Chicken & Pastry W/ Sides Recipe

Prepare chicken

Pat chicken thighs dry with paper towels. Season both sides evenly with 1 1/2 tsp salt and 3/4 tsp black pepper. Lightly dredge each thigh in 1/4 cup flour, shaking off excess.

Sear

In a large Dutch oven or deep skillet, heat 2 tbs unsalted butter and 1 tbs vegetable oil over medium-high heat until shimmering. Add chicken thighs skin-side down in a single layer (work in two batches if needed). Cook 4–5 minutes until skin is golden-brown and releases easily, then flip and brown the other side 2–3 minutes. Remove thighs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, sliced carrot and celery to the pot; sauté 5–6 minutes until softened and beginning to brown. Stir in minced garlic and cook 30–45 seconds until fragrant. If pan is dry, add an extra 1 tbs butter.

Deglaze and build braising liquid

Sprinkle remaining flour from dredging into the pot and cook 1 minute to remove raw flavor. Pour in 1 tbs dry white wine (optional) and scrape browned bits from bottom. Add 2 cups chicken stock, fresh thyme sprigs, and 1 bay leaf. Bring to a gentle simmer.

Braise

Return chicken thighs to the pot, skin-side up, nestling them into the liquid. Cover with a lid slightly ajar and simmer gently for 30–35 minutes until chicken is cooked through and tender (internal temp 165°F / 74°C).

Finish sauce

Remove chicken to a warm plate. If you want a richer sauce, stir in 1/4 cup heavy cream and simmer uncovered 3–4 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaf before serving.

Make dough

While the chicken braises (after the first 10–15 minutes), whisk 2 cups flour, 1 tbs baking powder and 1/2 tsp salt in a bowl. Using a pastry cutter or two forks, cut in 6 tbs cold cubed butter until the mixture resembles coarse crumbs (pea-sized pieces).

Bring together

Stir in 1/2 cup cold whole milk just until a shaggy dough forms. Do not overmix. Turn dough onto a lightly floured surface and pat into a 3/4-inch thick round. If making drop-style pastry, skip rolling and roughen the top into 8 equal portions; for biscuits, cut into 6–8 rounds.

Bake with chicken

About 10 minutes before chicken finishes braising, preheat oven to 425°F (220°C). Remove the pot lid and arrange pastry pieces over the braising liquid and around the chicken (they should sit slightly above the liquid). Whisk 1 egg with a little water and brush pastry tops for a golden finish. Transfer the Dutch oven to the preheated oven and bake 12–15 minutes until pastry is risen and golden and an inserted toothpick comes out clean.

Rest

Return the pot to the stovetop on low heat for 2 minutes if sauce needs loosening, then serve chicken with pastry on top or alongside.

Cook potatoes

Place 2 lbs cubed russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–18 minutes until potatoes are fork-tender.

Mash

Drain potatoes well and return to the hot pot for 1 minute to steam-dry. Add 3 tbs butter and 1/2 cup warm milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste.

Blanch or sauté

Bring a medium pot of salted water to a boil. Add trimmed green beans and cook 3–4 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath to stop cooking, or alternatively, heat 1 tbs olive oil in a skillet over medium-high and sauté beans 5–6 minutes until blistered in spots.

Finish

If blanched, drain well and toss with 1 tbs olive oil (or if sautéed, keep in pan). Season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp lemon juice and a little lemon zest. Toss in 2 tbs slivered almonds (optional) that have been toasted in a dry skillet. Serve warm.