Tonight I was in the mood for something special. I normally plan my meals out a week in advance so I can make one shopping list. This week is no different. I had a couple long cooking weekend meals and a couple quicker week day meals. Because of my mood I chose one of the long cookers for today. It turned out pretty good. Too loose for my liking even with the changes we made. It also needed more salt but that was all my doing. Its a common error. I am afraid of making things too salty.
The Best Chicken and Sweet Leek Pie with Flaky Pastry
From Jamie Oliver’s book “Jamie’s Dinners”
- A Bit of Olive Oil
- 2 Knobs of Butter
- 2lbs Boned, Skinned Chicken Legs (I had bone in, skin on chicken thighs so I cleaned them up but didn’t do too good at getting the fat off)
- 2 Leeks, wash well, trim, slice into 1/2 inch slices.
- 2 Carrots, peel and roughly chopped
- 3 Celery, finely sliced
- Handful of Fresh Thyme, pick the leaves from the stems (I used dried because we have lots)
- 2 Tbsp of Flour (I used 3 because of the above mentioned lack of fat removal)
- 1 Wine Glass of White Wine
- 1 1/4 Cups of Milk
- Sea Salt
- Freshly Ground Black Pepper
- 9oz Pork Sausage
- 1 pack All Butter Puff Pastry (my box came with two rounds so I only used one)
- 1 Egg
Preheat the oven to 425. Add the olive oil and butter to a large pot with a tight fitting lid. Add the leeks, celery, carrots, thyme, and chicken. Cook slowly for 15 minutes. Turn the heat up and add the flour. Keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk. Season with a little salt and pepper. Cover with a tight fitting lid and simmer slowly for 30 to 40 minutes until chicken is tender. Stir occasionally to keep it from sticking on the bottom. The sauce should be loose but not quite thick. If its a little too liquid continue to simmer with the lid off until it thickens (I cooked it lid off the entire time since we like thick sauces).
Pour the chicken mixture into an appropriately sized pie or baking dish ( I used a casserole dish).
Squeeze the meat out of the sausage skins and roll into little balls (I just fried it in the pan and left it chunky). Brown them in a bit of oil and sprinkle them over the chicken mixture. Egg-wash the rim of the dish, drape the pastry over, use a knife to trim the edges. Egg \-wash the top, pinch the edges to crimp. Use the back of a knife to lightly crisscross the top- this allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes.