We’re launching a competition for a new book: Less Meat, More Veg by Rachel de Thample.
As you’ll soon see, it’s not a veggie cookbook, but it is designed to help us think more economically about the meat we buy. Keep your eye out for the competition details next week.
I’ll let this recipe from the book speak for itself…
Wholesome chicken pie
A hearty and wholesome meal, with a touch of cream, loads of veg and very little chicken needed, especially if you get some delicious stock going through it. It’s a great dish for any cut of chicken, be it two thighs, a leg or a breast, so is a great one for using up any meat in your freezer, or leftovers from a roast.
2 chicken thighs
500ml chicken stock or water
3 carrots, diced
2 leeks, thinly sliced
5 celery sticks, thinly sliced
3 garlic cloves, chopped
200g wild or chestnut mushrooms
250ml white wine
juice and zest of 1 lemon
100ml double cream
1 tablespoon Dijon mustard
a handful of fresh herbs, roughly chopped
sea salt and black pepper
Pat-in-the-Pan Pastry (try this Pat in the Pan recipe from another website – the full recipe is given in the book)
1) Add a splash of olive oil to a saucepan. Add the chicken and saute until it starts to pick up colour. Cover with stock and simmer for 30 minutes.
2) Place a large frying pan over medium heat, add a little olive oil and when it’s warm, add the carrots, leeks, celery and garlic. Saute for 15-20 minutes until the veg starts to soften. Ladle in a bit of the stock from the chicken and let it sizzle to help soften the veg.
3) Remove the chicken from the stock, let it cool, then shred the meat and add to the vegetables. Pour in the wine and let it reduce slightly. Fold in the lemon juice and zest, double cream and mustard, and cook for a moment to thicken.
4) Saute the mushrooms in olive oil until golden. Fold through the pie mixture, along with the herbs. Pile the mixture into a pie dish large enough to hold everything.
5) Preheat the over to 190*C/gas mark 5.
6) Make the Pat-in-the-Pan Pastry, but rather than patting in the pan, roll it out. Make sure you do this on a well-floured surface, or roll it between pieces of greaseproof paper to keep it from sticking and tearing. Cover the pie with the pastry.
7) Bake for 30-40 minutes, or until the pastry is golden. Serve with roast potatoes and a salad.