YES, CHEF!
CHICKEN, GAMMON AND MUSHROOM PIE WITH SPROUT SALAD
“We never have enough gammon left over in our house, so adding chicken is a great way to stretch it. This pie can be made and eaten on Boxing Day or kept in the fridge for a couple of days so you have dinner ready for that evening when you just don’t feel like cooking.”
Colette Robert, owner of The General Store, Cape Town @thegeneralstore_sa
Serves 4 to 6
EASY
Preparation: 30 minutes
Cooking: 3 hours
whole free-range chicken 1
brown onions 4
thyme 4 sprigs
whole black peppercorns 10
carrots 2, roughly chopped
celery 3 sticks, roughly chopped
portobellini mushrooms 3 x 250 g punnets, sliced
leftover gammon 250 g, cubed
rosemary 5 sprigs, chopped
garlic 3 cloves, chopped
chicken stock 2 cups (from poaching the chicken
cream 2 cups
sea salt and freshly ground black pepper, to taste
Woolworths all-butter puff pastry 400 g
For the sprout salad, toss:
green apples 2, thinly sliced
Brussels sprouts 150 g, thinly sliced
dill 10 g, roughly chopped
parsley 10 g, roughly chopped
lemon 1, zested and juiced
olive oil 3 T
salt, to taste
green peppercorns, crushed, to taste
Remove any excess fat and skin from the chicken. Place into a large saucepan with 2 onions with the skins on, the thyme, peppercorns, carrots and celery. Poach for 1–2 hours over a low heat. Once the chicken Finely chop the remaining onions and sauté until soft and translucent. Add the mushrooms and cook until soft, then add the gammon, rosemary and garlic. Sauté for a few more minutes. Add the chicken stock and cream, season with salt and pepper and reduce slowly by half. Add the shredded chicken and pour into a deep pie or baking dish. Once cooled, cover with a sheet of pastry, brush with beaten egg and bake at 200°C for 30–40 minutes. Serve with the sprout salad.
