CLARIDGES CHICKEN PIE

Claridges chicken pie*

(serves 4)

4 chicken breasts (ca. 600 g, cut in 3 cm dice)

375 g ready-rolled puff pastry

1 egg (beaten)

200 g shallots (peeled)

500 ml chicken stock

1 bay leaf

2 sprigs thyme

200 g speck (lean tenderloin bacon)

1 tbsp oil

150 g button mushrooms

125 ml sherry

200 ml double cream

parsley, to decorate

Pre-heat the oven to 200 C. Cut the pastry into any shapes you like, either rounds (ca. 10 cm) or triangular wedges. Lay on a non-stick baking tray, score lightly with a blunt knife, brush with the egg and bake for 10 - 12 minutes until golden brown.

Bring the chicken stock to the boil, add the thyme sprigs, then put in the peeled shallots and cook for 5 minutes. Lift the shallots and set aside. Add the chicken to the stock and cook for 5 minutes. Leave to stand for another 2 minutes, then strain & reserve the stock, throwing the herbs out. 

Cut the speck into 5 mm strips and clean the mushrooms carefully.

Fry the speck in the oil in a non-stick pan until browning, drain on some kitchen towel and leave to cool and crisp. Add the mushrooms, fry for about 7 minutes, season with salt and pepper and reserve. Deglaze the pan with the sherry, reduce by half, then add the shallots, stock and cream. Reduce by a third, then add the mushrooms and chicken. Cook until the chicken has warmed through, then scatter with parsley and bacon, scoop onto plates, top with some pastry shapes and serve immediately.

Wine suggestion:

We had a fantastic 2001 Chassagne-Montrachet, 1er Cru Clos des Murées, Domaine Fontaigne-Gagnard - a match from heaven!