Chicken Pot Pie

Western.Chefs's picture

Sep. 16, 2011

Ingredients

Boiling chicken 2 (Plump)
Dry red wine 4 Cup (64 tbs)
Vinegar 2 Cup (32 tbs)
Bay leaves 2
Thyme 1/4 Teaspoon
Carrots 4 , sliced
Onion 1 , diced
Celery stalk 1 , diced
Salt 1 Teaspoon
Peppercorns 1 Tablespoon
Butter 1 Cup (16 tbs)
Flour 1/2 Cup (8 tbs)
Pearl onions 18
Mushrooms 1 Pound , sliced
Brandy 3 Ounce
Pot 2 1/2 Teaspoon , finely crushed (Optional)

Directions

Marinate chickens overnight in combined wine, vinegar, bay leaves, thyme, sliced carrot, diced onion, celery, salt and peppercorns.

Remove from marinade.

Strain and save the marinade.

Brown chickens in butter in a skillet until golden.

Put butter and chickens in deep saucepan.

Add flour.

Cook 1 minute or until butter and flour mixture is thickened, stirring constantly.

Add marinade.

Bring to boil.

Reduce heat.

Cover and simmer 1 hour.

Add pearl onions, mushrooms, carrots and pot.

Simmer for 20 minutes.

Stir in brandy.

Serve immediately. (Rabbit may be substituted for chicken.)

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1663Calories from Fat 771

 % Daily Value*

Total Fat 86 g132.3%

Saturated Fat 35 g175%

Trans Fat 0 g

Cholesterol

Sodium 730 mg30.42%

Total Carbohydrates 57 g19%

Dietary Fiber 2 g8%

Sugars 10 g

Protein 108 g216%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet