When unexpected guests drop in, Peter Valder serves this quick and easy chicken dish. It goes well with rice or mashed potato and a green vegetable, or it can be used to fill vol-au-vent cases. Prepared ahead it can be frozen, then thawed out and reheated as required.
Ingredients
1 large double chicken breast, chopped
1 rasher bacon, finely chopped
2-4 onions, chopped
1 clove garlic, crushed
1 dessertspoon mixed herbs
1 bay leaf
salt and pepper to taste
3 heaped tbsp skim milk powder
3-4 tsp cornflour, for thickening
chopped chives or parsley
Method
Place first 6 ingredients listed above in a saucepan. Season with salt and pepper and just cover with water.Bring to the boil and simmer for 7-8 minutes.Remove from heat and shake in the powdered milk, stirring to combine.Blend cornflour with a little water and gradually stir into the mixture until the desired thickness is obtained.Return to heat and stir until it comes to the boil.Serve, garnished with chopped chives or parsley.
Serves 4-6.
Peter’s note:
This is not a hard and fast recipe, so it can be varied according to taste. For instance, I sometimes omit the garlic and bay leaf and add a little chopped coriander.
