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1 x 1.2 litre (2 pint) pie dish

1 x 1.8 kg (4 lb) free range chicken

1 large onion, quartered

2 sticks celery, cut into 6 pieces

Salt and black pepper

1 bunch thyme

2.2 litre (4 pints) water

500g (1lb 2oz) leeks, sliced and washed

55g (2 oz) butter

55g (2 oz) plain flour

Salt and black pepper

300ml (½ pint) chicken stock

250g (9 oz) puff pastry

Beaten egg

It is worth poaching the chicken, as the result is full of flavour with the added bonus of a good flavoured stock for soup.

Serves 6

Place the chicken, onion, celery, seasoning, thyme and water, plus washed trimmings of leeks, into the AGA stockpot, bring to the boil and simmer for 5 minutes.

AGA Cooking
Transfer to the Simmering Oven for about 3 hours, until the meat is falling from the bone. Strip the meat from the bones and cut into large pieces – this should give around 625g (1lb 6oz) of cooked chicken. Strain the stock. Sauté the leeks in the butter until just tender, about 5 minutes. Stir in the flour and seasonings, add the chicken stock and bring to the boil, stirring until thickened. Add the chicken pieces and place into the pie dish. Roll out the pastry and cover the dish, make a hole for the steam and use pastry trimmings to garnish the top. Brush with beaten egg. Cook on grid shelf on the floor of the Roasting Oven for about 25 minutes until risen and golden.

Conventional cooking
Poach the chicken on the hob. Bake the pie at 200°C (400°F), fan oven 180°C, Gas Mark 6 for about 25 minutes or until golden.

Serve with steamed carrots and cabbage.




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