1 chicken (3 lb / 1.5 kg)
3 sweet peppers, red or yellow or combination
16 shallots, halved
250 g mushrooms, quartered 1/2 lb
40 ml all purpose flour 3 tbsp
250 ml dry white wine 1 cup
250 ml chicken stock 1 cup
125 ml whipping cream 1/2 cup
2 ml dried thyme 1/2 tsp
2 ml dried marjoram 1/2 tsp
– salt & pepper –
2 small zucchini, thinly sliced
50 ml fresh parsley, chopped 1/4 cup
8 sheets phyllo pastry
40 ml butter, melted 3 tbsp
Place chicken and peppers in roasting pan. Roast in preheated 450 F (230 C) oven for 40 minutes or until peppers are charred, turning once. Remove peppers and place in small covered saucepan.
Roast chicken for 5 to 10 minutes longer or until cooked through. Cool and shred meat, discarding skin and bones but retaining pan juices.
Retaining any juices, peel cooled peppers, seed and cut into wide strips.
Remove any fat from juices in pan. Measure 2 tbsp (30 ml) juices into skillet. Add shallots and mushrooms. Cook over medium heat, stirring occasionally, for 10 to 15 minutes or until shallots are tender. Sprinkle with flour, cook for 1 minute. Stir in wine, stock, cream, thyme, marjoram, salt and pepper to taste. Bring to boil and cook, stirring until thickened. Stir in zucchini. Cool for 2 minutes. Stir in chicken, peppers and juices and parsley. Spoon into shallow baking dish. Cool.
Place 1 phyllo sheet over chicken mixture, folding under excess pastry around edges to fit inside dish. Lightly brush sheet with butter. Repeat with remaining sheets and butter, making sure to brush top sheet. Bake uncovered in preheated 375 F (190 C) oven for 30 minutes or until pastry is golden and filling bubbly.
Serves 6