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Bread charlotte Chicken pie la Michel Roux Jr.

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Rating: 4.5; Vote: 2

Bread charlotte Chicken pie la Michel Roux Jr. Recipe, makes four large personal pies: 2-3 big loaves of bread, ideally a little stale (Sorry I can't give you a more precise quantity than that, it really depends on the kind of bread, the dimensions of your bowls, etc. Buy extra just in case) 1 lb (454g) butter to clarify (or buy clarified butter/ghee) 1 oz (28g) dried mushrooms (I used porcini) 1 lb (454g) boneless, skinless chicken dark meat (I bought 4 big thighs and deboned them myself) 1 lb (454g) carrots 2-3 shallots 1 cup (150g) frozen peas (not thawed) 2 cups (473mL) red wine (could replace with water or stock) 2-3 packets unflavored gelatin (each packet I ve seen is 1/4 oz, 7g) tomato paste (a tablespoon at most) vinegar (I used balsamic) herbs (I used fresh thyme and rosemary) flour salt pepper Put the butter in a saucepan over low(ish) heat and melt it. If using unsalted butter, add about 8g of salt (a heaped teaspoon of the Morton kosher I use, and make you do that early in the process so I can dissolve. Gently boil most of the water out of the butter (it took me 10 min) until the boiling changes into foaming. If you want a slightly toasty flavor (like ghee) let the milk solids brown a tiny bit (you ll see them, like brown sand) before you take the pan off the heat. Pass this through a sieve lined with a paper towel, ideally into a microwave-safe bowl (you may need to warm it up as you re working with it later, if it solidifies. Or just buy clarified butter/ghee. Dump the mushrooms into a microwave-safe container and cover them with about 3 cups (710mL) of water. Bring that up to a simmer in the microwave (I just gave it 5 min) and let the mushrooms steep while you do other stuff. Cut the chicken into small(ish) bite-size pieces, season with salt and pepper and toss with enough flour to coat (I did a small handful of flour. Pull all the pieces apart from each other so they don t stick to each other. Heat a film of your clarified butter in a wide pan over medium heat and brown all the chicken pieces. While the chicken is cooking, peel and mince the shallots. When the chicken is brown, stir in the shallots and let them cook for a couple minutes. Stir in a squeeze of tomato paste and let it cook for a minute. Before the fond at the bottom of the pan burns, deglaze with the mushroom steeping liquid (some people pass this through a coffee filter to get out any sand that was clinging to the mushrooms, but I don t bother, and put in the rehydrated mushrooms themselves. Reduce the heat to a simmer. Slice the carrots into thin(ish) rounds and stir them into the stew. Simmer for 30-45 minutes until the chicken and carrots are soft. Halfway through (when evaporation has made room in the pan, stir in the wine and powdered gelatin. While the stew is stewing, cut the crusts off the bread, slice it thin and cut the slices into wide strips. Dip one side of each strip into the clarified butter and use the butter to stick the strips onto the sides of four oven-safe ceramic soup bowls. Get all four bowls lined with strips of bread, leaving no gaps. Get decorative in your strip configurations if you want. Make sure you leave yourself enough bread to top all of the bowls after the stew goes in. When you re ready to fill the bowls, stir in the frozen peas, some herbs, salt, pepper and vinegar to taste. The stew should be a little less thick than you d normally want (because the bread is going to absorb liquid, so thin it out with a little more water or wine if it isn t. Fill the bowls with the stew. Top with more bread (buttered-side facing up, cover each with foil and put in a 400F/200C oven. Bake for half an hour, then take off the foil and bake for another half hour or until a little brown on top. Let cool just until you can handle the bowl with your bare hands. Put a plate on top of the bowl, flip the whole assembly around, then lift the bowl off to reveal the pie.
Date: 2022-01-28

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Comments and reviews: 10

Doug
Michel Roux calling them 'soldiers' is a British-ism, from the dish 'egg and soldiers' which is a soft-boiled egg with strips of toast to dip into the egg. Soldiers has a debated etymology - either resembling soldiers on parade, or from the soldiers that couldn't put Humpty Dumpty (the egg) together again.
Anyway, thanks for reminding me - I haven't had them since I was about 8. Nostalgia.
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RedBelmont86
Adam Ragusea have you ever tried stovies? It's a low effort, corned beef and potato based stew or heavy soup, and the pinnacle of Scottish winter comfort food!
Also we call toasted bread slices used for dipping into soft boiled eggs soldiers as well, didn't know that was just a UK thing.
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Shashank
I would not recommend any kind of Bluetooth speaker close to stuff that is letting out steam, even if it is water resistant. Steam can get into places water can't. Keep your Bluetooth speakers safe people, cooking can sometimes be long and boring, you don't wanna do it without some tunes.
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LP0110
Not sure if you've mentioned this before, but what kind of wine do you use for cooking? I almost always add wine now, thanks to you, but I know some chefs insist on cooking with only wine that you'd be happy drinking. Since I use so much when cooking, I usually buy something big and cheap.
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Leche
My mom always makes apple Charlotte with us when we have a few apples and not enough to make a whole pie, it's fun and quick and we just use any fruit now because we all know exactly how to do it I recommend apple and plum omg the colour!
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Caty
Adam, what brand of dried Porcini do you use, that doesn't leave grit after re-hydrating? I've never considered it to be a problem to beware of the grit. But, if there are new processes that eliminate it, I'd love to be able to use it.
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Jamie
Great video as always. Random small kitchen item you might find useful is a tube turner key (sometimes called a squeezer. It helps you use everything in a tube like tomato paste and stops it getting damaged during repeated use.
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madmurdoch2000
i suggest you look into a british dish called suet pudding. it can be either a sweet or savory dish depending on what you want to put in it, i believe thats where the idea for this dish came from.
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Bill
Great, Adam! Just an aside. Ghee intentionally browns the milk solids. I'm seeing a trend of people intentionally wanting that for recipes that originally call for clarified. people like the flavor.
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Superkidra
Got dang, this one's big for me! Lots of different dietary needs around me, and these look perfect for a more intimate house party I'd be involved with (shoutouts for that vegan tip)
: D
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