Ingredients
- 1 chicken, about 1 kg
- 2 sprigs of fresh rosemary
- 1 bay leaf
- 1 tablespoon sunflower oil
- 1 onion, sliced
- 1 clove garlic, chopped
- 2 green capsicums, seeded and thickly sliced
- 175 g button mushrooms, quartered
- 2 cans chopped tomatoes, 400 g each
- 2 tablespoons medium dry sherry (optional)
- 1 cup (125 g) pitted black olives
- pepper
- Rosemary scone topping
- ⅔ cup (100 g) self–raising white flour
- ⅔ cup (100 g) self–raising wholemeal flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons chopped fresh rosemary
- 1½ tablespoons (30 g) butter
- 100 mI low–fat milk
- Put the chicken in a large saucepan with the rosemary sprigs and bay leaf.
Preparation
- Cover with water and bring to the boil, then reduce the heat and simmer for 1 hour or until tender.
- Remove the chicken from the liquid.
- When cool enough to handle, take the meat from the carcass, discarding all the skin.
- Cut the meat into bite–sized chunks and set aside.
- Heat the oil in a large saucepan.
- Add the onion, garlic, capsicums and mushrooms, and cook for 5 minutes, stirring occasionally, until the onion is beginning to brown.
- Stir in the canned tomatoes with their juice, the sherry and olives, and season with pepper.
- Remove from the heat and set aside.
- Preheat the oven to 230°C.
- To make the scone topping, put the white and wholemeal flours, salt, baking powder, chopped rosemary and pepper to taste in a bowl.
- Mix together, then rub in the butter until the mixture resembles fine crumbs.
- Make a well in the centre and add the milk.
- Mix to make a fairly soft, but not sticky, dough, adding more milk if necessary.
- Transfer the dough to a floured surface and knead briefly, then roll out to a round about 1 cm thick and 18 cm in diameter.
- Cut into 6 wedges.
- Add the chunks of chicken to the vegetable mixture.
- Put the saucepan back on the heat and bring to the boil, then simmer for 2–3 minutes to reheat, stirring occasionally.
- Transfer to a 2 litre deep pie dish.
- Arrange the rosemary scone wedges on top of the chicken filling and brush them with a little extra milk, if wished.
- Bake for 10–15 minutes or until the scone wedges are risen and golden brown.
- Serve hot.