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.
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. 
This is a subscriber-only article
SHARING OPTIONS: