serves 8 – 10

  • about 30 ml olive oil
  • 3 packs of chicken thighs and legs (8 pieces per pack)
  • salt and freshly ground black pepper to taste
  • 10 ml mixed dried herbs
  • 200 ml white wine
  • 2 bay leaves
  • 30 ml olive oil
  • 3 packs (250 g each) of cubed bacon
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 30 ml cornflour
  • 30 ml water
  • 2 sheets (400 g each) of flaky pastry
  • 1 beaten egg

Heat 30 ml olive oil in a large saucepan and brown the chicken pieces. Season with salt, pepper and herbs. Add white wine and bay leaves and cook until the chicken is done. Allow to cool slightly and take meat off the bones. Keep the sauce aside. Heat the other 30 ml olive oil and sauté the bacon for about 10 minutes. Add onion and garlic and sauté until soft and translucent. Add chicken and sauce. Mix well. If the sauce is too thin, thicken it: combine cornflour and water and add to the sauce. Bring to the boil and cook until thickened. Spoon the pie filling into an oven dish and allow to cool before you put the pastry on top. Preheat oven to 180 °C. Cut long strips out of one sheet of pastry. Put them on the edge of the oven dish, on the chicken. Brush beaten egg over them. Now put the other sheet of pastry on top. Cut notches in it so steam can escape. Decorate with leftover pastry. Brush with beaten egg and bake for 40 – 50 minutes until pastry is golden brown and crisp.

To drink
Pinot noir or a wooded chardonnay like Fat Bastard Chardonnay (just over R40 a bottle).