Chicken, Leek & Bacon Pie - Pub Grub, Episode 18 – Recap

• tempo totale: 55 minutes

Ingredienti

Pie:

2 tbsp olive oil

600g chicken thighs, diced – @macburnhamfamilybutchers

150g smoked streaky bacon, chopped

1 white onion, finely chopped

2 garlic cloves, minced

2 large leeks, sliced

2 tbsp parsley, chopped

1 tbsp tarragon, chopped

1 tbsp Dijon mustard

50g butter

2 tbsp flour

300ml chicken stock

2 shortcrust pastry sheets

1 egg yolk, beaten (for glazing)

Gravy:

1 tbsp olive oil

25g butter

2 shallots, finely chopped

2 garlic cloves, minced

1 tsp orange zest

Juice of 1 orange

150ml white wine

300ml chicken stock

2 tsp cornflour mixed with 2 tsp water

1 tsp Worcestershire sauce

25g butter

Mash:

800g potatoes, peeled and quartered

200g butter

150ml whole milk

Istruzioni

Brown chicken in 1 tbsp oil, season, set aside. Cook bacon till crispy, remove. In same pan, soften onion and garlic, season, add leeks, cook till soft. Return bacon.

Melt butter in a saucepan, stir in flour to make a roux. Gradually whisk in stock until thick. Add chicken, parsley, tarragon, mustard. Combine with bacon/leek mix.

Preheat oven to 190°C. Line a pie dish with shortcrust pastry, blind bake (20 mins). Fill with chicken mix, top with pastry, crimp, glaze with egg yolk, bake (35 mins).

For gravy, heat oil and butter. Cook shallots and garlic. Add orange zest/juice, wine, reduce. Add stock, thicken with slurry, season, finish with butter.

For mash, boil potatoes until tender. Mash with butter and milk. Season to taste.

Plate up and enjoy!