INGREDIENTS
3
Chicken thighs
100 g
Cooking chorizo
1
Carrot, large
2
Garlic cloves
2
Leeks, small
1 tbsp
Tarragon
1 tbsp
Thyme, leaves
450 milliliters
Chicken stock
2 tsp
Chipotle paste
3 tbsp
Cornflour
1
Salt and freshly ground black pepper
1
Olive oil
1
(1lb) pack Filo pastry
40 g
Butter
200 milliliters
Cream
100 milliliters
White wine
2 tbsp
Water