Title: Chicken and Parsley Pie
Categories: Chicken Main
Yield: 8 Servings
| 1 | | (2 kg) chicken |
| 3 | ts | Salt |
| 1 | | Fresh bouquet garni =OR= |
| 2 | ts | Dried mixture |
| 3 | tb | Butter or margarine |
| 4 | tb | Plain flour |
| 4 | tb | Parsley, finely chopped |
| 4 | tb | Onion, finely chopped |
| 6 | | Eggs, h/boiled, sliced |
| 2 | c | Mashed potato |
Simmer the chicken until tender in enough water to come halfway up the
sides of the bird, with salt and bouquet garni. Remove chicken, slice meat
away from bone, discard the skin. Skim fat off reserved stock - there
should be at least 3 cups of stock; if not, top up with water. Make a sauce
with the butter, flour and stock, then stir in the onion and 3 tb of
parsley. Put a layer of chicken in an ovenproof dish, then half the eggs
and half the sauce, repeat with the same ingredients. Mash 1 tb of parsley
into the potato and spread over the top. Heat and serve.