Ingredients
FILLING
2 chicken breasts, (1 lb ea)
1 with skin and bones
1/4 lb pearl onions
1 about 1 lb, unpeeled
2 medium carrots
1 cut in 1/4 thick slices
2 celery ribs
1 halved lengthwise
1 cut in 1/4 thick pieces
1/2 cup frozen peas, thawed
1/4 lb mushrooms (abt 8)
1 thinly sliced
2 tbsp butter
1/4 cup shallots, finely chopped
1 (about 2 large)
1 bay leaf
1/4 tsp dried thyme, crumbled
1/4 tsp dried tarragon, crumbled
1/4 cup all-purpose flour
1/3 cup dry white wine
1 3/16 cup chicken broth
1 grated nutmeg to taste
1 tbsp medium-dry sherry
MASHED POTATOES
1 1/2 lb baking potatoes
1/4 cup low-fat sour cream
2 tbsp (to 3 tbs) chives, minced
Directions
Make Filling: In a 5-quart saucepan, bring 3 quarts water to a boil.
Add chicken and simmer, uncovered, 20 min. Remove pan from heat and
let stand 30 min. Transfer chicken to a bowl, discarding cooking
liquid, and cool. Discard skin and bones. Cut chicken into 3/4-inch
cubes and return to bowl.
In a 3-quart saucepan bring 2 quarts water to a boil and cook onions
until tender, 7-8 min. Transfer onions with a slotted spoon to a bowl
of ice and cold water, reserving cooking liquid in pan. Cut root ends
off onions and peel. Add onions to chicken.
Return reserved cooking liquid to a boil and cook carrots and celery
until just tender, 4-5 min. Drain carrots and celery and add with
peas to chicken mixture.
In pan cook mushrooms in 1/2 tsp butter over moderate heat, stirring,
until softened and golden brown and all liquid they give off is
evaporated and add to chicken mixture.
In pan cook shallots with bay leaf, thyme, and tarragon in remaining
1 1/2 tbs butter over moderately low heat, stirring, until soft and
pale golden and stir in flour. Cook mixture, stirring, 3 min (it will
look crumbly) and gradually whisk in wine, broth, nutmeg and salt and
pepper to taste. Simmer sauce 5 min, whisking occasionally, and whisk
in sherry. Discard bay leaf. Pour sauce over chicken mixture and stir
until combined well.
Filling may be made 1 day ahead, cooled, uncovered, and chilled,
covered.
Preheat oven to 425 F.
Make Mashed Potatoes: Peel potatoes and cut in to 1-inch pieces. In a
saucepan cover potatoes with water by 1-inch and simmer until very
tender, 10-15 min. Reserve about 1/3 cup cooking liquid and drain
potatoes. In batches force potatoes through a ricer or food mill
fitted with medium disk into a bowl and stir in sour cream, chives,
salt and pepper to taste, and enough reserved cooking liquid to get a
fluffy consistency. Transfer potatoes to a pastry bag fitted with a
1/2-inch fluted tip.
Spread filling in a 1 1/2-2-quart gratin dish or other shallow baking
dish. Pipe mashed potatoes decoratively in mounds on filling and bake
in middle of oven until filling is bubbling and potatoes are golden
on edges, about 25 min.
Gourmet Magazine January 1996
Servings: 4 servings
Chicken Pot Pie With Chive Mashed Potatoes Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Pie; Potato; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the far past, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, sadly, these ancient records were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also describes how the chefs of Roman times made use of a wide range of herbs and spices, including many that are still in use today like basil, fennel and dill. Moving our culinary historical trip onwards, there were two recipe books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the spicy food that is popular today, but rather accounts of the types of food on the tables of the nobility of that period. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the East, including spices like rosemary and coriander. The introduction of these new foods and spices caused an outbreak in books on cooking, many of which are now in private cookery archives. When we get to the 20th century, cookery books were in great demand, due to increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken Pot Pie With Chive Mashed Potatoes recipe.
