It is still that time of the year for comfort food. I know people say spring begins in February – but it certainly doesn’t feel like it yet! Whatever the weather, I think you will enjoy both of these recipes time and again.

The chicken and potato pie with broccoli is a meal you could make the night before, or you will have it done in an hour in the evening. This pie would also be delicious with a cheesy mashed potato topping. The creme fraîche lightens it and it is not as filling as a béchamel sauce.

The poulet bon femme is quite like the French classic coq au vin, which was traditionally made with a rooster and with a red Burgundy wine. Here I am using white wine and good chicken, ideally corn-fed. You might like to try smoked lardons instead of the streaky bacon for a change. I love this served with rice.

Happy Cooking,

Neven

The Nation’s Favourite Healthy Food by Neven Maguire is published by Gill Books and priced at €22.99.

Chicken and potato pie with broccoli

Serves four to six

1tbsp rapeseed oil

450g (1lb) fresh mini chicken fillets

Two potatoes, cut into cubes

Two red onions, cut into small wedges

Two leeks, trimmed and sliced

2tbsp plain flour

1tsp chopped fresh thyme

250g (9oz) broccoli florets

200ml (7floz) crème fraîche

300ml (½ pint) chicken stock (from a cube)

2tbsp chopped fresh flat-leaf parsley

375g (13oz) packet of ready-rolled puff pastry, thawed if frozen

One egg, beaten, to glaze

  • 1 Preheat the oven to 190°C (375°F). Put the oil in a roasting tin.
  • 2 Add the chicken, potatoes, onions, leeks, flour and thyme. Toss together well and season to taste. Roast for 20 minutes until just tender, turning occasionally.
  • 2 Remove from the oven and fold in the broccoli, then stir in the crème fraîche, chicken stock and parsley. Transfer to a large pie dish.
  • 3 Lay the pastry over the pie dish, tucking the edges down the sides. Brush the rim with water to help it stick, then brush the top with beaten egg to glaze.
  • 4 Bake for 25 to 30 minutes, until the pastry is golden. Bring straight to the table.

    • Poulet bon femme

    Serves four

    2tbsp rapeseed oil

    700g (1¾lb) chicken thighs

    700g (1¾lb) chicken drumsticks

    knob of butter

    150g (5oz) streaky bacon or lardons

    Two garlic cloves, finely chopped

    One large onion, finely chopped

    175g (6oz) baby button mushrooms, halved

    1tsp fresh thyme leaves, plus extra to garnish

    300ml (½ pint) white wine

    200ml (7floz) cream

    Chopped fresh flat-leaf parsley, to garnish

    Creamy mashed potatoes with chives and long-stemmed broccoli, to serve

  • 1 Heat the oil in a casserole over a high heat. Add the chicken and brown all over until golden. Remove and put on a plate. Reduce the heat and add the butter. Tip in the bacon and fry until crisp. Add the garlic and onion and fry for three to four minutes, then add the mushrooms and cook for a further three minutes.
  • 2 Put the chicken back in and then stir in the wine and thyme. Bring to the boil, then reduce the heat and simmer gently for 15 minutes. Stir in the cream and season with salt and pepper, then cook for another 10 to 15 minutes, until tender.
  • 3 Scatter over the parsley and serve to with the potatoes and broccoli.