Chicken Pastel

Ingredients

Measure and prepare everything before you begin cooking.

• 800 g boneless chicken thighs, cut into 3 cm pieces
• 1 tbsp neutral cooking oil
• 75 g chorizo de Bilbao or smoked sausage, sliced
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tbsp butter
• 1 tbsp plain flour
• 400 ml unsalted chicken stock
• 250 g potatoes, peeled and cut into 2 cm cubes
• 1 medium carrot, cut into 1 cm pieces
• 150 g button mushrooms, sliced
• 100 g frozen peas
• 200 ml cooking cream
• 1/2 tsp fine salt, then adjust to taste
• 1/4 tsp ground black pepper

Instructions

1. 1

   Prepare the vegetables and measure the stock and cream. Pat the chicken dry and season with half the salt and the pepper. Keep raw chicken and its utensils separate from ready-to-eat food.

2. 2

   Heat the oil in a wide pot over medium-high heat. Brown the chicken in two batches for 3–4 minutes per batch; it will finish cooking in the sauce. Transfer to a plate. Fry the chorizo for 1 minute, then add the onion and cook for 3 minutes. Add the garlic for 30 seconds.

3. 3

   Lower the heat to medium. Add the butter, then stir in the flour for 1 minute. Gradually pour in the stock while stirring so the sauce is smooth. Scrape up the browned bits from the base.

4. 4

   Return the chicken and resting juices. Add the potatoes and carrots, bring to a gentle simmer, then cover loosely and cook for 15–20 minutes. Stir occasionally. Add a little water if the sauce becomes too thick before the potatoes soften.

5. 5

   Add the mushrooms and simmer for 5 minutes, then add the peas for 2 minutes. Check that the potatoes are tender and the largest chicken piece reaches at least 75°C in the centre for 30 seconds.

6. 6

   Turn the heat to low and stir in the cream. Warm gently for 3–5 minutes without a hard boil. Taste, then add the remaining salt only as needed. The sauce should coat a spoon but remain easy to ladle. Serve with rice.