3-5 mins or until browned. Transfer to a plate.
Heat remaining oil and butter in the pan. Add the leek and cook for 3 mins or until leek is golden. Add wine and cook until reduced by half. Add flour and cook for 1-2 mins. Gradually add combined Stocks Matter Chicken Stock/ water and cream, stirring continuously until combined. Stir in the mustard and peas. Bring to the boil. Reduce heat to low and cook for 2-3 mins or until thickened slightly. Return chicken to the pan and seasoning to taste.
Spoon the chicken mixture into four ramekins. Cut four circles from the pastry, slightly larger than the diameter of the ramekins. Brush the edges of the ramekins with egg. Top with pastry and press down edges to seal. Place on a baking tray and bake for 20 mins or until pastry is golden.