Last night I made
[h=1]Colcannon chicken and apple pie[/h][h=2]Ingredients[/h][h=3]Serves : 4 [/h]· 1 tbsp sunflower oil
· 1 large onion, sliced
· 450 g (1 lb) skinless boneless chicken breasts (fillets), cut into chunks
· 3 carrots, thickly sliced
· 240 ml (8 fl oz) chicken stock
· 240 ml (8 fl oz) dry cider
· 1 tsp wholegrain mustard
· 1 tbsp chopped fresh tarragon or 1 tsp dried tarragon
· 2 Cox's apples, thickly sliced
· 1 tbsp cornflour
· salt and pepper
Colcannon topping
· 700 g (1 lb 9 oz) floury potatoes, peeled and cut into large chunks
· 200 g (7 oz) Savoy cabbage, shredded
· 4 tbsp semi-skimmed milk
· 25 g (scant 1 oz) butter
· 4 spring onions, finely chopped
[h=2][/h][h=2]Directions[/h][h=3]Prep:50min › Cook:50min › Ready in:1hr40min [/h]1. Heat the oil in a large, deep, non-stick frying pan. Add the onion and cook over a low heat for 5 minutes or until softened.
2. Add the chicken to the pan and cook over a moderate heat, stirring occasionally, for 5 minutes or until it is no longer pink. Stir in the carrots.
3. Combine the stock, cider, mustard and tarragon, and pour into the pan. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes. Stir in the apples and cook, covered, for a further 10 minutes or until the chicken and carrots are tender, and the apples have softened but are still holding their shape.
4. Meanwhile, cook the potatoes in a saucepan of boiling water for about 15 minutes or until tender. Cook the cabbage in a separate pan of boiling water for 4–5 minutes or until just tender but not soft; drain well.
5. Drain the potatoes and return them to the pan. Add the milk and butter, and mash until smooth. Stir in the cabbage and spring onions, and season with salt and pepper to taste. Cover to keep warm.
6. Using a draining spoon, transfer the chicken, apples and vegetables to a 1.7 litre (3 pint) ovenproof dish. Set aside. Preheat the grill to high.
7. Mix the cornflour with 1 tbsp cold water, stir into the cooking liquid in the frying pan and bring to the boil, stirring until thickened. Season with salt and pepper to taste, then pour over the chicken mixture.
8. Pile the potato and cabbage topping over the chicken mixture, spreading it evenly to cover. Place under the grill and cook for 4–5 minutes or until golden brown. Serve immediately.
It was yummy, but I forgot to add the apple, it was nice anyway, not a summer recipe, but easy to make & very nice, easy to have 1/3 superfree with it.
The pics wont upload, grrrrrrrrrrrr.
