For 6 people, you will need:

• 1 4 leeks
• 2 300 g mushrooms
• 3 300 g chicken breast
• 4 1 shallot
• 5 3 tablespoons olive oil
• 6 ½ lemon
• 7 3 tablespoons olive oil
• 8 125 g small pieces of bacon
• 9 1 tablespoon goose fat
• 10 1 chicken stock cube
• 11 150 ml water
• 12 5 hard-boiled eggs
• 13 150 g Puff or flaky pastry (pâte feuilletée)
• 14 20 g beaten egg
• 15 salt
• 16 pepper
• Total weight: 2,380 grams

Change measures: Metric Metric weight Metric volumes

How long does it take?

Step by step recipe

---

Stage 1 - 20 min.

Prepare 4 leeks.

---

Stage 2 - 20 min.

Rinse 300 g mushrooms rapidly, then dry and cut into small pieces.

---

Stage 3 - 5 min.

Cut 300 g chicken breast into medium-sized chunks.

---

Stage 4 - 1 min.

Heat 3 tablespoons olive oil in a large frying pan over medium heat. Add 1 shallot chopped, salt and pepper. Leave to cook for 1 minute without colouring.

---

Stage 5 - 10 min.

Add the mushrooms and cook until they are soft.

---

Stage 6 - 1 min.

When the mushrooms are cooked, salt and pepper, then add the juice of ½ lemon.

Set aside.

---

Stage 7 - 5 min.

Using the same pan, heat 3 tablespoons olive oil and add the chopped leeks.

Cook uncovered until they are just done, then salt and pepper.

Set aside.

---

Stage 8 - 7 min.

Use the same pan to fry 125 g small pieces of bacon lightly.

Set aside.

---

Stage 9 - 5 min.

Still using the same pan, melt 1 tablespoon goose fat. When smoking hot, add the chicken pieces.

Fry rapidly until browned all over.

---

Stage 10 - 15 min.

Mix 1 chicken stock cube and 150 ml water to make a chicken stock. Add this to the pan and cook the chicken pieces gently in the stock (this method is called braising), uncovered.

If you can, use the juices from cooking poultry.

---

Stage 11 - 5 min.

Preheat the oven to 430°F (220°C).

Choose a gratin or pie dish and spread a layer of mushooms in the bottom.

Add the bacon on top.

---

Stage 12 - 3 min.

Then add a layer of leeks.

---

Stage 13 - 3 min.

A layer of chicken.

---

Stage 14 - 3 min.

And a layer of sliced hard-boiled eggs.

Pour any remaining chicken stock over the top.

---

Stage 15 - 3 min.

Roll out the puff pastry to make a lid and pierce 2 holes, which will act as vents to let the steam escape.

---

Stage 16 - 5 min.

Trim off the overhanging pastry around the edge and tuck the pastry into the dish.

---

Stage 17 - 5 min.

Use the trimmings to make decorations to stick on the top.

---

Stage 18 - 3 min.

Glaze the pastry.

---

Stage 19 - 30 min.

Bake until the puff pastry is nicely browned.

Remarks

Nutritional information

How much will it cost?

• For 6 people : 10.38 €
• Per person : 1.73 €

Change currency:

Post your comment or question