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Claridges chicken pie




Source of Recipe


the web


List of Ingredients




(serves 4)

4 chicken breasts (ca. 600 g, cut in 3 cm dice)
375 g ready-rolled puff pastry
1 egg (beaten)
200 g shallots (peeled)
500 ml chicken stock
1 bay leaf
2 sprigs thyme
200 g speck (lean tenderloin bacon)
1 tbsp oil
150 g button mushrooms
125 ml sherry
200 ml double cream
parsley, to decorate



Recipe



Pre-heat the oven to 200 C. Cut the pastry into any shapes you like, either rounds (ca. 10 cm) or triangular wedges. Lay on a non-stick baking tray, score lichtly with a blunt knife, brush with the egg and bake for 10 - 12 minutes until golden brown.
Bring the chicken stock to the boil, add the thyme sprigs, then put in the peeled shallot and cook for 5 minutes. Lift the shallots and set aside. Add the chicken to the stock and cook for 5 minutes. Leave to stand for another 2 minutes, then strain & reserve the stock, throwing the herbs out.
Cut the speck into 5 mm strips and clean the mushrooms carefully.
Fry the speck in the oil in a non-stick pan until browning, drain on some kitchen towel and leave to cool and crisp. Add the mushrooms, fry for about 7 minutes, season with salt and pepper and reserve. Deglaze the pan with the sherry, reduce by half, then add the onions, stock and cream. Reduce by a third, then add the mushrooms and chicken. Cook until the chickeb has warmed through, then scatter with parsley and bacon, top with some pastry shapes and serve immediately.

Wine suggestion:
We had a fantastic 2001 Chassagne-Montrachet, 1er Cru Clos des Murées, Domaine Fontaigne-Gagnard - a match from heaven!

*Recipe adapted from Gordon Ramsay "Secrets