Chicken Pie

Instructions

First of all joint the chicken and cut into 8 pieces. Now heat a little oil (ground nut oil works well) in a saute pan. Add the chicken and season heavily. Brown the chicken on all sides until golden but not cooked all the way through.

Add the chopped vegetables into the same saute pan that the chicken was in over a medium-high heat. Allow the vegetables a couple of minutes before adding the white wine. Let the white wine boil for a minute or two until the alcohol has been removed. Add cream and chopped parsley; take off the heat.

Place the chicken in a casserole pot. Add the cream sauce and vegetables on top (the sauce should just cover the chicken). Now instead of putting the lid on the caserole dish, add a puff pastry lid, egg wash and make one or 2 very small incisions in it to allow the steam out. Place the pot in a medium-hot oven (350°F/180°C) for about 15 minutes or until the puff pastry lid is golden brown and puffed up.

Either serve at the table in the pot, or cut the lid into quaters and serve 2 portions of chicken with each quater of pastry on a plate.

Author's Comments

This is my own take on a usually much simpler recipe. Also please notice I've left the chicken on the bone, this is deliberate because the meat tastes sweeter this way.

I like to serve this dish with some curly kale, or occasionally a chard dish.

* Do not use the outer stalks.
** Champagne is extravagant, but cheaper wine works well also.
*** Use equal quantities of wine to cream, there are no measurements as you will need enough to cover the chicken in a casserole pot, as every pot will be different I can't be exact.
**** shop bought works fine, but making your own is enormously satisfying if a little time consuming.

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