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JANET D
Chicken pie
Pie of chicken fillet, eggs, tarragon, port, smoked bacon, pistachios, duck fillets and tomato.
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Ingredients
Directions
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Preheat the oven to 150 ° C.
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Put the chicken fillet with the eggs, tarragon, port and salt in the food processor and grind. Line the cake mold with the bacon slices.
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Scoop ¼ of the chicken mixture into the mold. Divide the pistachios over it. Cover with ¼ of the chicken mixture.
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Put the duck fillets on it. Cover again with ¼ of the chicken mixture.
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Divide the to over and cover with the rest of the chicken. Fold the overhanging slices of bacon inside.
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Put the cake tin into a roasting pan in the oven and fill the roasting pan halfway with water. Fry the pie slightly below the center of the oven for about 1 hour.
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Remove from the oven and pour the released fat from the pie. Allow to cool in the mold. This takes about 3½ hours.
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Pour the pie on a shelf and cut into slices.
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Nutrition
310Calories
Sodium19% DV465mg
Fat31% DV20g
Protein58% DV29g
Carbs1% DV3g
Fiber4% DV1g
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