Chicken,
Ingredients:
½ c. dry white wine
2 tablespoon all-purpose flour
Kosher salt and pepper
4 medium carrots
2 stalk celery
1 onion
1½ lb. boneless, skinless chicken thighs
1 sheet frozen puff pastry
1 Egg
1 c. frozen peas
3 tbsp. fresh dill sprigs
Directions:
1. Whip the wine, flour, 1/2 cup water, and 1/2 tsp each salt and pepper together, in a sim flame.
2. Then add the carrots, celery, onion and chicken and toss to combine. Close the vessel and cook, until the chicken is cooked well, 6 to 7 hours on low or 4 to 5 hours on high.
3. Then, heat oven to 400°F. Slice the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until it becomes golden brown, approx. 20 to 25 minutes.
4. Gradually fold the peas and dill into the chicken and vegetables and close the vessel, for 3 minutes. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.
Chicken Pot Pie
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Ingredients:
½ c. dry white wine
2 tablespoon all-purpose flour
Kosher salt and pepper
4 medium carrots
2 stalk celery
1 onion
1½ lb. boneless, skinless chicken thighs
1 sheet frozen puff pastry
1 Egg
1 c. frozen peas
3 tbsp. fresh dill sprigs
Directions:
1. Whip the wine, flour, 1/2 cup water, and 1/2 tsp each salt and pepper together, in a sim flame.
2. Then add the carrots, celery, onion and chicken and toss to combine. Close the vessel and cook, until the chicken is cooked well, 6 to 7 hours on low or 4 to 5 hours on high.
3. Then, heat oven to 400°F. Slice the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until it becomes golden brown, approx. 20 to 25 minutes.
4. Gradually fold the peas and dill into the chicken and vegetables and close the vessel, for 3 minutes. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.
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