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Categories:
chicken breasts flour lightly vegetable oil red onion garlic tomatoes red wine vinegar sugar broccoli florets zucchini pastry egg
Viewed: 24 - Published at: 4 months agoIngredients
- 1 pound boneless skinless chicken breasts cubed
- 2 tablespoons flour lightly seasoned with salt and pepper
- 3 tablespoons vegetable oil
- 1 red onion chopped
- 2 cloves garlic crushed
- 1 leek trimmed and sliced
- 14 ounces diced tomatoes
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 5 ounces broccoli florets
- 1 zucchini sliced
- 1 sheet frozen puff pastry thawed
- beaten egg to glaze
Method
- Toss the chicken in seasoned flour. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook chicken for 5-6 mins, turning occasionally, until browned on all sides. Transfer to a pie plate or 2-quart baking dish.
- Heat the remaining 1 tbsp oil in the pan. Cook the onion, garlic and leek for 5 mins until softened. Add the tomatoes, red wine vinegar and sugar; bring to a boil. Add the broccoli and zucchini. Pour the vegetable mixture over the chicken; set aside to cool.
- Place puff pastry on work surface. Cut out a piece large enough to cover the dish. Cut the remaining pastry into 1/2-inch wide strips; press onto the rim of the dish. Cut out leaf shapes from the pastry trimmings. Brush the strips with egg. Place pastry lid over the filling. Press the edges to seal. Brush with beaten egg. Arrange the leaves on top; brush with egg. The pie can now be wrapped in plastic wrap and frozen, or baked.
- If frozen, thaw the pie in the refrigerator for 24 hrs. Bake in preheated 375°F oven for 45 mins.
