Tue, 17 January 2017
Ingredients
2 lemons
500g baby potatoes
6 sprigs of fresh thyme
1 bunch of fresh flat-leaf parsley
8 free-range chicken thighs, bone in, skin on
6 cloves of garlic
Olive oil
50g unsalted butter
2 tablespoons plain flour
400ml chicken stock
2 teaspoons Dijon mustard
5 sheets of filo pastry
Method
1. Preheat the oven to 190ºC/gas 5.
2. Halve the lemons, half the Potatoes, then pick and finely chop the thyme and parsley.
3. Put the chicken, unpeeled garlic cloves, lemon and potatoes in a large baking tray, drizzle with oil, season, then toss together and pop in the oven for 45 minutes, or until golden, crispy and cooked. Remove from the oven and allow to cool.
4. Meanwhile, melt the butter in a large non-stick saucepan until bubbling. Add the flour and stir for 1 to 2 minutes to form a paste, then slowly pour in the stock, whisking until thickened. Add the mustard, then season.
5. Once the chicken is cool enough to handle, remove and discard any gristle. Shred the meat, discarding the bones.
6. Squeeze the garlic from its skins back into the roasting tray and squeeze over all the juice from the lemons and toss well.
7. Pour over the thickened stock and add the herbs. Check the seasoning.
8. Lay out sheets of filo on a clean surface and cut each one in half. Lightly scrunch up and place on top of the pie filling, brushing with the melted butter.
9. Bake for 25 minutes, or until crispy and golden, then serve with a crisp green salad.
Enjoy!
