82duck or, really, any poultry you
fancy. Got a vegetarian over
for dinner? Make it veggie with
chunks of tofu instead.1 pkg or batch puff pastry,
homemade or store bought,
frozen, thawed
2 tbsp butter
2 tbsp olive oil
1 1/2 to 2 lb skinless, boneless
chicken breast and/or thighs,
cut into bite-size pieces
(about 3 1/2 to 4 cups)
3 tbsp flour
1 large onion, finely chopped
(about 2 cups)
2 carrots, diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
1/2 large celeriac (celery root),
diced (about 2 cups)
1 large potato, diced (about
2 cups)
4 cups sliced button
mushrooms
1/4 cup medium-dry sherry
2 tbsp finely minced fresh
thyme or 2 tsp dry thyme
1/2 cup chicken stock or
veggie broth
2 cups fresh or frozen peas
1 1/2 tsp sea salt
1/2 to 1 tsp pepper
3/4 cup 18% cream
2 cups grated Oka cheese or
any other favourite cheese
1 free-range egg, well beatenIf using frozen puff, follow
package directions regarding
thawing. We thawed it overnight
in the fridge.In large soup pot or Dutch oven,
melt butter and oil over medium
heat. Meanwhile, toss chicken
pieces with flour in bowl; coat
lightly, shake off excess flour and
add to now-hot pot. Let a golden
crust form before turning the
pieces, about 5 minutes per side.
When golden on both sides, use
slotted spoon to transfer chicken
pieces to plate; set aside.In same pot or Dutch oven, add
onion, carrot, celery, celeriac,
potato and mushrooms; stir
often and fry until softened and
beginning to colour, about
20 minutes.
Add sherry; stir and let alcohol
burn off. Return chicken pieces
and any juices back to pot.
Add thyme and stock; stir
to combine.
Add peas, salt, pepper and
cream; stir. Taste and adjust for
salt and pepper. Stirring often,
let liquid evaporate and thicken,
about 5 minutes.
Preheat oven to 400°F.Transfer chicken and cream
mixture into individual
ovenproof serving bowls (onion
soup bowls are great for this).
Top each with cheese; set aside.Lightly flour work surface and lay
out thawed or homemade puff
pastry. Cut into squares or circles
for each bowl (leave about an
extra 1/2 inch all around to drape
over the bowl edge).FOOD & RECIPES: H E R ITAGE POULT RY