Ingredients
- 25g butter
- 1kg skinless chicken thigh meat cut into 2cm pieces
- 150g bacon, chopped
- 2 leeks, finely sliced
- 1 clove of garlic, finely chopped
- 4 sprigs thyme
- 1/4 cup plain flour
- 1 cup chicken stock
- 1/2 cup creme fraiche
- 4 tbsp chopped parsley
- salt and pepper to season
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Method
Preheat oven to 200 degrees, fan forced.
Place a large frying pan over medium heat and add the butter to melt. Add the chicken pieces in batches and cook for a few minutes on each side. Remove from the pan and set aside.
Add the bacon and leeks and cook over low heat for a few minutes. Add garlic and thyme and stir. Sprinkle in the flour, stirring well to combine, then add chicken stock and bring to a gentle simmer for 2-3 minutes, stirring well.
Return the chicken to the pan and simmer for 4-5 minutes or until the chicken is completely cooked. Add the creme fraiche and chopped parsley, season with salt and pepper, and mix well.
Remove from heat and spoon filling into 4 ovenproof ramekins.
Place pastry on bench and cut out lids to fit over the ramekins, allowing a little overhang. Place onto ramekins and snip an air vent into the middle using kitchen scissors or a sharp knife. Brush the pastry with egg wash. Place ramekins on an oven tray and bake for 20 minutes, until pastry is golden and crisp.
