This recipe is not a "Throw a few things in a pot and call it a day" kind of recipe.
It takes some time... Like an hour. Plus baking.
But it is soooo worth it!
If I was Mr. Garten I would never leave Ina either after tasting this! :)
|5 cups chicken broth warmed|
|2 bouilon cubes to the broth|
|2 medium onions chopped|
1 half medium onion finely minced if your husband hates onions the way mine does.
BUT they are NON-NEGOTIABLE in this dish.
Don't make it if you won't use any.
|Carrotts - washed and chopped into large pieces|
Buy the Italiam Flat Leaf Parsley.
And don't send your husband to the store for it.
Hence the curly parsley that I do NOT prefer! :)
|Cook onions in butter and olive oil till translucent...|
Take the time to breath in the aroma!
|Your about to be pretty busy!|
|Your going to add some flour and chicken broth... Wisk till smooth!|
|Cook till liquid thickens and coats a spoon.|
|Blanch your carrotts:|
Cook in boiling water for 2 minutes then cool in an ice water bath to stop the cooking.
They cook plenty more.
|Your going to add:|
Cream, frozen peas, carrots, and frozen pearl onions.
|This is where you cook 3 more carrotts if you have discovered that the original 4 were not enough.|
I discovered that.
|Dice your chicken into bite size pieces.|
|Add the chicken to the pot...|
|Take a few bites... You want to be sure it's good, right?|
|You must make the topping...|
It is simple and the best toppiong I've ever had.
And and it would look far prettier if I had done a better job at rolling it. :)
Topping it with course salt and black pepper helps to pretty it up a bit.
|Even though it isn't pretty it looks wonderful!|
|Meat and veggies and bread in one dish!|
|PS: I get 2 8x8 pans out of this. I bake one and freeze the other. |
Bake an extra 30-45 minutes when times to cook the frozen one.