Firstly, some thoughts….
Last week was a tough one here in Cape town. A girl was raped and murdered on a popular forest trail that I and many others frequent daily. It’s always been thought of as a safe place, and I often go alone with my 2 small dogs. In fact, I was there the day it happened, 2 hours before it did. It really hits home hard when something like that happens so close to home and your little bubble get’s shattered. You realise that nowhere is safe actually, and that pure evil could be right around the corner. I find it hard to comprehend how monsters like the 3 men that did it exist in the same world as I do. Life is short and can be inexplicably cruel. Yet we must simply get on with it somehow.
Anyway…i haven’t blogged for a while. The boyfriend calls it porridge brains and says that the baby is taking all my mental energy. The things I have been cooking have been pretty bleak, and I have been making silly mistakes in dishes I would normally be great at.
I felt like comfort food this Sunday, and this hit the spot.
- 3 x large bone in chicken breasts
- 500ml chicken stock (i used 2 stock cubes with water)
- 1 punnet sliced mushrooms
- 4 rashers back bacon, chopped
- 3 leeks, white part finely sliced and diced
- 1 cup mixed frozen veggies (pea’s, corn, carrots, green beans) or use freshly chopped if you like
- 350ml cream
- 1/4 cup finely grated parmesan
- 1 glass white wine
- 1 roll puff pastry
- butter for cooking and greasing
- pie dish or any rectangular dish
- an egg or some milk to brush on the top of the pie
First off, place your chicken stock and breasts in a big pot and simmer GENTLY for 45 mins to an hour. Remove and strain the chicken stock into a bowl to use later. Shred your cooked chicken and discard the bones and skin.
Preheat oven to 160
In a casserole pan, add your bacon, and fry until crisp. Turn down the heat and add a knob of butter, and your leeks. Cook leeks gently for about 5 minutes.
Add mushrooms and fry off for a couple minutes. Then add glass of wine to deglaze. Let the wine reduce down to nothing, about 7 minutes.
Add your frozen veggies to the pan, and your chicken stock. Simmer for a couple minutes until stock reduced by half.
Add shredded chicken, cream and parmesan. Season with salt and pepper. Let thicken slightly then remove to cool off a bit.
When mixture is not piping hot, pour it into a pie dish, or any dish you like. Place a lid of pastry on top – you may need to roll your pastry out to fit the dish you are using. It doesn’t need to cover the dish, just the filling. Do an egg or milk wash on top, and pierce with a fork.
Bake for 20-30 minutes until golden and pastry is cooked through.