Posted on Tue July 16, 2013 in Good food.


Serves 6-8

15ml olive oil

1 packet of bacon, chopped

2 leeks, washed and sliced

2 carrots, peeled and diced

2 garlic cloves, crushed

1kg deboned chicken thighs, sliced

250ml white wine

500ml chicken stock

100g button mushrooms, sliced

125ml fresh parsley, finely chopped

125ml frozen peas

Herb crust

500ml flour

15ml baking powder

5ml salt

60g butter, cut into blocks

125ml fresh parsley, finely chopped

150ml milk and extra if needed

1 egg, beaten for brushing

Preheat oven to 180°C.

Heat oil in an ovenproof casserole dish and fry bacon, leeks, carrots and garlic until leeks are tender. Add chicken and fry for 5 minutes. Add wine and fry for a further 5 minutes.

Add stock, mushrooms and half the parsley. Cover and bake for 40 minutes. Remove lid and cook for a further 10-15 minutes.

Remove from oven and add the rest of the parsley and the peas. Stir to combine.

Divide chicken mixture into 6 small ovenproof ramekins or 1 large ovenproof dish.

FOR THE HERB CRUST: Sift flour, baking powder and salt into a mixing bowl. Add butter and rub in with fingertips until you have a breadcrumb-like mixture.

Add parsley. Add milk and mix until dough just comes together.

Turn onto a lightly floured surface and knead gently for 2 minutes. Flatten dough and cut out rounds.

Place rounds on chicken mixture. Brush with beaten egg and bake at 180°C for 10-15 minutes until golden brown.