Ingredients
700 gms of chicken (can vary quantity or cut)
1 or 2 Onions
2 – 3 teaspoons of crushed garlic (or fresh equivalent)
6 rashes of bacon (trimmed and chopped)
parsely (fresh is always best, but dried works too – add as much as you like)
chives (same as above)
Mushrooms – at least 500 gms, I often have up to 800gms
1 Tin of Campbells Cream of Mushroom soup
1 300ml Carton of Sour Cream
Chicken stock if required
Gravy powder or corn flour to thicken if required
Oil (Olive preferably)
Shredded cheese
Vol au Vent cases
Salt and Pepper as required
Method
Chop Onion and bacon. Add to hot frying pan with oil. Heat, and then add garlic, chives and parsely.
Depending on taste, add salt and pepper as required. Once onion and bacon are sauted/fried, add all the mushrooms diced/sliced as preferred.
On high heat, cook down mushrooms, then, reduce heat and cover with lid – cook until sweated and reduced.
EIther in same pan (with mushroom mix set aside) or different pan, sear chicken pieces (chicken shopped into chunks or cubes). Once chicken is seared, either add mushroom mix- or transfer all to a hot pan. Then add can of soup and combine.
Add sour cream, then if required (or desired) add some chicken stock. Simmer until reduced and thcik enough to fill pastry cases – or thicken with gravy or cornflour as desired.
Spoon mixture into cases, cover with shredded cheese- cook in moderate oven until cheese has melted.
Serve with mashed spuds and vegies as desired
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