Chicken And Endive Galette Recipe
Chicken And Endive Galette tastes smooth. Chicken And Endive Galette tastes better with butter. The non vegetarians should try Chicken And Endive Galette.
Ingredients
For the aromatic chicken stock:
3-3 1/4 lb free range chicken
1 leek
2 cloves
1 celery stalk
1 baby turnip
1 carrot
Few parsley stalks
1 freshly peeled tomato skin
1 sprig fresh thyme
1 bay leaf
Salt and peppercorns
For the filling:
Meat from the chicken, taken off the bone
1 head radicchio
3 heads red Treviso endive or Belgian endive
1 medium sized onion
4 cups aromatic chicken stock
1/2 cup heavy cream or creme fraiche
Nutmeg
Salt and white pepper
For the topping:
5-6 thin slices Swiss cheese
1 cup coarsely grated Parmesan cheese
3 tbsp butter
Directions
Use 2 souffle dishes or similar deep, ovenproof receptacles about 10 in in diameter for this recipe.
You will need to cook the chicken, take the flesh off the bone, and make the pancakes the day before you plan to serve this dish.
Place the chicken in a very large saucepan with 5 cups water, a pinch of salt, the well washed and trimmed white part of the leek stuck with the 2 cloves, and all the other ingredients listed above under stock.
Cover and bring slowly to a boil; remove the lid, turn up the heat a little, and remove any scum as it rises to the surface.
Simmer for about 30 minutes or until the chicken is cooked (test by inserting a pointed knife deep into the thigh; if the juices run clear it is done).
Take the flesh off the bone when cool enough to handle.
Strain the stock and refrigerate overnight.
Refrigerate the chicken meat.
Make the pancake batter following, cover, and refrigerate for at least 6 hours before making the pancakes; use more batter for each one than usual as you will need fairly thick pancakes; make them in a skillet of a slightly smaller diameter than the souffle dishes in which you will be layering them with the filling.
This batter should yield ten, eight of which should be good enough to use.
Pile them up on top of one another, cover with Plastic wrap, and refrigerate overnight The next day remove all the fat that will have solid.
ified in a layer on top of the chicken stock.
Strain the stock again, this time through a piece of cheesecloth placed in a sieve.
Measure out 1 cup, add salt to taste, and heat, reducing to 3/4 cup.
Preheat the oven to 400°F.
Cut the chicken flesh, without the skin, into thin strips.
Trim the radicchio and Treviso endive or Belgian endive, rinse, drain, and shred.
Peel the onion and chop very finely; cook gently in 2 tbsp of the butter in a large saucepan until tender but not browned.
Add the radicchio and endive leaves, sprinkle with a pinch of salt, and cook, stirring, for 3 or 4 minutes.
Pour in 1/2 cup of the reduced stock, cover tightly, and cook over moderate heat for 5 minutes, until the vegetables are wilted and tender; continue cooking briefly, uncovered, to let the remaining liquid evaporate.
Draw aside from the heat and stir in the chicken strips.
Make the sauce: melt the butter, stir in the flour, and cook over low heat for 2 minutes; add all the 4 cups of hot stock at once off the heat, beating quickly.
Return to the heat and simmer for a few minutes, stirring, until the sauce is very smooth and glossy.
Stir in the cream or cremefraiche and add a little salt, freshly ground white pepper, and nutmeg to taste; simmer for a further 2 minutes then take off the heat.
Add 1 cup of this sauce to the chicken mixture and fold in gently.
Grease 2 souffle dishes about 10 in in diameter with butter and trim the pancakes down to size if necessary.
Cover the bottom of the ovenproof dishes with a thin layer of the remaining sauce; cover this with a pancake, laid flat.
Spread a thin layer of sauce on top, sprinkle with a little reduced chicken stock; divide one third of the chicken and vegetable mixture between the 2 dishes, spreading it out evenly and stopping about 1 in short of the edges.
For the next layer, divide a quarter of each cheese between the 2 dishes.
