Chicken Recipes

CHICKEN, LEEK AND PARSLEY PIE

The flavors of chicken and leek complement each other wonderfully.

INGREDIENTS
2 1/2 cups all-purpose flour pinch of salt scant 1 cup butter, diced
2 egg yolks
For the filling
3 partly boned chicken breasts flavoring ingredients, such as bouquet garni, black peppercorns, onion and carrot
4 tablespoons butter
2 leeks, thinly sliced
1/2 cup grated Cheddar cheese
1/3 cup finely grated Parmesan cheese
3 tablespoons chopped fresh parsley
2 tablespoons whole-grain mustard
1 teaspoon cornstarch
1 1/4 cups heavy cream
salt and black pepper
beaten egg, to glaze
mixed green salad, to serve

SERVES 4-6

1. To make the pastry, first sift the flour and salt. Blend the butter and egg yolks in a food processor until creamy. Add the flour and process until the mixture is just coming together. Add about 1 tablespoon cold water and process for a few seconds more. Turn out onto a lightly floured surface and knead lightly. Wrap in plastic and chill for about 1 hour.

2. Meanwhile, poach the chicken breasts in water to cover, with the flavoring ingredients added. Cook the chicken until tender. Let cool in the liquid.

3. Preheat the oven to 400°F. Divide the pastry into two pieces, one slightly larger than the other. Roll out the larger piece on a lightly floured surface and use to line a 7 x 11-inch baking dish or pan. Prick the base with a fork and bake for 15 minutes. Set aside to cool.

4. Lift the cooled chicken from the poaching liquid and discard the skins and bones. Cut the chicken into strips. Set aside.

5. Melt the butter in a frying pan and fry the sliced leeks over low heat, stirring occasionally, until soft.

6. Stir in the Cheddar, Parmesan and chopped parsley. Spread half the leek mixture over the cooked pastry shell, leaving a border all the way around.

7. Cover the leek mixture with the chicken strips, then top with the remaining leek mixture. Mix together the whole-grain mustard, cornstarch and cream in a small bowl. Add seasoning to taste. Pour the mixture over the chicken and leek filling.

8. Moisten the edges of the cooked pastry shell. Roll out the remaining pastry into a rectangle and use to cover the pie. Brush the top of the pie with beaten egg and bake in the preheated oven for 30—40 minutes, or until the pie is golden and crisp. Serve hot, cut into generous portions, with a mixed green salad.