This deep-dish pie has an Italian-style filling of succulent chunks of chicken, sliced peppers, mushrooms and black olives in a tomato sauce, and is topped with fresh rosemary scone wedges. A crunchy raw vegetable salad would be a good accompaniment to complete the meal.
Replace the suggested vegetables with alternatives such as sliced celery, sliced carrots and diced aubergine. * Use yellow or red peppers instead of green ones, for a sweeter taste. * For a polenta topping, slice half a 1 kg packet of ready-made polenta into 12 discs. Arrange them, overlapping, on top of the chicken filling and brush lightly with a little extra virgin olive oil. Bake for 10–15 minutes or until beginning to brown. * The chicken poaching broth (see step 1) can be used as the base for a soup. * Replace the canned tomatoes with a sauce based on the poaching broth. Mix 3 tbsp cornflour with a little cold water. Bring 450 ml (15 fl oz) of the strained broth to the boil and whisk in the cornflour mixture. Simmer, stirring, until thickened. Whisk in 2 tbsp tomato pure, the sherry and olives. Season to taste.
Wholemeal flour is an excellent source of many of the B vitamins, as well as iron and zinc. It also provides dietary fibre, particularly the insoluble variety. * Peppers are packed with vitamin C – weight for weight they offer twice as much vitamin C as oranges. They are also rich in beta-carotene, which the body converts into vitamin A.
B6, C, copper * E, folate, niacin, iron, potassium * A, B1, B2, calcium, selenium, zinc
Delicious and it came together rather quickly too. Next time I think I will add a bit more liquid and leave the scone topping off and let it simmer a few in the oven minutes then add the topping and bake as suggested. - 11 Mar 2014