INGREDIENTS
250 g
Back bacon, smoked
6
Chicken legs, skinless
4
Bay leaves
4
Celery sticks
1
Onion, large
1
Egg
300 milliliters
Chicken stock
1 tbsp
Mustard, grainy
60 g
Plain flour
1
Salt and freshly ground black pepper
50 g
Butter
2 tbsp
Creme fraiche, full-fat
200 milliliters
White wine, dry
2
X 375g packets ready-rolled, all-butter puff pastry