Chicken Thigh Stew with Duff Pastry

Ingredients Tick them off

• 6 to 8 Chicken Thighsskinless and bone in
• 6 to 8 cups Chicken Broth or Stock
• 2 medium Potatoeschopped
• 3 medium Carrotschopped
• 1 small Turnip ( Rutabaga )chopped
• 1 medium Parsnipchopped
• 1 medium Onionchopped
• 3 sticks Celerychopped
• 1 cup Green Peasfresh or frozen
• 2 tbsp Butter
• 1 tbsp Chicken OXOor pack
• 1 tsp White or Black Pepperor less
• 1 tsp Sea saltor less
• 1 tsp Thymefresh or ground
• 5 tbsp Flouror less
• 1/2 cup Cold Waterfor flour

Duff Pastry

• 2 cup Flour
• 1/4 tsp sea salt
• 1/2 cup Evaporated Milkand more if needed
• 1 tbsp White sugar
• 1/2 cup Cold buttercubed
• 4 tsp Baking powder

Method Tap a step to keep your place

Chicken Thigh Stew

1. In Medium roaster add, chopped veggies in stew size cubes, broth, seasonings,

2. EXCEPT ONIONS, cover and put in a 375º oven for 30 minutes, FIRST before adding chicken and onions.

3. In a frying pan on medium heat add chicken thighs and BUTTER, with a pinch of sea salt and pepper, fry for 4 to 5  minutes on both sides then remove from pan and add to roaster, add more butter and onions to cook until soft, add 2 tbsp flour and cook for a couple seconds then add 2 cups vegetable broth and continue cooking then add to roaster.

4. Continue cooking chicken thigh stew for another 40 minutes in oven covered and then remove from oven, put on the stove top. Remove some liquid from roaster if to much and keep to add back in at the end stage.

5. Then mix together 3 tbsp flour and 1/4 cup water in a mason jar with lid, mix well, pour into roaster with stew to thicken broth.

6. Then you can add the duff pastry in pieces or all one piece across roaster.

7. See video for more details.

8. Place back to the oven uncovered to bake pastry on the same heat 375º for 15 to 20 minutes or golden brown.

9. Remove from heat let rest or serve

Duff Pastry

1. Mix all dry ingredients into a bowl, then add pieces of cold butter and mix well together.

2. Add milk to mixture working it in with your hand or mixer until almost into a ball.

3. Continue on forming into a ball then put out onto a piece of wax paper or parchment paper. Cover with a sprinkle of flour and roll out the same size as your roaster top, or take pieces and place on top like tea buns and bake that way.

4. "The chicken stew you are making the pastry for must be almost cooked before putting the pastry over the top".

5. After place the pasty over top put back in the over 375º for 15 to 20 minutes or golden brown.