When I start writing for a new post on my blog, I always get
caught up trying not to repeat the same thoughts that I have in life. This
entrance it’s about a New Me. I know I have said this in the past. But I feel
that my life has been full of great chapters. Living in New York when I went to
culinary school, moving to San Francisco to do my extern, living abroad in
Nice, France when I was in high school and now living and working in DC. There
has been definitely, ups and downs but so far during this exciting trip of my
life, I have meet so many wonderful people, that bright my day with huge smiles
and warm hugs that remind me of home.
This recipe, started because I was so excited to use my new
cast iron that I got as a gift, from someone very special that I was dating.
Memories come and go but one thing I got from this relationship is that I’m
never going to forget our days of cooking together. Imagine two chefs in one kitchen?
That’s a lot of love and flavor… But life goes on; reality and distance hit us…
And now that we are not together, I guess I am trying to get to know me again=)
I Hope you like my chicken potpie!!! The most important
thing for this beautiful and hearty recipe, is to add a lot of love, and
patience, yessss a lot lot of patience!! Sounds easy no? try it=)
Chicken
Potpie!
Ingredients for filling:
1 chicken breast or tights deboned
1 shallot, chopped
Fingerling potatoes
2 carrots diced
Parsley & thyme, chopped
Celery, small diced
Butternut squash, medium dice
Bacon fat, 2 spoons
½ cup heavy cream
¼ cup red or white wine
Ingredients!
- Cut all the vegetables. Sear the chicken with bacon fat over medium heat to add a little bit of color.
- Remove the chicken add the vegetables to the pan and sweat them over the drippings of the chicken and bacon fat.
