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Italian chicken & butternut pie

Italian chicken & butternut pie

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A star rating of 4.7 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal491
fat16g
saturates5g
carbs42g
sugars2g
fibre4g
protein41g
salt2.17g
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Ingredients

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 4.7 out of 5.28 ratings
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