INGREDIENTS
250 g
Chicken thigh, fillets
125 g
Chestnut mushrooms
1/2 tsp
Thyme, dried
300 milliliters
hot chicken stock
25 g
Plain flour
1 tsp
Garlic infused olive oil
375 g
All-butter ready-rolled puff pastry sheet
1 tbsp
Butter
1 tbsp
Marsala
3
Rashers streaky bacon (cut or scissored into 2.5cm / 1 inch strips)