Place the second pancake on top; spread another thin layer of sauce, sprinkle with chicken stock, cover with the same quantity as before of the chicken and vegetable filling, a cheese layer, followed by the third pancake.
Repeat this sequence one more time; when the last 2 pancakes are in place, spread a generous layer of the remaining sauce on top; use up the remaining quarter of the cheeses for a last, even layer.
Place a very small piece of butter in the center of each of the lattice spaces.
Place in the oven for 15-20 minutes or until the sauce bubbles and the surface has browned.
Turn off the oven, leave to stand for a few minutes with the door ajar.
You will need to cook the chicken, take the flesh off the bone, and make the pancakes the day before you plan to serve this dish.
Place the chicken in a very large saucepan with 5 cups water, a pinch of salt, the well washed and trimmed white part of the leek stuck with the 2 cloves, and all the other ingredients listed above under stock.
Cover and bring slowly to a boil; remove the lid, turn up the heat a little, and remove any scum as it rises to the surface.
Simmer for about 30 minutes or until the chicken is cooked (test by inserting a pointed knife deep into the thigh; if the juices run clear it is done).
Take the flesh off the bone when cool enough to handle.
Strain the stock and refrigerate overnight.
Refrigerate the chicken meat.
Make the pancake batter following, cover, and refrigerate for at least 6 hours before making the pancakes; use more batter for each one than usual as you will need fairly thick pancakes; make them in a skillet of a slightly smaller diameter than the souffle dishes in which you will be layering them with the filling.
This batter should yield ten, eight of which should be good enough to use.
Pile them up on top of one another, cover with Plastic wrap, and refrigerate overnight The next day remove all the fat that will have solid.
ified in a layer on top of the chicken stock.
Strain the stock again, this time through a piece of cheesecloth placed in a sieve.
Measure out 1 cup, add salt to taste, and heat, reducing to 3/4 cup.
Preheat the oven to 400°F.
Cut the chicken flesh, without the skin, into thin strips.
Trim the radicchio and Treviso endive or Belgian endive, rinse, drain, and shred.
Peel the onion and chop very finely; cook gently in 2 tbsp of the butter in a large saucepan until tender but not browned.
Add the radicchio and endive leaves, sprinkle with a pinch of salt, and cook, stirring, for 3 or 4 minutes.
Pour in 1/2 cup of the reduced stock, cover tightly, and cook over moderate heat for 5 minutes, until the vegetables are wilted and tender; continue cooking briefly, uncovered, to let the remaining liquid evaporate.
Draw aside from the heat and stir in the chicken strips.
Make the sauce: melt the butter, stir in the flour, and cook over low heat for 2 minutes; add all the 4 cups of hot stock at once off the heat, beating quickly.
Return to the heat and simmer for a few minutes, stirring, until the sauce is very smooth and glossy.
Stir in the cream or cremefraiche and add a little salt, freshly ground white pepper, and nutmeg to taste; simmer for a further 2 minutes then take off the heat.
Add 1 cup of this sauce to the chicken mixture and fold in gently.
Grease 2 souffle dishes about 10 in in diameter with butter and trim the pancakes down to size if necessary.
Cover the bottom of the ovenproof dishes with a thin layer of the remaining sauce; cover this with a pancake, laid flat.
Spread a thin layer of sauce on top, sprinkle with a little reduced chicken stock; divide one third of the chicken and vegetable mixture between the 2 dishes, spreading it out evenly and stopping about 1 in short of the edges.
For the next layer, divide a quarter of each cheese between the 2 dishes.
Place the second pancake on top; spread another thin layer of sauce, sprinkle with chicken stock, cover with the same quantity as before of the chicken and vegetable filling, a cheese layer, followed by the third pancake.
Repeat this sequence one more time; when the last 2 pancakes are in place, spread a generous layer of the remaining sauce on top; use up the remaining quarter of the cheeses for a last, even layer.
Place a very small piece of butter in the center of each of the lattice spaces.
Place in the oven for 15-20 minutes or until the sauce bubbles and the surface has browned.
Turn off the oven, leave to stand for a few minutes with the door ajar.
