Chicken Pot Pie With Fennel And Apples
serves 4
Use leftover spicy marmalade-glazed game hens -- or any leftover chicken -- to make this satisfying one-dish meal.
This recipe is part of Andrew Schloss' Sunday Dinners.
2 reserved spicy marmalade-glazed game hens
1 medium onion, coarsely chopped
4 ribs fennel, washed and coarsely diced
2 tablespoons reserved fat from spicy marmalade-glazed game hens or 2 tablespoons vegetable oil
1 1/2 teaspoons Herbes de Provence
2 cloves garlic, minced
1 cup reserved microwaved rosemary risotto
2 Granny Smith apples, peeled, cored and cubed
1 cup apple cider
1 cup chicken broth
2 tablespoons chopped fresh parsley
1/2 pound (1 sheet) frozen puff pastry, defrosted
1 small egg, beaten
1 tablespoon water
prep: 10 minutes
total: 40 minutes
skillet
2-quart casserole
1. Section the game hens. Remove and discard skin and remove the meat from the bones. Cut the meat into large chunks. Reserve. You should have about 2 cups.
2. Cook the onion and fennel in the fat until softened. Add the Herbes de Provence, garlic and rice and stir briskly for 1 minute.
3. Add the apples and toss. Add the cider and chicken broth and stir to combine, scraping the bottom of the pan as you do. Simmer until thickened lightly, about 2 minutes.
4. Remove from the heat and season to taste with salt and pepper. Fold in the reserved chicken and the parsley.
5. Transfer into a 2-quart casserole. set aside.
6. Trim the sheet of puff pastry so that it just fits inside the rim of the casserole.
7. Mix the egg with the water and brush over the top of pastry. Cut a few decorative slits in the top and bake in a preheated 425F oven for 25 minutes until puffed and brown.
