Tuesday, 18th September 2018
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This is a great favourite of mine. I love the way the delicate scallop flavour is absorbed by the chicken.

ingredients

(serves 4 or 5)

- 1 Chicken

- 225g (8 oz.) Mushrooms

- 60g (2 oz.) Butter

- 60g (2 oz.) Flour

- 150 ml. (5 oz.) Cream

- 6 small or 4 large Scallops

- 225g (8 oz.) Puff Pastry

method

Put the chicken in a large pot and cover with water. Bring to the boil and simmer gently for about 45 minutes until cooked through.

Drain the chicken out of the stock and continue to boil this until reduced by about half.

Remove all the skin from the chicken and take it off the bone. This is best done while the chicken is still warm, wear rubber gloves to protect your hands, and chop into rough pieces.

Melt the butter in a pot and fry the sliced mushrooms in this until soft. Stir in the flour, and then about 350 ml (12 oz.) of the reduced stock. Cook these together to make a sauce then add in the cream. Bring back to the boil and taste, season with salt and pepper.

Cut each of the scallops into 2 or 3 pieces. Mix the chopped chicken with the mushroom sauce and then stir in the scallops. Pour this mixture into a pie dish, moisten the edges and cover with the pastry. Paint the top with some egg wash and cook at 180C, 350F, Gas 4 for 35 to 40 mts. until nice and golden at the top.

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