[b:4f05d3951d] Originally posted by Spice Faerie[/b:4f05d3951d]
Hi, I don't know if this is the correct place to post this or not so feel free to move it if it shouldn't be here. Someone started a thread about favorite recipies but it was killed or moved or something and I couldn't find it. Anyway, I have a great recipe I'd like to share.
I don't know how many NYC Kittens there are but there's this great little British tea shop in the village called Tea & Sympathy. It's my favorite place in the city. Anyway, they make the most fabulous food and I have their recipe for my favorite meal that so I thought I'd share.
Chicken & Leek Pie
Serves: 4-6 people
Preparation Time: 1 hour and 45 minutes
To prepare the chicken for the filling:
4 large chicken breasts
1 carrot, peeled and chopped
1 stalk celery, chopped
6 peppercorns
2 bay leaves
1/2 onion, peeled and chopped
salt and pepper
For the filling:
1 cup (2 sticks) butter
1/2 cup flour
2 1/2 cups of the reserved chicken stock
1 1/4 cups milk
1 1/4 cups heavy cream
salt and pepper
4 large leeks, washed thoroughly and chopped
chicken, cooked as below
Short crust pastry
1 egg, lightly beaten
2 cups sifted all-purpose flour
1/4 cup (1/2 stick) butter
1/2 cup lard or solid shortening
5 1/2 tablespoons iced water
1 teaspoon salt
-Sift the flour and salt into a bowl. Rub in the butter and shortening until the mixture resembles bread crumbs.
-Make a well in the center of the mixture adn gradually add the water.
-Mix with a palette knife until you have a firm dough and all the crumbs in the bottom of hte bowl have been incorporated. Then roll the pastry into a ball, making sure it all sticks together properly. Handle the pastry as little as possible.
-Take the pastry out of the refrigerator about 10 minutes before you roll it, so that it doesn't crumble when you roll it.
-To prepare the chicken: Combine all the ingredients in a large saucepan and add enough water to cover the contents of the pan.
-Bring to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, until the chicken is cooked.
-Remove the pan from the heat, strain, and reserve the stock. Discard the vegetables.
-Let the chicken cool a little, then chop it and place it in a deep pie dish to one side.
-Preheat the over to 350 F.
-Melt 3/4 cup butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes.
-Over medium heat, gradually add the chicken stock, then slowly add the milk and heavy cream and stir until smooth. Add salt and pepper to taste.
-In a seperate saucepan, saute the leeks in 4 tablespoons butter until they are nice and soft, then add them to the chicken.
-When the sauce is cooked pour it over the chicken and leeks and stir to combine.
-Cover the dish with the pastry and brush with a little beaten egg. Cut a slit in the top center of the pastry so that the steam can escape while cooking.
-Bake for 35-40 minutes, until the pastry is golden brown
That's all folks. It takes a little preparation but it's SO worth it. It's my favorite meal ever so I hope any of you who are brave enough to try it enjoy.
is Livejournal. A journal is supposed to be private right? So why publish it on the web??