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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