Chicken, Polenta and Quail Egg Pie

Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

This is a very good pie to take cold on a picnic or even lukewarm if you have just cooked it. The five-spice powder gives a hint of China which is a change from Branston pickle.


  • 1.75kg/4lb chicken, jointed
  • 600ml/1


Put the jointed chicken in a saucepan and cover with the chicken stock and the wine. Add the sliced onion, bayleaf, peppercorns and five-spice powder. Bring to the boil, lower the heat and simmer gently for 45 minutes. Remove from heat, add polenta, lemon juice and butter and stir. Simmer for another 15 minutes or so until you think the chicken is tender. Remove saucepan from heat and allow to