Bushel & A Peck
  • Blog
  • Health & Fitness
  • Artist Biography
  • Paintings
  • Photography
  • Drawings, etc.
  • About Me
  • Contact Me






Braised Chicken & Cauliflower Pie

10/15/2014

0 Comments

 
   Helllloooo! Where have I been? Well, I've been away! We travelled south to Brantford to see family and celebrate Thanksgiving, and we had a busy and really good time! 
   Anyway, moving onto food! For my birthday a few weeks ago, I decided to make a recipe favourite of mine that I hadn't made in ages! It can seem like a little too much work, but honest-to-goodness, it is so worth it! Also, the work is not intense, there are just a few more steps than a usual chicken or pot pie kind of dish.
   The ingredients are so simple, and (bonus) you can make this a full day ahead, then put into the oven (or...bbq) the day you want to eat it. 
   This pie includes white wine, which is considered to be a on-the-fence item in a paleo diet. If you Google "wine and paleo" you'll get  a bazillion hits and lots of reading material about it. For me, I include it in my paleo life, so, yup. It's in this here pie (be sure to read that like a Hillbilly).  
   Well, you'll want to make this, so stop pondering and just get ready! :)  
Picture
Braised Chicken & Cauliflower Pot Pie

For the Insides:

  • 2 Tbsp Olive oil
  • 4 Chicken leg quarters (4 thighs, and 4 drumsticks)
  • 2 Onions, chopped 
  • 2 Cloves of garlic, crushed and diced 
  • 2 cups white wine
  • 1 carrot, peeled
  • 1 bay leaf
  • Another carrot, washed, peeled and sliced into 1/2 inch pieces
  • Salt and pepper

For the Top:
  • 1 Head of cauliflower, cut up
  • 5 Cloves garlic
  • 2 Tbsp Coconut oil
  • Cup milk (coconut, almond (not vanilla), etc.).

Method:
 
Braised Chicken
  1. Preheat the oven to 350 degrees
  2. In a large ovenproof skillet or Dutch oven over medium-high heat, heat the olive oil then set the chicken legs in, skin side down, and brown until nice and crispy. Turn over the legs. 
  3. Season with salt and pepper. Add the onions and garlic and cook until browned. 
  4. Add the wine, carrot and bay leaf. Bring to a boil. 
  5. Cover I just use tin foil as I don't have a lid that fits my oven-proof skillet), transfer to the oven and bake for 1 1/2 hours. Uncover and bake until the flesh pulls easily from the bone, about 30 minutes to 1 hour more.
  6. Remove the chicken from the skillet to a cutting board to cool. Discard the carrot and bay leaf.
  7. Leave the cooking liquid in the pan, add the sliced carrots and reduce it on low-medium heat until thick
While the meat is cooling, and you're reducing your cooking liquid, start your mashed cauliflower top. 
  1. Boil the cauliflower and garlic in salted water until the cauliflower is tender, about 10 minutes. Drain.
  2. Using a ricer or  potato masher, mash the cauliflower and garlic with the coconut oil. 
  3. Add the milk and puree using an electric mixer. Taste and add salt & pepper if needed.
  4. Now that the chicken should be cool enough to handle, debone it (take off all the meat!), and put the meat into your now reduced cooking liquid. 
  5. If you're making these to eat right now (or today), skip to step 7! 
  6. If you are making this a day ahead, spoon the meat mixture into four-6 ounce ramekins, then top with the mashed cauliflower. Wrap up tight, and stick 'em into the fridge. When you're ready to make these, stick them into the unheated oven, and turn the oven to 350, and allow to cook for about 45-60 (start timing once the oven has full reached temperature) minutes, until the top is browning and you can see the juices bubbling at the sides. 
  7. Preheat the broiler*
  8. Spoon the chicken mixture into four-6 ounce ramekins. Top with mashed cauliflower. 
  9. Broil until tops gets brown, and you can see the juices bubbling at the sides. 


*My change (because I was using the bbq) was to put the pies back into the bbq until the insides were hot and bubbling, then I took a blow torch to the tops! Hazaa! :)  
Picture
The braised chicken in the pan with the onions and garlic, then a picture of the chicken with the white wine, carrot and bay leaf heading into the oven. That last picture shows how rich the colour becomes of the chicken and the sauce. Yummy!
   I know it may not seem like much, but this pie is really fantastic. The white wine becomes a perfect flavour to compliment the chicken and carrots, and isn't "creamy", but adds moisture and a sauciness. 
Picture
   Well, I seriously hope you give this a try! It is so good, and you won't be disappointed. Pinky swear.
   Happy Wednesday!!! 
0 Comments



Leave a Reply.



    Welcome To
     Bushel &
    A Peck!

    Hi, I'm Amy-Lyn!

    Picture
    I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
    ​ 3 amazing kids! 
    Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )  

    Read more about me by clicking here!

    Want to Stay Connected?

    RSS Feed


    Subscribe to my mailing list!

    * indicates required

    Find What
    ​You're Looking For on the Site!



    Vitacost.com

     Most Popular Posts

    Meat & Potato Casserole
    Gluten-Free Meat & Potato Casserole
    Picture
    D.I.Y Tea Cup Bird Feeder
    Picture
    Mini Caprese Kabobs

    Featured in The Huffington Post

    Picture
    Paleo Double Chocolate Avocado Cookies

    Featured in Woman's Day

    Picture
    Chicken Bundles


    Categories

    All
    Antiques
    Autism
    Birthday
    Breakfast
    Chocolate
    Dessert
    Diy
    Family
    Five Minute Friday
    Giveaway!
    Gluten Free
    Health-fitness
    Lunch/Dinner
    Miscarriage
    Motivational Monday!
    Muffins
    My Thoughts...
    Nifty Ideas
    Paleo
    Primal
    Recipes
    Sandwiches
    Soup
    Tea Party


    Some of my favourite products! 


    Archives

    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013

    my foodgawker gallery
  • Blog
  • Health & Fitness
  • Artist Biography
  • Paintings
  • Photography
  • Drawings, etc.
  • About Me
  • Contact Me