Newspaper article Manchester Evening News

Light Bite CHICKEN, LEEK AND CIDER MUG POT PIES (SERVES 4-6 DEPENDING ON MUG SIZE)

Newspaper article Manchester Evening News

Light Bite CHICKEN, LEEK AND CIDER MUG POT PIES (SERVES 4-6 DEPENDING ON MUG SIZE)

Article excerpt

INGREDIENTS 500g chicken thighs 400g leeks (about 4) 400ml dry cider 100g full-fat creme fraiche 320g packet readyrolled puff pastry Olive oil, for frying Sea salt flakes Coarse black pepper 50g unsalted butter flour, for dusting METHOD 1. Chop the chicken into 2cm nuggets. Wash and trim the leeks and slice into thin discs.

2. Heat a saucepan over a high heat and add a glug of oil. Once hot, add the chicken with a pinch of salt and pepper and fry until all sides are more or less seared. Remove from the pan and set aside until needed.

3. Put the leeks in the same pan with the butter and another pinch of salt and pepper, and reduce heat to low.

Allow leeks to slowly caramelise, stirring occasionally - 20 minutes or so.

4. Once the leeks have cooked down, return the chicken to the pan and pour over the cider. …

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