Enjoy the comforting combination of a generous chicken pie and Calda, our signature saffron blend made with vanilla and caramel. The drink's warm, indulgent notes perfectly complement the richness of this convivial dish.
Ingredients (6 people)
- 1 onion
- 30g of raisins
- 3 lobes of foie gras
- 2 chicken breasts
- 4 Granny Smith apples
- 2 discs of puff pastry of approximately 25 cm in diameter
- 6 hard-boiled eggs
- Olive oil
- Salt and pepper
> For the pie glaze
- 2 egg yolks
- 10cl of cream
- 1 pinch of salt
1 - Preheat the oven to 175°C.
2 - Peel the onion, slice it, and brown it with a little olive oil. Add the raisins and let stew over very low heat, covered, for 30 minutes. Set aside and let the mix cool down.
3 - Season the foie gras lobes and chicken breasts with salt and pepper. Peel the apples and cut them into strips.
4 - In a round tart pan, roll out a first disc of pastry, fill it with onion compote and apple slices. Add the chicken breasts, then place the foie gras lobes on top. Peel the hard-boiled eggs, cut them in half and arrange on top of the foie gras. Close the pie with the second disc of puff pastry, pinching the edges of the two pastries to make them stick together.
5 - Mix the glaze ingredients and apply on the pie with a brush. Bake for 35 to 40 minutes. Serve the pie warm with a glass of Calda.
