Wednesday, February 23, 2011

Oscar Eats: Chicken a la King's Speech

With the hours to Oscar dwindling, it's time for another recipe. This one bows before the film most likely to unseat early front runner, The Social Network, for the crown of Best Picture...

Chicken a la King’s Speech
Serves four

I like to think of this as chicken pot pie fit for a king. It’ll make you stutter and stammer it’s so good!

2 whole chicken breasts, bone in, skin on
Salt and fresh ground pepper, to taste
4 puff pastry shells
3 tablespoons butter
2 -3 scallions, trimmed, sliced with tops
1/2 cup crimini mushrooms, cleaned and sliced
1/2 cup chantrelle mushroom, cleaned and roughly chopped
1/2 red bell pepper, finely diced
1 10oz bag frozen green pea and pearl onions, thawed
3 tablespoons flour
1 1/2 cups milk
1/2 can cream of mushroom soup (not condensed!)
minced Italian parsley to garnish
truffle oil to garnish (optional)

Preheat oven to 400 degrees.

Season chicken breasts with salt and pepper and roast for 30-40 minutes or until juices run clear and meat is no longer pink. Cool and remove skin. Cube chicken, set aside.

Reduce oven temperature to whatever is recommended for puff pastry shells and bake them according to package directions.

While the puff pastry is baking, place a large skillet on medium high heat. Melt 1 tablespoon of butter and sauté scallions, mushrooms and bell pepper until soft, about 5 minutes. Add thawed peas and onions, cook another 1-2 minutes. Season with salt and pepper and reserve in a bowl.

Return skillet to heat, melt remaining two tablespoons of butter and whisk in flour. Whisk in milk and soup and cook over medium heat until a thick sauce forms, about 2-3minutes. Add reserved vegetables and cubed chicken and warm through.

To serve, spoon the choppy Chicken a la King’s Speech into the puff pastry shells and top with parsley and truffle oil (if using).

It'll make you say "Piss, shit, bugger" it's so yumtastic.

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