Serves 4
2 knobs of butter
1kg boned and skinned chicken legs cut into pieces
2 medium leeks sliced into 1cm pieces
2 carrots, peeled and chopped
3 sticks of celery, finely sliced
a handful of fresh thyme leaves
2 tbsp flour
1 wineglass white wine
285 ml milk
255g good pork sausages
1 x 500g pack puff pastry
1 egg
Preheat oven to 220C/gas 7. Take a large casserole pot and add a lug of olive oil and the butter.
Add the chicken, leeks, celery, carrots and thyme and cook slowly on the hob for 15 mins. Turn the heat right up, add the flour and keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk. Season well then cover with a tight-fitting lid and simmer very slowly for 30-40 mins, occasionally stirring, until the chicken is tender. The sauce should be loose but quite thick.
Pour the mix into a pie dish. Squeeze the sausage meat out of their skins, roll into little balls and brown them in a little oil before sprinkling them on the stew. Roll out the pastry, egg wash the rim of the dish and drape the pastry over, trimming as necessary. Egg wash the top of the pie and use a knife to lightly criss-cross the top. Cook in the centre of the oven for 30 - 40 mins, until golden on top.
Delicious with mash, sweetcorn or green veg!
From Jamie's Dinners
No comments:
Post a Comment