Wednesday, October 6, 2010

Vermont Chicken Pie

The original recipe for this is from Saveur - and it's like a 3 day process. Because of that, I make this probably only once as year. It is really delicious as the intensity of the super reduced broth is amazing, but I think you could do a simpler version by just cooking the chicken, then reducing the broth a little and making a quick gravy by adding some cooked roux. Not unlike another version of chicken and dumplings - boy are these biscuits good with that gravy - nothing could be more comforting - as long as someone else cooks it for you!

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