BAKED CHICKEN DISH RECIPES by Lindsey Tainton

BAKED CHICKEN DISH RECIPES by Lindsey Tainton


SERVES 4–6


1 Tbsp olive oil
250 g bacon, chopped
11⁄2 cups sliced mushrooms
2 large carrots, peeled and chopped
5 spring onions, chopped
300 ml chicken stock
2 chicken breasts, chopped
1–2 sheets butter pastry
1 egg, beaten


1. Heat the olive oil in a large saucepan and fry the bacon until almost cooked. Add the mushrooms and fry until cooked. Then add the carrots and spring onions and simmer until soft.
2. Add the stock and simmer for a further 10 minutes. Then add the chicken and simmer for 20 minutes until the mixture has thickened.
3. Remove from the heat and allow to cool before tipping into an ovenproof dish.
4. Preheat the oven to 200 °C.
5. Roll out the pastry and use it to cover the chicken dish. Brush with the beaten egg and bake for 25–35 minutes.