Ingredients
2 tbsp olive oil
3 chicken breasts
Salt and pepper
1 fennel bulb
1 onion
2 cloves garlic
2 salted anchovies
200ml white wine
400g tin chopped tomatoes
1 tbsp fresh rosemary
Salt and pepper
1/2 pint chicken stock
For the pastry
350g Plain flour
175g Butter or margarine
1/2 tsp salt
50g Parmesan cheese
1/2 dried oregano
Here’s how
Preheat a large non-stick pan, then dice the chicken, drizzle with olive oil and season with salt and pepper.
Place the chicken into the pan and cook until golden brown.
Meanwhile chop and dice onion, fennel and garlic before adding to the pan with the chicken.
Add the anchovy and pour in the wine.
Turn the heat up to boil the wine away, then add the chopped tomatoes and chicken stock.
Continue to cook the chicken until tender and the sauce has reduced by half.
Season with salt and pepper if required, the only way to know this is to taste it and decide for yourself.
While the chicken cools, make the pastry.
Place the flour and butter into a mixing bowl and rub together until it resembles a crumble appearance.
Add the salt, grated parmesan cheese and oregano.
Add 3-4 tablespoons of water and mix together to form a ball of dough.
Place the pastry into the freezer for 5 minutes to rest before rolling out
Divide the pastry into two portions and roll each of them out into a circle.
Line a pastry tin with one circle and push into all the corners, before filling the pie with the chicken.
Brush the edges of the pastry with beaten egg and top with the remaining pastry.
Press the edges together and trim before baking in the oven for 30-40 minutes or until golden and crisp.
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