In a large soup pot, heat olive oil over a medium heat. Fry chicken until opaque, then remove and set aside. Add leeks, garlic, thyme and nutmeg to the pot. Cook until leeks are soft. Remove and ...
Cut chicken into small cubes and set aside. * Cut mushrooms into thin slices and set aside. * In a jug, add chicken stock, cream, whisk well and set aside. * In a pot, add butter, olive oil and ...
Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning ...
Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool. Roll out the pastry on a lightly floured ...