Preheat the oven to 425oF. Place a 30cm non-stick
ovenproof frying pan on a high heat, with a
smaller non-stick pan on a medium heat alongside.
Pour 1 tablespoon of olive oil into the larger
pan. Peel and roughly chop the onions, adding them
to the larger pan as you go. Roughly chop two-
thirds of the thighs, finely chop the rest, and
add to the onion pan. Cook for 6 minutes, or until
golden, stirring occasionally.
Meanwhile, place the mushrooms in the dry pan,
tearing up any larger ones. Let them toast and get
nutty for 4 minutes, then tip into the chicken pan
and strip in half the thyme leaves.
Remove the pan from the heat, add a pinch of sea
salt and black pepper, then stir in 1 tablespoon
of red wine vinegar and 150ml of water. Working
quickly, roll out the pastry so it’s 2cm bigger
than the pan, then place it over the filling,
using a wooden spoon to push it into the edges.
Very lightly criss-cross the pastry, then brush
with 1 teaspoon of olive oil. Poke the remaining
thyme sprigs into the middle of the pie. Bake at
the bottom of the oven for 15 minutes, or until
golden and puffed up. Easy!
Originally Submitted
4/13/2019
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