Text 27907, 112 rader
Skriven 2015-06-08 05:15:56 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1207
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bon Ap's Chicken Pot Pie - Part 1
 Categories: Poultry, Pastry, Vegetables, Mushrooms, Wine
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
      3 c  All-purpose flour plus more
           - for surface
      1 ts Kosher salt
      1 ts Baking powder
      1 c  Chilled, unsalted, butter;
           - in 1/2" cubes
    1/4 c  Vegetable shortening

MMMMM--------------------------CHICKEN-------------------------------
      2 c  Peeled, coarse chopped
           - carrots
      1 lg Onion; coarse chopped
      1    Leek; coarse chopped
      3 lb Whole chicken
      4    Celery ribs; coarse chopped
      6    Sprigs thyme
      1 c  Dry white wine
      1 tb Kosher salt
      1 ts Whole black peppercorns
      1 tb Tomato paste

MMMMM--------------------------FILLING-------------------------------
      2 tb Dried chanterelle or
           - shiitake mushrooms
      1 c  Peeled carrots; in 1/2"
           Sl
      1 c  Peas; NOT canned
      1 c  Red pearl onions
    1/2 c  Unsalted butter
    3/4 c  All-purpose flour
      6    Fresh sage leaves
      4    Thyme sprigs
      2    Sprigs rosemary
      1 c  Button mushrooms; halved if
           - large
      1 c  Fingerling potatoes; in 1/4"
           - rounds
      1 lg Egg; beaten to blend
           Coarse salt & coarse black
           - pepper

  FOR CRUST: Mix flour, salt, and baking powder in a food
  processor. Add cubed butter and shortening and process
  until mixture resembles coarse meal with some pea-size
  lumps. With machine running, add 1/2 cup ice water and
  process, adding more water by teaspoonfuls if dry, until
  dough forms. Form dough into a ball; flatten into a disk.
  Wrap in plastic and refrigerate for 30 minutes.

  Line a baking sheet with parchment paper. Place chilled
  dough on a lightly floured surface and roll out to a 12x9
  1/2" rectangle, about 1/4" thick. Place on prepared sheet
  and cover tightly with plastic wrap. Chill. DO AHEAD: Can
  be made 6 hours ahead. Keep chilled.

  For chicken: Preheat oven to 400+.F/205+.C. Place carrots,
  onion, and leek on a rimmed baking sheet and roast until
  golden brown, about 30 minutes. Transfer to a large pot
  fitted with a lid. Add chicken, breast side down, celery,
  thyme sprigs, wine, salt, and peppercorns to pot. Add 8
  cups water to cover and bring to a boil. Reduce heat to
  low and simmer gently for 10 minutes. Remove pot from
  heat, cover, and poach chicken until cooked through, about
  35 minutes.

  Remove chicken from pot and set aside until cool. Reserve
  broth. Shred meat; discard skin and bones. Set a large
  strainer over another pot. Strain broth into clean pot.
  Stir in tomato paste. Return to medium heat and simmer,
  uncovered, until reduced to 5 cups, about 40 minutes.

  DO AHEAD: Can be made 1 day ahead. Chill uncovered until
  cool. Cover chicken and broth separately; keep chilled.
  Rewarm broth before continuing.

  FOR FILLING: Place dried chanterelles in a small bowl and
  cover with 1 cup hot water. Let steep for 10 minutes; set
  aside. Reserve soaking liquid. Cook carrots in a large
  saucepan of boiling salted water until crisp-tender, about
  2 minutes. Using a slotted spoon, transfer to a medium
  bowl. Add peas to saucepan; cook for 1 minute; transfer to
  bowl with carrots. Add onions to saucepan and cook until
  crisp-tender, about 2 minutes. Remove from pot and set
  aside; let cool. Peel onions.

  CONTINUED in Part 2

  by The Bon App+¬tit Test Kitchen

  Bon App+¬tit | October 2011

  Yield: Makes 6 servings

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... Sasquatch are just about extinct because they make great sausages.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)