Cooking for Two - Bruce Weinstein [25]
4 chicken thighs (about ¾ pound total)
1 cup water
5 tablespoons unsalted butter (see Note)
1 small onion, chopped
2 medium carrots, chopped
2 medium celery ribs, minced
1 small garlic clove, minced
cup plus 1 tablespoon allpurpose flour
½ cup milk (regular, low-fat, or nonfat), or ½ cup heavy cream
¾ teaspoon salt
1 teaspoon minced fresh sage, or ½ teaspoon rubbed sage
½ teaspoon minced fresh thyme, or ¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
¼ cup fresh peas, or ¼ cup frozen peas, thawed
2 tablespoons (or more) ice water
1. Place the chicken thighs in a small saucepan, cover with the water, then bring to a boil over high heat. Cover the pan, reduce the heat to low, and simmer for 15 minutes. Position the rack in the center of the oven and preheat the oven to 350°F.
2. Remove the chicken thighs from the saucepan. Skim the cooking liquid of any visible fat and impurities. Bring to a boil again over high heat, then continue boiling undisturbed for about 3 minutes, or until the liquid is reduced to ½ cup. If there are any impurities again on the surface, carefully skim them off, then set the reduced cooking liquid aside. Skin the chicken thighs, debone them, and roughly chop the meat. Set aside.
3. Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, or until the carrots soften and the onion is very fragrant, stirring frequently. Sprinkle 1 tablespoon of flour evenly over the vegetables. Cook for an additional 30 seconds undisturbed.
4. Whisk in the reduced ½ cup cooking liquid in a thin stream; continue whisking over medium heat for about 30 seconds, or until the mixture thickens. Whisk in the milk, ½ teaspoon of the salt, the sage, thyme, and pepper; cook for 30 seconds, whisking constantly. Stir in the chicken meat and peas. Divide this mixture between two 2-cup ramekins, or place in a shallow 1-quart casserole dish. Set aside while you prepare the biscuit topping.
5. Mix the remaining cup of the flour and the remaining ¼ teaspoon salt in a small bowl. Cut in the remaining 3 tablespoons of the butter with a pastry cutter or with two forks until the mixture resembles coarse meal. Stir in 2 tablespoons ice water with a fork; continue stirring until a dough forms. You may need to add more ice water, depending on the day’s humidity and the flour’s density. If more ice water is needed, add it in ¼ teaspoon increments, stirring thoroughly with a fork until a soft dough forms. Drop this dough by tablespoonfuls onto the chicken mixture in the ramekins or in the casserole, covering as much of the surface as possible.
6. Bake for 35 minutes, or until the biscuit topping is brown and the chicken mixture is bubbling. Let stand at room temperature for 5 minutes before serving.
NOTE: The 2 tablespoons of the butter for cooking the vegetables can be at room temperature, but the remaining 3 tablespoons of the butter used in the biscuit topping must be very cold, right out of the refrigerator.
Rolling Out the Biscuit Topping
For a fancier presentation, you can roll out the biscuit topping. To do so, you’ll need to make the dough before the chicken filling. First, prepare the biscuit dough as directed in the recipe, then wrap it tightly in plastic wrap and place it in the refrigerator for at least 20 minutes to chill. Meanwhile, prepare the chicken filling. Afterward, unwrap the dough and place it on a well-dusted work surface. Use a heavy rolling pin to roll it out to either an oval for the two ramekins or a top designed to fit exactly over the casserole dish. As you roll, do not press down into the dough; simply allow the weight of the rolling pin to