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Chicken Pot Pies with Chanterelles


Chicken Pot Pies with Chanterelles Recipe

Ingredients:
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, chopped
  • 2 large fresh thyme sprigs
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 16 cups water, divided
  • 1/2 cup coarse kosher salt
  • 1/4 cup sugar
  • 4 cups ice cubes
  • 1 5- to 5 1/2-pound whole chicken (preferably organic), rinsed, patted dry
  • 1/3 cup milk
  • 4 garlic cloves, peeled
  • 1/3 cup water
  • 3 tablespoons cornstarch
  • 3 tablespoons olive oil, divided
  • 1 1/4 pounds chanterelles or other wild mushrooms, coarsely chopped
  • 3 cups 1/2-inch cubes peeled carrots
  • 3 cups 1/2-inch pieces leeks (about 3; white and pale green parts only)
  • 3 cups 1/2-inch cubes peeled white-skinned potatoes
  • 2 tablespoons chopped fresh thyme
  • 3 1/2 cups (or more) low-salt chicken broth
  • 1 10-ounce package frozen peas, thawed
  • 1 cup heavy whipping cream
  • 4 teaspoons fresh lemon juice
  • 3/4 teaspoon hot pepper sauce
  • 1/2 teaspoon white truffle oil (optional)
  • Chicken-Fat Puff Pastry
  • 6 2-cup ramekins or soufflé dishes
Directions:
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