Chicken pan pie paired with glass of chardonnay

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Chicken Pan Pie with wine
Chicken Pan Pie with wine
Prep Time: 10 mins
Servings: 6
Cooking Time: 1 hr
  • 15ml - dried parsley
  • 2 - onions, thinly sliced
  • 8 - chicken breasts, cubed
  • 15ml - dried thyme
  • 30g - butter, melted
  • 5 - dried rosemary
  • 4 - potatoes, thinly sliced
  • 250ml - chicken stock
  • - salt and black pepper
  • 30ml - olive oil
  • 5ml - dried oregano
  • 125ml - Chardonnay
  • 150 g - bacon, chopped
  • 45ml - flour

Preheat the oven to 200 °C.

1. Heat an ovenproof pan over medium high heat. Fry the bacon for five minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan.

2. Mix the flour with the salt, pepper and herbs. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown. Remove the chicken from the pan and set aside on a plate.

Chicken Pan Pie with wine

3. Add the onions to the pan with the olive oil. Sauté for five minutes, until softened. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly.

4. Add the chicken and bacon to the pan. Toss the potatoes in the butter and salt and pepper and use to cover the chicken filling. Bake for 40 minutes or until the potatoes are done.


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