Chicken And Corn Pot Pie
|For cornmeal chive pastry:|
|Unbleached flour||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Cake flour||1⁄4 Cup (4 tbs)|
|Minced chives||3 Tablespoon|
|Cold unsalted butter||10 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Small white onions||1 Pound|
|Country smoked bacon||1⁄4 Pound, diced|
|Chicken||3 Pound, quartered (1 Chicken)|
|Flour||1⁄4 Cup (4 tbs)|
|Carrots||2 Large, diced|
|Condensed chicken broth||1 1⁄4 Cup (20 tbs)|
|Whole cardamom pods||2|
|Freshly ground black pepper||1|
|Fresh corn kernels/Frozen corn kernels||1⁄2 Pound, frozen|
|Egg||1 , beaten|
Combine all dry ingredients. Cut butter into small pieces and mix into dry ingredients with a fork. Add water, tossing with the fork until just moistened and dough can be gathered into a ball. Do not over mix.
Wrap dough in plastic wrap and chill overnight in refrigerator.
Bring a large pot of water to a boil. Add unpeeled onions and blanch for 2 minutes. Drain and rinse thoroughly with cold water. Trim off tops and bottoms. Slip off skins.
Melt butter in a large skillet over medium heat. Add bacon and cook until crisp. Remove with slotted spoon and set aside on paper towels.
Lightly dredge chicken pieces in flour. Increase heat to medium-high and brown chicken on all sides in skillet. Remove chicken and pour off all but 3 tablespoons drippings.
Add carrots and onions to skillet and cook for about 3 minutes over medium heat. Stir in chicken broth, cloves, cardamom, rosemary, salt, and pepper. Add chicken and bacon and bring to a gentle simmer. Cover and cook for 30 minutes, or until chicken is tender.
Remove chicken and set aside to cool Skim fat and reduce sauce over high heat until flavor is intense. Season to taste with salt and pepper.
When chicken is cool, remove skin and bone and cut into bite size chunks. Transfer to a bowl and add sauce. Cover and refrigerate overnight. The next day, skim off any fat that rises to the surface.
Preheat oven to 400°. Generously grease a 6 cup souffle dish.
Stir corn into chicken mixture. Turn into prepared dish.
Roll out pastry to a 14" square, 1/8"thick. Cut into lattice strips. Lay the strips over the top of the souffle dish, weaving one over the other to make a dense weave, not an open lattice. (You will have a completely covered pie with a woven crust.) Crimp edges all around to seal in the chicken mixture.
Brush entire surface with beaten egg. Bake for 1-l 1/4 hours, or until sauce is bubbly and crust is golden brown and crisp. (Cover with foil if it starts to brown too quickly.)
Remove from oven, sprinkle with a little bit of minced chives and serve with your best silver serving pieces.