Friday, February 25, 2005
chicken and mushroom pie with phyllo-parm crust
CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUSTBoneless chicken thighs give a moist result, but chicken breasts work well, too. Mix wild mushrooms with cultivated button mushrooms for a deeper flavor. Goes great with: Mashed potatoes flecked with chopped fresh parsley or tarragon. What to drink: Chardonnay or Merlot. click photo to enlarge
1 1/2-ounce package dried porcini mushrooms1 cup hot water
9 tablespoons butter, divided1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced3 garlic cloves, minced2 cups low-salt chicken broth3/4 cup Riesling or other fruity white wine2 ounces thin prosciutto slices, cut into thin strips2 teaspoons grated lemon peel2 teaspoons chopped fresh thyme1 teaspoon salt1/2 teaspoon ground black pepper3 tablespoons cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered2 tablespoons chopped fresh Italian parsley1/2 cup finely grated Parmesan cheese
Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.
>> Quick Trick: Phyllo pastry dough is scrunched to form the pretty "biscuits" that top this pot pie.Makes 6 servings.
1 1/2-ounce package dried porcini mushrooms1 cup hot water
9 tablespoons butter, divided1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced3 garlic cloves, minced2 cups low-salt chicken broth3/4 cup Riesling or other fruity white wine2 ounces thin prosciutto slices, cut into thin strips2 teaspoons grated lemon peel2 teaspoons chopped fresh thyme1 teaspoon salt1/2 teaspoon ground black pepper3 tablespoons cornstarch mixed with 1/2 cup water
12 sheets fresh phyllo pastry or frozen, thawed
2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered2 tablespoons chopped fresh Italian parsley1/2 cup finely grated Parmesan cheese
Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.
>> Quick Trick: Phyllo pastry dough is scrunched to form the pretty "biscuits" that top this pot pie.Makes 6 servings.
# posted by Chelsea @ 2:12 PM 
