Ingredients
- 100g (2/3 cup) plain flour
- 600g chicken thigh fillets, cut into 2.5cm pieces
- 2 tablespoons olive oil
- 125g butter, chopped
- 2 cloves garlic, finely chopped
- 1 onion, roughly chopped
- 300g silverbeet, stems finely chopped, leaves roughly chopped
- 1 fennel bulb or 2 baby fennel, finely chopped
- 1 teaspoon fennel seeds, ground
- 125ml (1/2 cup) dry white wine
- 500ml (2 cups) Massel chicken style liquid stock
- 60g (3/4 cup) finely grated parmesan
- 1/2 cup chopped flat-leaf parsley
- 1kg Red Jacket potatoes, peeled, chopped
- 80ml (1/3 cup) milk
Directions
- Step 1
Place flour in a bowl and season well with salt and pepper. Coat chicken in flour, shaking off the excess.
- Step 2
Heat oil in a large, deep frying pan over medium–high heat. Cook chicken, in 2 batches, for 2 minutes each side or until browned. Remove chicken and drain on paper towel. Add 50g butter, garlic, onion, silverbeet stems, fresh fennel and ground fennel, and cook for 8 minutes or until vegetables have softened. Add wine, bring to the boil and cook for 1 minute. Add stock and bring to the boil again. Return chicken to pan and cook, stirring occasionally, for 10 minutes or until mixture is thick and most of the liquid has evaporated. Turn off heat, add silverbeet leaves, 20g (1/4 cup) parmesan and the parsley. Stir until combined and leaves have wilted. Season, then spoon mixture into a 20cm x 26cm, 2L ovenproof dish and cool in fridge for 15 minutes.
- Step 3
Meanwhile, preheat oven to 190C. Place potatoes in a pan of cold salted water, bring to the boil and cook for 10 minutes or until tender. Drain and mash with a potato masher. Add remaining 75g butter, milk and 20g (1/4 cup) parmesan, and stir until well combined. Season with salt and pepper.
- Step 4
Spoon mashed potato over chicken mixture and scatter with remaining 20g (1/4 cup) parmesan. Bake for 25 minutes or until top is golden and filling is heated through.
Serving size: 4
Recipe courtesy of taste.com.au