ingredients
serves 4
4 chicken pieces
salt and pepper
1 level teaspoon thyme
flour to thicken
shortcrust pastry made with 6 ounce flour (see Below)
1 medium egg, beaten
method
1. Preheat oven to moderate, 180°C (350°F).
2. Put the chicken pieces in a casserole with just enough water to cover, salt and pepper and thyme.
3. Cover dish and cook for 1 1/2 hours, or until tender.
4. Take chicken meat off the bones.
5. Turn heat up to moderately hot, 200°C (400°F).
6. Thicken the cooking liquid with flour then stir in chicken meat.
7. Put chicken mixture in large, shallow ovenproof dish. Allow to cool.
8. Roll out the pastry to about a 1/2 inch thick and cut out six rounds - just like scones.
9. Put these on top of chicken mixture.
10. Brush pastry with egg.
11. Bake, in centre of preheated oven, for 15 - 20 minutes, or until golden brown. Serve with asparagus, if liked.
SHORTCRUST PASTRY
Makes 8 ounce pastry
2 1/4 cups All purpose flour
1 level teaspoon salt
1/4 cup lard (shortening)
1/4 cup butter or margarine
cold water to mix
1. Sift flour and salt into a bowl.
2. Cut fats into flour with a knife.
3. Rub fats into flour with fingertips until mixture resembles fine breadcrumbs.
4. Add water little by little, stirring with a knife until mixture forms large lumps.
5. Bring mixture together with fingertips and knead lightly into a ball.
6. Roll out briskly on a floured board. Avoid stretching the pastry.
more information
This recipe can be prepared earlier in the day and the final topping and cooking done at the last minute. It would also be a good way to use up already cooked chicken.
If you do not have fresh chicken stock, use a chicken stock cube in the sauce. Any leftover vegetables such as carrots, beans, peas or sweetcorn could be added to the sauce with the chicken. They give colour and are an alternative to asparagus if it is out of season.
