Chicken , Prosecco & Watercress Potato Topped Pie Recipe by : www . watercress . co . uk
Prep Time : 60 minutes ( plus overnight chilling ) Cook time : 90 minutes Serves : 6
Ingredients :
• 25g plain flour
• 8 skinless , boneless chicken thighs cut into chunks
• Olive oil
• 12 spring onions , finely sliced
• 1 clove garlic , minced
• 1 / 2 tsp thyme leaves , finely chopped
• 200g Prosecco
• 300g chicken stock
• 300g full fat Greek yogurt
• 200g frozen peas , defrosted
• 200g green beans / sugar snaps
• 200g asparagus
• 50g watercress , finely chopped
• 1 tbsp parsley , chopped
• 1 lemon , zest
• Salt & black pepper
• 1kg small potatoes , thinly sliced
• 40g butter , melted
• 6 thyme sprigs , leaves picked
Method :
1 . Heat a large sauté pan and add 1 tbsp olive oil . Add the spring onions and a pinch of salt , reduce the heat and cover with a lid . Cook slowly for 20 - 30 minutes until soft , sweet and caramelised . Remove from the pan and set aside .
2 . Mix the flour with some salt and pepper and use to coat the chicken pieces . Brown the chicken in batches , adding more oil as necessary . Remove and transfer to a bowl .
3 . Add the Prosecco , stirring to deglaze the pan , and bubble until most of the mixture has gone . Add the thyme , chicken stock and yogurt and simmer on a reduced heat .
4 . Add the spring onions and chicken back to the pan and simmer , uncovered for 20 minutes , add the peas , sugar peas , beans and asparagus and cook 10 minutes more or until the chicken is cooked through . Add the watercress , parsley and lemon zest and taste the mixture , season to your taste with salt and black pepper .
5 . Spoon into your pie dish , cover and refrigerate overnight to let the flavours develop .
6 . The next day preheat the oven to 180 º C . Blanch the potato slices in boiling water for 5 minutes until al dente . Drain and allow to steam dry for 10 minutes .
7 . Arrange the potatoes on top of the chicken mixture in concentric circles . Brush with melted butter and sprinkle with thyme .
8 . Bake for 30 - 40 minutes or until hot through and crisp on top . Stand for 10 minutes before serving with extra watercress .
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