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chicken extra-virgin olive oil salt mushrooms unsalted butter carrots celery onion only bay leaf flour chicken broth heavy cream frozen peas thyme paprika butter egg
Viewed: 38 - Published at: 3 years agoIngredients
- One 3 1/2-pound chicken
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound oyster mushrooms, large stems discarded, large caps halved
- 2 tablespoons unsalted butter
- 4 carrots, sliced 1/4-inch-thick
- 4 celery ribs, cut into 1/2-inch dice
- 1 large onion, cut into 1/2-inch dice
- 1 leek, white and tender green parts only, cut into 1/2-inch dice
- 1 bay leaf
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup frozen peas, thawed
- 2 teaspoons chopped thyme
- Pinch of smoked paprika, preferably Pimenton de la Vera
- 14 ounces frozen, all-butter puff pastry, thawed but still cold
- 1 large egg beaten with 2 tablespoons heavy cream
Method
- Preheat the oven to 350.
- In a roasting pan, rub the chicken with 1 tablespoon of the olive oil and season with salt and pepper.
- Roast for 1 hour and 30 minutes, or until the juices in the cavity run clear.
- Let the chicken rest for 10 minutes and increase the oven temperature to 450.
- Remove all of the meat from the chicken and discard the skin and bones.
- Cut the chicken into bite-size pieces.
- On a large rimmed baking sheet, toss the oyster mushrooms with 1 tablespoon of the olive oil.
- Season with salt and pepper.
- Roast for 8 minutes, or until richly browned.
- Reduce the oven temperature to 400.
- In a large, deep skillet, melt the butter in the remaining 2 tablespoons of olive oil.
- Add the carrots, celery, onion, leek and bay leaf.
- Cover and cook over low heat, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Stir in the flour, then gradually whisk in the broth until smooth.
- Simmer over low heat, stirring often, until no floury taste remains, about 5 minutes.
- Stir in the cream and simmer until thickened, about 8 minutes.
- Stir in the peas, thyme and chicken and season with salt, pepper and a pinch of smoked paprika.
- Simmer for 5 minutes.
- Line a large rimmed baking sheet with parchment paper.
- On a lightly floured work surface, roll out the puff pastry to a 1/8-inch thickness.
- Using a 4-inch round cookie cutter, stamp out 6 rounds; transfer them to the prepared baking sheet.
- Brush the rounds with the egg-cream wash and bake for 15 minutes, or until puffed and browned.
- Ladle the chicken stew into bowls, garnish with the pastry and serve.
