Country Chicken Casserole Pie

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Entry for rsc winter january 2005 -- main dish

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Steps

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Preheat oven to 400f degrees.

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Par boil scrubed , quartered , unpeeled potatoes in salted water , approximately 10 minutes , cool and cube into 1 / 2 inch pieces.

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Set aside.

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Place coriander , cumin , salt and pepper in plastic bag.

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Add chicken cubes and shake to coat.

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Refrigerate until ready to use.

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In a large nonstick frypan , on medium high heat , melt 1 / 4 cup butter with olive oil , stir to mix.

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Add onions and mushrooms , saute until onions are just beginning to turn brown , about 8 minutes.

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Add garlic , anaheim pepper and chicken cubes with spices and any accumulated juices in bag , cook , stirring for 4 minutes.

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Add wine and deglaze pan , cook and stir another 2 minutes.

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Add 1 cup chicken stock , cook and stir 1 minute.

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In the meantime , add flour to 1 / 2 cup chicken stock and whisk until smooth.

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Add to frypan while stirring to mix.

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Bring to simmer , simmer 1 minute , or until thickened , add snap peas and potatoes.

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Taste and adjust seasoning.

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Remove from heat a.

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Ingredients

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red potatoes, boneless skinless chicken breast halves, ground coriander, ground cumin, salt, fresh ground pepper, butter, olive oil, onion, fresh shiitake mushrooms, garlic cloves, anaheim chilies, dry white wine, chicken stock, all-purpose flour, snap peas, phyllo dough, baby spinach leaves