Double-crust Chicken Pot Pie

 28 October 2020

Recipe from Cook's Country

I was inspired to try this recipe after seeing it demonstrated on a recent episode of the Cook's Country TV show. With the cooler autumn weather it seemed a perfect dinner. It looked like it would be fun to make, and though it could take some time none of the steps are difficult and none of the ingredients are exotic. We had a home-made chicken pot pie once before. It was made by our daughter and had just one crust and from my blog post it sounds like we really liked it.

First, the crust. The dough was made in the food processor. Sour cream and an egg were mixed in a bowl. All-purpose flour and salt were processed until combined. Unsalted butter, chilled and cut into ½-inch cubes, was added to the flour and pulsed until combined with the flour mixture. The sour cream mixture was added in two batches and processed. The nascent dough was kneaded by hand to bring the ingredients together then divided in half with each half formed into a smooth round disk. These disks were placed in the refrigerator for an hour to cool. After sitting on the counter for 10 minutes, each disk was rolled into a 12-inch circle. One of these was placed in a 9-inch pie pan and the other on a baking sheet. Both were covered with plastic wrap and returned to the refrigerator to chill.

While the dough chilled for the second time, the filling was prepared. Butter was melted in a large saucepan and diced onions, carrots, and celery were added with salt and pepper. After the vegetables had softened flour was added and cooked until golden. Chicken broth and half-and-half were stirred in and brought to a boil. Diced potatoes were added and minced fresh tarragon (in place of thyme as specified in the recipe, because we had tarragon). This was simmered until the potatoes were tender. Off heat, frozen peas and shredded super-market roast chicken were added. The filling was added to the pie plate (it made a great mound), the top crust was placed, well, on top, and the two crusts crimped together.  Rather than fluting the edge I crimped it with a fork. Four slits were cut into the crust which was then brushed with an egg wash. The pie was placed on a rimmed baking sheet in a 450° oven for about 20 minutes. The temperature was lowered to 375° and the pie baked until it was deep golden brown. After cooling for 45 minutes it could be served. Total time was about 4½ hours but this includes time for chilling the dough, baking, and cooling, so the hands-on time was significantly less.

I had several concerns about this recipe. Would the bottom crust be soggy? Would the crust hold up in leftovers? Would the pie be sliceable or would the filling be runny? I am happy to report that none of these problems occurred. The crust was crispy, top and bottom, and never got soggy, even with leftovers. The over-stuffed pie didn't boil over and the rich, creamy filling stayed together when it was sliced and served. It was everything you could hope for in a cool-weather meal: lots of chicken and vegetables in a thick,  creamy sauce. The tarragon worked well, too, as a substitute for the thyme. The effort needed to make this pot pie was worthwhile and it is worth making again.

Black and White Cookies

 23 October 2020

Recipe from The Perfect Cookie, America's Test Kitchen, 2017, p. 237; recipe also available online.

In Central New York (CNY), where I grew up, people are familiar with half-moon cookies. While similar in appearance, the two cookies are apparently different, though the similar appearance can lead to confusion. I didn't eat much of either growing up as my mom didn't make them and you could only get them from the little bakery in town, Lynch's. My youngest sibling remembers my mom making these regularly, though, and I did have one from a bakery at a family reunion. As a CNY, or NYC, classic, I had to try making them.

There are two phases to making these cookies: making the cookies and making/applying the glazes. Making the cookies was straightforward. Dry ingredients—AP flour, baking powder, baking soda, and salt—were whisked together in a bowl. Sugar and butter were beaten in a stand mixer until fluffy. Eggs and vanilla were mixed in. The flour mixture was added in three additions alternating with the addition of sour cream. The dough was dropped onto sheet pans using a #16 disher (about ¼ cup) and baked. This produced 10 large cookies and took about 45 minutes. After the cookies cooled the glaze was made and applied, this took about an hour. The glaze was made by whisking confectioners' sugar with whole milk, corn syrup, vanilla, and salt. (Sifting the large amount of confectioners' sugar took some time and made a bit of a mess.) This was divided in half and Dutch-processed cocoa and milk were whisked into one half. Using an offset spatula, half of each cookie was covered with the vanilla glaze, on the flat side. These were refrigerated for 15 minutes to set the glaze, then the other half was covered with the chocolate glaze. 

I have been enjoying these cookies and will make them again. The glaze is little sweet for my taste but that isn't stopping me. The cookies are tender and cakey. They keep well in the freezer and at room temperature. I cut these large cookies in half when I have one so maybe next time I'll try making them smaller. Of course, I will need to try the CNY recipe for half-moon cookies, too. 

Chicken with Vinegar

 19 October 2020

Recipe from Cook's Illustrated, September 2020

This was new to me, poulet au vinaigre, a simple, traditional French dish. The name is somewhat off-putting, suggesting you are making pickled chicken. But, fortunately, that is now what this is though the sauce does include vinegar. To find out just how simple and tangy and good this chicken is, or isn't, you have to make it.

I used the "for two" recipe from the Cook's Illustrated website which cooks 4 rather than 8 bone-in, skin-on chicken thighs, enough for us to have two meals. The chicken was patted dry with paper towels, seasoned, and both sides were browned in vegetable oil in an oven-proof skillet. The chicken was transferred to a plate and most of the fat was poured from the skillet. The skillet was placed over medium heat. Minced shallot and sliced garlic were added and cooked. To this was added chicken broth, dry white wine, and red wine vinegar. After bringing the mixture to a simmer the chicken was added, skin side up, and the skillet was placed in a 325° oven. About 30 minutes later the chicken had reached 195° and was removed from the oven. It was placed on a serving plate and the skillet returned to the stove over high heat. Tomato paste was whisked into the liquid which was cooked until thickened and reduced. Off heat, butter and minced fresh tarragon where whisked into the sauce which was poured over the chicken pieces for serving. Total preparation time was 75 minutes, about 30 minutes hands off.

This is a dish we will make again. It is simple and fast enough to make on a weekday night. The sauce was beautiful, just a little tangy with freshness from the herbs. The braised chicken was tender and juicy and the leftovers were good, too.