Chicken Pot Pie With Chanterelles
Ingredients
CHICKEN
2 tablespoons olive oil
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 garlic cloves, chopped
2 large fresh thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
16 cups water, divided
1/2 cup coarse kosher salt
1/4 cup sugar
4 cups ice cubes
5 pounds to 5 ½ whole chicken (preferably organic), rinsed, patted dry
POT PIE FILLING
cup milk
4 garlic cloves, peeled
cup water
3 tablespoons cornstarch
3 tablespoons olive oil, divided
1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped (didn't have-used porcini)
3 cups ½ -inch cubes peeled carrots
3 cups ½ -inch pieces leeks (about 3; white and pale green parts only)
3 cups ½ -inch cubes peeled white-skinned potatoes
2 tablespoons chopped fresh thyme
3 1/2 cups (or more) low-salt chicken broth (I used homemade)
10 ounces package frozen peas, thawed
1 cup heavy whipping cream
4 teaspoons fresh lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon white truffle oil (optional)
Chicken-Fat Puff Pastry (used the boxed phyllo dough)
SPECIAL EQUIPMENT
Preparation
1
CHICKEN
2
Heat oil in large deep pot over medium-high heat.
3
Add carrots, celery, and onion; sauté until golden and tender, about 10 minutes.
4
Add garlic, thyme, bay leaves, and peppercorns; stir 2 minutes.
5
Add 8 cups water, 1/2 cup coarse salt, and sugar; bring to simmer, stirring until salt and sugar dissolve.
6
Remove from heat.
7
Add remaining 8 cups water and 4 cups ice cubes.
8
Let stand until brine is cooled completely.
9
Submerge chicken in brine; cover and chill at least 12 hours and up to 24 hours.
10
Preheat oven to 375°F.
11
Remove chicken from brine.
12
Rinse chicken and pat dry; place in roasting pan.
13
Sprinkle chicken with pepper; roast until cooked through and juices run clear when thickest part of thigh is pierced, about 1 hour 20 minutes.
14
Transfer chicken to platter; cool slightly.
15
Spoon fat from roasting pan into small container.
16
Cover; freeze fat until firm; reserve for puff pastry.
17
Discard skin and bones.
18
Tear chicken meat into large bite-size pieces; reserve for filling.
19
DO AHEAD Chicken fat and chicken pieces can be made 1 day ahead. Keep fat frozen.
20
Cover and chill chicken.
21
POT PIE FILLING
22
Combine milk and garlic in small saucepan; simmer 2 minutes.
23
Remove garlic from milk and chop finely; discard milk.
24
Whisk 1/3 cup water and cornstarch in small bowl to blend; set aside.
25
Heat 1 tablespoon oil in heavy large pot over medium-high heat.
26
Add mushrooms and sauté until tender and brown, about 6 minutes. Transfer mushrooms to bowl.
27
Add remaining 2 tablespoons oil to same pot; add carrots, leeks, and potatoes and sauté until beginning to soften, about 10 minutes.
28
Add chopped garlic and thyme; stir 2 minutes.
29
Add 3 1/2 cups broth; bring to boil.
30
Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes longer.
31
Rewhisk cornstarch mixture and add to vegetable mixture; stir until broth boils and thickens, about 2 minutes.
32
Stir in chicken, mushrooms, peas, and cream; simmer uncovered until heated through and mixture has consistency of stew, adding more broth by 1/4 cupfuls if mixture is too thick, 6 to 7 minutes.
33
Stir in lemon juice and hot pepper sauce.
34
Season to taste with salt and pepper.
35
Mix in truffle oil, if desired.
36
Divide pot pie filling among six 2-cup ramekins or soufflé dishes.
37
DO AHEAD Can be made 6 hours ahead.
38
Cover and chill.
39
Preheat oven to 375°F.
40
Top each pot pie with 1 baked puff pastry round.
41
Bake pot pies until filling is heated through, about 15 minutes if warm or at room temperature and 25 minutes if chilled.
.
About
This recipe has been bookmarked in my September 2009 copy of Bon Appetit for almost a year now. This is the first time making it and it will now be my go to recipe for chicken pot pies from now on. Or at least until I find one that can out do this one.
Yield:
6.0 Servings
Added:
Friday, August 6, 2010 - 11:45am
