Pesach Chicken Pie

In Italian, this chicken pie would be called a la giudea or Jewish style because of the matzo crackers. The use of matzo makes it suitable for Pesach or Passover. It is delicious for any day.

• 1/3 cup extra-virgin olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves, minced
• 1 pound crimini mushrooms, roughly chopped
• Salt and freshly milled pepper to taste
• 1 pound cooked, boneless chicken breast, in one inch dice
• 1 cup flat-leafed Italian parsley
• 5 eggs
• 5 matzo crackers
• 1 cup chicken broth

METHOD

Heat oil in large sauté pan over medium heat. When warmed, lower heat slightly, stir in onion and garlic. Cook until onions are translucent, but not browned, about 12 - 15 minutes.

Raise heat to medium, stir in mushrooms. Cook, stirring, until mushrooms release liquid. Continue cooking to reduce liquid. Season with salt and pepper.

Lower heat and stir in chicken. When chicken is warm, stir in parsley. Remove from heat before adding eggs.

Beat eggs in a small bowl. Pour into sauté pan with chicken, stirring constantly to prevent curdling. Return to very low heat and cook to thicken.

Soak matzo crackers in chicken stock, just long enough to absorb liquid without breaking up. Cover an 8 cup ovenproof casserole with a layer of matzo, cover with half the chicken mixture. Repeat with a layer of matzo and the remaining chicken. Cover with last third of matzos. Brush with 1 tablespoon oil.

Bake for 15 minutes in preheated 375°F oven. Drizzle with remaining oil and cook another 15 minutes.

Serves: 6

recipe from www.inmamaskitchen.com

Contributor: Elly Martin

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