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olive oil chicken thighs yellow onion carrots stalks celery unsalted butter all-purpose chicken stock thyme heavy cream peas pearl onions pastry egg
Viewed: 2 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch chunks
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 1 tablespoon fresh thyme leaves, stripped off stem
- 1/2 cup heavy cream
- 1 cup peas, thawed if frozen
- 1 cup pearl onions, thawed if frozen
- 1 large sheet frozen puff pastry, thawed
- 1 large egg, beaten
Method
- Add the olive oil to a large, heavy-bottomed pot over medium heat.
- When it's hot, add the chicken pieces, season lightly with salt and pepper and saute until just browned.
- Add the onion, carrot and celery and cook until transluscent, about 5 minutes.
- Add the butter and stir until melted, then reduce heat slightly, add the flour and cook, stirring frequently, until the flour-butter mixture turns light brown, about 10 minutes.
- Add the chicken stock and thyme, bring to a simmer and cook for 15 minutes.
- Add the heavy cream, peas and pearl onions and cook for 10 more minutes.
- Preheat oven to 400 degrees.
- Transfer chicken mixture to a large casserole dish or individual oven-proof bowls or ramekins if you wish and allow to cool slightly.
- If using a casserole dish, drape puff pastry sheet over the filled dish and trim around the edges, leaving at least an inch hanging over.
- If baking individual portions, cut puff pastry to fit over the top leaving at least an inch hanging over the side.
- Pinch overlaying puff pastry to form a seal over the filling.
- Brush lightly with beaten egg.
- Cut a few small holes in the top to vent.
- Bake for 20-25 minutes, or until crust is golden brown.
