loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Marc Murphy was inspired to make this bacony potpie by his chef de cuisine, Frank Proto, whose grandmother's specialty was duck potpie.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 4 lb boneless skinless chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 qt low-sodium chicken stock
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 3 large carrot
                                                                  • Yes No 3 large celery rib
                                                                  • Yes No 1 large white onion
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/4 cup brandy
                                                                  • Yes No 2 thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Heat 2 tablespoons of the olive oil in a large, enameled cast-iron casserole or Dutch oven. Season the chicken with salt and pepper and add half of it to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer the chicken to a large platter. Add 1 cup of the chicken stock to the casserole and scrape up all of the browned bits stuck to the bottom; strain the deglazed drippings into a small heatproof bowl and wipe out the casserole. Repeat with the remaining oil, chicken and another cup of stock; add to the reserved pan juices in the bowl.
                                                                  • Add the bacon to the casserole and cook over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to the platter.
                                                                  • Pour 4 tablespoons of the bacon fat into a small skillet. Add the flour and cook over moderate heat, stirring, until lightly browned, about 3 minutes. Let cool.
                                                                  • Add the carrots, celery, onion and garlic to the casserole and cook over moderate heat, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the brandy and cook until evaporated, 1 to 2 minutes. Add the remaining 6 cups of stock and the thyme and bay leaf and season with salt and pepper. Return the chicken and bacon to the casserole along with the 2 cups of deglazed drippings and bring to a simmer. Cover partially and cook over moderate heat for 30 minutes. Whisk in the bacon fat and flour paste and cook until the sauce has thickened, 5 to 6 minutes.
                                                                  • Preheat the oven to 375°. Pour the chicken stew into a shallow 3-quart baking dish; discard the thyme sprigs and bay leaf. Arrange the unbaked Cream Biscuits on top of the stew and bake in the upper third of the oven until the biscuits are golden and and the stew is bubbling, about 30 minutes. Let cool slightly, then serve.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 8
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!