The recipe is very simple, but soo delicious. It also looks great so is perfect to serve at a dinner party.
1 tbsp olive oil
10 chicken thighs, skin and bone removed
2 onions, chopped
200g chiroiza, skin removed and slices into discs
50g plain flour, plus a little for dusting
100ml dry sherry, or white wine
600ml chicken stock
150ml single cream
large pack parsley, chopped
500g pack puff pastry
1 egg, beaten
1 - Heat the oil in a large flameproof casserole dish. Brown the chicken thighs until golden, then transfer to a place.
2 - Add the onions to the dish and cook for 5 mins until soft, then add the chorizo and cook for 2 mins until the orangey oils are released into the pan.
3 - Stir in the flour for 1 min, then add the alcohol and bubble for 2 mins until most has evaporated.
4 - Return the chicken to the pan, add the stock, cover with a lid and simmer for 40 mins, or until tender.
5 - Using a slotted spoon, scoop the chicken pieces out of the pan and transfer to a place. Use two forks to shred the meat into chunk bite-sized pieces.
6 - Meanwhile, add the cream to the pan, increase the heat and bubble for 10-15 mins until the liquid has reduced to a white sauce consistence.
7 - Add seasoning and return the chicken to the pan along with the parsley.
8 - Transfer to a pie dish (roughly 20cm x25cm) and place a pie funnel in the centre.
9 - Set this aside to cool whilst you prepare the pastry
10 - Heat the oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin.
11 - Brush a little beaten egg around the rim of the pie dish, then using your rolling pin to help lift the pastry over the dish.
12 - Trim away and excess pastry, then pinch the edges with your forefingers and thumb to crimp.
13 - Brush with a thin layer of beaten egg, and use the left over pastry to decorate.
14 - Bake for 45 mins or until golden brown and the filling is piping hot.
For dessert I make the easiest ever shortbread!
Plain flour, 200g
Golden caster sugar, 50g plus extra for dusting
1 - Heat the oven to 180C/160C fan/gas 4
2 - Whizz the flour ad butter in a food processor
3 - Add the suagr and whizz until the mixture is crumbly
4 - Press the mixture into a buttered fluted 22cm round tart tin with the back of the spoon
5 - Bake for 30-35 min until golden brown
6 - While still warm, cut into wedges, prick with a fork and dust with caster sugar
7 - Leave to cool completely in the tin
Enjoy baking both of these at the weekend, especially on a cold winters day! I often serve the shortbread with a mousse, such as lemon posset or passionfruit mousse.
*both recipes from BBC Good Food