Serves 6, Preparation time 20 minutes, Cooking time 2 hours 10 minutes
10 chicken thighs, skinless and boneless
2 onions, chopped
200g chorizo, chopped into small pieces or discs
50g plain flour
100ml dry Sherry or white wine
600ml chicken stock
150ml single cream
large pack of chopped parsley
500g puff pastry
1 beaten egg
1. Heat the oil in a large casserole dish and brown the chicken thighs in batches until golden. Transfer them to a plate whilst you cook the onions in the same pan for 5 minutes until they start to go soft. Add the chorizo to the pan and cook until its oils start to be released.
2. Add the flour to the pan and stir for 1 minute then add the Sherry or white wine and bubble for a couple of minutes until this has evaporated.
3. Return the chicken to the pan, add the stock, cover and simmer for 40 minutes until the chicken is tender.
4. Remove the chicken pieces from the pan and transfer to a plate. using 2 forks, shred the chicken into chunky bite-sized pieces.
5. Meanwhile add the cream to the pan, increase the heat and bubble for 10-15 minutes until the sauce has thickened. Season with black pepper (you won't need much salt due to the chorizo already being quite salty) then return the chicken to the pan along with the parsley and stir everything together well.
6. Transfer the mixture to a pie dish and place a pie funnel in the middle.
7. Heat the oven to 200C or 180C for a fan oven.
8. Roll the pastry out on a floured surface until it is the thickness of a &1 coin. Brush a little beaten egg around the rim of the pie dish then lift the pastry carefully over the top of the pie, using your rolling pin to help. Trim away the excess pastry around the edges and pinch with your fingers to crimp the edges.
9. Brush the pie with the beaten egg and if you want to, decorate the top of the pie with some shapes from the pastry offcuts. Remember to brush them with the beaten egg.
10. Bake the pie for 45 minutes or until it goes a golden brown.