Italian chicken & butternut pie

Italian chicken & butternut pie

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(25 ratings)

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Cooking time

Prep: 30 mins - 45 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
491
protein
41g
carbs
42g
fat
16g
saturates
5g
fibre
4g
sugar
2g
salt
2.17g

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 2½ cm/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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Method

  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.

Recipe from Good Food magazine, November 2002

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Comments

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fayemunro's picture
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Love this recipe. Been making it for years. Substitute the squash for 200g chestnut mushrooms. Also works really well as a stew without the bread. Freezes really well.

sarah_white88's picture
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Amazing. Made gluten free by using a g.f. Ciabatta and absolutely loved it. Have recommended and will be making time and again.

saschlet's picture
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Used 1 tin tomatoes and 350ml red wine and simmered without lid to thicken. Onion marmalade worked well. Very interesting final flavour. Yum!

eleanormayo's picture
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I have had this recipe in my binder for ages and not made it for some reason - I now seriously regret that - it is a real 5*** recipe! Completely and utterly delicious - all the flavours work so well together and it is dead easy to make. I substituted caramelised onions for the cranberry jelly and also used a ready butter garlic and herb ciabatta from the supermarket. The slices were quite thick so I cut them in half putting them buttered side up on the pie and omitted the cheese. A fab dish, thank you Good Food.

dom1000000's picture
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I LOVE THIS DISH
Its so simple, Christy Brown could make it with his eyes closed and it tastes just like an angel has discharged a big wod of heaven right into your face hole... I will be making this again and again but not in a row.

hotchefs's picture
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This recipe is a firm favourite, always comes out well and is easy to prepare. I make the ciabatta from a bread mix in my breadmaker, then slice it and freeze it so that I've always got bread to hand - although I think a french stick would also work fine. We are also a bit heavy on the wine, I use a box of passata rather than 2 tins of tomatoes and have also been known to add a spoonful of red jam if I haven't got any redcurrant or cranberry! The dish accepts all of this without complaint. The drizzle of olive oil on the bread crisps the cheesy topping perfectly. Yum!

ange_home's picture
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Delicious!
I made it the night before we ate it and it was amazing! I didn't bother with the topping though, just served it with rice.
Will definitely make again.

tastytitbits's picture
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Delicious! I agree with other posts that it definitely does not need two cans of tomatoes unless you drain the juice out of one of them. There would be far too much liquid otherwise.

menhinickj's picture
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Delicious . Enjoyed by all the family. My only comment is that it was quite sweet and may use less redcurrant sauce next time.
we really liked the crunchy bread on top.

itsamee's picture
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Love this recipe, the ciabatta makes a lovely topping and a change from potato or pasta. Wouldn't alter anything in it.

katycooks's picture
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I couldn't get Ciabatta at Sainsburys so used a garlic and parsley flatbread instead. Flavours were good and the topping was nicely crunchy. The underside very quickly went soggy however so flatbread wasn't a good substitute. The stew itself was perfectly pleasant and easy to do. Good family meal but nothing particularly special. It might be better with very thin slices of potato on top instead of the bread?

cloud_surfer's picture

1st time I've cooked that & wow, what a tasty dish, even if I did use Australian Cabernet Sauvignon instead of Italian.

I will definitely be cooking this again......

chedges's picture
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I love this dish, I've made it many times without the bread things on top. Yummy

dragonsoup's picture
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Excellent - very tasty, very easy

dancingbunny's picture
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Starfish, I used 8 chicken thighs.

This was really nice, especially the next day. We actually found the ciabatta nicer when it was all soggy with juices so we put a couple of leftover bread slices on the bottom for the next day! I also put in a bit more wine than strictly necessary. It was great, and very filling.

karendickens's picture

How much chicken should I use?

franceswilliams2's picture
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Great weekend supper. Used a few variations but was very nice indeed. Just did it on the hob and served it with some roasted root veggies instead of bread topping. The squash was lovely with the chicken, both soaked up all the lovely flavours and i have a portion left over for lunch tom!

jillbrain's picture
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Second time of cooking, agree with Caroline, I had half a bottle of red wine left from something else so used it all and left out one tin of tomatoes, even nicer. Also cut simmering time by a bit.

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

pepperpotty's picture
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A favourite of ours, really tasty and simple

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