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CHICKEN POT PIE WITH ROASTED PEPPERS Makes 6 servings Crooking a chicken whole with bell peppers in a searingly hot oven develops a rich flavor. Often, I roast the chicken and peppers a day ahead of time before adding them to the mushroom sauce. I also bake the pastry crusts ahead and add them to the pie just before serving so that they stay crisp. 1 (3- to SVk-pound) whole chicken 2 bell peppers (1 red and 1 yellow) 1 recipe Lemon Pastry (page 94) 1 large sweet onion, sliced thickly Vz pound fresh mushrooms, cleaned and sliced 2 tablespoons all-purpose flour 1 cup dry white wine 1 cup chicken broth Vz cup heavy cream Preheat the oven to 450째F. Wash and dry the chicken and place it in a roasting pan along with the peppers. Roast for about 40 minutes, turning the peppers once, until the skins are blistered. Remove the peppers and place them in a brown paper bag. Cook the chicken 5 to 10 minutes longer, then cool. Tear the meat into shreds, discarding the skin and bones, and place in a bowl. Drain off and reserve any juices that accumulate. 40

36379581 pot pies  
36379581 pot pies  
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