200 g (8 oz) shortcrust pastry
200 g (8 oz) potatoes
lemon juice
butter
1 chicken, skinned and jointed
150 g (6 oz) chestnuts, fresh or tinned
2/3 cup (150 ml) 1/4 pt white wine
salt and pepper
200 g (8 oz) potatoes
lemon juice
butter
1 chicken, skinned and jointed
150 g (6 oz) chestnuts, fresh or tinned
2/3 cup (150 ml) 1/4 pt white wine
salt and pepper
method
1. Brown the joints of chicken in a little butter and put in a deep pie dish.
2. Peel and quarter the potatoes, and boil them in salted water for 15 minutes.
3. Prepare the chestnuts by slitting them on the flat side with a pointed knife.
4. Put them on a baking tray and bake in a hot oven until the skins split (about 10 minutes).
5. Peel off the shells and the inner skins, and put the chestnuts in a pan of boiling water and simmer for 30 minutes.
6. (If you are using tinned chestnuts this preparation is not necessary.)
7. Drain the chestnuts, halve, and add to the chicken and potatoes in the pie dish.
8. Add the seasoning, sprinkle with lemon juice and add the white wine.
9. Cover with pastry lid, leaving a hole for the steam to escape.
10. Bake at 220°C, 425°F, mark 7 until the pastry rises, about 15-20 minutes, then reduce the oven to 170°C, 325°F, mark 3 and cook for another 45 minutes
2. Peel and quarter the potatoes, and boil them in salted water for 15 minutes.
3. Prepare the chestnuts by slitting them on the flat side with a pointed knife.
4. Put them on a baking tray and bake in a hot oven until the skins split (about 10 minutes).
5. Peel off the shells and the inner skins, and put the chestnuts in a pan of boiling water and simmer for 30 minutes.
6. (If you are using tinned chestnuts this preparation is not necessary.)
7. Drain the chestnuts, halve, and add to the chicken and potatoes in the pie dish.
8. Add the seasoning, sprinkle with lemon juice and add the white wine.
9. Cover with pastry lid, leaving a hole for the steam to escape.
10. Bake at 220°C, 425°F, mark 7 until the pastry rises, about 15-20 minutes, then reduce the oven to 170°C, 325°F, mark 3 and cook for another 45 minutes
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