Well it started with with one epic sneeze....quickly followed by 14 more equally impressive sneezes. And then that was it. My darling husband was really sick. Poor guy. So for a few days he had no interest in eating much of anything and then all of a sudden he was ravenous. Now with me, I always know when I am on the mend because I want to eat junk. That's me. Iron Guts Mallone. One minute at death's door, and in the blink of an eye, craving potato chips and chocolate and feeling great. But I digress. So what to make for the hungry bear....hmmmm.
I decided to make a recipe I had I clipped a while back and added to my box of tricks to try
later (more on that box in a future post). It's sort of a take on a chicken pot pie without the pastry and instead, wait for it Dear Reader....a scallop potato crust. Now here in Ontario, our liquor stores are government run and are known as the LCBO and bi-monthly they have a lovely magazine called "Food & Drink" that they give away for FREE. I have to tell you...I would pay for this publication without a word of complaint. It is a fabulous read with entertaining tips, interesting articles, info about new products and best of all.....wonderful recipes that never fail to please. I am such a fan of this magazine that when I pick up the latest issue, I put a reminder in my blackberry calendar when the next issue is coming out. What a nice surprise that is on an otherwise ho-hum Wednesdsay morning, Hump Day at work when my blackberry beeps the good news. I know this sounds a little OCD of me....however, I recently found out that a good friend of a friend does the exact same thing so it's official. I can start a club!
Anyways, I think it was much better than chicken soup and so did the patient. Probably had something to do with the bacon.
Orchard Chicken and Bacon Pie with Scalloped Potato Crust
Adapted from Julia Aitken, Food & Drink Magazine
Filling Ingredients
1 tbsp olive oil
4 slices thick-cut double-smoked bacon, coarsely chopped
2 lbs boneless, skinless chicken, cut into 2" cubes
salt and freshly ground black pepper
1 onion, diced
2 carrots, thinly sliced diagonally
2 cloves garlic, minced
1 bay leaf
1 cup late-harvest Riesling or other fruity white wine
1 cup homemade or low-sodium chicken stock
1 large Northern Spy or Gala apple, peeled, cored and cut into 16 wedges
2 tbsp each cornstarch and cold water
2 tbsp finely chopped fresh tarragon
1 tbsp smooth Dijon mustard
Scalloped Potato Crust Ingredients
2 lbs Yukon Gold potatoes, peeled
1 cup homemade or low-sodium chicken stock
1 cup whipping cream
2 cloves garlic, minced
¼ tsp each kosher salt and freshly ground black pepper
1 bay leaf
1 tsp dried parsley
Heat oil over medium heat and cook bacon until crisp, about 7 minutes. Remove from pan and set aside to drain on paper towel. Pour off all oil from pan, reserving one tbsp. Season chicken with salt and pepper and cook until golden brown on all sides, approximately 5 minutes. Remove chicken from pan and set aside on separate plate from bacon.
If needed, add reserved oil to pan and heat. Add onion and carrots, stirring often until onion has softened, about 5 to 7 minutes. Add bay leaf and garlic and cook, stirring until fragrant, about 30 seconds or so.
Add wine to pan and bring to boil, scraping all the tasty brown bits from bottom of pan. Continue to boil until the wine has reduced by half. Add the chicken stock and simmer over medium heat. Return cubed chicken to pan and cover and allow to simmer for 10 minutes. Add prepared apples to pan and simmer for another 10 minutes or until chicken is cooked through and carrots are tender.
In a small cup, mix cornstarch and water together. Add to pan, bring to a boil and stir constantly until sauce is smooth and thickened. Remove pan from heat and discard the bay leaf. Stir in the bacon, mustard, and tarragon and carefully pour filling mixture into an 8 cup casserole.
Preheat oven to 425 degrees.
If you have a mandoline, use it to slice the potatoes very thinly. I do not have one (yet) so I used a very sharp knife very carefully. Combine cream, stock, garlic, parsley, salt, pepper and bay leaf. Bring to boil over medium heat and then add potatoes. Simmer uncovered for about 15 minutes until potatoes are fork tender, gently stirring occasionally, taking care not to break potato slices.
