This recipe prepares a complete meal with the perfect mix of soft and crunchy textures, warm chicken pot pie and cool, fresh salad.Courtesy of Chef Corbin Tomaszeski for Cook for the Cure 2013.
Directions for: Free Range Chicken Pot Pie with Pistachio Dressed Green Salad
Ingredients
Chicken1 3 lb(s) whole free range chicken
3 L water
2 large onions, quartered
2 large carrots, coarsely chopped
1 large leek, sliced
12 small thyme sprigs
1 bay leaf
Filling and Assembly3 Tbsp olive oil
2 red bell peppers, cut into strips
1 large onion, diced
cup leeks, diced
cup carrots, diced
8 oz shiitake mushrooms, stemmed, caps sliced
4 oz green beans, blanched 1 minute, cut into 1-inch pieces
cup green onions, chopped
cup sun-dried tomatoes, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh rosemary, chopped
cup unsalted butter
cup + 2 tablespoons all-purpose flour
1 cup milk
cup whipping cream
Pistachio Dressed Green Salad2 cup mixed greens
cup micro greens
2 Tbsp Pistachio Vinaigrette (see recipe)
dry-roasted crushed pistachios
Pistachio Vinaigrette1 shallot, minced
1 clove garlic, minced
3 Tbsp champagne vinegar
1 Tbsp cider vinegar
cup olive oil
cup pistachio nuts, roasted and chopped fine
salt and pepper to taste
Directions
Chicken1. Place all chicken, vegetables and fresh herbs in large pot with the water, bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
Filling and Assembly1. Heat 1 tablespoon oil in large skillet over medium heat. Add peppers, onion, leeks and carrots and cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tbsp of oil in same skillet over medium-high heat; add mushrooms and saut for approx. 4 minutes. Add to bowl with chicken with the blanched green beans, green onions, sun-dried tomatoes, fresh parsley and rosemary.
2. Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk and cream, bring to boil. Season sauce with salt and pepper.
3. Stir 3 cups of the sauce into chicken mixture and divide evenly into individual large ramekins. Cover each ramekin with puff pastry. Cut a hole in the top of the pastry and bake in a pre-heated oven until golden brown and the filling is hot inside.
Pistachio Dressed Green Salad1. Add ingredients to large bowl. Toss with Pistachio Vinaigrette and serve as a side with Chicken Pot Pie.
Pistachio Vinaigrette1. Prepare and combine ingredents. Pour over salad.
See more: Chicken, Vegetables, Gourmet, Herbs, Nuts, Bake, Dinner