• Tag Archives bacon
  • Chicken Bacon and Leek Pot Pie

    2014-05-02 21.05.38

    Good old classic comfort food! Can’t beat it! So when the end of the week comes and you need something to top you up ready for the weekend this ticks the boxes.

    This feeds 4 people or 2 of us as we always seem to make recipes for four and eat them just the two of us!

    2 boneless, skinless chicken breasts
    300 g streaky bacon
    1 cleaned thinly sliced leek (I used the food processor)
    3 medium carrots
    1/2 c frozen peas
    400 ml chicken stock
    1/2 c plain flour
    2 T whole grain mustard
    75g butter
    salt, pepper, rosemary and thyme to taste
    storebought puff pastry…I know, gasp, storebought, eek…trust me on a Friday night when you fancy comfort food…the last thing you’d want to do is piss about making puff pastry!

    Preheat the oven to 180c.

    Melt about 25g of the butter over low heat and then saute the leeks until soft and starting to caramelise. Pop them into a casserole dish to await the rest of the goodies!

    Cube the chicken and cut the bacon into chunks about 1″ square and then cook them together in a fry pan until browned, now pop those into the casserole dish.

    Cut the carrots into slices and parboil until slightly tender and pop into the casserole dish as well.

    Pop in the frozen peas.

    Grab a medium saucepan and pour the chicken stock in and add the flour and whisk together over a medium heat until slightly thickened. Whisk in the mustard, herbs and spices and then the last 50g butter. When it’s all combined and looking lush, taste and make sure it’s seasoned properly then pour over the mix in the casserole dish and mix to make sure it’s all covered.

    Cover with tin foil and bake for about 25 minutes then take out and bang the oven up to 210c. Pop the puff pastry over the top, egg wash and pop back in the oven for about 20 minutes or until golden and puffy.

    Now serve with whatever floats your boat…we had chips!

  • Hunters Chicken with BBQ Sauce

    2014-04-06 18.51.39

    Mmmmm this is a dish that smells amazeballs when it’s in the oven. You can use store bought bbq sauce or make the one I make from scratch! I usually serve it with mashed potatoes and a nice green veg of some description.

    Preheat oven to 180 c.

    This recipe makes 4 portions

    4 boneless skinless chicken breasts
    8 rashers of unsmoked bacon
    1 portion of my BBQ sauce
    4 oz grated mature cheddar cheese

    Take your chicken and wrap it in the bacon, 2 pieces to each breast. If you are using streaky bacon you’ll probably need 4 rashers for each breast.

    Pop into a glass 9×13 baking dish.

    Put to one side and prepare the sauce.

    Get a small saucepan

    1/2c apple cider vinegar
    1/2 c honey
    1T maple syrup
    2T black treacle
    3T dark brown sugar
    1t garlic powder
    1T onion powder
    1T smoked paprika….love love love this stuff!
    1t smoke chipotle chili paste (available from Tesco)
    1 shot of whiskey or bourbon
    1t smoked sea salt

    Chuck this all in and cook over medium until the consistency you like. It can be reduced to a thick syrup or have it as a thin sauce, but I’d recommend at least 7 minutes. Taste and season as you’d like.

    When you have the sauce how you’d like it pour it over the prepared chicken. Pop the chicken into the oven for about 30 minutes then take it out and sprinkle the cheese over the top and cook for another 10 minutes until the cheese is lovely and golden.

    When done…enjoy!!! This is great comfort food