Mushroom Chicken Pie
I hate mushrooms. The flavor is fine, but the texture grosses me out.
Wait, no, I only like expensive mushrooms. They have a different and much nicer texture. Morels, chanterelles, yum!
Wait, no, I also like mushrooms that have been finely chopped and sautéed with onions and/or shallots. That fixes up the texture, too.
Point being, this is my new perfect breakfast food. It’s ostensibly a pie, but it’s more like huge mound of meat-enhanced duxelles surrounded by a very thin layer of phyllo.
(My food blogging resolution this year is to be even more open to using terrible Hipstamatic photos rather than deny you tasty recipes when I lack the time to set up a nice photo shoot.)
Mushroom Chicken Pie
~2.5 lbs chicken thighs (or any poultry thighs, really)
~3lbs mixed mushrooms (we generally use chanterelles, portobellos, and shiitakes)
4-5 onions (same amount as the mushrooms, by volume)
butter or oil
bread crumbs (optional – we generally don’t bother)
some truffle spread or olive tapenade (nice with, but still tasty without)
1 tbsp fresh thyme leaves (nice with, but still tasty without)
1. Preheat your oven to 400 F.
2. Heat a pan with a bit of oil in it, and sear the thighs. They don’t have to be cooked through, just nicely browned on both sides. When you remove the thighs, be sure to keep enough fat in the pan to brown the onions.
3. Pull the meat off the bones and set aside in a large bowl.
4. Coarsely chop the mushrooms and set aside.
5. Coarsely chop the onions.
6. Saute the onions in the remaining chicken fat in that pan you used earlier, until golden, adding butter or oil if necessary (it probably won’t be).
7. Stir in the mushrooms and saute (in multiple batches if necessary, but you DO want to crowd the pan). Again, add butter or oil if necessary. When the mushrooms stop releasing liquid, they are done.
8. In a food processor, finely chop (but do not puree) the mushrooms and onions (and truffle/olive stuff if you have any).
9. Stir the mushroom/onion mix (and thyme leaves if you have any) in with the chicken.
10. Spread 4 layers phyllo into a pie pan, brushing butter (or oil) on and (optional) sprinkling bread crumbs between each layer.
11. Pour the mushroom mixture into the pie pan over the phyllo, and cover with another 4 layers of phyllo, similarly layered with butter. Cut off any phyllo that hangs over the edge of the pie pan.
12. Stab a bunch of holes in the top crust.
13. Bake for about 40 minutes, or until golden.