Ingredients
- 150g butter
- 2 tbsp sunflower oil
- 1 large onion, peeled and cut into 2cm dice
- 125g packet smoked bacon lardons
- 250g chestnut mushrooms, cleaned and halved
- 3 cloves of garlic, peeled and sliced
- A sprig of thyme
- 2 bayleaves
- 8 deboned chicken thighs
- 2 tbsp flour
- 250mls dry riesling
- 250mls chicken stock
- 150mls cream
- 1 tbsp Dijon mustard
- Salt and black pepper
- 3 sheets of filo pastry
1 Melt half the butter with the sunflower oil over a medium heat.
2 Add the onion and bacon lardons and cook for 10 minutes until the onions soften a little.
3 Add the mushrooms, garlic and herbs.
4 Cut each chicken thigh into two pieces, then add them to the pot along with the flour.
5 Cook for three minutes or so but be careful that the flour doesn't burn.
6 Add the wine and bring to a simmer whilst stirring the mixture to ensure the flour cooks out evenly. Add the stock and the cream and cook gently for 15 minutes, stirring occasionally.
7 Finally add the mustard, season and allow the mixture to cool. This can all be done a few hours or even a day ahead.
8 Transfer the chicken mixture into a shallow casserole or baking dish.
9 Set the oven to 180 degrees. Take three sheets of filo pastry and lightly scrunch them up over the top of the dish.
10 Melt the remaining butter and brush the pastry nice and evenly.
11 Bake the pie for 25 minutes till crisp and golden and serve with a green salad.
