Name: Chicken cacciatore pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 800 gram chicken thigh fillets, trimmed, cut into 3cm pieces; 2 tablespoon plain flour; 2 tablespoon vegetable oil; 1 medium red onion, halved, thickly sliced; 1 medium red capsicum, coarsely chopped; 2 cloves garlic, crushed; 400 gram can diced tomatoes; 1/3 cup red wine; 150 gram green beans, coarsely chopped; 1/3 cup drained, pitted kalamata olives; 1 sheet frozen puff pastry, thawed, cut into 8 strips; 1 egg yolk; 1/3 cup shredded parmesan; mashed potato, to serve

Ingredients

800 gram chicken thigh fillets, trimmed, cut into 3cm pieces

2 tablespoon plain flour

2 tablespoon vegetable oil

1 medium red onion, halved, thickly sliced

1 medium red capsicum, coarsely chopped

2 cloves garlic, crushed

400 gram can diced tomatoes

1/3 cup red wine

150 gram green beans, coarsely chopped

1/3 cup drained, pitted kalamata olives

1 sheet frozen puff pastry, thawed, cut into 8 strips

1 egg yolk

1/3 cup shredded parmesan

mashed potato, to serve

Method

1.Place chicken in a large bowl; add flour. Toss to coat. Heat oil in a large heavy-based deep frying pan over moderate heat. Cook chicken, in batches, for 2-3 minutes or until golden brown. Place in a large heatproof bowl.

2.Add onion and capsicum to pan; cook and stir for 5-6 minutes or until onion softens. Add garlic; cook and stir for 30 seconds. Return chicken (and juices) to pan. Add tomato and wine. Bring to the boil. Reduce heat; simmer, uncovered, for 35 minutes or until mixture thickens. Add beans and olives: simmer for 3 minutes. Remove from heat. Season with salt and pepper. Spoon chicken mixture into a 1.75-litre (7-cup) oval ovenproof dish.

3.Preheat oven to 220°C/200°C fan forced. Brush pastry with egg. Weave pastry strips over chicken mixture in dish to form a lattice. Sprinkle parmesan evenly over pastry. Bake for 12-15 minutes or until pastry is golden and puffed. Remove from oven. Stand for 5 minutes. Serve with mashed potato.