RCP: Chicken and artichoke 'pie'
Posted: Sun Jun 24, 2012 7:04 amSomeone mentioning a barigoule yesterday reminded me that a recent tasting note on this board referenced a chicken and artichoke pie recipe by Paula Wolfert that they had a particular wine with, and that description intrigued me. So I googled that description just now and managed to find ostensibly that recipe posted on another website (for people who have had bariatric surgery!!!). It's even more intriguing than I had imagined with all that cumin and cinnamon and the phyllo encasement, and I can't wait to give it a go. In the meantime, if y'all will forgive me for posting something unvetted, thought I'd share.
Paula Wolfert's Chicken and Artichoke Pie
Ingredients:
4 small or 3 large chicken breasts
2 tsp ground cumin
1 tsp cinnamon; another 1 tsp set aside for later
1 tsp turmeric
1/2 cup chicken stock
some olive oil
2 leeks, chopped
a handful of chopped parsley (about 1/2 a bunch)
a handful of chopped cilantro (same)
2 jars artichoke hearts (canned in oil), chopped
200 g feta cheese, crumbled
2 eggs
phyllo dough sheets (about a dozen for a large pie)
butter, melted (about 2-3 oz)
Preparation:
Bake chicken, covered, at moderate heat with spices and stock, about 30 mins; chop the chicken into small chunks, reserve about 1/2 cup of the cooking liquid for later.
Stir-fry chopped leeks with olive oil (about 10 mins, until they are soft).
Combine chicken, reserved juices, leeks, parsley, cilantro, artichokes, feta cheese, egg, and the extra cinnamon in a bowl; mix well.
Be careful not to let the phyllo dough sheets dry out (I roll them back up every time I take one sheet). Melt the butter; use a pastry brush to spread butter all over the sheet. Put the sheet into a greased baking dish, so that the edges hang over. Continue until you have about a dozen sheets, arranged all around the dish. Scoop the filling into the dish; fold over the edges of the pastry sheets. If the pie is not fully covered, butter up a few more sheets and arranged them in the middle so everything is covered. Brush the top of the pie with butter.
For a large pie, bake for 20 mins at a moderate-high temperature (I usually go for 350); then for another 20 mins at moderate temperature (e.g. 300), until the pastry is golden.
Paula Wolfert's Chicken and Artichoke Pie
Ingredients:
4 small or 3 large chicken breasts
2 tsp ground cumin
1 tsp cinnamon; another 1 tsp set aside for later
1 tsp turmeric
1/2 cup chicken stock
some olive oil
2 leeks, chopped
a handful of chopped parsley (about 1/2 a bunch)
a handful of chopped cilantro (same)
2 jars artichoke hearts (canned in oil), chopped
200 g feta cheese, crumbled
2 eggs
phyllo dough sheets (about a dozen for a large pie)
butter, melted (about 2-3 oz)
Preparation:
Bake chicken, covered, at moderate heat with spices and stock, about 30 mins; chop the chicken into small chunks, reserve about 1/2 cup of the cooking liquid for later.
Stir-fry chopped leeks with olive oil (about 10 mins, until they are soft).
Combine chicken, reserved juices, leeks, parsley, cilantro, artichokes, feta cheese, egg, and the extra cinnamon in a bowl; mix well.
Be careful not to let the phyllo dough sheets dry out (I roll them back up every time I take one sheet). Melt the butter; use a pastry brush to spread butter all over the sheet. Put the sheet into a greased baking dish, so that the edges hang over. Continue until you have about a dozen sheets, arranged all around the dish. Scoop the filling into the dish; fold over the edges of the pastry sheets. If the pie is not fully covered, butter up a few more sheets and arranged them in the middle so everything is covered. Brush the top of the pie with butter.
For a large pie, bake for 20 mins at a moderate-high temperature (I usually go for 350); then for another 20 mins at moderate temperature (e.g. 300), until the pastry is golden.
