Ingredients: (Serves 4)
6 Boneless Chicken Thighs, left whole
4 Potatoes, peeled and roughly chopped like for a roast
1 Lemon, quartered
150g/5.3oz Baby Spinach, roughly chopped
4 Garlic Cloves, left whole and not peeled
2 1/2 Tbls Dijon Mustard
2 Tbls Plain Flour
2 Tbls Butter
400ml Chicken Stock
Olive oil
Salt and pepper
Shortcrust Pastry:
400g/14oz Plain flour
175g/6.2oz Salted Butter
Ice cold water to bind the dough
Method:
Drizzle olive oil in a shallow baking dish, add the chicken, chopped potatoes, quartered lemons, mustard, whole garlic, salt and pepper. Mix all together by hand, coating all the ingredients and bake in oven 180C/350F for 45 minutes.
When ready chop the chicken and put them in a large bowl, add the potatoes, chopped spinach and garlic (the garlic will be soft on the inside under the peel, just push it out and roughly chop.) Mix everything together.
In a small pan, melt the butter, add the flour stirring continuously then add the chicken stock. Cook till the sauce thickens. Remove from heat and add it to the chicken and potato filling.
Place the filling on top of your prepared pastry case and bake in oven 180C/350F for1 hour or until browned on top and pastry is cooked.
Enjoy!
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