Chicken Pie With Olives
|Chicken parts||2 1⁄2 Pound (Legs, Wings, Gizzard, And Heart Of One Fryer, For Example)|
|Olive oil||2 Tablespoon|
|Garlic||10 Clove (50 gm), peeled|
|Onion||1 Medium, diced|
|Finely diced carrot||1⁄4 Cup (4 tbs)|
|Finely diced celery||1⁄4 Cup (4 tbs)|
|Cabernet/Merlot||1 Cup (16 tbs)|
|Fresh thyme sprig/1/2 teaspoon dried||1|
|Chopped kalamata olives/Greek-style olives||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Fresh thyme leaves||1 Teaspoon (Optional)|
|9 inch baked pie shell||1 (Unsweetened, Partially Baked)|
1 Preaheat the oven to 350 degrees farenheit.
2 Season chicken lightly with salt and pepper.
3 In a covered flameproof casserole,heat oil over medium heat.Add the chicken pieces and cook till browned.Remove from the pan.
4 Add garlic, onion, carrot, and celery and cook until onion is translucent but not browned. Return chicken to the pan; add wine, bay leaf, thyme, and olives. Bring to a boil, reduce heat, cover, and simmer until meat is falling off the bones, about 45 minutes.
5 Remove chicken from the pan. Bring sauce to a boil and reduce by two third. When the chicken is cool enough to handle, discard the skin and remove meat from bones.
6 Cut the meat into small cubes and add to the sauce. Check the chicken mixture for seasoning and correct if necessary.
7 In a bowl beat the eggs with parsley and thyme until slightly frothy. Spread chicken mixture in a pie shell. Pour eggs over the top. Cover the pie shell with foil and bake for 20 minutes. Remove foil and bake until the top is browned, about another 10 to 15 minutes.
8 Serve hot,cut into wedges