Using slotted spoon, remove bay leaf and carefully arrange cooked potatoes in an even layer on top of chicken mixture in casserole. Bake for 25 to 30 minutes until chicken mixture is bubbling and potatoes are lovely golden brown. Let stand for 10 minutes before serving to 6 to 8 of those nearest and dearest to your heart.
I decided to make a recipe I had I clipped a while back and added to my box of tricks to try
later (more on that box in a future post). It's sort of a take on a chicken pot pie without the pastry and instead, wait for it Dear Reader....a scallop potato crust. Now here in Ontario, our liquor stores are government run and are known as the LCBO and bi-monthly they have a lovely magazine called "Food & Drink" that they give away for FREE. I have to tell you...I would pay for this publication without a word of complaint. It is a fabulous read with entertaining tips, interesting articles, info about new products and best of all.....wonderful recipes that never fail to please. I am such a fan of this magazine that when I pick up the latest issue, I put a reminder in my blackberry calendar when the next issue is coming out. What a nice surprise that is on an otherwise ho-hum Wednesdsay morning, Hump Day at work when my blackberry beeps the good news. I know this sounds a little OCD of me....however, I recently found out that a good friend of a friend does the exact same thing so it's official. I can start a club!
Anyways, I think it was much better than chicken soup and so did the patient. Probably had something to do with the bacon.
Orchard Chicken and Bacon Pie with Scalloped Potato Crust
Adapted from Julia Aitken, Food & Drink Magazine
Filling Ingredients
1 tbsp olive oil
4 slices thick-cut double-smoked bacon, coarsely chopped
2 lbs boneless, skinless chicken, cut into 2" cubes
salt and freshly ground black pepper
1 onion, diced
2 carrots, thinly sliced diagonally
2 cloves garlic, minced
1 bay leaf
1 cup late-harvest Riesling or other fruity white wine
1 cup homemade or low-sodium chicken stock
1 large Northern Spy or Gala apple, peeled, cored and cut into 16 wedges
2 tbsp each cornstarch and cold water
2 tbsp finely chopped fresh tarragon
1 tbsp smooth Dijon mustard
Scalloped Potato Crust Ingredients
2 lbs Yukon Gold potatoes, peeled
1 cup homemade or low-sodium chicken stock
1 cup whipping cream
2 cloves garlic, minced
¼ tsp each kosher salt and freshly ground black pepper
1 bay leaf
1 tsp dried parsley
Heat oil over medium heat and cook bacon until crisp, about 7 minutes. Remove from pan and set aside to drain on paper towel. Pour off all oil from pan, reserving one tbsp. Season chicken with salt and pepper and cook until golden brown on all sides, approximately 5 minutes. Remove chicken from pan and set aside on separate plate from bacon.
If needed, add reserved oil to pan and heat. Add onion and carrots, stirring often until onion has softened, about 5 to 7 minutes. Add bay leaf and garlic and cook, stirring until fragrant, about 30 seconds or so.
Add wine to pan and bring to boil, scraping all the tasty brown bits from bottom of pan. Continue to boil until the wine has reduced by half. Add the chicken stock and simmer over medium heat. Return cubed chicken to pan and cover and allow to simmer for 10 minutes. Add prepared apples to pan and simmer for another 10 minutes or until chicken is cooked through and carrots are tender.
In a small cup, mix cornstarch and water together. Add to pan, bring to a boil and stir constantly until sauce is smooth and thickened. Remove pan from heat and discard the bay leaf. Stir in the bacon, mustard, and tarragon and carefully pour filling mixture into an 8 cup casserole.
Preheat oven to 425 degrees.
If you have a mandoline, use it to slice the potatoes very thinly. I do not have one (yet) so I used a very sharp knife very carefully. Combine cream, stock, garlic, parsley, salt, pepper and bay leaf. Bring to boil over medium heat and then add potatoes. Simmer uncovered for about 15 minutes until potatoes are fork tender, gently stirring occasionally, taking care not to break potato slices.
Using slotted spoon, remove bay leaf and carefully arrange cooked potatoes in an even layer on top of chicken mixture in casserole. Bake for 25 to 30 minutes until chicken mixture is bubbling and potatoes are lovely golden brown. Let stand for 10 minutes before serving to 6 to 8 of those nearest and dearest to your heart.
Nice to see you again!
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