This Chicken and Pastry recipe makes a giant bowl of comfort food. It is a Southern-inspired hearty dish that I adore on these cold dark days. Squares of pastry combine with chicken thighs and broth to make this delicious rustic dish.
To make this hearty soup, start by making the pastry. Cook chicken thighs until golden all over. Add water and broth to the saucepan and add onion and celery to make the soup. Use a pizza cutter to slice the dough into diamond shapes. Remove the vegetables and chicken from the soup and add pastry to the broth. Simmer until puffed and cooked through. Return the chicken to the pot. Heat through and season before serving.
To make this Chicken and Pastry, you will need the following ingredients:
Combine 1½ cups of flour with 2 teaspoons of baking powder, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl. Combine ½ cup of milk and 2 tablespoons of melted butter in a separate bowl. Add the milk mixture to the flour mixture, stirring until just incorporated.
Transfer the dough to a lightly floured work surface and knead for about 1 minute. Shape the dough into a ball and return to the large bowl. Cover the bowl with plastic wrap and set aside.
Pat 2 pounds of chicken thighs dry using paper towels. Season all over with pepper.
Place the remaining 1 tablespoon of butter in Dutch oven and melt over medium-high heat. Add chicken thighs, skin side down. Cook until the skin is golden brown. Turn the chicken and continue to cook for 3-5 minutes until the second side is golden brown.
Add 4 cups of broth and 1 cup of water. Use a spatula to scrape any browned bits from the bottom of the pan. Add a halved onion and celery rib to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
Roll the pastry dough into a 12-inch square, about ⅛-inch thick. Cut the dough lengthwise into 1-inch-wide strips and cut diagonally into 1-inch-wide strips to make diamond shapes.
Remove the saucepan from the heat and transfer the chicken to a plate. Leave to cool slightly. Remove the onion and celery and discard. Place the broth over medium-high heat and add pastry. Bring to a boil. Reduce the heat to low and simmer with the lid on for about 15 minutes until the pastry is tender and puffy.
While pastry cooks, shred the chicken into bite-size pieces. Discard the skin and bones.
Return the shredded chicken to the pot and cook, uncovered for 2-4 minutes, until heated through and broth has thickened slightly. Season with salt and pepper to taste and serve in large bowls.
This Chicken and Pastry is a delicious, filling dish which will provide a hearty bowl of comfort food! Try it out and remember to tag your posts with #cookmerecipes if you make this.
Hearty comfort food!
