• 4 skinless chicken breasts (without wing bone)

  • 4 t cream

  • 190ml/¼ pint crème fraîche

  • 190ml/¼ pint strong chicken stock

  • 9oz/250g shallots quartered and then pan-fried in a little butter

  • 2 leeks chopped, washed and then pan-fried in a little butter

  • salt and pepper

  • 1 packet of ready-made puff pastry (pre-rolled if possible)


  1. Heat an oiled char-griller or heat a little oil in a pan. Seal the chicken on both sides.
  2. Heat the cream, crème fraîche and stock together.
  3. Cut the chicken into fork-sized pieces and place in the hot sauce. After 5 minutes, add the shallots and leeks and heat for a further 5 minutes. Season.
  4. Meanwhile, make 4-6 small circles using the pre-rolled puff pastry. Place on a baking sheet and bake until risen.
  5. Serve the chicken and leeks with a circle of pastry on top.




Source 2008109121313