Serves 6
Ingredients
- 1 tbsp vegetable oil
- 1 garlic clove, peeled & smashed
- 6 oz bacon or pancetta, preferably thick-cut, sliced into strips
- 1 med onion chopped
- 8 oz mushrooms, such a button or creminia, thickly sliced
- 1/4cup all purpose flour
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt & ground pepper
- 1 # boneless chicken thighs, cut into bite size pieces
- 2 tsbp butter
- 2 1/2 cups rich chicken stock
- 1/4 cup Masala, Madeira or sherry
- 1 tbsp sherry vinegar
- 2 tbsp finely chopped parsley, more for garnish
- 1 9-inch oie crust, or
- 1 sheet puff pastry
- 1 egg beaten with
- 1 tbsp water
Directions
Heat oil & garlic together over low heat, When it sizzles, add bacon and onions and cook, stirring often, until ft is rendered and bacon is golden brown, Adjust the heat so the bacon slowly gives up its fat, Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned & slightly softened. In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt & 1 large pinch pepper. Add chicken & shake well to coat. In the skillet with the bacon & mushrooms, add butter and melt over med heat, Add chicken pieces & any flour that remains in bag, Cook stirring, until chicken pieces are golden & the flour on the bottom of the pan is browned, Pour in stock, Marsala & vinegar, Scrape bottom of pan and let simmer about 5 minutes, until thickened, Taste for salt, pepper & vinegar and adjust seasonings, turn off heat & stir in parsley, Heat oven to 400 degrees. Transfer chicken & sauce to 9 inch round pie dish or 8 inch square baking dish, Roll out pie crust to desired shape & size, Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush with egg wash, If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven, Bake until crust is browned & filling is bubbling 20 to 30 minutes, Let cool slightly, at least 10 minutes, before serving with a big spoon, If desired garnish with parsley.