Saturday, June 19, 2010

Poulet au pie crust

Wednesday night I wrapped a whole chicken in "bread" dough (poulet au pain from Stir), except it wasn't really bread dough, it was pie dough. Flour + butter + water = pie dough, no? So cool! The chicken was completely sealed in dough when it went into the oven, but there must have been a breach because juices oozed forth to make a rich, salty, gooey sauce that was very delicious mopped from the bottom of the pan with shards of pastry. My husband said: "It's not as good as chicken a la king." I think he just said it because he wanted to be quoted on the blog. Even he couldn't believe it. This chicken was special.

I also creamed some spinach per Barbara Lynch's recipe. Creamed spinach should contain cream, of course, but should also be pureed or finely chopped -- creamed -- to minimize the distinction between solid spinach and liquid cream. This creamed spinach failed in that regard, but I am like Popeye in my fondness for spinach in all forms, save salad. Remember how Popeye would punch a hole in a can and pour it down his throat? That used to make me hungry.

Thursday night, it was just Owen and me and neither of us wanted much for dinner, so we ate homemade camembert on toast. The first bites of camembert were fantastic, but it got a bit stinky and intense towards the end. You need to pace yourself with the house camembert.

7 comments:

  1. I really didn't think much of this chicken dish. I'd rather have one of those lemon chickens with some pie-dough biscuits on the side.

    ReplyDelete
  2. That's one weird-looking chicken. Is there a whole category of bread-enclosed food that I don't know about? Could one wrap a steak in pie dough? Is this chicken similar to a giant corn dog? Weird.

    ReplyDelete
  3. do you have a photo of the chicken cut up?

    ReplyDelete
  4. This reminds me of hobo chicken. Which is chicken in an inedible flour, salt and water crust. You cook it on a campfire.

    ReplyDelete
  5. First time on your blog. I like it. I was wondering about this recipe, is this the equivalent of a Wellington Beef? If it is, then I would maybe do it with debonned chicken ... if not ... this may be a variation of a Chicken en croûte de sel ... that often dries up because it is impossible withour the salt to keep the juice in ... only my idea. What do you think?

    ReplyDelete
  6. First time on your blog. I like it. I was wondering about this recipe, is this the equivalent of a Wellington Beef? If it is, then I would maybe do it with debonned chicken ... if not ... this may be a variation of a Chicken en croûte de sel ... that often dries up because it is impossible withour the salt to keep the juice in ... only my idea. What do you think?

    ReplyDelete