Ingredients
6 Chicken thighs skinless and bone removed
2 tbsp Extra virgin olive oil
Salt and pepper
4 Cloves garlic crushed
1 Handful flat parsley
200ml Dry white wine
180ml Double cream
2 tbsp Mini capers
1 tsp Dried oregano
1 tsp Dried tarragon
For the pastry:
250g Plain flour
125g Butter or margarine
3 tbsp cold water
125g Pannco breadcrumbs
50g Parmesan cheese
Here’s how
Cut the chicken thighs into strips and place in a preheated large frying pan with a splash of olive oil.
Season with salt and pepper.
Cook the chicken until golden, then add the garlic and parsley.
Pour in the white and boil until it reduces by half.
Add the double cream and simmer for 10-15 minutes to allow the sauce to thicken and reduce.
Add the capers, oregano and tarragon.
Leave the mixture to cool while you make the pastry
Run the flour and butter together in a mixing bowl until you form a crumble texture.
Add the cold water a little at a time until you form a soft ball of dough.
Transfer the pastry to a clean worktop and knead for 30 minutes.
Leave the pastry to rest for 10 minutes before rolling out and lining a pie tin.
Spoon the chicken mixture into the lined pie tin.
In a separate bowl mix together the breadcrumbs and parmesan cheese with a tablespoon of olive oil, then scatter over the top of the chicken pie filling.
Trim the edges of the pastry and bake in a preheated oven 170c for 30 minutes or until the top is golden and the pastry is crisp.
