Italian chicken & butternut pie

Recipe uploaded by

Silvana Franco

7 ratings

Recipe by Silvana Franco

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1. Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
2. Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
3. Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.

Per serving

491 kcalories, protein 41g, carbohydrate 42g, fat 16 g, saturated fat 5g, fibre 4g, salt 2.17 g

'I would do this again for a dinner party, because once cooking it needs no attention. It contrasted well with the sugar snap peas I served with it.'

Latest comments and suggestions

• sally

  06 January 2008

  sally commented on this recipe

  As always being in a hurry I used a potatoe mash with herb butter and freshly milled pepper as a topping instead of ciabatta. It tastes just a nice and takes less time to prepare.

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• Katie

  09 January 2008

  Katie rated this recipe

  

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• juli

  31 March 2008

  juli commented on this recipe

  we love this casserole .if i dont have ciabatta i use a french stick

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• AMA

  21 June 2008

  AMA rated and commented on this recipe

  

  The photo doesn't do this justice. It is brilliant and reheats well if you remove the bread, heat the rest and then replace the bread.

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• Louise

  18 October 2008

  Louise rated and commented on this recipe

  

  This is fab. I made a few substitutions- i used onion marmalade instead of redcurrent chutney and pumpkin instead of butternut, also used only one tin of toms and made it up with chicken stock as my hubby doesn't like anything too tomatoey.

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• eyoungman

  23 October 2008

  eyoungman rated and commented on this recipe

  

  Really lovely, have made this a couple of times for friends and it always goes down a hit. Have used chicken or turkey breasts and bacon as substitutes, which worked well.

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• foodie

  16 January 2009

  foodie rated and commented on this recipe

  

  Tastes really good, loved the crispy, cheesy topping. Maybe too long a cooking time though, the veggies were overcooked and the chicken had started to break down

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• Lynsey

  18 March 2009

  Lynsey rated and commented on this recipe

  

  Tasty

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• bakerDan

  29 April 2009

  bakerDan commented on this recipe

  This went down a storm at my informal dinner party. Left out the redcurrants with no substitution, added chopped parsley to the parmesan, used chopped smoked back bacon instead of pancetta to keep the cost and fat down. Served deli olives with toasted pitta and houmus for apetisers (yes I know it's not Italian!!) this casserole with mixed rice and side salad, then pineapple with mint sugar for dessert. Really easy to prep, then enjoy yourself with your mates instead of staying in the kitchen.

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• Pepperpotty

  26 August 2009

  Pepperpotty rated and commented on this recipe

  

  A favourite of ours, really tasty and simple

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• Caroline

  24 September 2009

  Caroline commented on this recipe

  LOVE this. really tasty, i've made it several times now. The more wine the better though!

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Ingredients

• 3 tbsp olive oil
• large skinless chicken thigh fillets, quartered
• 130g packet cubed pancetta
• large butternut squash (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes
• large onion , thinly sliced
• garlic clove , thinly sliced
• 1 tsp dried marjoram
• 200ml Italian red wine (see Goes well with...)
• level tsp plain flour
• 2 x 400g cans Italian plum tomatoes
• 2 tbsp 2 tbsp redcurrants or cranberry jelly
• loaf garlic and herb or plain ciabatta
• 3 tbsp freshly grated parmesan

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 45 mins

Cook 1 hr

Ingredients

• 3 tbsp olive oil
• large skinless chicken thigh fillets, quartered
• 130g packet cubed pancetta
• large butternut squash (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes
• large onion , thinly sliced
• garlic clove , thinly sliced
• 1 tsp dried marjoram
• 200ml Italian red wine (see Goes well with...)
• level tsp plain flour
• 2 x 400g cans Italian plum tomatoes
• 2 tbsp 2 tbsp redcurrants or cranberry jelly
• loaf garlic and herb or plain ciabatta
• 3 tbsp freshly grated parmesan

Per serving

491 kcalories, protein 41g, carbohydrate 42g, fat 16 g, saturated fat 5g, fibre 4g, salt 2.17 g

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