Monday, March 8, 2010

The Old Fashioned Chicken and Corn Stew

was very yummy I have to admit. Well there were some modifications (like you did not see that coming)  I made it into a mock pot pie instead of a stew added some carrots and peas into the base to add some color and sneak more veggies into my son. I also had some left over pancetta so added that as well and replaced the water with white wine. The receipe called for lots of cream and though I'm for everything in moderation this was a bit excessive to I used about 1 tablespoon of cream just for that that extra touch.

Where does the mock pot pie come in, again I wanted something light, I had puff pastry in the fridge and so I rolled it out and then with a large cookie cutter made 4 big circles. I did the typical egg yolk wash over this and then grated fresh parmigiano cheese over it. Popped it into the oven at 200c for 20mins and that was my crust.

Old Fashioned Chicken and Corn Stew via Epicurious with my amendments

  • 2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces- I rarely use thighs for anything as it will end up on my thighs chicken breasts worked just fine :)
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 pound boiling potatoes
  • 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch slices
  • 1 garlic clove, minced
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups low-sodium chicken broth (14 ounces) - Homemade definitely makes a difference but use what you have
  • 3/4 cup water Replaced with white wine
  • 2 ears frozen corn, cut crosswise into 1-inch pieces I only had the ones in a can so used that and well the 3yr old preferred that
  • 1/4 cup heavy cream- I used 1 tablespoon, 1/4 cup really is too much
My add on - 1/4 cup chopped pancetta (thickly sliced), 1/4 cup chopped carrots and  1/4  peas

Pastry Topping
Preheat oven to 200c or 390f
Roll out pre purchased puff pastry and using a large cookie cutter make cutouts. Brush cutouts with a egg yolk wash (whole yolk, salt and pepper ), after which sprinkle freshly grated Parmigiano cheese. Bake for 15 - 20mins


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