UMAMU Estate Chardonnay 2009 with Chicken and pumpkin pie with hazelnut Parmesan crumble and sage brown butter

Chicken filling

1/2 butternut pumpkin

2 T butter

3 T olive oil

500g chicken breast diced

1 leek finely sliced crosswise

1 cup button mushrooms sliced

3 cloves garlic chopped

1 tsp Dijon mustard

1 tsp thyme leaves

1 cup water

2 T flour, 1/2 cup cream

Salt & Pepper to taste

Crumble topping

1 cup flour

1/2 cup grated Parmesan

1/2 cup grated cheddar

1 cup roasted hazelnuts roughly chopped

Sage Brown butter

100 butter

10 sage leaves

Method

Peel and dice pumpkin into 1-2 cm cubes. Drizzle with olive oil, season and bake in a 200C oven until lightly brown, 20-30 minutes. Chicken filling - sauté diced chicken in butter and olive oil until lightly browned, add leeks, mushroom, garlic until softened. Add Dijon mustard, thyme and enough water to just cover the chicken. Simmer until the chicken is cooked, stir in the flour to thicken the sauce, add pumpkin and cream.

Crumble topping – pulse all ingredients except the hazelnuts in a food processor until they resemble coarse breadcrumbs. Pour into a bowl and add the hazelnuts. Use your hand to squeeze handfuls of the mixture into clumps. Pour the chicken filling into a baking dish, spread the crumble evenly on top and bake in a 180C oven until the top is lightly browned and filling is bubbling.

Brown butter - cook butter over a medium heat until it turns a light nut brown colour, remove from stove and add the sage leaves. Leaves will splutter and crisp in the residual heat.

When chicken pie is baked, drizzle the brown butter and sage leaves over the topping.

UMAMU - inspired by Balance & Contentment.  These values reflect the balance we seek from vine to wine.  May our wines handcrafted from our family vineyard in Margaret River established in 1978 enrich the celebration of your life.