1. Preheat oven to 375°F. Have rack 1 rung up from center in oven.
2. Gather your ingredients.
3. Lightly flour work surface and roll out pastry dough a bit; cut into 4 to 6 rectangle size portions based on the number of people being fed. 4. Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with the tip of sharp small knife.
5. Using a fork, beat an egg in a small dish with a splash of water.
6. Line a baking sheet with parchment paper and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, about 20 to 22 minutes.
7. Peel and chop onion and potato .
8. Halve the celery and carrot lengthwise and chop.
9. Halve the leek , trim top tough greens and roots. Run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice.
10. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
11. Heat a Dutch oven or large deep skillet over medium to medium-high heat.
12. Once hot, melt butter and when it foams add the onion, potato, celery, leek, apple, bay leaf and herb bundle . Season with salt , pepper and nutmeg .
13. Cook to soften, about 8 to 10 minutes, partially covered and stirring occasionally.
14. Add flour and stir for 1 minute. Add chicken stock and whisk in to thicken.
15. Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat.
16. Remove bay leaf and herbs. Remove chicken from heat. Stir in Dijon mustard , cream and lemon juice .
17. Serve the chicken and vegetables in bowls and top with pastry.
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December 2020
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