Southern Chicken and Pastry
User Reviews
5
Southern Chicken and Pastry
Description
Southern Chicken and Pastry features chicken simmered in a generous amount of chicken broth until tender, paired with a homemade flour-based pastry that is rolled thin, cut into strips, and added to the simmering broth. The pastry dough is made from all-purpose flour, baking powder, salt, pepper, water, and melted butter, kneaded briefly and rested before rolling. Simmering the pastry in the broth allows it to cook through while soaking up the chicken flavor, resulting in a rich, textured consistency.
The chicken is cooked bone-in and skin-on for maximum flavor and moisture before being combined with the pastry. Garnishing with fresh parsley or thyme adds a touch of color and brightness to this hearty dish. The method involves careful stirring while the pastry cooks to prevent the strips from clumping together.
This dish is suitable as a filling main course, delivering a warm and rustic feel typical of Southern comfort food. Adjust seasoning based on the broth used, and for a thicker broth, simmer uncovered for a bit longer after adding pastry. Homemade broth enhances the depth of flavor, but store-bought broth is an acceptable shortcut.
Ensure to stir frequently when the pastry is added to prevent sticking. Use white meat or thighs depending on preference; dark meat tends to stay moister. The pastry thickness and cut size contribute to the final texture, offering tender dough strips complementing the savory broth and chicken.
Ingredients
FOR THE PASTRY:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- salt
- black pepper
- ¾ cup water at room temperature
- 3 tablespoons butter melted
FOR THE CHICKEN:
- 3 lbs. chicken breasts bone-in, skin-on, or chicken thighs
- 6-8 cups chicken broth or enough to cover the chicken
- parsley or thyme; chopped; optional garnish
Instructions
PREPARE THE PASTRY:
- In a large bowl, whisk together flour, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper. In a separate bowl, whisk together water and melted butter. Using a rubber spatula, stir the butter mixture into the flour mixture just until incorporated. Turn the dough out onto a lightly floured counter and knead for about 1 minute, adding additional flour to the counter and to your hands, if necessary, to prevent sticking. Return the dough to the large bowl, cover with plastic wrap, and set aside while you prepare the chicken.
PREPARE THE CHICKEN:
- Place the chicken in a large Dutch oven. Add enough chicken broth to cover the meat. Bring to a boil; reduce heat to low, cover and simmer for about 25-30 minutes, or until the chicken is cooked through.
ROLL OUT THE PASTRY:
- While the chicken simmers, roll out the pastry on a floured surface so that it’s ⅛-inch thick. Using a sharp knife, a pastry cutter or a pizza cutter, slice the pastry into ½-inch wide and 3-inch long strips.
SHRED CHICKEN:
- Remove the chicken to a plate or large bowl. Set aside.
- Return broth to a boil over medium-high heat. Add pastry strips, reduce heat to low, cover and simmer, stirring occasionally, until the pastry is tender, about 15 minutes. While the pastry cooks, use two forks to shred the chicken into bite-size pieces, discarding the skin and bones.
- Add the chicken to the pot and cook, uncovered, for about 5-10 more minutes, or until the broth is thick. Taste and season with additional salt and pepper, if necessary. Garnish with parsley or thyme and serve.
Notes
- Use bone-in, skin-on chicken breasts or thighs for richer flavor and juiciness.
- When adding pastry strips to the broth, stir continuously to prevent them sticking together.
- Adjust salt according to the broth used and personal taste; season as you go.
- For thicker broth, simmer uncovered after adding the pastry for a few minutes.
- Garnish with fresh chopped parsley or thyme for a fresh, colorful finish.
- Homemade chicken broth adds depth, but store-bought broth also works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 414kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 41g | 82% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 299mg | 12% |
| Potassium | 1011mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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