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Deconstructed Chicken, Porcini and Pancetta Pie

For a simpler take on this dish try using chestnut mushrooms and chopped smoked bacon. You can easily mix up the fillings to cater for veggie and meat-eating guests.

Serves 4 Total Time  55 mins.

Ingredients 

Get the ingredients here

  • 4 chicken breasts
  • 30g porcini mushrooms, dried
  • 1 stock cube
  • 3 tbsp olive oil
  • 2 small red onions, sliced into half moons
  • 1 large garlic, finely chopped
  • 100g pancetta , chopped
  • 20g sage, fresh leaves, chopped
  • 150g portabellini mushrooms, sliced
  • 1/2 tbsp cornflour
  • 250g crème fraîche
  • 375g puff pastry
  • 1 egg, beaten
  • 400g cabbage, cavolo nero or savoy 

Instructions

  1. Preheat the oven to 180C/Gas 4.
  2. Season the chicken, place on a non-stick baking tray and drizzle with olive oil. Cook in the oven for 20 minutes or until the juices run clear; set aside until needed.
  3. Meanwhile, make the sauce. Put the porcini in a bowl with the stock cube and 250ml boiling water, and leave to rehydrate for 5 minutes.
  4. Add the oil to a large frying pan and gently saute the onions over a low heat for 5 minutes. Add the garlic and cook for a further 2 minutes. Increase the heat and add the pancetta and sage, stirring for 2-3 minutes until the pancetta is golden brown.
  5. Add the porcini mushrooms (reserving the liquid) and stir for a further 2 minutes. Pour the porcini liquid into the pan, then chop the portabellini mushrooms and add to the pan.
  6. Mix together the cornflour and crème fraîche and spoon into the pan. Bring to the boil to thicken, then remove from the heat.
  7. Chop the cooked chicken and stir into the pan.
  8. Increase the oven temperature to 20C/Gas 6. Roll out the pastry. Cut into 4 shapes of your choice and gently score a pattern into the pastry, being as creative as you like. Brush a little beaten egg over the top of each shape and place on a non-stick baking tray. Cook in the oven for 20 minutes.
  9. Just before serving bring the chicken mixture to the boil. serve on plates and top with the individual pastry shapes. Alternatively, for those who prefer a lighted meal, serve the chicken mixture on a bed of stir-fried cabbage.

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