Italian chicken & butternut pie

Italian chicken & butternut pie

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

tourer-dan's picture

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.

lizzafezza's picture
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Tasty

jillbrain's picture
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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

whirlyelaine's picture
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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.

nuffinbuttrouble's picture
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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.

alisonainsworth's picture
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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.

juliwarwick's picture

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

sallian's picture

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.

elsbeth's picture

I would like to try this, but how much chicken do I need? There is no quantity stated in the recipe...

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