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Friday, 30 March 2012

Chicken Pie with Tarragon, Chorizo and Asparagus

This sounds difficult and expensive but it was neither. Again I am using tarragon as I have some presently but I think most anything herb wise would work. If you would like an aniseed hit and don't have it, use thinly sliced fennel and some fronds. If not try sage - different taste but would suit. As I only used half a chorizo it was far from overpowering but enough to add just the right amount of depth and porki-ness. The left over puff pastry from the lid I egg washed and sprinkled with more sesame seeds and it was great, sort of like the pie equivalent of extra crackling.

4 chicken thigh fillets in small pieces
1/2 a chorizo in smallish pieces
5 mushrooms quartered and sliced
1/3 head broccoli in small florets
1/3 head cauliflower in small florets
2 cloves garlic roughly minced
1/2 handful fresh tarragon
1/2 sprig rosemary roughly chopped
2 celery stalks finely diced
Good splash of white wine
1 cup stock (I had left over turkey)
1/3 red onion finely sliced
1 bunch asparagus sliced
Salt and pepper
1 tbs olive oil
2 tbs plain flower
2 tbs sour cream
2 sheets puff pastry
1 egg beaten
Sesame seeds for sprinkling

Preheat an oven to 220C. Add half the oil to a frying pan with the chorizo to a large frying pan and turn up to medium. Fry the chorizo until it has rendered a little and has a little colour then remove to a clean bowl. Increase the temperature to medium high. Add the chicken in 2 batches with some salt and pepper and fry until they have some colour (not completely cooked) then remove to the chorizo bowl. Add the remaining oil to the pan along with the celery and garlic and saute until soft and with no colour. Add in the mushroom, some more salt and pepper and the rosemary (more oil if necessary) and continue to cook until soft and with a little colour. Return the chicken and chorizo and their juice to the pan along with the flour and toss to combine. Continue cooking for 2 or 3 minutes, tossing then deglaze with the white wine. Allow the alcohol to cook out for a couple of minutes then add in the stock, broccoli and cauliflower. The liquid should come up about half way - if not, add more. Bring to the boil and simmer for 5 minutes. Add in the asparagus, onion, tarragon and sour cream. Turn off the heat and allow to sit for 10 minutes. Check for seasoning.
Pour the contents into a large enough casserole dish to fit. Butter the rim, place on and crimp the puff pastry, cutting away any excess. Brush with egg wash and sprinkle liberally with sesame seeds. If using the cut off pastry, repeat with it and place on some baking paper on a tray and stab all over with a fork. Place in the oven for 15 - 20 minutes. Keep an eye on it, when the pie or the extra bits are golden, remove and allow to cool.

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