Simmer the chicken

• Place the chicken in a stockpot, cover with water and season with salt and pepper.
• Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender.

Make the pastry

• Mix the flour and salt in a bowl, then rub in the cold butter until crumbly.
• Add water a little at a time and knead into a firm dough.
• Roll out thinly and cut into strips.

Cook the pastry in the broth

• Remove the cooked chicken from the broth, keeping the broth at a gentle simmer.
• Drop the pastry strips into the broth and cook until tender, stirring gently.
• Shred the chicken and return it to the pot.

Roast the onions and peppers

• Toss the sliced onion and bell pepper with olive oil, salt and pepper.
• Spread on a baking tray and roast at 200 °C until softened and caramelized.

Cook the string beans

• Boil or steam the trimmed string beans until tender-crisp.
• Season with salt and a little butter.

Mash the red-skin potatoes

• Boil the potatoes in salted water until fork tender, then drain.
• Mash with the warmed milk and softened butter, leaving some skin texture.
• Season with salt and pepper.

Serve

• Plate the chicken and pastry with the roast onions and peppers, string beans and mashed potatoes.