Chicken Bolognese Pie

A Sunday night classic. Add football, a brand new HD large screen, a coupla brews and Bob's yer Auntie's live in lover.

There are several ways to make a Bolognese, the original with Mirepoix, the English ground beef, wine onions, green peppers and garlic, the US'ian, tomato sauce and ground beef (they call this spaghetti sauce) and then any variant you may choose. Mine is this original version, sans mushrooms (too many people don't like shrooms, weird?) and utilizing chicken instead:

2lbs Chix thighs

Anchovy paste or sea salt and pepper

Rice vinegar

One sweet yell onion

2 Tblsps of: Tarragon, basil, sweet marjoram and Thyme

4 Cloves of garlic

1 Crescent roll original flattened out because I am no pastry chef and this works great, it's light and easy to work with

Tomato sauce, strained and paste

Butter to rub on top of pastry

Wine, some for you and some for the bol

Parmesan cheese, add as you simmer

Honey

Cream add at end

Marinade chicken in oil, salt (or anchovy paste), pepper, garlic and rice vinegar.

Sauté onions and garlic, in butter and EVOO and add one tblspn of each herb, salt and pepper. You may add some beer if you have some PBR left in the fridge that you could not choke down and only purchased because one of your friends likes it, to help caramelize. Add chicken, brown, simmer, uncovered for tennish.

Add tom paste, sauce and a little or lot of wine. Simmer for 15 mins to reduce. Add parmesan cheese whenever you want (remember this is salty too). Add rest of herbs, simmer, more cheese for about 20 mins.

Take off heat and cool a bit. Take baking tray, pour bol into tray and add cream, stir until folded in. Place flattened Crescent rolls on top, brush generously with butter, put in oven at 375 degrees for about 20-25 mins. I go 20 because I like the pastry to be a bit soft/guey like a steak and kidney pudding from Yorkshire.