My parents have been here in Nice for the holidays and we’ve been eating out A LOT and enjoying every bite 🙂 (more on that later). But I’ll start recounting our week backwards because I decided to make my Sunday Night Dinner this week on New Years Eve. In France, New Years Eve is called la Saint Sylvestre and they celebrate with a feast at night called le Réveillon. The feast typically includes champagne, some type of sea food, and foie gras (duck or goose liver), so we made do with what we had. We got a small bottle of champagne, had shrimp and garlic butter sauce as an appetizer, and of course French pastries after dinner 🙂
This week’s ingredient: leeks (poireaux). I was inspired by an appetizer my mom and I had on Christmas of mini ravioli on a bed of wilted leeks that was DELICIOUS. Chicken pot pie is a dish I associate with home and cold weather, so I decided on a chicken and leek pie with mushrooms and potatoes, adapted from here.
Pie crust (I used a boxed one since that’s what I had in the cupboard, but any standard pie crust with flour, butter, and water or even a pre-made puff pastry crust will do)
1 large potato, peeled and diced (1/4 inch – 1/2 inch cubes)
1 tbsp butter
1 tbsp olive oil
500 g (about 1/4 pound) boneless, skinless chicken breast, cut in small chunks
2 leeks (just the white parts), thinly sliced
7-8 champignons de Paris OR medium-sized white button mushrooms, sliced
350 mL (about 1.5 c) chicken or vegetable stock
1 tbsp flour
1 tbsp cold water
4 tbsp creme fraiche
1 beaten egg for glazing
salt and pepper to taste
1. Preheat oven to 350F (180C). Prepare the pie crust, cover, chill for 30 minutes.
2. Bring a pot of water to a boil and add the potato. Boil for about 10 minutes, until you can insert a knife easily into a cube of potato (but not so long that the potato starts to become mushy). Drain.
3. Heat a large pan with the butter and olive oil. Fry the chicken for 3-4 minutes. Add the leaks and mushrooms and fry for another 5 minutes, until soft.
4. Add the stock to the pan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
5. Using a slotted spoon, transfer the chicken, leeks, and mushrooms from the stock pan to a 1 to 2 liter pie or casserole dish. Add the potatoes and stir to distribute evenly.
6. In a separate bowl, mix the flour and cold water to make a paste. Thin with 2 tbsp stock, then add the paste to the stock pan and stir on the heat non-stop until thickened.
7. Remove from the heat, add the creme fraiche, season with salt and pepper.
8. Pour over the leeks/potatoes/chicken mixture.
9. Flour your counter and roll out the pastry dough until just larger than the dish.
10. Carefully lay the pastry over the filling and push the edges of the pastry against the edges of the pie pan. Make a small hole in the center of the pie. Brush the pastry with beaten egg.
The great part about this recipe is that it’s SO versatile. If you like more potato, add more potato; if you’re a vegetarian, take out the chicken, if you like more sauce, double the stock. You could even add more vegetables, like carrots or corn. Personally, I would probably use more chicken to make it more substantial, more leeks because it’s the star ingredient, and more sauce, and I’d bake it in a smaller, deeper dish to make bigger slices. This recipe yielded about 4 servings.
So Happy New Year! Here’s to a happy, healthy 2013, wherever you are 🙂
French word of the day:
billet (bee-LAY)- ticket
J’ai acheté un billet de train pour aller à Paris!
I bought a train ticket to go to Paris!