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Chicken & Mushroom Pie

Difficulty: Easy

Cost: $$

Serves 6 Persons

Preparation: 15 minutes – Cooking time: 45 minutes.

Ingredients:

6-8 chicken legs (typically one per person)

12 ounces of fresh mushroom

2 tablespoons of butter

1 shallot, chopped

½ lemon juice

10-12 ounces pastry dough

Salt (sea salt) and ground black pepper

Herbs: 1 cup fresh parsley

2 tablespoons white wine (Pinot Blanco, Riesling)

Preparation:

In a pan, braised the chicken legs in one tablespoon of butter until golden and add salt and pepper. Cut the mushrooms in quarters and sprinkle with the lemon juice.  Cook the mushrooms and shallot in a pan with the remaining butter over medium heat, sprinkle with salt and pepper and cook until golden.  Place the braised chicken in a large baker dish, add the pre-cooked mushrooms/shallot, parsley and wine.  Cover the chicken with the pastry dough.  Glaze the inside edge of the dough with the whisk egg in order to adhere the dough to the dish and brush the remaining whisk egg  onto the top of the pastry dough lid.  Slightly strike the dough with a fork (but not piercing) in order to decorate the edible lid.  Place the in the pre-heated oven and cook at 350°F during 30 minutes and until the dough is golden.  Bring the dish directly to the table and serve with a green salad and white wine.

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