Life & Style Weekend - - MAGAZINE | FOOD & WINE -

Serves: 4


1 tbsp ex­tra virgin olive oil

500g skin­less chicken thigh fil­lets, trimmed, cut into 2cm pieces

3 mid­dle ba­con rash­ers, finely chopped

1 leek, white part only, sliced 1 gar­lic clove, crushed

2 tsp roughly chopped fresh rose­mary leaves

2 tbsp corn­flour

1L salt-re­duced chicken stock 2/3 cup pure cream

2 cups frozen mixed veg­eta­bles in­clud­ing peas, corn and car­rot 2 tbsp finely chopped fresh flatleaf pars­ley leaves


1/2 sheet frozen puff pas­try, par­tially thawed

1 egg, lightly beaten

1/4 cup finely grated parme­san


Make cheesy pas­try puffs: Pre­heat oven to 220C/200C fan-forced. Line a bak­ing tray with bak­ing pa­per. Cut pas­try into 5cm squares. Cut each square in half di­ag­o­nally to form small tri­an­gles. Place pas­try tri­an­gles on pre­pared tray. Brush with egg. Sprin­kle with parme­san. Sea­son with salt and pep­per. Bake for 10 min­utes or un­til golden and puffed. Mean­while, heat the oil in a large heavy-based saucepan over medium-high heat. Cook chicken, in two batches, for 5 min­utes or un­til browned all over. Trans­fer to a plate. Add ba­con, leek, gar­lic and rose­mary to pan. Cook, stir­ring, for 5 min­utes or un­til leek has soft­ened. Re­turn chicken to pan. Blend corn­flour with 1/4 cup stock in a large bowl. Stir in re­main­ing stock. Add stock mix­ture to pan. Bring to the boil. Re­duce heat to medium-low. Sim­mer for 5 min­utes or un­til chicken is cooked through. Add cream and veg­eta­bles. Sim­mer for 3 min­utes or un­til heated through. Sea­son with salt and pep­per. La­dle soup into bowls. Sprin­kle with chopped pars­ley and serve with cheesy pas­try puffs.

For more win­ter-warm­ing recipes, go to

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