take the chicken thighs and brine then for 5hours in
salt and water. take the chicken and simmer it in
chicken stock.
fry the skin separatly and use the oil to fry the
chopped leek.
put the chicken in the oven at 85c for an hour and
half. put the white wine, cream, corn flour, milk
and a ladle of chicken stock together and simmer,
then set in the fridge.
once set take a hand blender and blend all
ingredients together, then add chopped parsley.
fill a dish and top with puff pastry, brush the top
with egg and bake for 15 mins at 215c.
Originally Submitted
6/8/2013
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