Chicken Tart Tatin
What to do when you have made individual chicken pies and have a bit of pastry and chicken left over.
Fry one or two either white or red onions (red onions will give you a sweeter flavour).
Once the onions are soft add 2 tablespoons of brown sugar and 2 tablespoons of balsamic vinegar. Stir the mixture (I like to keep it a bit runny rather than evaporating it all out).
To make the tart tatin I use a non stick cake tin. However you can get special frying pans that can go in the oven, unfortunately mine lost the non stick, very irritating.
In the cake tin first of all place the onions on the bottom on top of the onions add the chicken, I slice it and put it in a circle on top of the onions. On top of the chicken you can add any herb you like. I use thyme rather than rosemary but it is up to you. You could also add fresh basil.
Roll out the pastry so it is about half and inch bigger than the tin. Put the pastry on top of the chicken and round the edge press it down with your fingers.
You can glaze the pastry if you want entirely up to you.
Put in the oven about temperature fan oven 180 and cook for about 20 mins. Take out of the oven and get a large plate. Put the plate on top of the cake tin and flip over. Careful as the juice will be hot!
Enjoy with a nice green salad
P.S. This also works really well with smoked chicken and wood pigeon breast