Season Chicken from Chicken ingredients with salt and pepper. Sear in a Dutch oven until browned on all sides. Remove chicken and set aside.
Add Butter from Sauce ingredients to the Dutch oven. Sauté Pearl onions from Vegetables ingredients, Carrots from Vegetables ingredients, and Celery from Vegetables ingredients until softened, about 8-10 minutes. Add Mushrooms from Vegetables ingredients and cook until browned, about 5 more minutes.
Whisk in Flour from Sauce ingredients and cook for 1-2 minutes, creating a roux.
Deglaze the pot with White wine from Sauce ingredients, scraping up any browned bits. Add Chicken stock from Sauce ingredients and bring to a simmer.
Return Chicken from Chicken ingredients to the pot. Cover and simmer for 30-40 minutes, or until chicken is cooked through.
Remove chicken and shred. Stir in Heavy cream from Sauce ingredients, Thyme from Sauce ingredients, Salt, and White pepper from Sauce ingredients. Add Peas from Vegetables ingredients and cook for 2 minutes.
To make the Parmesan crust, combine Flour from Parmesan Crust ingredients and Parmesan cheese from Parmesan Crust ingredients in a food processor. Pulse in Cold butter from Parmesan Crust ingredients until the mixture resembles coarse crumbs. Gradually add Ice water from Parmesan Crust ingredients, pulsing until the dough just comes together.
Roll out the dough and cut into desired shapes (e.g., strips, circles). Bake separately until golden brown and crisp.
Serve the chicken and vegetable mixture in bowls, topped with the Parmesan crust.
Ingredients
6
1.5 lbs680 gChicken breasts-boneless, skinless
1 cup240 mLPearl onions-peeled
1 cup240 mLCarrots-brunoise
1 cup240 mLCelery-brunoise
1 cup240 mLCremini mushrooms-sliced
1/2 cup120 mLFrozen peas
4 tbsp60 mLButter
1/4 cup30 gAll-purpose flour
4 cups960 mLChicken stock-homemade
1 cup240 mLDry white wine
1/2 cup120 mLHeavy cream
1 tbsp15 mLFresh thyme leaves
1 tsp5 mLSalt
1/2 tsp2.5 mLWhite pepper
1 1/4 cups150 gAll-purpose flour
1/2 cup60 gGrated Parmesan cheese
6 tbsp85 gCold unsalted butter-cubed
3-5 tbsp45-75 mLIce water
Equipment
Dutch oven
Food processor
Rolling pin
Baking sheet
Instructions
Preheat oven to 400°F (200°C).
Season Chicken from Chicken ingredients with salt and pepper. Sear in a Dutch oven until browned on all sides. Remove chicken and set aside.
Add Butter from Sauce ingredients to the Dutch oven. Sauté Pearl onions from Vegetables ingredients, Carrots from Vegetables ingredients, and Celery from Vegetables ingredients until softened, about 8-10 minutes. Add Mushrooms from Vegetables ingredients and cook until browned, about 5 more minutes.
Whisk in Flour from Sauce ingredients and cook for 1-2 minutes, creating a roux.
Deglaze the pot with White wine from Sauce ingredients, scraping up any browned bits. Add Chicken stock from Sauce ingredients and bring to a simmer.
Return Chicken from Chicken ingredients to the pot. Cover and simmer for 30-40 minutes, or until chicken is cooked through.
Remove chicken and shred. Stir in Heavy cream from Sauce ingredients, Thyme from Sauce ingredients, Salt, and White pepper from Sauce ingredients. Add Peas from Vegetables ingredients and cook for 2 minutes.
To make the Parmesan crust, combine Flour from Parmesan Crust ingredients and Parmesan cheese from Parmesan Crust ingredients in a food processor. Pulse in Cold butter from Parmesan Crust ingredients until the mixture resembles coarse crumbs. Gradually add Ice water from Parmesan Crust ingredients, pulsing until the dough just comes together.
Roll out the dough and cut into desired shapes (e.g., strips, circles). Bake separately until golden brown and crisp.
Serve the chicken and vegetable mixture in bowls, topped with the Parmesan crust.
Comments