Subj : Chorizo - 02
To   : All
From : Dave Drum
Date : Tue Nov 29 2022 16:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Chorizo Pie
 Categories: Poultry, Vegetables, Herbs, Pork, Dairy
      Yield: 4 servings
 
      1 tb Olive oil
      8    Skinned chicken thigh
           - fillets; in chunky pieces
    125 g  Chorizo; sliced
      1 lg Onion; fine chopped
           - sprigs thyme
      4 cl Garlic; fine chopped
      3 tb A-P flour
    150 ml White wine
    350 ml Chicken stock
     75 ml Crème fraîche
    1/2    Lemon; juiced
    320 g  Ready-made puff pastry
      1 lg Egg; beaten
 
  Heat the olive oil in a non-stick frying pan over a
  medium-high heat and season the chicken pieces. Cook the
  chicken, in batches if necessary, until golden and
  caramelised. Scoop out onto a plate with a slotted
  spoon.
  
  Add the chorizo to the pan and cook until slightly crisp
  and the oil has turned red. Scoop out onto the plate of
  chicken, then gently cook the onion and thyme in the pan
  with a pinch of salt for 10 minutes until softened. Add
  the garlic and cook for another few minutes, then stir
  in the flour and cook for 1 minute.
  
  Pour in the wine and bubble for 1 minute, then gradually
  add the stock, whisking the whole time. Add the chicken
  and chorizo back to the pan, as well as any resting
  juices from the plate, and bring to a simmer. Bubble for
  20 minutes until the chicken is tender, skimming off any
  excess fat from the surface - but don’t throw it away.
  Stir in the crème fraîche and lemon juice, and season -
  go easy on the salt as the chorizo itself can be salty.
  Remove the thyme sprigs.
  
  If you have time, cool the filling mixture completely -
  the steam from the hot filling will mean a less crisp
  pastry. If you’re making the filling more than 1 hour
  ahead, cool to room temperature and then chill.
  
  Set the oven to 200ºC/400ºF (fan 180C/360F) gas 6.
  
  Tip the filling into a 26cm x 20cm lipped baking dish.
  Brush the rim of the dish with the egg, then layer over
  the pastry and use your thumbs or a fork to crimp the
  edge, and press and stick down. Use a sharp knife to
  make a small cross in the middle of the pastry to allow
  the steam to escape. You could also lightly score the
  pastry with the back of a knife in a diamond pattern, if
  you like. Cook in the oven for 30-35 minutes or until
  golden.
  
  By: Adam Bush
  
  RECIPE FROM: https://www.olivemagazine.com
  
  Uncle Dirty Dave's Archives
 
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.... I burn my bridges while I'm on them so people know I'm seriously crazy
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