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Ingredientes
- 2 whl Chicken breasts with skin and bones - (1 lb ea)
- 1/4 lb Pearl onions - (abt 1 c.) unpeeled
- 2 med Carrots peeled, and cut 1/4"-thick pcs
- 2 x Celery ribs halved lengthwise, and cut 1/4"-thick pcs
- 1/2 c. Frzn peas thawed
- 1/4 lb Mushrooms - (abt 8) sliced thin
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Finely-minced shallots
- 1 x Bay leaf
- 1/4 tsp Dry thyme crumbled
- 1/4 tsp Dry tarragon crumbled
- 1/4 c. All-purpose flour
- 1/3 c. Dry white wine
- 2 1/2 c. Low-salt chicken broth Freshly-grated nutmeg to taste Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Medium-dry sherry
- 1 1/2 lb Russet (baking) potatoes
- 1/4 c. Low-fat lowfat sour cream
- 2 Tbsp. Chopped fresh chives - (to 3 tbspns)
Direcciones
- Make filling: In a 5-qt saucepan bring 3 qts water to a boil. Add in chicken and simmer, uncovered, 20 min. Remove pan from heat and let stand 30 min. Transfer chicken to a bowl, discarding cooking liquid, and cold. Throw away skin and bones. Cut chicken into 3/4-inch cubes and return to bowl.
- In a 3-qt saucepan bring 2 qts water to a boil and cook onions till tender, 7 to 8 min. Transfer onions with a slotted spoon to a bowl of ice and cool water, reserving cooking liquid in pan. Cut root ends off onions and peel. Add in onions to chicken.
- Return reserved cooking liquid to a boil and cook carrots and celery till just tender, 4 to 5 min. Drain carrots and celery and add in with peas to chicken mix.
- In pan cook mushrooms in 1/2 Tbsp. extra virgin olive oil over moderate heat, stirring, till softened and golden and all liquid they give off is evaporated and add in to chicken mix.
- In pan cook shallots with bay leaf, thyme, and tarragon in remaining 1 1/2 Tbsp. extra virgin olive oil over moderately-low heat, stirring, till soft and pale golden brown and stir in flour. Cook mix, stirring, 3 min (it will look crumbly) and gradually whisk in wine, broth, nutmeg, and salt and pepper to taste. Simmer sauce 5 min, whisking occasionally, and whisk in sherry. Throw away bay leaf. Pour sauce over chicken mix and stir till combined well. Filling may be made 1 day ahead, cooled, uncovered, and chilled, covered.
- Preheat oven to 425 degrees.
- Make mashed potatoes: Peel potatoes and cut into 1-inch pcs. In a saucepan cover potatoes with water by 1 inch simmer till very tender, 10 to 15 min. Reserve about 1/3 c. cooking liquid and drain potatoes. In batches force potatoes through a ricer or possibly food mill fitted with medium disk into a bowl and stir in lowfat sour cream, chives, salt and pepper to taste, and sufficient reserved cooking liquid to reach a fluffy consistency. Transfer potatoes to a pastry bag fitted with a 1/2-inch fluted tip.
- Spread filling in a 1 1/2- to 2-qt gratin dish or possibly other shallow baking dish. Pipe mashed potatoes decoratively in mounds on filling and bake in middle of oven till filling is bubbling and potatoes are golden brown on edges, about 25 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 565g | |
| Recipe makes 4 servings | |
| Calories 464 | |
| Calories from Fat 156 | 34% |
| Total Fat 17.52g | 22% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.08g | |
| Cholesterol 52mg | 17% |
| Sodium 165mg | 7% |
| Potassium 1367mg | 39% |
| Total Carbs 50.6g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.98g | 4% |
| Protein 25.01g | 40% |
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