BostonHerald.com - the Edge: Chicken, as easy as potpie
Chicken, as easy as potpie
By Mat Schaffer/ Chef’s Special
Wednesday, October 11, 2006
Name: Matt Donegan
Age: 42
Title: Executive chef, The Catered Affair
THE CATERED AFFAIR CHICKEN POTPIE
2 chickens, 1 1/2 to 2 lbs. each
2 c. white onions, peeled and diced
1 c. celery, diced
2 carrots, diced
2 c. crimini mushrooms, quartered
1 t. fresh thyme, chopped
3 T. olive oil
2 c. frozen peas
2 qts. chicken stock
1 stick unsalted butter
1 1/2 c. flour
2 c. cheddar cheese, shredded
Salt and pepper to taste
1 package defrosted puff pastry
1 egg
2 T. water
Preheat oven to 425 degrees. Put the chickens into the oven,
reduce heat to 350 and roast until the juices run clean when pricked
with a knife, 30 to 40 minutes, depending on the size of the bird.
Let the chickens cool, pick off the meat into large pieces and set
aside, discarding the skin and bones. In a large saute pan over
medium heat, saute the onions, celery, carrots, mushrooms and thyme
in the olive oil until soft, 8 to 10 minutes. Set aside to cool. In
a large saucepan melt the butter. Slowly stir in the flour to make a
smooth paste. Stirring constantly to avoid sticking, continue
cooking for 10 minutes, being careful not to let the mixture brown
or burn. Slowly whisk in the chicken stock. Cook over moderate heat
continually stirring until the sauce comes to a simmer and begins to
thicken; simmer for an additional 10 minutes, stirring occasionally.
In a large bowl thoroughly combine the sauce, vegetables, chicken
and cheese. Pour into a large, deep, greased ceramic baking dish.
Cover with the puff pastry. Mix the egg and water together and brush
over the surface of the pie. Ventilate with 4 or 5 knife slits. Bake
in a preheated 350-degree oven for approximately 45 minutes until
golden brown and bubbly. Serves 8 to 10.
The Catered Affair, 528 Tremont St., Boston; 617-357-7333.
Chicken, as easy as potpie
By Mat Schaffer/ Chef’s Special
Wednesday, October 11, 2006
Name: Matt Donegan
Age: 42
Title: Executive chef, The Catered Affair
THE CATERED AFFAIR CHICKEN POTPIE
2 chickens, 1 1/2 to 2 lbs. each
2 c. white onions, peeled and diced
1 c. celery, diced
2 carrots, diced
2 c. crimini mushrooms, quartered
1 t. fresh thyme, chopped
3 T. olive oil
2 c. frozen peas
2 qts. chicken stock
1 stick unsalted butter
1 1/2 c. flour
2 c. cheddar cheese, shredded
Salt and pepper to taste
1 package defrosted puff pastry
1 egg
2 T. water
Preheat oven to 425 degrees. Put the chickens into the oven,
reduce heat to 350 and roast until the juices run clean when pricked
with a knife, 30 to 40 minutes, depending on the size of the bird.
Let the chickens cool, pick off the meat into large pieces and set
aside, discarding the skin and bones. In a large saute pan over
medium heat, saute the onions, celery, carrots, mushrooms and thyme
in the olive oil until soft, 8 to 10 minutes. Set aside to cool. In
a large saucepan melt the butter. Slowly stir in the flour to make a
smooth paste. Stirring constantly to avoid sticking, continue
cooking for 10 minutes, being careful not to let the mixture brown
or burn. Slowly whisk in the chicken stock. Cook over moderate heat
continually stirring until the sauce comes to a simmer and begins to
thicken; simmer for an additional 10 minutes, stirring occasionally.
In a large bowl thoroughly combine the sauce, vegetables, chicken
and cheese. Pour into a large, deep, greased ceramic baking dish.
Cover with the puff pastry. Mix the egg and water together and brush
over the surface of the pie. Ventilate with 4 or 5 knife slits. Bake
in a preheated 350-degree oven for approximately 45 minutes until
golden brown and bubbly. Serves 8 to 10.
The Catered Affair, 528 Tremont St., Boston; 617-357-7333.