Ingredients:
- 500 gms — chicken, skin removed & cut into inch-thick pieces (any side or thighs
- 30 gms — dried mushrooms, soaked in tepid water, washed well & sliced
- 2 — dry shallots, chopped
- 2 — cloves garlic, chopped
- 10 gms — coriander, chopped
- 500 ml — chicken stock
- 125 ml — fresh cream
- 100 gms — melted butter
- 4 — fiol pastry sheets
- 4 cup — diced tomato
- Salt & pepper, to tast
Method:
- Fry sliced chicken in butter for 2-3 minutes.
- then season with salt & pepper. Set aside.
- Pan –fry shallots, mushroom, tomato & garlic.
- Add cream, chicken stock, coriander, salt-n-pepper & let it simmer for 5 minutes.
- Once the mixture has reduced, add chicken & adjust seasoning.
- Remove from heat and let it cook.
- Lay out two sheets of foil pastry brushed with butter in a tart mould.
- Put the mixture at the center of the pastry & cover the top with the remaining sheets.
- Bake in a preheated oven at 180 degrees for 10 minutes & serve with salad & dressing of your choice.
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