Chicken Sausage Prune Pie Food

CHEESY CHICKEN & SAUSAGE LATTICE PIE

Steps:

• Preheat the oven to 180c.
• Heat the oil in a large saucepan. Add the onion and fry for 2-3 minutes until softened. Add the garlic, chicken and sausages. Fry for 5-6 minutes until the chicken is white, stirring regularly.
• Mix in the carrots and celery. Add the flour and mix well until it has coated all the meat and vegetables.
• Pour in the chicken stock and simmer the mixture for 10 - 12 minutes until the sauce thickens. Add the creme fraiche, cheese and peas and mix well.
• Transfer the filling to a pie dish. I used an 8in x 8in dish.
• Lay the puff pastry sheet flat and cut strips long enough to fit your dish. I used 11 strips about 3/4 in width but you can make them as thick or thin as you want.
• Layer the pastry strips onto the pie, making a lattice pattern and brush with the beaten egg.
• Bake in the oven for 25-30 minutes until the filling is bubbling and the pastry is golden brown.
• Serve immediately with salad or greens.

SAVORY SAUSAGE-CHICKEN PIE

Steps:

• Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.
• Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture.
• Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.

CHICKEN WITH PRUNES AND OLIVES

Steps:

• Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
• Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
• Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
• Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

PRUNE AND SAUSAGE STUFFING

Steps:

• Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
• Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
• Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
• Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
• Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
• Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.