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The Perfect Dinner for a Cozy Night In

Chani Apfelbaum, acclaimed food blogger and social influencer known as Busy in Brooklyn, demonstrates her Chicken Marsala Pot Pie recipe in the Kettle & Cord kitchen.

This recipe is brought to you by Kettle & Cord, the home essentials store in Crown Heights. In today’s show, acclaimed food blogger and social influencer Chani Apfelbaum presents her recipe for Chicken Pot Pie Marsala, a perfectly delicious dinner for a cozy night in.

Pot pie is a classic American dish that became popular in the late 19th century. It has undergone many different iterations since its initial debut, with each culture and community adding their own unique touches.

This pot pie recipe uses Marsala wine – a strong, sweet and heavy wine originating from the Sicilian city of Marsala – to create a dish brimming with flavor and bursting with aroma. Store-bought puff pastry is used to make these pies an easy-to-create dinner option.

Another unique element to this recipe: Kosher cast iron pans. Cast iron is typically seasoned with non-kosher animal fat and needs to be koshered before it can be used. This recipe uses a new Kosher cast iron line from IKO Kosher which can be purchased at Kettle & Cord.

Want a chance to win a set of Kosher cast iron pans? Enter the contest at www.instagram.com/kettleandcord.

Watch below as Chani demonstrates her Chicken Marsala Pot Pie recipe:

You will need:

2 Tbsp olive oil

1 1/2 lbs. dark meat chicken cutlets, diced small

salt and pepper, to taste

1 large shallot, minced

3 cloves garlic, minced

12 oz. blend of gourmet mushrooms (cremini, oyster and shiitake)

½ cup Marsala wine

3 Tbsp flour

1 1/2 cups chicken stock

1 tbsp fresh chopped parsley

1 sheet puff pastry, thawed in the refrigerator overnight

1 egg + 1 tbsp water, lightly beaten

Directions:

Preheat oven to 375°F.

Heat oil in a skillet. Sauté chicken until cooked through, seasoning with salt and pepper. Remove from pan; set aside.

Add mushrooms; saute until all the liquid evaporates and season with salt and pepper (if the mushrooms start to stick to the pan, add a bit more oil). Add shallot and garlic to the pan; sauté until fragrant.

Add wine, scraping up the bits from the bottom of the pan and cook until reduced by half. Return reserved chicken to the pan; sprinkle with flour, stirring until

the flour is incorporated.  Stir over medium heat until the mixture takes on some color. Add stock and cook until thickened. Stir in the parsley.

Pour the mixture into a pie dish, or into individual skillets.

Lightly roll out the sheet of puff pastry so it fits over the pie dish(es). Wrap the pastry over the dish(es) and brush with eggwash. Bake until pastry is puffed and golden, about 25 minutes.

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