Winter is by far one of our favourites, especially the dishes that come into circulation. On a cold, windy day, there is nothing better than a heart pie to end of the day. We've gone for a Chicken & Mushroom Pie for this months food & wine pairing.
Mushrooms are a delight with Gamay. The umami notes can be rich and Gamay's got the best of both worlds for balancing this out: fresh acidity paired with concentrated ripe red fruits. So whether it's a classic mushroom stroganoff, a starter of mushroom tostadas or an indulgent soup, a Gamay like ours is going to be dreamy.
If you're looking for a showstopper at your dinner party. This hearty, good-looking dish is an idyllic centre display and works perfectly with our crunchy, bright Gamay.
Ingredients
Serves 4
Ingredients:
- 1 tbsp olive oil
- 500 g chicken thigh fillets, skinless & boneless, diced
- 40 g butter
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 300 g chestnut mushrooms, halved or quartered if large
- 4-5 sprigs of fresh thyme
- 2½ tbsp plain flour
- 200 ml chicken stock
- 1 tbsp wholegrain mustard
- 150 g crème fraîche
- 1 tbsp fresh parsley, finely chopped
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten
Recipe
Method:
1. Preheat the oven to 180C fan / 200C.
2. Heat the olive oil in a large frying pan over medium high heat and fry the diced chicken for 4–5 minutes until lightly golden. Remove from the pan and set aside.
3. In the same pan melt the butter and cook the onion for a few minutes until starting to soften then add in the garlic and mushrooms and cook for 8 to 10 minutes until the mushrooms are golden brown. Strip the leaves from the thyme and stir in.
4. Stir in the flour and cook for a few minutes before slowly pouring in the chicken stock, making sure to stir the whole time to avoid any lumps in your sauce.
5. Reduce the heat and stir in the mustard, crème fraiche and parsley then season to taste and leave the filling to cool a little for 10 minutes.
6. During this time take your pastry out of the fridge and let it come up to room temperature.
7. Spoon the chicken and mushroom mix into a pie dish and lay the pastry over the top. Trip the excess pastry and crimp the edges into the side of the pie dish.
8. Brush with the beaten egg, cut a small cross in the top to let the steam escape then sprinkle over some flaky salt.
9. Pop on a baking tray (to catch any filling spills) and bake for 25-30 minutes until the pastry is crispy and golden.
Grab your Gamay here and get cooking!
Recipe by Pippa Leon, Recipe Writer
