Chicken Poppets in Broth
We all need comfort food sometimes, and this dish is a heartier version of the traditional panacea; chicken soup. Fragrant rosemary and lemon provide a refreshing zing to the stock. The kids will love making this with you as they can get their hands dirty, but make sure they don't lick their fingers at the end!
- 450 g Chicken Mince
- 1 tbsp olive oil
- 2 cloves of garlic, crushed
- 2 onions, finely chopped
- 3 bacon rashers, finely chopped
- 1 sprig fresh rosemary
- juice of one lemon
- 250ml chicken stock
- Heat oven to 180C.
- Heat the oil in a frying pan and stir onion and garlic over a moderate heat until soft.
- Add chopped bacon and rosemary to the pan and let this cook for a few minutes until the bacon is browned. Remove from the heat and let the mixture cool.
- Add the bacon and onion to the minced chicken along with a few grinds of pepper and a pinch of salt. Form the poppets by rolling a generous spoonful of the mixture into the palm of your hand and lightly flattening the top.
- Reuse onion pan with a little extra olive oil to brown poppets. Cook on both sides for 5 minutes each. Transfer poppets to an oven dish, cover with chicken stock and lemon juice and bake covered for 30 minutes.
- Serve in a bowl with spoonfuls of the lemony chicken broth and a garnish of lemon zest, or as suggested above, spooned over roasted vegetables.
To dry your own rosemary hang fresh sprigs in a warm dry place. Strip the leaves from the stems, discarding the stems before storing. Store in an airtight container, in a cool, dry place way from light to preserve freshness and flavour.