Chicken, Grape and Champagne Pie
extra virgin olive oil, for cooking
3-4 large chicken thigh fillets with skin-on (about 770 g), cut into 3/4" square pieces
2 leeks, white parts only, cleaned and thinly sliced
2 cloves garlic, finely chopped
1 cup Champagne or sparkling white wine
1/4 cup plain flour
1&1/2 cups chicken stock
1&1/2 tablespoons finely chopped French tarragon
1&1/2 tablespoons finely chopped thyme
225g seedless green grapes (to yield 1 cup picked grapes)
1/2 preserved lemon, flesh removed and rind rinsed and finely chopped
2 tablespoons verjuice
freshly ground black pepper
olive oil spray, for greasing
1 egg, lightly beaten
Sour Cream Pastry
250g plain flour
200g unsalted & chilled butter
120ml sour cream (approx)
Heat butter in a large frying pan over high heat until nut-brown, then add a splash of olive oil. Season chicken with salt, then sauté in batches until lightly coloured. Remove from pan and set aside.
Add leeks and garlic to the pan and cook over low heat for 5 minutes or until soft. Increase heat to high, then deglaze pan with Champagne or sparkling white wine and cook over medium heat for 2 minutes or until wine has reduced by half. Sprinkle in flour and whisk in well to combine, then add stock and bring to the simmer. Add chicken, and thyme, stirring gently to combine, and then cook for 4-5 minutes. Add verjuice and simmer for another 2-3 minutes. Add Tarragon and preserved lemon, season with pepper and add salt if needed. Remove chicken from heat and when cooler add grapes and then pop into the fridge to chill.
Meanwhile, make sour-cream pastry. To do this chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add 2/3 of the sour cream. Then continue adding slowly until dough forms a ball. Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
Preheat fan-forced oven to 220 deg C. Now grease either one large pie tin or four individual ones, depending on how you want to make this pie up. Roll out pastry, line the bottom of the tin, but remember to keep enough pastry to cover the top of the pie too! I like to brush the tops of my pies with some egg, and then sprinkle over some herbs. Don’t forget to make little slits in the tops of your pies with a sharp knife too. Bake for 25-35 minutes (until top is golden).
If you would like to learn more about this amazing cook, you can visit her website here.
Let me know how you go,