Recipes by Barbara Northwood

Chicken with crunchy sage crust

Jun 25 11:57am

Prep Time	Cook Time	Serves
30 mins	30 mins	4-6

Ingredients

1 tblsp olive oil
500g chicken thigh fillets, chopped
2 bacon rashers, chopped
400g button mushrooms, halved
1/2 tsp ground nutmeg
420g can condensed cream of chicken soup
Steamed vegetables, to serve
CRUNCHY SAGE CRUST:
50g butter, chopped
1 onion, finely chopped
8 slices stale white bread, torn into small pieces
1 tblsp dried sage leaves
Salt and pepper, to taste

1 Heat olive oil in a saucepan. Add chicken in two batches. Cook, stirring occasionally, until browned. Remove.

2 Add bacon to same pan. Cook, stirring, until crisp. Return chicken to pan with mushrooms, nutmeg and undiluted soup. Mix. Bring to boil. Simmer, uncovered, stirring occasionally, for 15 minutes, or until mixture begins to thicken. Transfer to an ovenproof dish (12-cup capacity).

3 Meanwhile, to make sage crust, melt butter in a large frying pan. Add onion. Cook, stirring, until soft. Add remaining ingredients. Stir to coat bread in onion mixture. Sprinkle mixture over chicken.

4 Cook in a moderate oven (180C) for about 30 minutes, or until crust is golden and crunchy.

5 Serve with steamed vegetables.