4 (about 1.4kg) large Red Delight (see note) potatoes,peeled, coarsely chopped20g butter100ml thickened cream230g (1 1/2 cups) frozen peas1 tbs chopped fresh continental parsley2 tbs grated parmesanMixed salad leaves, to serve
Chicken cacciatore base
60ml (1/4 cup) olive oil1.7kg chicken thigh
llets, cut into 4cm pieces3 red onions, halved, thinly sliced6 garlic cloves,
nely chopped2 x 700g btls Home Brand Chunky Pasta Sauce500ml (2 cups) white wine2 tbs capers, coarsely chopped1 tbs dried oregano leaves200g button mushrooms, thinly sliced
Chicken cottage pieIngredientsMethod
Related RecipesTo make chicken cacciatore: Heat the oil in a large heavy-based saucepan over medium-high heat. Cookthe chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt andpepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirringoccasionally, for 40 minutes or until the sauce thickens. Add the mushroom and simmer, stirringoccasionally, for 5 minutes or until the mushroom is tender. Transfer half the chicken cacciatore to a bowland freeze the rest (see note).1.Preheat oven to 220°C. Place the potato in a large saucepan and cover with cold water. Bring to the boilover high heat. Reduce heat to medium and cook for 15 minutes or until potato is tender. Drain and returnto the pan. Add butter and mash until smooth. Add cream and mash until smooth. Season with salt andpepper..Combine chicken cacciatore, peas and parsley in a bowl. Transfer to a 6cm-deep, 20cm (basemeasurement) pie dish. Spread mashed potato over the chicken mixture. Use a fork to create small peaks inmashed potato. Top with parmesan. Bake for 30 minutes or until golden. Serve with salad leaves.3.
With its light-as-air cheesy potato top, thischicken cacciatore pie with peas and parsley isvery comforting.
Chicken Cottage Pie Recipe - Taste.com.auhttp://www.taste.com.au/recipes/27320/chicken+cottage+pie1 of 227/06/13 8:42 AM