Ingredients
Chicken Chasseur
Chicken and lentil pie
Method
Chicken chasseur
1.Preheat oven to 200°C (180°C fan-forced). Heat oil in a frying pan on high. Brown chicken, in batches, 2-3 minutes each side. Remove.
2.Add leeks, eggplant and capsicums to same pan. Cook, stirring, 5 minutes, until softened and starting to brown.
3.Stir in flavour base, followed by wine and stock. Return chicken to pan, coating well in sauce. Bring to a simmer.
4.Transfer mixture to a casserole dish. Bake, covered, 20 minutes. Remove from oven. Reserve 1/3 of baked chicken chasseur mixture; set aside. Save remainder for another recipe, or store in freezer for a later date.
Pie
5.Leave oven heating on 200°C (180°C fan-forced). Remove chicken meat from drumsticks; place in a bowl with leftover sauce.
6.Stir through lentils and spinach. Spoon into a 23cm ovenproof dish. Cover with foil. Bake 10 minutes, until heated through.
7.Scrunch each sheet of filo; place over chicken mixture. Spray lightly with oil. Bake 5-10 minutes, until golden.