Focus on food: January 03, 2009
Fresh Chicken Pie
Ingredients:
stewing hen – 5 lbs
1 onion, sliced
1 carrot, sliced
bouquet garni – parsley, thyme and bay leaf
12 large button mushrooms, quartered
16 pearl onions, peeled and blanched
6 tablespoons of unsalted butter
5 tablespoons flour
2/3 cup dry white wine
1-cup heavy cream
½ lb lean salt pork, cut into ½ inch cubes, parboiled 10 minutes and drained
Puff pastry
Egg wash (1 beaten egg and 1/4 teaspoon salt)
Directions:
In heavy kettle, place chicken, 2 inches water, onion, carrot, and bouquet garni. Bring to simmer on top of stove and then place in preheated 350-degree oven for 1 to 2 hours, until chicken is tender.
Let chicken cool and remove meat from the bones. Strain and degrease the cooking liquid and reserve 2 ½ cups for the sauce.
Cook mushrooms and pearl onions in butter over moderate heat for 4 minutes, until just softened. Stir in the flour and cook over medium heat, stirring for 2 minutes.
Stir in the reserved stock, wine, and cream and bring to a boil. Off the heat, stir in the chicken and the pork.
Taste and season with salt and pepper.
Spoon into 3-quart shallow dish. Cover with puff pastry and brush with egg wash.
Cut 2 – 3 steam vents in pastry.
Bake in preheated 450-degree oven for 15 to 20 minutes. Serve hot.
Posted by Chris Rossi at January 3, 2009 02:36 PM