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stewing chicken unsalted butter onion leek celery garlic parsley nuts flour chicken stock cream eggs dill white wine salt pastry sheet additional butter
Viewed: 89 - Published at: a year agoIngredients
- 1 stewing chicken, cut in pieces
- 1/2 cup unsalted butter
- 1 medium onion, minced
- 1/2 cup finely chopped leek
- 1 celery, minced
- 1 garlic clove, crushed in a garlic press
- 2 tablespoons finely chopped parsley
- 2 tablespoons pine nuts
- 3 tablespoons flour
- 2 1/2 cups chicken stock
- 1/2 cup cream
- 4 eggs, beaten until frothy
- 1/4 teaspoon dill
- 2 tablespoons white wine
- salt and pepper
- 1 (1 lb) package phyllo pastry sheet
- additional butter, for filo pastry sheets
Method
- Rinse chicken pieces. In a large heavy Dutch oven, add 1/4 cup butter. When hot, add the chicken. Cover. Cook, turning without browning, for about 15 minutes.
- Remove the chicken pieces and cool slightly. Remove bones and skin from chicken and discard. Chop chicken meat. Set aside.
- Melt 2 Tablespoons butter in a skillet. Add onion, leek, celery, garlic, parsley, and pine nuts. Saute until vegetables are limp.
- Melt remaining butter in a saucepan and blend in flour. Cook 2 minutes. Stir in stock. Simmer until sauce boils. Cool. Stir in cream, eggs, nutmeg, dill, chicken, vegetables, add wine if sauce seems too thick. Season with salt and pepper.
- Butter a 12 x 9 x 3 inch baking pan. Line it with 6 sheets of filo, brushing each filo sheet with butter.
- Spread chicken filling evenly over filo sheet. Top with 6 buttered filo sheets.
- Bake at 350°F about 50 minutes, or until golden in color. Let stand 15 minutes before cutting into squares. Serve warm. 8 to 10 serving.
- CAI Greek Cookbook.
