Smoked chicken and madeira pies with a jerusalem artichoke gratin

Name: Smoked chicken and madeira pies with a jerusalem artichoke gratin
Yield: Serves 8
Ingredients: 1 cooked smoked chicken, approx 1.5 kg (3 lb 3 oz); 1 garlic clove, crushed; 1 onion, chopped; 10 g (¼ oz/¾ tbsp) unsalted butter; 2 tbsp olive oil; 150 ml (5 fl oz/⅔ cup) Madeira; 1 tbsp plain (all-purpose) flour, plus extra for dusting; 1 celery stick, chopped; 1 carrot, chopped; 250 g (9 oz) button onions, peeled; 100 g (3½ oz) pancetta, rind removed and chopped; 2 sprigs of thyme; 700 ml (25 fl oz/generous 3 cups) brown chicken stock; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 1 egg, lightly beaten; 1 kg (2¼ lb) prepared puff pastry; 500 ml (16 fl oz/generous 2 cups) whipping cream; 1 kg (2¼ lb) large Jerusalem artichokes; 10 g (¼ oz/¾ tbsp) unsalted butter, softened

Preparation info

Serves
8

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Here are some classic chicken pies, but with a twist. I’ve made them with smoked chicken together with pancetta, button onions and Madeira. The Jerusalem artichoke gratin makes a deliciously creamy accompaniment and is baked in the oven along with the pies. Some sautéed girolle mushrooms would add the finishing touch.

Ingredients

1 cooked smoked chicken, approx 1.5 kg (3 lb 3 oz)

Method

Cut the chicken into breast and leg portions and remove the skin. Cut the meat into 2cm (¾in) cubes and set aside. Chop the carcass into 2.5cm (1in) cubes.

Heat 1 tbsp oil in a pan over a medium heat. When the oil is hot, add the chopped carcass and fry for about 10 minutes until golden. Add the butter, onion, garlic, carrot and celery. Cook for 15 min