May 2021 Recipe Chef Regina’s Coq au Vin Pot Pie (with Bacon-Thyme Biscuit Crust)
Chef Regina’s Coq au Vin Pot Pie (with Bacon-Thyme Biscuit Crust)Marinade 4 each- 6 oz. Boneless, Skinless Chicken Breasts In 1 cup of red wine and 2 cups of water for 2 hours or even over- night. Pre heat oven to 350 degreesDry Breast and season with Montreal steak seasoning Bake 350 OVEN FOR 12 MINUTESUse 3 cups of Regina’s Butter Biscuit Dough – roll out to ¼ inch thick fit a 12-inch cast iron skillet. ½ teaspoon fresh thyme sprinkled on top and ¼ cup cooked, diced bacon is optional- just press in after rolling the 12-inch round. COQ AU VIN SAUCE1 tbls olive oil2 cups mushrooms, stems removed and thickly sliced¼ cup lardon, diced1/2 onion, quartered then thinly sliced , caramelized 1/2 teaspoon garlic puree1 sprig thyme 1/2 cup red wine2 cups chicken stock add 1 Porcini bouillon cubes to stock1 cup baby carrots, peeled and cut diagonally in 1-inch pieces1/4 cup frozen pearl onions3 tbls. cornstarch with ¼ cup water- make slurry2 tbls. unsalted butter, at room temperatureAdjust salt and pepper to taste1. In heavy Dutch oven pot, heat olive oil, add cooked lardon, add onions and cook until they begin to caramelize (about 4-5 minutes)2. Add garlic puree, thyme, and wine, chicken stock and Porcini bouillon bring to a boil.3. Turn heat down to medium and add carrots- simmer until carrots are fork tender, add pearl onions and thicken with slurry. Simmer until thickens and spoon in butter. 4. Slice Chicken Breast at angle- 4 slices, place in pie plate and cover with sauce. Let cool before adding biscuit top. (or biscuit top will absorb too much of the sauce)5. Place rolled biscuit top and place in 350-degree oven and bake for35- 40 minutes until top is golden brown and feels solid when you tap on it. 6. If you are in more of a hurry for dinner – cook the biscuit top on a sheet pan and cook the filling at the same time 25-30 minutes. When biscuit crust is just top the hot chicken pot pie.
Regina’s Bacon-Thyme Biscuit Dough1. Put the flour, baking powder, sugar, and thyme in the bowl of a stand mixer fitted with the paddle attachment. Blend the dry ingredients on low for 15 seconds.2. Add the margarine to the bowl. Turn the mixer on medium speed and count to ten. There should be visible chunks of margarine the size of quarters in the dough. Add the buttermilk and stir until dough is moist but pulled together, being careful not to overmix.3. Generously flour a work surface and roll out the dough into a rectangle about 1 inch thick. Fold the dough in half, bringing the two short ends together, turn a half turn, and roll it out again. Spread half of the cooked bacon over the dough, and fold, turn, and roll out more two times. Add the remaining bacon and repeat for an additional two times, finishing with a 1⁄4-inch-thick dough. Use the dough as directed in the potpie recipe.These can be made ahead and frozen for later use, wrapped in plastic wrap and then in foil. Thaw in the refrigerator overnight and bake as directed.Makes 2 (12-inch) or 3 (8-inch) piecrusts4 cups all-purpose flour, plus more for the board1⁄4 cup baking powder1⁄4 cup sugar2 tablespoons minced fresh thyme leaves11⁄2 cups (3 sticks) cold margarine, cut into 2-inch cubes13⁄4 cups cold buttermilk8 thick slices smoked bacon, diced and cooked until crisp