Tuesday, January 1, 2013

Football Fare with a Touch of Class

I know I’ve blogged about my skillet chicken pot pies in the past, but after a little tweaking, I think the recipe has improved over the years and I’d like to take a moment to share some of my updates and changes.  Skillet pot pies have become somewhat of a football staple in our house.  Important games typically warrant chicken and puffed pastry.  I’m a huge fan of good “pub food” and I think it’s a huge improvement over the typical wings and chips you associate with game day fare.  [No insult meant to wings and chips – unless there’s Velveeta involved, then insult is fully intended.]

Skillet Chicken Pot Pies

1 lb chicken tenderloins, cleaned and diced into 1” pieces
1 tablespoon olive oil
1 shallot, finely diced
2 cloves freshly minced garlic
2 ribs of celery, finely diced
1 tablespoons dried smoked perri perri pepper (ground)
1 tablespoon Ambrosia Garden Blend (or Italian Herb Blend)
½ cup freshly pressed carrot juice (you can also use bottled if you don't have a juicer)
½ cup lager (I used Sam Adams)
1 ½ cups chicken stock
¼ cup heavy cream
2 tablespoons cornstarch
1 sheet of frozen puffed pastry, thawed
1 tablespoon milk
salt and freshly ground pepper to taste

- Preheat oven to 375 degrees
- In a large skillet,  season the chicken with salt, pepper and perri perri pepper flakes and sear off the chicken until it’s about ¾ of the way cooked
- Transfer the chicken to your skillets (or any shallow baking dish)
- Add olive oil to the pan and sweat the shallot, garlic and celery for 8-10 minutes or until translucent
- Transfer the shallot mixture to the skillets (or baking dish) over the chicken
- Deglaze the skillet with lager and carrot juice, allow to reduce by 10% in volume
- Add chicken stock, her blend, salt and pepper and bring to a boil
- Once the liquid is boiling, reduce the heat to medium and gently sprinkle the cornstarch across the top of the mixture to avoid clumping
- Whisk in the cornstarch and add the cream
- Allow the liquid to continue to reduce in volume by another 10%
- Pour over the chicken in your skillets (or baking dish)
- Slice the puffed pastry into strips and lay across the top
- Brush each strip with a bit of milk and bake for 20 minutes or until the pastry is golden brown

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