Chicken and Salsify Pie
- 2 kg organic chicken maryland
- 3 Tbs butter
- 12 small pickling onions
- 2 Tbsp flour
- 150ml dry white wine
- 200ml water
- 500gm salsify ( peeled and cut up into 1cm pieces)
- 200gm skinned tomatoes, chopped(or tinned tomato)
- flaky or shortcrust pastry
- beaten egg to glaze mixed with 1Tbsp cream
Brown the chicken in butter with the onions, allowing about 15 minutes. Sprinkle with the flour. Pour in the wine and water mixed, then add the salsify and tomatoes, with seasoning. Cover and leave to simmer steadily for 30 minutes.
Remove the chicken, leaving the vegetables to stew on a little if the salsify is still on the hard side. Cut away and discard the bones and divide the chicken into bite size pieces. The sauce in the pan should be thick, if it is becoming a little thick, add a little chicken stock but not too much. Set aside to cool.
Line the flan tin with pastry, then lay the chicken on top and pour over the salsify and the sauce. Cover the pie, decorate and brush over with the egg glaze.
After 20 minutes cooking , check that the pastry isn't becoming too brown. If it is - protect it with baking paper. Leave for another 15 minutes.Leave pie to settle for ten minutes then cut and serve.