Chicken, Polenta and Quail Egg Pie

Name: Chicken, Polenta and Quail Egg Pie
Cuisine: China
Ingredients: 1¼–2 tbsp polenta; 55g/2oz butter; 1 heaped tsp five-spice powder; 1.75kg/4lb chicken, jointed; 10 peppercorns; 600ml/1 pint chicken stock; 8 quail eggs, hardboiled; salt and freshly ground pepper; 150g/6oz cooked ham lardons; juice of 1 lemon; 225g/½lb shortcrust pastry beaten egg, to glaze; 1 large onion, sliced; 1 bayleaf; 300ml/½ pint white wine

Appears in

Two Fat Ladies

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.

Ingredients

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

Asia
China
Spicy
Pie
Gluten-free

Method

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