For the filling
2–3 tbsp chickpea flour
2 tsp mustard powder
1 tsp cayenne pepper
500g chicken thighs
2 tbsp olive oil
100g or 4 large banana shallots, quartered
350ml hot chicken stock
200g cooked ham hock, pulled or shredded into finger-length pieces
Salt and freshly ground black pepper
For the mash
1 tbsp olive oil
2 garlic cloves, crushed
75g kale, shredded
2 x 400g tins of butter beans
Finely grated zest and juice of 1 lemon
1 x 2-litre ovenproof pie dish
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. For the filling, mix together the chickpea flour, mustard powder and cayenne in a large bowl. Slice the chicken thighs into large bite-sized chunks, then toss in the chickpea flour mixture to coat.
2. Heat a tablespoon of the olive oil in a large, shallow casserole pan or a large frying pan over a medium heat, add the shallots and fry for 3–4 minutes or until they have just begun to caramelise. Lift out of the pan and set aside. Add a further tablespoon of oil to the pan and fry the chicken pieces over a high heat for 2–3 minutes, then turn over and fry for a further 2–3 minutes or until golden.
3. Lower the heat slightly, return the shallots to the pan, add the hot chicken stock and give the mixture a good stir. Reduce the heat to low and simmer, covered, for 6–7 minutes. You may need to stir the sauce halfway through to stop the mixture catching on the bottom of the pan. When the chicken mixture is done, remove the pan from the heat and stir in the ham and 100g of the mascarpone. Season with salt and pepper and tip into the ovenproof dish.
Recipe courtesy of Higgidy Family Kitchen 'The Cookbook' by Camilla Stephens