Poached Chicken, Pancetta, and Spring Onion Colcannon Pie: A Culinary Delight
Indulge in a culinary masterpiece that tantalizes your taste buds and warms your soul: the poached chicken, pancetta, and spring onion colcannon pie. This savory dish combines the delicate flavors of poached chicken, the salty richness of pancetta, the earthy sweetness of colcannon, and the aromatic freshness of spring onions to create an unforgettable dining experience.
Ingredients:
For the Colcannon:
- 2 pounds russet potatoes, peeled and quartered
- 1 cup milk
- 1/2 cup butter, melted
- 1/2 cup chopped spring onions
- 1/4 cup chopped parsley
- Salt and pepper to taste
For the Chicken and Pancetta Filling:
- 1 whole chicken breast, poached
- 4 slices pancetta, cooked and chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Pie Crust:
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/2 cup ice water
Instructions:
To Make the Colcannon:
1. Place the potatoes in a large pot of cold water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the milk and butter and mash until smooth.
3. Stir in the spring onions, parsley, salt, and pepper to taste.
To Make the Chicken and Pancetta Filling:
1. In a large skillet, cook the pancetta until crispy. Remove and set aside.
2. Add the carrots, celery, and onion to the skillet and sauté until softened.
3. Pour in the white wine and let it reduce by half.
4. Add the chicken broth, thyme, salt, and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid has thickened.
5. Shred the poached chicken and add it to the skillet with the cooked pancetta.
To Make the Pie Crust:
1. In a large bowl, whisk together the flour and salt.
2. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
3. Gradually add the ice water while mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
To Assemble the Pie:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) circle.
3. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
4. Spread the colcannon evenly over the bottom of the pie crust.
5. Top with the chicken and pancetta filling.
6. Roll out the remaining dough and cut into strips. Create a lattice pattern over the filling.
7. Brush the crust with milk and bake for 45-50 minutes, or until golden brown.
Tips:
- For a richer flavor, use a dark roux to thicken the chicken filling instead of a simple white roux.
- Add a touch of nutmeg or cinnamon to the colcannon for extra warmth.
- Serve the pie with a side of roasted vegetables or a fresh green salad.