Name: Italian chicken & butternut pie
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 3 tbsp olive oil; 8 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 cans Italian plum tomato; 2 tbsp redcurrant or cranberry jelly; loaf garlic and herb or plain ciabatta; 3 tbsp freshly grated parmesan

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Italian chicken & butternut pie

Italian chicken & butternut pie

Silvana Franco

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Serves 6

Easy

Prep: 30 mins - 45 mins

Cook: 1 hr

A star rating of 4.5 out of 5.32 ratingsRate

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Bypass stodgy rich pastry and top your Mediterranean bake with slices of ciabatta bread

Freezable

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
8 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 cans Italian plum tomato
2 tbsp redcurrant

or cranberry jelly
loaf garlic and herb or plain ciabatta
3 tbsp freshly grated parmesan

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Nutrition: per serving

kcal491
fat16g
saturates5g
carbs42g
sugars2g
fibre4g
protein41g
salt2.17g

Method

step 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.
step 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.)
step 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.

Recipe from Good Food magazine, November 2002

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A star rating of 4.5 out of 5.32 ratings

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