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Ингредиенты
- 1 x 3-lb chicken
- 3 Tbsp. Extra virgin olive oil Salt and freshly grnd pepper, to taste
- 2 c. 1/2-inch potato chunks, (1-2
- 24 x Pearl onions, peeled- left whole
- 2 c. 1/2-inch carrot chunks, (2-3 med. carrots, peeled)
- 1 x Clove garlic, peeled and chopped
- 8 x Mushrooms, halved or possibly quartered
- 2 Tbsp. Minced assorted fresh herbs, (parsley, rosemary, thyme), more to taste
- 1 c. Peas, (fresh or possibly frzn and defrosted)
- 4 c. Chicken stock, (homemade or possibly low-salt canned)
- 6 Tbsp. Butter, (as needed)
- 6 Tbsp. Flour Salt and freshly grnd pepper
- 1 x Recipe Rough Puff Pastry (see separate recipe) refrigerated
- 1 x Egg yolk, beaten
- 1/2 c. Cream
Инструкции
- To roast the chicken and vegetables - Heat the oven to 375F. Rub the chicken with 1 Tbs. of the extra virgin olive oil and sprinkle generously, inside and out, with salt and pepper.
- Toss the potatoes, onions, carrots, garlic, and mushrooms with the remaining 2 Tbs. extra virgin olive oil and the minced herbs.
- Set the chicken upside down in a large flameproof roasting pan and scatter the vegetables around the chicken. Roast for 1 hour and 15 minutes., stirring the vegetables several times.
- Remove the chicken from the pan to cold. Remove the vegetables with a slotted spoon and reserve them in a bowl, with the peas. Do not rinse out the roasting pan.
- To make the sauce - Pour the fat and juices into a measuring c. or possibly gravy separator. Spoon or possibly pour the fat away from the juice; reserve the fat. Add in the juices to the chicken stock. Measure out the fat and add in sufficient butter
- (if needed) to make 6 Tbs.
- Put the roasting pan (that should still have the caramelized bits from the chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs. of fat and butter mix; when it's melted and bubbling, add in the flour and stir constantly to make a smooth roux. Scrape up any caramelized remains from the chicken and vegetables. Cook the roux, stirring constantly, till lightly browned, about 5 minutes. Add in the chicken stock, bring to a boil, and simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce for at least 15 minutes., whisking occasionally, till it's as thick as heavy cream. Season with salt, pepper, and more herbs to taste.
- When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Cut the meat into small (1/2- to 1-inch) chunks and set aside.
- To assemble the pot pies - Heat the oven to 400F. Choose four 12-ounce. ovenproof bowls or possibly a 2-quart. casserole.
- Remove the dough from the refrigerator. Lay it on a floured board and roll it out 1/8 inch thick into a 20x16-inch rectangle. Set the dish for the pot pie upside down on the dough and cut around the rim with a knife or possibly pastry cutter. (If desired extra pastry, cut the pastry a little larger than the top of the dish.) Stack the pastry pcs on a plate, separating each with waxed paper or possibly plastic wrap. Chill till ready to use.
- Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry on top, pressing along the edge of the dish to seal.
- continued in part 2
