Chicken Cacciatore Pot Pie - cooking recipe

Ingredients

2 lb chicken thighs, trimmed, cut into 1 inch pieces
2 tbsp all-purpose flour
2 tbsp vegetable oil
1 None medium red onion, halved, thickly sliced
1 None medium red pepper, deseeded, coarsely chopped
2 cloves garlic, minced
1 (13.5 oz) can chopped tomatoes
1/3 cup red wine
5.25 oz green beans, coarsely chopped
2 oz pitted kalamata olives
1 sheet frozen puff pastry, thawed, cut into 8 strips
1 None egg yolk
2 oz Parmesan cheese, grated
None None mashed potatoes, to serve

Preparation

Toss chicken in flour to coat, shaking off excess. Heat oil in a large heavy-bottomed frying pan over medium heat. Cook chicken, in batches, for 2-3 mins, or until golden brown. Set aside.
Add onion and pepper to pan. Cook for 5-6 mins, or until onion softens. Add garlic and cook for 30 seconds. Return chicken (and juices) to pan. Add tomatoes and wine. Bring to a boil, reduce heat and simmer, uncovered, for 35 mins, or until mixture thickens. Add beans and olives. Simmer for 3 mins. Remove from heat and season. Transfer to a large baking dish.
Preheat oven to 425\u00b0F. Brush puff pastry dough with egg yolk. Weave pastry strips over chicken mixture in dish to form a lattice. Sprinkle Parmesan evenly over pastry. Bake for 12-15 mins, or until pastry is golden and puffed. Let cool for 5 mins. Serve with mashed potatoes.