25g Butter
1/2tsp Cooking Oil
250g Skinless+Boneless Chicken Thighs, cut in small pieces
1/4tsp Dried Thyme Leaves
2 Rashers Rindless Bacon, chopped
1/2 Leek, sliced
125g Button Mushrooms, thinly sliced
1 clove Crushed Garlic
1/6 cup Plain Flour
1 cup Chicken Stock
1/4 cup Corn Kernels
Salt & Pepper to taste
1tbsp Cream/Greek Yoghurt
1tbsp Coriander Leaves, chopped
Method:
1. Melt 10g butter & oil in a non-stck frypan. Panfry chicken with dried thyme leaves until cooked through. Transfer to a bowl.
2. Melt the remaining butter in the same frypan, sautee bacon, leek, mushrooms & garlic over medium heat until the leek is softened & the bacon is slightly golden & caramelised.
3. Add flour & cook, stirring continuously for 15 seconds. Remove from heat & gradually stir in stock. Add chicken, corn & seasonings & cook until the mixture is thicken & comes to the boil. Simmer for 5 minutes. Remove from heat. Transfer to bowl, stir in yoghurt & coriander & let to cool down.
4. Oil each ramekin. Divide filling among 5 ramekins.
TIP:
Do not over-fill with the meat filling or the sauce will spill out while baking in the oven. 90% full is perfect.
Creamy Potato Ingredients:1/2kg Potatoes, peeled
20g Butter
2-2.5tbsp Milk
Salt & Pepper to taste
Method:
1. Preheat oven to 180C.
2. Cook potatoes in a pot of boiling water until tender, drain & mash until smooth.
3. Add butter & milk & mix well. Add salt & pepper to taste.
4. Place mashed potato in a piping bag with a star nozzle tip fitted(Wilton 1M). Pipe it on top of the chicken meat filling.
5. Bake for 10-15 minutes or until some parts of the potatoes are golden & crisp.
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