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Casseroles

Coq au Vin Blanc Pot Pie with Black Pepper-Thyme Crust
Ingredients
13/4 cups all-purpose flour (crust)
21/4 tsp. fresh thyme leaves or 3/4 tsp. dried (crust)
1/4 tsp. freshly ground pepper (crust)
1/8 tsp. salt (crust)
1/4 tsp. baking soda (crust)
6 Tbsp. unsalted butter (crust)
6 Tbsp. chilled chardonnay, plus additional as needed (crust)
4 tsp. olive oil, divided (filling)
1 lb. boneless, skinless chicken breasts, cut into strips about 2 inches long and 1/3 inch wide (filling)
1 medium red onion, diced (filling)
1 medium sweet onion, diced (filling)
2 large carrots, diced (filling)
2 celery ribs, diced (filling)
1/4 cup all-purpose flour (filling)
1 to 11/2 cups low-sodium chicken broth (filling)
1 to 11/2 cups chardonnay (filling)
11/2 tsp. fresh thyme or 1/2 tsp. dried (filling)
2 bay leaves (filling)
1/2 tsp. freshly ground black pepper (filling)
3 slices bacon (3 oz.) (filling)
8 oz. sliced mushrooms (filling)
thyme sprigs for garnish (optional)
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Coq au Vin Blanc Pot Pie with Black Pepper-Thyme Crust

Coq au Vin Blanc Pot Pie with Black Pepper-Thyme Crust

Coq au Vin Blanc Pot Pie with Black Pepper-Thyme Crust
  • Servings:Serves 6
  • Prep Time:55 minutes
  • Cook Time:40 minutes
directions
1. Prepare the crust. In a food processor, pulse together flour, thyme, pepper, salt, and baking soda until well blended. Add butter. Pulse together until dough resembles sand. With machine running, pour in wine and process just until dough begins to come together. Alternatively, combine ingredients in a mixing bowl and stir together with a fork. Form dough into a disc, wrap in plastic, and refrigerate while preparing filling.
2. Preheat oven to 350 degrees F. Have ready a 10-inch deep dish pie pan or 2-quart casserole.
3. Prepare the filling. Heat 2 tsp. of the oil in a large saucepan or stockpot over medium-high heat. Add chicken and cook until just browned on all sides, about 8 to 10 minutes. Transfer chicken to a plate.
4. Add remaining 2 tsp. oil to the pan and heat over medium heat. Add both onions, carrots, and celery. Saute until vegetables are softened, about 7 to 9 minutes. Add flour and stir to coat vegetables, then stir in 1 cup of the broth. Stir in 1 cup of the wine, thyme, bay leaves, and pepper. Bring to a simmer over medium heat, then reduce heat to maintain a low simmer, cover, and simmer for 15 minutes.
5. Add chicken. Simmer uncovered until sauce has reduced by a third, about 15 minutes. Sauce should be thick. (If mixture seems too dry, add equal parts additional wine and broth, a few tablespoons at a time, as needed.)
6. While sauce reduces, cook bacon in a medium skillet over medium-high heat until crisp, about 4 minutes. Transfer bacon to a paper towel-,-lined plate. Reserve 1 tsp. bacon fat in the skillet and add mushrooms. (Reserve any extra bacon fat for another use.) Cook for 2 minutes on each side. Chop bacon and add to chicken mixture, along with mushrooms. Stir well, then ladle filling into reserved pie pan or casserole; remove bay leaves from sauce and discard.
7. Place reserved dough between 2 large sheets of waxed paper. Roll out to a circle large enough to cover filling. Pinch edges to adhere to the edge of the pan. Cut 3 to 4 slits in the top of the crust to let steam escape. Bake until golden brown, about 35 to 40 minutes. Let rest 5 minutes, then cut crust into wedges. Use a spoon to transfer filling to bowls and top with wedges of crust and thyme sprigs if desired.
Source: Hannaford fresh Magazine, January - February 2015
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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