Sunday, 8 December 2013

Recipe - Chicken, Leek and Mushroom Pie

I think Friday reflects well my two conflicting sides that leads to roughly two groups of friends who often might not gel. I woke up, went to pilates (alas not a one on one session this time), went to the market to get some vegetables, returned home, cooked for four hours (with varying degrees of success) and then had a small 'pseudo' dinner party. Then I proceeded to (in the words of Jamie Laing) party with a d such that I was throwing up the next day. Hooray. Oh, also, my parents were visiting and they don't know I live with the Explorer so between bouts of vomit I was de-exploring my room. Fun.
Chicken, leek and mushroom pie
250g smoked bacon, chopped into lardons
10 skinless, boneless chicken thighs, chopped into bitesize pieces
2 leeks, washed and sliced
300g mushrooms, quartered
Half tsp dried thyme
2 tbsp double cream
2 tsp dijon mustard
Half tsp tarragon
About 100g butter in total
30g flour
300ml milk
Shortcrust pastry

In a frying pan over a medium heat, let the bacon lardons render their fat and crisp up.
Place the crisped lardons in a baking dish suitable for carrying the pie.
Season the chicken thighs with salt. Crush 2 cloves garlic over the chicken and then fry, in batches, in the frying pan to brown, adding a little butter if necessary.
Place the chicken pieces in the pie dish.
To the rendered fat, add a dessert spoon more butter. 
Once melted, stir in the flour. 
Add the milk and whisk to make a smooth white sauce.
Add the thyme, tarragon and black pepper.
Stir in the cream and Dijon mustard. 
Pour the sauce into the pie dish.
Melt a little more butter in a clean frying pan and over a medium heat, fry the leeks until very soft.
Place leeks in pie dish.
Melt more butter and fry the mushrooms, then transfer to the pie dish.

Top with shortcrust pastry. Wash with egg and make a couple of artfully placed slits at the top.
Place the pie in the oven for 45 minutes at 200C until browned. 

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