Chicken pie a win­ter treat

Marlborough Express - The Saturday Express, Marlborough - - LANDSCAPING -

Puff pas­try adds the fin­ish­ing touch to these hearty bowls of chicken and veg­eta­bles.

Chicken pie

250g flaky puff pas­try 1 egg, lightly whisked 2 tea­spoons white sesame seeds 300g skin­less, bone­less chicken thighs

cup white wine or chicken stock

cup sour cream 2 ta­ble­spoons wa­ter 120g baby sil­ver­beet or spinach leaves, roughly chopped

Roasted win­ter veg­eta­bles

1 bunch baby car­rots, cut in half length­ways (about 250g)

250g pun­net white but­ton mush­rooms, cut into quar­ters

1 parsnip, peeled, cut in half and thinly sliced

1 tea­spoon dried thyme

Pre­heat oven to 220C. Line two oven trays with bak­ing pa­per.

Toss all win­ter roasted veg­etable in­gre­di­ents on first pre­pared tray with a driz­zle of oil. Season with salt and pep­per and roast for about 25 min­utes, un­til golden brown.

Cut pas­try into 3-4 squares or rec­tan­gles (mea­sur­ing about 10 x 10cm) and place on sec­ond pre­pared tray. Brush with whisked egg then sprin­kle with sesame seeds. Bake pas­try (on rack above veg­eta­bles) for 14-16 min­utes, un­til puffed and golden. Check reg­u­larly to avoid burn­ing.

Pat chicken dry and season with salt and pep­per. Heat a driz­zle of oil in a large fry-pan on high heat. Cook chicken for 4-5 min­utes each side, un­til golden brown and cooked through. Re­move from pan and set aside to rest. Re­turn pan to heat.

When chicken is cool enough to han­dle, slice into 1cm-thick strips.

Add wine/stock to same pan used to cook chicken and al­low to bub­ble and evap­o­rate, while rub­bing the bot­tom of the pan with a wooden spoon to loosen any pan brown­ings. When liq­uid has al­most evap­o­rated, add sour cream, wa­ter and sil­ver­beet/ spinach. Turn heat to low and stir to com­bine, un­til wilted. Re­move from heat.

Add roasted win­ter veg­eta­bles and chicken to pan with sauce. Season with salt and pep­per to taste and mix to com­bine.

To serve, di­vide chicken and roasted win­ter veg­eta­bles be­tween bowls and top with a puff pas­try lid.

MY FOOD BAG

Chicken, roasted win­ter veg­eta­bles and pas­try - a per­fect com­bi­na­tion to tempt the taste­buds.

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