Chicken and Pastry

Name: Chicken and Pastry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: southern_american
Ingredients: 1.5 kg whole chicken (cut into 8 pieces, skin removed); 2 cup all-purpose flour; 8 cup water (for cooking chicken); 2 pcs carrot (medium, peeled and sliced into rounds); 2 pcs celery (stalks, sliced); 1 pcs onion (large, chopped); 2 pcs garlic (cloves, minced); 2 pcs bay leaf; 1 pinch black pepper; 0.5 tsp salt; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.5/5(95)

TASTE SCORE

8/10

A comforting Southern classic featuring tender, slow-simmered chicken in a rich, savory broth with soft, chewy flat pastry strips. This hearty one-pot meal tastes like a warm hug on a cold day. Perfect for Sunday dinner, this dish fills the house with the aroma of home-cooked goodness.

PREP

30m

COOK

60m

SERVES

1 CUP

794 cal

SERVINGS

METHOD · 9 STEPS

prep
Prepare the chicken and aromatics.
Rinse the chicken pieces and pat dry. Season the chicken slightly with a pinch of the 0.5 tsp salt and pepper. Place chicken in a large pot with the water, onion, garlic, bay leaves, and the remaining salt.
boil · ~45 min
Simmer the chicken until tender.
Bring the pot to a rolling boil over high heat, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chicken is very tender and pulls easily from the bone.
TIPSkim off any foam that rises to the surface during the first few minutes of cooking to keep the broth clear.
prep
Remove chicken and strain the broth.
Carefully take the chicken pieces out of the pot and set them aside to cool slightly. Strain the broth through a fine-mesh sieve into a bowl, discarding the solids. Return the clear broth to the pot.
prep
Shred the chicken.
Once cool enough to handle, remove the chicken meat from the bones. Discard the bones and skin. Shred the chicken into bite-sized pieces and set aside.
mix · ~10 min
Make the pastry dough.
In a medium bowl, combine the flour and a pinch of salt. Mix well. Slowly mix in water, a little at a time, until a stiff dough forms. You may need a bit more or less water. Knead the dough for 5 minutes until smooth, then cover with a damp cloth and let it rest for 10 minutes.
TIPA stiff dough is key to a chewy pastry that holds its shape; don't let it get too wet.
prep
Roll and cut the pastry strips.
On a floured surface, roll the dough out very thin, about 1/8-inch thick. Cut the dough into strips about 1 inch wide and 3 inches long.
simmer · ~20 min
Cook the vegetables and pastry.
Bring the strained broth back to a gentle simmer. Add the sliced carrots and celery and cook for 5 minutes. Drop the pastry strips into the simmering broth one by one, stirring gently to prevent sticking. Cook for 15-20 minutes, until the pastry is tender and the broth has thickened slightly.
TIPDon't stir too vigorously or the delicate pastry might tear.
assemble · ~5 min
Add the shredded chicken back to the pot.
Return the shredded chicken to the pot and stir to combine. Let everything heat through for about 5 minutes. The stew should be thick and creamy-looking.
garnish
Garnish with fresh parsley and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken pieces dry before seasoning to ensure the salt and pepper adhere well and promote browning in the broth.
2
Skim off the foam that rises to the surface during the first 10 minutes of simmering — this keeps the broth clear and clean-tasting.
3
Let the dough rest covered for the full 10 minutes; this relaxes the gluten and makes it much easier to roll out paper-thin.
4
Roll the pastry as thin as possible (1/8-inch) — thicker strips will be doughy instead of tender and chewy.
5
Drop the pastry strips into the broth one at a time and stir very gently with a wooden spoon to prevent them from clumping or tearing.
6
To make ahead, prepare the broth and shredded chicken a day in advance, then reheat and add fresh pastry and vegetables just before serving.

RECIPE VARIATIONS