Basil Chicken Pot Pies
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
56
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Butter3 cloves
Garlic1 cup
Shiitake (sliced)1 cup
White Wine1 cup
Chicken Stock1 tbsp
Dark Soy Sauce1 tbsp
Thyme (chopped fresh)1
Salt1 cup
Chives (chopped)1 tbsp
Ginger (minced)1 tbsp
Sugar1 cup
Canola OilDirections:
1
In a medium bowl, mix the shredded chicken, ragout and basil oil
2
Check for seasoning
3
Fill the crock pots and place the puff pastry on top tightly
4
Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown
5
Serve as soon as possible
6
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994 In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes
7
Add mushrooms and saute
8
Season
9
Deglaze with white wine and reduce by 50 percent
10
Add chicken stock, soy, and thyme
11
Bring to a simmer and add peas, edamames, favas, carrots and snap peas
12
Add the truffle oil and season
13
Check for seasoning
14
Bring back to temperature
15
Right before serving, add the chives
16
In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth
17
Do not overmix thereby heating the mixture
18
Add the basil and puree smooth
19
Check for seasoning