Cook the Chicken: Add the ground chicken to the skillet. Use a spatula to break it up into smaller pieces. Cook Until Done : Cook the chicken until it is no longer pink and reaches an internal ...

Add the chicken, peas and onions and simmer uncovered for 5 minutes. Remove from heat. Remove the Parmesan rind and add the remaining ¼ cup sherry and the parsley.

Pat the chicken dry with paper towels, place on a sheet pan, brush with olive oil, and sprinkle with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle.

Roll out two-thirds of the pastry and use it to line a 20–25cm/8–10in pie plate and add the cooled chicken mix. Roll out the remaining pastry to make a lid for the pie, brush the edge with ...

Ingredients. 6 x 175g chicken thighs, bone in, skin on. 2 good pinches saffron soaked in 3 tbsp hot water. 1 tsp ground ginger. ¾ tsp ground black pepper ...