6 Chicken legs w thighs
6 tb Butter
4 sl Bacon; cut in small pieces
2 md Onions; finely chopped
1 Clove garlic; crushed
1 Bay leaf; crumbled
1 ts Thyme
Salt and pepper to taste
1 cn Button mushrooms; drained
1 c White wine
4 Eggs; hard-boiled
1 Egg yolk
1 tb Cream
Pie dough or purchased pie
-shells
Lightly flour chicken legs and thighs. Brown well on all sides in the
butter. Add bacon, onions,garlic,cloves, crumbled bay leaf, thyme, salt and
pepper. Over this mixture pour the mushrooms and wine. Add a LITTLE more
wine if it cooks down, simmer this all together for about 45 minutes. Cool
and remove chicken to a deep pie dish (I use my stone pie dish) Add the
eggs, peeled and halved, pour the pan liquid over all. Top with a crust of
rolled out pie dough, cut vent in top (you can insert a paper cornucopia to
give the pie dough some height, for a pretty rounded top). Brush pastry
with 1 egg yolk beaten with 1 t. cream. Bake at 375 for 30 minutes or
until crust is brown.
Tootie Notes: Don’t know where I got this but have the date ’73 on the top
of card. We have eaten this for ages. It is the prettiest chicken pie when
served. We make daisy like cut outs with cookie cutters from pie dough and
attach to the crust with a little water to wet the dough to adhere. The
rolled up paper cornucopia will help give the pie a rounded top instead of
“sinking” in on the chicken legs.
I use those little things for other things. We find them at gourmet or
bakery shops. But, they are not necessary, it is good sunk in or not!
Yields
6 Servings