Family-Style Chicken

Name: Family-Style Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 carrots, cut in 2-inch pieces; 4 carrots, cut in 1/2-inch circles; 3 celery stalks, cut in 2-inch pieces; 10 servings Coarse salt; 1 egg mixed with 3 tablespoons of water, for egg wash; 63 grams all-purpose flour; 563 grams all-purpose flour, plus more for dusting; 1 head garlic, halved horizontally; 1 garlic clove, chopped; 177 milliliters ice water, plus more if needed; 1 Juice lemon; 1 onion, halved; 237 grams pearl onions, peeled, about 3/4 pound; 145 grams fresh sweet peas, about 1 pound; 1 sprig Needles from 1 fresh rosemary , chopped; 1 Tbsp salt; 10 servings Sea salt and freshly ground black pepper; 1 leave from 8 fresh thyme sprigs; 4 Bouquet garni: fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf - all tied together with; 2 turnips, halved; 114 grams (1 stick) unsalted butter; 454 grams (4 sticks) unsalted butter, cold and cut into small chunks; 871 grams free range whole chicken

Family-Style Chicken might be just the main course you are searching for. This recipe serves 10. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 26g of protein, 60g of fat, and a total of 884 calories. A mixture of onion, turnips, bouquet garni: thyme sprigs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. BBQ” Style Chicken Thighs, Beer Can Chicken, Country Style Vegetables with Roasted Garlic, and Chelley's Thai Style Chicken Satay are very similar to this recipe.

Instructions

Watch how to make this recipe.

Special equipment: kitchen string

Equipment you will use

Kitchen Twine

Combine the flour and salt in a very large mixing bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.

Ingredients you will need

Butter

Equipment you will use

Blender

Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.)

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

Put the chicken in a large stockpot and cover with 3 quarts of cool water.

Ingredients you will need

Chicken

Water

Equipment you will use

Pot

Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be.

Ingredients you will need

Vegetable

Chicken

Herbs

Base

Cooking Oil

Equipment you will use

Pot

Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done.

Ingredients you will need

Chicken Broth

Chicken Meat

Chicken

Equipment you will use

Colander

Pot

To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop over medium-low heat. Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. This is a roux, which will act as a thickener. Cook and stir the roux until it's the color of a California blonde. Now, gradually pour in the reserved chicken broth, whisking the entire time to prevent lumps.

Ingredients you will need

Chicken Broth

Pie Filling

Butter

All Purpose Flour

Equipment you will use

Wooden Spoon

Whisk

Pot

Stove

Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.

Ingredients you will need

Cream Of Chicken Soup

Shredded Chicken

Salt And Pepper

Pearl Onion

Lemon Juice

Vegetable

Rosemary

Carrot

Garlic

Broth

All Purpose Flour

Thyme

Peas

Equipment you will use

Whisk

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.

Ingredients you will need

Dough

Roll

Sprinkle the counter and a rolling pin lightly with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Rolling Pin

Roll the dough out into a big 14 by 20-inch rectangle. Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end. Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border. Fold the "free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow.

Ingredients you will need

Chicken

Dough

Water

Roll

Egg

Equipment you will use

Pizza Stone

Frying Pan

Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape.

Ingredients you will need

Coarse Salt

Chicken

Egg

Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden.

Ingredients you will need

Chicken

Equipment you will use

Oven

Let the chicken pie rest for 10 minutes before moving it. Run a spatula underneath the pot pie to loosen it from the pizza stone. Scoop out the chicken pie with a large serving spoon.

Ingredients you will need

Chicken

Equipment you will use

Pizza Stone

Spatula