INGREDIENTS

INSTRUCTIONS

This is comfort food. If you've lots of time, follow the recipe as
given; the sauce will be rich and the chicken will be tender and
moist. But if time is short, use a ready-cooked chick- en and
tetra-pack chicken stock and steam or boil the vegetables. It is
important to use white-fleshed sweet potato to make what is
essentially a scone topping.  Put a No 10-13 chicken in a large
saucepan. cover with water, add a  third of a tablespoon of dried
tarragon (or a table- spoon of fresh),  a pinch of salt and bring to
the boil. Reduce heat immediately to a  gentle simmer, skim off foam
and poach gently until the chicken is  just cooked. about 1 hour.
Twenty minutes before the end of cooking time add 200 g diced carrots
and 5 minutes later 2 large leeks, sliced, and 200 g peas. When
chicken is cooked, drain off stock into another saucepan and boil  hard
to reduce for 10 minutes. Cool stock fast by sitting the  saucepan in a
sinkful of cold water, then transfer to the freezer to  set the fat so
it can be skimmed off  Skin the chicken, remove the meat from the bones
and chop. Put the  chicken and vegetables in a souffle or oven dish.
Melt 50 g butter or  margarine in a saucepan and add 3 tablespoons
plain flour to make a  roux. Add 250 ml chicken stock and 200 ml milk
and cook gently,  stirring, until the sauce thickens. Add more stock if
too thick. Pour  over the chicken mixture.  Meanwhile cook and mash 250
g white-fleshed sweet potato and allow to  cool. Sift together 125 g
plain flour, 1 teaspoon salt and 1 teaspoon  baking powder. Rub in 125
g softened butter. Add a little water if  necessary to make a soft
dough. (Or process the ingredients in a food  processor, adding the
water if necessary.)  Tip onto a floured surface and with floury hands
pat it out to fit  inside the top of the dish containing the chicken
and vegetables.  Place on top of the chicken mixture. Bake in a 180 C
oven for about  45 minutes or until the top is golden.  Posted by
Stephen Ceideburg  From an article by Meryl Constance in The Sydney
Morning Herald,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 545
Calories From Fat: 329
Total Fat: 37.4g
Cholesterol: 68.7mg
Sodium: 1590.1mg
Potassium: 503.4mg
Carbohydrates: 41.7g
Fiber: 4.7g
Sugar: 5.6g
Protein: 11.7g