Calories
825 kcal
Protein
41,3 g
Fat
50,5 g
Carbohydrates
43,3 g
Heat a frying pan along with olive oil, place the seasoned chicken in it. Cook over medium heat until golden, then left from the pan.
Place the chorizo in a pan and fry until crispy. Place the chicken on a plate, then gently fry the onion and thyme in a skillet with a pinch of salt for 10 minutes until softened. Add the garlic and cook for a few more minutes, then add the flour and cook for 1 minute.
Pour in the wine and simmer for 1 minute, then gradually add the stock, whisking constantly. Add the chicken and chorizo to the pot and bring to the boil. Braise for 20 minutes until the chicken is tender. Remove the thyme sprigs. Add the crème fraîche and lemon juice and season to taste.
Chill the filling mixture completely.
Preheat the oven to 390 F. Place the filling in a baking dish. Brush the rim of the dish with egg, then lay a layer of dough and pin it to the dish. With a sharp knife, make a small cross in the middle of the dough. Cook in the oven for 30-35 minutes. When the pie is ready, let it cool a bit, then cut into square pieces.
Bon Appetit!
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