Chicken Pie with Roses

I can't take all the credit for this recipe - It was inspired by Ina Paarman herself. I obviously made my  own adjustments but the presentation is so pretty, how can I not blog about it?

I have to agree with Ina Paarman that this meal is a chicken pie that is fantastic for a really special occassion. Not only does it taste so good it looks stunning. This pie definately involves all 5 senses.

I used a whole chicken which I roasted before hand. This gives that amazing richness  and deepth.  Each bite is just an explosion of flavour and awesomeness in your mouth, that it keeps begging for more.

The pie itself is rather rich so serve side dishes that is rather light.  I normally serve mine with a delicious roasted vegetables and a light salad.  I made a really simple salad with baby spinach leaves, pears, some creamy blue cheese and for a little crunch I through in some walnuts, dressed it with a buttermilk dressing. This salad recipe is soon to be a feature on my blog. I also think it will look rather nice if you make individual pies with a rose on top.

ROASTING CHICKEN

1 large fresh chicken (we looking at more than 2Kg) The last time I made this recipe I actually used 2 chickens but it was to feed more than 6 people)

Freshly Chopped Herbs: Rosemary, Thyme, Parsley and Sage

Zest of a lemon

5 cloves of garlic

1 big glass of  dry white wine

2 red onions, peeled and cut into quarters

Freshly ground pepper and sea salt

Olive Oil

Rub the chicken with the olive oil

Peel the garlic and put 3 cloves into the chicken's cavity.

Crush the other 2 garlics sprinkle over the chicken.

Take the chopped herbs, lemon zest - mix with the salt and pepper; rub all over the bird.

If you have a few extra sprigs - I normally add that to the cavity as well.

Scatter the onions petals all around the chicken and put a few in the cavity as well.

Pour the wine around the chicken as well as some extra in the cavity.

Cover with foil and roast in a preheated oven (180C) for about 1 Hour.

Remove the foil and allow to cook for another 30min or until its cooked through. Allow to cool.

Remove the skin and bones and cut the meat into smaller pieces. Arrange the meat in a big pie dish. Put the skin and bones back into the roasting pan.

Add 1 cup (250ml) water and another glass of wine to the bones and bring to the boil to deglaze the pan and extract all the flavours from the skin and bones. Simmer for 20 minutes. Strain the liquid and reserve for the sauce.

Blot excess fat off the surface of the sauce with a double layer of absorbent kitchen paper.

MAKING THE SAUCE

1 t (5 ml) hot English mustard powder

2 T (30 ml) water

¼ cup (60 ml) butter (be generous)

¼ cup (60 ml) flour (be stingy)

2 cups (500 ml) chicken stock cooked from bones

200 - 250g sliced mushrooms (I used portebello)

¼ cup (60 ml) parsley, chopped

1 x 200 ml Ina Paarman's Ready to Serve Mushroom Sauce

1 x 200 ml Ina Paarman's Ready to Serve Pepper Sauce

250 ml Cream

Soak the mustard powder in cold tap water. Melt the butter, add the flour and cook over medium high heat while stirring continuously with a wooden spoon.

The mixture must become 'puffy', full of air bubbles and the colour will turn light cream. Add all the chicken stock at once.

Using a wire whisk, stir the sauce until it comes to a slow boil. Add the cream, button mushrooms, mustard, parsley, mushroom and pepper sauce.

Season to taste. Pour the sauce over the chicken. Mix well. Put back in the oven for 20 min until it has heat through.

THE PASTRY BIT:

Phyllo pastry

Melted Butter

Open one sheet of phyllo pastry flat on a table. Brush it generously with butter. Gather the sheet of pastry together from each opposite corner and then role it to form a rose. (As Below) (I still need to upload the step by step pictures - )

Place in one corner of the pie dish, proceed in this way until the top of the pie is covered with pastry roses. Place in the oven for another 20 min until golden brown. As per picture below!