This recipe prepares a complete meal with the perfect mix of soft and crunchy textures, warm chicken pot pie and cool, fresh salad.Courtesy of Chef Corbin Tomaszeski for Cook for the Cure 2013.
ingredients
Chicken
Filling and Assembly
Pistachio Dressed Green Salad
Pistachio Vinaigrette
directions
Place all chicken, vegetables and fresh herbs in large pot with the water, bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
Heat 1 tablespoon oil in large skillet over medium heat. Add peppers, onion, leeks and carrots and cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tbsp of oil in same skillet over medium-high heat; add mushrooms and sauté for approx. 4 minutes. Add to bowl with chicken with the blanched green beans, green onions, sun-dried tomatoes, fresh parsley and rosemary.
Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk and cream, bring to boil. Season sauce with salt and pepper.
Stir 3 cups of the sauce into chicken mixture and divide evenly into individual large ramekins. Cover each ramekin with puff pastry. Cut a hole in the top of the pastry and bake in a pre-heated oven until golden brown and the filling is hot inside.
Add ingredients to large bowl. Toss with Pistachio Vinaigrette and serve as a side with Chicken Pot Pie.
Prepare and combine ingredents. Pour over salad.