A simple supper dish for two – By Lindsey Sermon
2 Free-range chicken breasts
mushrooms
1 medium onion
1 pint of water
chopped parseley
1 bayleaf
chicken stock pot
cornflower
butter
vegetable oil
one egg for glazing
salt and pepper to your taste
pre-made short crust pastry
Place pint of water, stock and bayleaf in a saucepan, then bring to the boil
Roughly chop onion and place in saucepan with stock and bayleaf
Once stock has boiled, turn the heat down low and gently place your chicken breasts into the stock
Cover saucepan and gently poach for 15 mins
In a second saucepan, melt 25g of butter with a drizzle of vegetable oil and add roughly chopped mushrooms
Remove from heat once the mushrooms are golden brown and place into a dish for later
After 15 minutes, check if chicken is cooked, then
remove chicken and onions from the stock. Remove the bayleaf and keep the stock to one side.
Turn on the oven and pre-heat to 200°C
In your mushroom saucepan, add another 25g of butter and melt, then add 2 tablespoons of cornflour and mix to make a roux and cook out the flour for 2-3 minutes.
Gently add the stock to the roux in small amounts
ensuring you stir
continuously to avoid lumps
When all the stock has been used, and the sauce is a nice thick consistency, remove from heat and stir in the chopped parsely. Check the seasoning is to your taste.
In your pie dish, layer half of the onions and shred one of the chicken breasts into bite sized pieces, scatter half the mushrooms on top and spoon half of the sauce on top.
Repeat the above to finish.
Roll out your pastry, wet the edge of your pie dish to get a seal, and place the pastry on the top – press the edges down and cut off excess pastry
Using a fork you can flute the edges. Create 2 slits in the top of the pastry to allow steam to eascape –
egg-wash your pastry and with any pastry leftover you can decorate your pie
(remembering to egg-wash these too)
Place into the oven for 30 minutes – and enjoy!
First Published in N4Normandy September 2010.
Words Copyright Lindsey Sermon, Photos Copyright Greg Hughes
