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By Chef Anthony Salemme
A rustic rich filling of diced chicken, thick-cut bacon and brown butter pearl onions will satisfy your comfort food craving.
6 boneless chicken thighs
8 ounces thick-cut bacon
2 small onions, sliced thin
8 ounces pearl onions, defrosted
4 cloves garlic, minced
3 Tablespoons butter
1 Tablespoon olive oil
1 Tablespoon Herbes de Provence
2 cups chicken broth
½ cup white wine
3 Tablespoons flour
salt & pepper
1 package ready-made pie crust
1 egg + 1 Tablespoon water whisk together. For brushing on top of crust.
Pre heat oven to 425F
In a bowl, toss the chicken thighs with the Herbes de Provence, onions, garlic, and olive oil. Place into a roasting pan and lay the bacon strips on top so they crisp up.
Bake for 35- 40 minutes until bacon is crisp and the internal temperature of the chicken reaches 150F.
Remove bacon strips and rough chop. Cut the chicken into 1” chunks.
At this point the chicken will have released juices in the baking pan. Pour off the juices; reserve for the sauce.
Meanwhile add the butter to a skillet and let it start bubbling and just turning brown and add the pearl onions. Continue cooking for 5 minutes until the onions start to brown.
Add the flour and cook 1 minute longer.
Add the wine to the onions; it will thicken quickly.
Next, add the pan juices and 1½ cups of chicken broth. The sauce should be medium thick. If it’s too thick add more broth.
Add the reserved chicken, onions, and bacon. Stir well to combine with the sauce.
Divide the chicken mixture into 6 individual 10-ounce ramekins or into a pie pan that has one of the crusts in the bottom.
If doing individual pies, you will only top the pie with a crust. Cut 3 round discs out of each pie crust and brush with the egg wash. Bake at 375F for 35 minutes, until bubbly and crust is browned. If you are doing a whole pie bake for 55-60 minutes.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com