(serves 8)

  • 2 whole chickens, cut into pieces
  • salt and freshly ground black pepper to taste
  • 90 ml olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 celery stalks, cut in thin slices
  • 250 g ham, cubed
  • 250 ml white wine
  • 250 ml chicken stock
  • 15 ml white wine vinegar
  • 5 ml mixed dried herbs
  • 2 bayleaves
  • 40 ml cornflour, mixed with 50 ml water
  • 1 sheet puff pastry (400 g)
  • 1 egg, beaten

Preheat oven to 180 °C. Season chicken with salt and black pepper. Pour 60 ml of the olive oil into an oven dish and arrange chicken in it. Cover dish with tinfoil and place in hot oven. Roast for about 1 hour. Remove and take meat off the bones. Keep the sauce that formed to one side. Heat the rest of the olive oil in a saucepan. Sauté the onions, garlic and celery until soft. Add the ham and chicken. Add chicken's sauce along with the wine, stock and vinegar. Season with salt, black pepper, herbs and bayleaves. Heat the filling, but don’t stir too much. Thicken with the cornflour mixture. Pour the mixture into a pie dish and allow to cool before putting the pastry on top. Cut a long strip of pastry and place around the edge of the dish. If you have a pie ventilator, stick it in the middle of the filling. Paint the strip of pastry with beaten egg. Put the rest of the pastry on top of the filling. Decorate the pie with the leftover pieces of pastry. Paint  with the beaten egg. Bake for 30 – 35 minutes until crispy and golden brown. Serve with rice.