Simple chicken dijon with bacon, leek and onion

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I mentioned some weeks ago that I had been experimenting pies for the school food festival.  This chicken Dijon dish was great as a light lunch or dinner, and it was fantastic as a pie filling.

Chicken dijon with bacon, leek and onion

Recipe is as follows: Ingredients

  • 250g chicken breast, diced
  • 1 onion (approx 150g), sliced
  • 5 inches of leek (white part only), sliced
  • 2 rashes of bacon, sliced into short strips
  • 2 tsp (heapful) dijon mustard
  • 5g of dry herbs – parsley, oregano, thyme
  • salt & pepper
  • a splash of chicken stock (I used ready made)
  • 1 tsp sugar
  • 2 tsp potato starch, mixed with a little water  (2tbs if used as pie filling)
  • 2 tsp butter, for pan frying

Method

Add 1 tsp butter to a frying pan; bring the frying pan to medium heat, add chicken and pan fry for a few minutes until brown, transfer chicken to a plate

Add 1 tsp butter to the frying pan, bring to medium heat; add onion, leek and bacon, cook for 3 minutes;  return the chicken to the frying pan, add dijon mustard, herbs, sugar and chicken stock; season with salt and pepper; when the chicken is just cooked (will only take a few more minutes), add the potato starch mixture, stir well.  Transfer to a servicing plate

Garnish with fresh thyme if desired.

As pie filling – the sauce need to be thicken by extra potato starch. Amount used will depends on how ‘starchy’ you like your meat pie. I like my pie quite starchy with lots of yummy sauce so I use lots of thickener (potato starch mixture).

 

 

 

 

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