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Newspaper Article
Make These Barefoot Contessa Chicken Pot Pies
2014
Overview
4 split (2 whole) chicken breasts, bone-in and skin-on (2½ pounds)EMPTYGood olive oilEMPTYKosher salt and freshly ground black pepperEMPTY6 tablespoons (¾ stick) unsalted butterEMPTY4 cups chopped leeks, white and light green parts (4 leeks)EMPTY2 cups (½-inch-diced) carrots (5 carrots)EMPTY4 teaspoons minced garlic (4 cloves)EMPTY8 ounces cremini mushrooms, stems discarded; slicedEMPTY¼ cup minced fresh tarragon leavesEMPTY 1/3 cup all-purpose flourEMPTY2½ cups good chicken stock, preferably homemade (recipe follows)EMPTY6 tablespoons cream sherryEMPTY½ cup heavy creamEMPTY1 (10-ounce) package frozen peas, such as Birds Eye Garden PeasEMPTY3 sheets frozen puff pastry, such as Pepperidge Farm (2 boxes), defrostedEMPTY1 extra-large egg beaten with 1 tablespoon water, for egg washEMPTYFleur de sel Preheat the oven to 350 degrees. Pat the chicken dry with paper towels, place on a sheet pan, brush with olive oil, and sprinkle with salt and pepper.
Publisher
The Newsweek/Daily Beast Company LLC
Subject
