CHICKEN,SULTANA & GREEN
OLIVETART
SERVES 8
Begin this recipe at least 3 hours ahead.2 quantitiespastry(recipep 66)
4 chickenmarylands(about2kg total)
2 tbsextravirginoliveoil
1 onion,finelychopped
1 redcapsicum,seeds removed,
finelychopped
3 garliccloves,finelychopped(^1) / 4 cup(60ml)whitewine
1 tspdriedoregano or 2 tbs chopped
freshoregano
2 tbstomatopaste
1 bay leaf
2 cups(500ml)chickenstock
50ggreenolives,stones removed,
roughlychopped
50gsultanas
3 tspplainflour
1 egg,lightlybeaten
Oregano leaves, to serve
Rollouteachsheetofpastryona lightly
flouredworksurfaceto3mm-thickround,
makingoneoftheroundsslightlylarger
thantheotherandplaceon2 bakingtrays
linedwithbakingpaper.Chilluntilneeded.
Sprinklesaltflakesoverthechickenskin
andallowtositforat least 30 minutes
beforecooking.Heata largeheavy-based
frypan over high heat. Add the olive oil
thenplacethechicken,skin-sidedown,
onthepan.Brownthechickenskinfor
10 minutes,thenturnoverandcookfor
a further5 minutesuntilgolden.Remove
frompanandsetaside.Reduceheatto
medium-lowthenaddonion,capsicum
andgarlic,andcook,stirringconstantly,
for 15 minutesoruntilvegetableshave
softened.Addwhitewine,freshlyground
blackpepper,oreganoandtomatopaste,
andstirtocombine.Bringtoa simmerand
returnchickentothepanthenaddbayleaf
andchickenstock.Returntoa simmerand
coverwitha lid.Reduceheattolowand
cookfor1 houroruntilchickenis tender
andmeatfallsoffthebone.Remove
chickenfromthepanandincreaseheat
tomedium-high.Simmerthesaucefor
20 minutes,stiriringfrequently,until
thickenedandreducedbyhalf.Remove
fromtheheatandsetaside.Whenthe
chickenis coolenoughtohandle,remove
anddiscardtheskinandshredthemeat
asmuchaspossible.Addthemeatbackin
withthesaucethenstirthrougholivesand
sultanas.Seasontotastethentransfer
toa bowlandcoolslightly, then chill for
2 hoursoruntilcold.
Preheatovento200°C.
Usethesmallerroundofpastryasthe
base.Sprinkleovertheflourthenplaceall
thechickenfillingontop,leavinga 5cm
edge(mixtureneedstobepiledonhigh,
soit createsa dome).Lightlybeattheegg
andbrushtheedgeofthepastrywith
eggwash.Placetheothersheetofpastry
ontopandpresstheedgestogether.Fold
themupin a twistpatternthenbrushthe
topofthetartwitheggwash.Cut4-5
slitsoverthetoptoallowsteamtoescape
whilebaking.Bakefor 50 minutesoruntil
thecrustis goldenandcrispy.Scatter
overoreganoleavesandservewarm,
roomtemperature or even cold, with
a green salad.
Chicken,sultana&
green olive tart
“Theinspirationforthisonecomes
frommygrandmother.Shewasan
incrediblecook,andI canremember
thedelightwhenshemadeher
pastel de pollo or chicken pie.”
70 delicious.com.au