Free Range Chicken Pies

Ingredients:

1 free-range chicken breast
50 ml red wine
750 g potatoes
1 egg yolk
30 g butter
Olive oil
1 bunch of parsley
1 bunch of Chervil
12 grains of pepper
Salt
A few canons

Preparation:

Lay the chicken breast in a pan with the wine, pepper, a sprig of parsley and a pinch of salt. Cover with water, bring to a boil and cook over medium heat for 35-40 minutes. Peel, wash and slice the potatoes. Cook them with salt for 20 minutes; reserve in the water. Wash, dry, and chop the parsley and Chervil, reserving a few sprigs for garnish. Fray the breast, drizzle with 1 c.s. oil, mix well and cover with plastic kitchen. Pass the potatoes mash.

Add the herbs and the yolk and mix. Preheat the grill of the oven to maximum. Grease inside of 4 rings of pastry of 10 cm in diameter. Place in a pan on parchment paper and fill up 1/3 of its height with the chicken. Cover with mash, a few slices of butter and bake 2-3 minutes.

Presentation

Distribute in plates, remove the rings and accompany with canons. Spray with a Ribbon of oil and serve.