Poultry
Country Chicken Sweet Potato Pot Pie
Erik Sulistija
Serves 5
Ingredients
1kg chicken deboned or 600g chicken drumsticks
2 tsp. salt 2 tbsp. oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 carrot, sliced 1 celery, sliced 1 leek, sliced 1 cup chicken stock 2 tbsp. white wine vinegar 2 tsp. black pepper, ground 3 sprigs thyme 2 sprigs rosemary 1 bay leaf
2 medium sweet potatoes, peeled and cubed evenly
¼ cup almond milk
Method
1 Preheat oven to 180 degrees. 2 Cover baking tray with baking paper, place chicken on top and then sprinkle with one teaspoon of salt and drizzle over 1 tablespoon of oil. Cook in the oven for 12 – 15 minutes, or until tender.
3 Remove from oven, discard skin and allow to cool for 5 minutes. Using two forks, shred the meat making sure it is still chunky and set aside.
4 Add the remaining oil to a medium saucepan on high heat. Brown the onion and garlic before adding the carrots, celery and leek. Once golden, add the chicken and stir for 1 minute before deglazing with stock.
5 Next add white wine vinegar, pepper, thyme, rosemary, bay leaf and remaining salt. Turn the heat to low, cover and allow to simmer for 30 – 40 minutes or until stock has reduced.
6 Meanwhile, in another saucepan, add sweet potato and cover with water. Bring to a boil on high heat, before turning to medium heat and allowing to cook for a further 6 – 8 minutes, or until a knife pierces flesh easily.
7 Drain sweet potato and allow to dry out for 2 minutes. Put in a blender with the almond milk and processing until smooth. Remove and set aside. 8 Preheat grill to medium / high. 9 Spoon the chicken mix into an ovenproof dish. Spoon the sweet potato mix on top and spread around evenly until smooth. 10 Place under the grill for 5 minutes or until the top changes colour.
Paprika Chicken
Rosie MacDermott
Ingredients
150g chicken breast 150g brown penne pasta 500ml chicken stock 1 brown onion Paprika( to taste) 1 capsicum 250ml sour cream 1 lime Basil Olive oil
Method
1 Heat a teaspoon of oil in a saucepan. 2 Dice the onion and sauté in the saucepan. 3 Remove fat and cube chicken breast, add to the onion. Cook until the meat is white throughout. 4 Add paprika to the chicken( amount to taste). 5 Add the chicken stock and bring to the boil. 6 Pour the pasta into the saucepan and simmer for 30 minutes. 7 Slice the capsicum and add to the saucepan, leave for 5 minutes. 8 Add the sour cream to the pasta and stir through. 9 Add lime to give extra flavour( optional). 10 Serve garnished with basil.
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