- Yield: 4 servings
confit chicken pot pie
Recipe courtesy of Tim Recher, CEC, AAC, MWMCS, CWX, Executive Chef, Frenchman's Creek Beach and Country Club (Palm Beach Gardens, Fla.)
Ingredients
- Ingredients for Chicken Confit:
- leg and thigh chicken quarters - 4 ea.
- kosher salt - 1.25 Tbsps.
- sugar - 2 tsps.
- black pepper - 1 tsp., freshly ground
- garlic - 10 cloves, smashed
- bay leaves - 4 ea., fresh
- thyme - 5 sprigs, fresh
- rosemary - 1 sprig, fresh
- sage - 3 leaves, fresh
- black peppercorns - 2 tsps.
- star anise - 1 ea.
- cinnamon stick - 1 ea.
- clove - 1 ea.
- melted chicken or duck fat - as needed
- Ingredients for Pate Brisee:
- all-purpose flour - 2.5 cups, sifted
- salt - 1 tsp.
- butter - 16 Tbsps., chilled, cubed
- ice water - 1 Tbsp.
- Ingredients for Confit Chicken Pot Pie:
- blended oil - 2 Tbsps.
- yellow onion - 1 ea., large, diced small
- mushrooms - 8 oz., sliced
- carrots - 2 ea., medium, peeled and diced small
- celery - 1 stalk, peeled and diced small
- garlic - 2 cloves, minced
- shallot - 1 ea., minced
- thyme leaves - 2 tsps., fresh
- rosemary - 1 tsp., fresh, chopped fine
- chives - 1 Tbsp., fresh, minced
- peas - 1/2 cup, fresh, blanched
- sage - 2 leaves, chiffonade
- Italian parsley - 1 Tbsp., chopped
- all-purpose flour - 2 oz.
- chicken stock - 16 oz., roasted
- heavy cream - 1 cup
- chicken meat - reserved, pulled
- salt - to taste
- pepper - to taste
- Maldon sea salt - for sprinkling over crust
- chives - fresh, for sprinkling over crust
Instructions
Procedure for Chicken Confit:
- Combine all ingredients except for fat and mix well.
- Rub mixture into chicken. Place into pan and cover with mixture.
- Wrap and chill overnight.
- Remove chicken from mixture. Rinse and dry.
- Take reserved mixture, rinse off salt and sugar, and set aside the herbs and spices.
- Place the chicken in a baking dish. Add reserved herbs and spices and cover with melted duck/chicken fat.
- Cover pan and bake in a 250°F oven for approximately 6 hours until chicken is fully cooked, tender and pulling away from the bones.
- Remove from oven and chill overnight.
- Remove chicken from fat, strain, and save fat for further use.
- Pull chicken meat from bones and skin and reserve meat for further use.
Procedure for Pate Brisee:
- Cut butter into flour and blend until mixture looks like coarse meal.
- Add just enough water a little at a time until it comes together.
- Form into a disk, wrap in plastic and chill for at least 1 hour.
- Once rested, remove from cooler, unwrap and rest on a table for 20 minutes.
- Lightly flour table and rolling pin and gently roll out to approximately 1/8-inch thick, adding flour as necessary to prevent sticking.
- Cut dough to proper size to line and top pie pan.
Procedure for Confit Chicken Pot Pie:
- Heat oil in pot over medium-high heat.
- Add celery, onions, shallots and carrots. Sauté until translucent.
- Add garlic and sauté until aromatic.
- Add flour to singer (vegetables cooked in oil) to form a blond roux.
- Slowly whisk in warm chicken stock until smooth.
- Bring to a simmer and add cream.
- Bring to a boil to check thickness. Lower heat to medium and simmer until vegetables are tender.
- Fold in herbs and chicken.
- Simmer a few more minutes and taste to adjust seasonings.
- Remove from heat and chill.
Assembly:
- Line the bottom of a pan with pie dough. Fill with pot pie filling and top with another piece of dough, crimping edges.
- Cut vent in top, brush with egg wash and sprinkle with Maldon sea salt before baking.
- Bake at 425°F low fan until golden-brown and interior is hot.
- Garnish with fresh minced chives and serve.
