Name: Poulet en Croûte (Chieken Pie)
Yield: Serves 6.
Cuisine: France
Ingredients: Salt and pepper to taste; ⅛ teaspoon thyme; 1 teaspoon tomato paste; Bouquet garni; 2 cups white wine; ½ cup chicken stock; 4 tablespoons flour; ¼ cup Cognac; 2 shallots, diced; 3 cloves garlic, minced; ¼ pound butter; 2 onions, quartered; Recipe of puff pastry, or Pâte Brisée; 1 egg yolk; Beurre manié; 1 tablespoon water; 4 (¼-inch thick) slices salt pork, diced, or ¼ pound; Butter; 3 hard-cooked eggs; 1 pint mushrooms; 4 lamb kidneys

Preparation info

Serves
6
.

Difficulty
Complex

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Recipe of puff pastry, or Pâte Brisée
2 (3-pound) fryers, cut up
¼ pound

Method

This is a basic chicken-pie recipe. It can be served in a casserole, in a casserole with a pastry lid, in a deep pan or dish lined with pastry as we would make a cobbler, or in a vol-au-vent made of puff pastry. We will make the casserole with a puff-pastry lid.
Make the puff pastry. While it chills, prepare the filling.