Spring Chicken Pie for Tea?
Dare I believe that Spring is already upon us? Just found a recipe for Spring Chicken Pie, so hopefully Spring is here. We’ve had a good deal of sunshine in Hornsea over the last couple of weeks. Being honest, we have had some rain in between, but that’s good for the garden, isn’t it. As we have been asked to open our garden for charity this year, my wellies are already encrusted with mud, the knees on my gardening trousers are already wearing out, but the garden is taking shape.
Knowing that I’ll probably have a full day’s gardening today, I decided to search for something I really wanted to both cook and eat for tonight. Erik always tells me I work too hard in the garden, and usually I’m shattered at the end of the day, so I have to think ahead, food-wise. And up came Jamie Oliver’s recipe for this Spring Chicken Pie, which looks light, very tasty and fairly easy to do after a few hours wearing myself out.
Spring Chicken Pie Recipe
- 2 lemons
- Half a bunch of fresh tarragon
- 1 bunch of fresh flat-leaf parsley
- 8 free-range chicken thighs, bone in, skin on, from sustainable sources
- 6 cloves of garlic
- Olive Oil
- 50g unsalted butter
- 2 tablespoons plain flour
- 400ml good chicken stock
- 2 teaspoons Dijon mustard
- 75g watercress
- 5 sheets of filo pastry
- Preheat the oven to 190C/170C fan/gas 5.
- Pre-boil the Jersey Royals for 10 mins, then quarter them. Halve the lemons, then pick and finely chop the tarragon and parsley.
- Put the chicken, unpeeled garlic cloves, lemon and potatoes in a large, deep baking tray, drizzle with oil, season, then toss together and pop in the oven for 45 minutes, or until golden, crispy and cooked. Remove from the oven and allow to cool.
- When cool, place in a suitable shallow casserole or ovenproof pie dish
- Meanwhile, melt the butter in a large non-stick saucepan until bubbling. Add the flour and stir for 1 - 2 minutes to form a paste, then slowly pour in the stock, whisking until thickened. Add the mustard then season.
- Once the chicken is cool enough to handle, remove and reserve the skin and discard any gristle. Shred the meat, discarding the bones.
- Squeeze the garlic from its skins back into the roasting tray and squeeze over all the juice from the lemons and toss well.
- Pour over the thickend stock and add the herbs and watercress. Check the seasonings, then finely chop the chicken skins and sprinkle over the filling.
- Lay out sheets of the filo on a clean surface and cut each one in half. Lightly scrunch up and place on top of the pie filling, brushing with the melted butter.
- Bake for 25 minutes, or until crispy and golden, then serve with a crisp green salad. Enjoy.
It is very strange when you are an early riser (5.45 am this morning) – and you are searching for recipes to wake up your tastebuds. Every time I do this, in my little office, warmed by my fluffy dressing-gown, I start to feel hungry, and can almost smell the tarragon and garlic in this Spring Chicken Pie recipe. Amazing!.
Like so many people, I’ve followed Jamie Oliver’s path from being a very cheery, floppy haired young chef all the way on his journey to becoming a fantastic mentor to young people, a voice on the world stage as an expert on food matters and he still has time to dream up new recipes for us all. I confess (sorry Jamie), I did get a bit fed up of his ‘Chillis with everything’ period, but now he’s broadened his culinary horizons again, and I have even subscribed to his magazine – Jamie Magazine. His latest edition is full of fantastic dishes that I’m so looking forward to both cooking and eating.