Tom Aikens Chicken & Mushroom Pie with Cider

Everybody loves pie. Just see if they can resist the moment you cut through the pastry and the steam wafts out with its beautiful chicken smell. For Coca Cola by Tom Aikens

1. 1

   Place the chicken drumsticks into a pan with the thyme and 2g salt. Cover with cold water and place on a high heat bringing to a boil, then turn down the heat to a simmer. Simmer for 45 minutes then remove the drumsticks and leave to cool for 10 minutes. Remove the drumsticks from the pan on to a plate and pick off all the meat from the bone. Place all the skin and bones back into the chicken stock, bring back to a simmer and cook for a further 200ml for the recipe (freeze the rest).
   Melt the butter in a medium pan on a low heat and add the diced onions, 1g of salt and 12 turns of milled pepper. Cook slowly, covered with a lid for 4-6 minutes, so the onions sweat and don't colour. When they are semi-softened add the mushrooms and cook slowly for 4 minutes, still with the lid on, then add the cider and reduce down all the way to the onions and mushrooms. Then add the flour and cook this out for 1 minute. Add the chicken stock gradually, stirring well, then the double cream, bring to a simmer and reduce this by half. Add the chicken leg meat back to the pan and add the tarragon, cook for 2 minutes and remove from the heat and cool.
   Place the chicken mix into the pie dish and cover with the pastry lid, egg wash the top with two egg yolks mixed a little water, then bake in the oven for 25 minutes.