Yes, it was time-consuming, but it was so good that I know I will be making this again and again. Other than that, I followed the recipe as written. I could not find frozen pearl onions, so used fresh. I added a little bit of broccoli and some chopped carrots. I used a 10-inch iron skillet, as suggested by several reviewers. My additions: a small slosh of toasted sesame oil, a shake of umami seasoning, and a few shakes of Chinese 5 spice. Let cool for 10 minutes before serving.Īfter several reviews saying more flavor was needed, I decided to jazz it up. Reduce oven temperature to 375☏ and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Step 6īake pot pie until pastry is beginning to brown, 15-20 minutes. Brush pastry with egg wash cut four 1" slits in top to vent. Whisk egg and 1 teaspoon water in a small bowl. Unfold pastry and smooth any creases place over skillet, allowing corners to hang over sides. Add chicken to skillet, stir, and season with salt and pepper. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Stir in broth, ½-cupful at a time, then add squash. Cook, stirring constantly, for 4 minutes. Cook, tossing often, until wilted, about 4 minutes. Step 3Īdd kale and season with salt and pepper. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes. Add onions cook, stirring occasionally, until beginning to brown, about 4 minutes. Heat oil in an 8" cast-iron or other heavy ovenproof skillet over medium-high heat. Place a rack in upper third of oven preheat to 425☏.
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