Tourte a la Perigourdine (French Chicken Pot Pie)
1 bunch parsley
2 1/4 c. flour
1 t. salt
1/3 c. butter, chilled and diced
1/3 c. lard, well chilled (I used all butter)
cold water as needed, up to 1/2 cup
1 lb. skinless, boneless chicken breast
1/2 lb. chicken livers
1/2 lb. mushrooms
2 -3 large shallots, diced
2 cloves garlic, crushed
Medium sized tomato, diced, cored and seeded
1 stick plus 1 T. unsalted butter, clarified
3 T. flour
1 1/2 c. chicken stock
3/4 c madiera wine
3/4 t. fennel seed
3/4 t. marjorm
Salt and pepper to taste
1 egg for eggwash
The directions were almost a whole page so I will try to shorten them where I can.
Grease pie pan with 1 T. butter. Wash and dry parsley, dice and add to flour and salt. Cut in butter and lard, add cold water a tablespoon at a time, up to 1/2 cup. Mix well and knead into a ball.
Divide into 2 and roll out first one, line pie pan. Chill.
Prepare the filling – Dice chicken into 1/2 inch cubes, wash and dry livers, cut away membrane and dice, slice mushrooms.
Add 1/4 c. butter to pan, clarify, add chicken, liver and mushrooms saute until done. Remove to bowl with slotted spoon.
Add shallots and garlic to pan, with 1/4 c. clarified butter. Cook for a few minutes, sprinkle with flour, add chicken broth, fennel seed, marjoram, and tomato, cook for a few minutes, add wine boil until thick. Sir constantly.
When thickened, spoon out about 3/4 cup to add to chicken. Fill pastry and cover with top crust, seal and flute edges.
Bake for 10-15 minutes at 425 degrees. Whisk egg, brush egg over top crust after, return pie to oven lower temperature to 350 and bake 15-20 minutes.
Five minutes before serving heat sauce in pan, add to serving bowl to go with pie.
Remove from oven when golden brown, serve with sauce. (Recipe said to strain the sauce, I chose not to. I tried to add any large chunks to the pie in the first place).
From ‘Great Meals in Minutes: French Regional Menues’ Time Life Books, 1984. The recipe was created by Dennis Gilbert.