Italian pie with chicken and zucchini

Cooking

Step 1

Remove chicken thighs from skin and bones, cut into 4 parts. Cut the brisket into small cubes. Peel the zucchini, remove the seeds and cut into large cubes. Chop onion and garlic.

Step 2

In a large refractory dish, heat 2 tbsp. l. olive oil and brown the chicken over medium heat. Take out with a slotted spoon and place on a plate.

Step 3

Put the brisket, zucchini and onion into the mold, fry over high heat for 8 minutes, stirring occasionally, until it starts to brown. Put the chicken back in the dish, add garlic and marjoram, fry for 1 minute. Cast off 2 tbsp. l. wine, and pour the rest of the wine into a mold and let it boil for 5 minutes. Mix the reserved wine with flour. Mix this mass with the contents of the form, adding also the tomatoes along with their juice, jam and a little salt and pepper. Reduce the heat, cover halfway with a lid and cook for 30-40 minutes until the zucchini is tender. If you are preparing the dish in advance, at this stage it should be cooled and then stored in the refrigerator for 1 day. You can also freeze the dish for up to 1 month. Before serving, everything must be thoroughly warmed up in the form, and then continue cooking from the next paragraph.

Step 4

Preheat oven to 220˚C. Cut the bread into very thin slices and lay them on top of the contents of the form so that they slightly run over each other. Sprinkle the remaining 1 tbsp. l. oil, sprinkle with parmesan and a good portion of coarsely ground black pepper. Bake, uncovered, 15 minutes, until golden brown. Serve immediately.