This galette – inspired by childhood memories of chicken pot pie – uses puff pastry for an easy, flaky crust. While we slow braised chicken thighs in this recipe, duck would be equally delicious. And, you could add a bit of extra decadence by using confit chicken or duck thighs instead of braised.
Let’s get cooking!
The Prep
Preheat the oven to 350F. Wash and pat dry four chicken thighs. Place the chicken skin-side up in a shallow pan with a tight fitting lid. Add enough water to come about half way up the side of the thighs. Place the lid on the pan and cook in the oven for at least two hours. Remove and cool to room temperature.
Clean and chop one pound of porcini mushrooms. Set aside.
Mince one shallot. Set aside.
Mince one clove of garlic. Set aside.
Cut off the florets from one head of broccoli. Blanch in boiling water for five minutes and then plunge into an ice bath. Drain and coarsely chop the broccoli. Set aside. [NOTE: Frozen broccoli works equally as well. If using frozen, simply thaw and coarsely chop.]
De-stem 4-5 springs of thyme. Set aside.
Shred the meat from the cooled chicken. Set aside.
You are mised out!
The Assembly
Preheat your oven to 400F.
If using frozen puff pastry remove from freezer and allow to thaw at room temperature – about 40 minutes.
Melt one tablespoon of duck fat or butter in a large skillet over medium heat. Add the mushrooms and a good pinch of salt to the pan. Sauté until brown and most of the water has been removed. Squeeze one teaspoon of lemon juice over the mushrooms and stir once or twice.
Add the shallots and cook – stirring occasionally – until softened. Add the garlic and cook for one minute. Do not let the garlic or shallots brown.
Add the broccoli and chicken. Cook for an additional five minutes.
Pour 2 cups of low sodium chicken stock into the skillet. Add the thyme and cook until the liquid is nearly gone.
While the stock is reducing, roll out the pastry. Cut into four even squares.
Taste and adjust seasoning as necessary.
The Payoff
Line a baking sheet with a piece of parchment paper. Place one pastry square on the baking sheet and fold over each side by a quarter inch – it should resemble a picture frame.
Add one fourth of the chicken mixture to the center of the sheet of pastry. Carefully spread the mixture to the edge of your picture frame.
Repeat with the remaining three pieces of pastry and the chicken mixture.
Bake for 15 minutes, or until the pastry has browned.
Cool for five minutes and serve.
