A warming winter pie containing chicken in a creamy
white wine sauce
PREPARATION TIME: 20 minutes
COOKING TIME: 40 minutes
INGREDIENTS
4 Pieces of
skinned, boned chicken thigh, diced
1 Onion, halved
and sliced into thin half rings
5 Mushrooms,
finely chopped
2 tbsp Plain
flour
1/2 cup Milk
Small glass of
white wine
Salt and pepper
to taste
2 Large
potatoes, very thinly sliced
Olive oil for
frying
METHOD
Preheat the
oven to 200C (180C fan-forced)
Put the sliced
potatoes on a plate, sprinkle with salt and microwave for 5 minutes. Set aside
to cool.
In a frying
pan, fry the onion in a little olive oil. When the onion starts to soften add
the chicken and fry until sealed. Add the mushrooms and stir for a minute, then
add the flour, still stirring. Slowly stir in the milk until a sauce begins to
form, then add enough wine to form a thick but liquid sauce. Add salt and
pepper to taste.
Tip the chicken
and sauce into an oven proof dish. Layer the potatoes over the top to form the
pie top. Sprinkle with a pinch of salt and drizzle with olive oil. Bake in the
oven for 25 mins until potatoes are crisp.
VARIATION:
CHICKEN POT PIE
Instead of
covering with potatoes, cover the dish with a sheet of frozen puff pastry
Comments
Post a Comment