Courtesy of Scott Cochran, director of food and beverage, Stowe Mountain Lodge, Stowe, VT
Chef Scott Cochran, who is also Stowe Mountain Lodge’s beverage director, suggests Alain Jaume & Fils 2012 Grand Veneur Réserve red wine with his French-ified version of chicken pot pie. “The fruitiness of this medium-bodied wine tends to act as almost an additional sauce, while the earthiness meets the sweetness of the brushed maple bacon,” he says. “The butter in the crust is pierced by the wine’s acidity, truly bringing balance to the dish.”
- 2 pounds boneless, skinless chicken, cut into bite-size pieces
- 1 teaspoon fine sea salt
- ½ teaspoon fine-ground black pepper
- 4 slices applewood-smoked bacon, cut in ½-inch pieces
- 2 tablespoons pure maple syrup
- 2 tablespoons plus ¹⁄₃ cup butter
- 1 medium onion, medium diced
- ½ cup red pearl onions
- 8 ounces mushrooms, sliced
- 1 medium carrot, medium diced
- 1 celery stalk, thin sliced
- 2 cloves garlic, fine chopped
- 1 cup Cognac
- 1¾ cups flour, plus more for surface
- 2 cups red wine
- 2 tablespoons fresh parsley, chopped
- 3 thyme sprigs, leaves stripped and chopped
- 2 sage leaves, thin sliced
- ½ tablespoon sugar
Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Set aside. In large skillet, cook bacon. Remove bacon from pan, brush with maple syrup and set aside. Add 2 tablespoons butter to same pan. Add chicken, brown on all sides over medium heat, then set aside. Add onion, mushrooms, carrots, celery and garlic, and sauté about 5 minutes. Remove from heat, and transfer to large bowl. While pan is still hot, deglaze with Cognac.
Turn heat back on low. Whisk in 2 tablespoons flour, and cook until slightly brown. Add red wine a little at a time, whisking constantly, until sauce bubbles and thickens. Return chicken to pan, and add parsley, thyme, sage and sugar. Cover and simmer about 30 minutes, or until chicken is tender. Remove from heat. Stir in bacon, and set aside.
Heat oven to 450˚F.
In bowl of stand mixer, combine remaining 1¼ cups flour and ½ teaspoon salt. Add remaining ¹⁄₃ cup butter, and mix until crumbly. Add ¼ cup cold water, 1 tablespoon at a time, until smooth ball of dough forms. On floured surface, roll out to make a 10-by-12-inch piecrust.
Pour chicken mixture into large baking dish or individual baking dishes, and top with pie dough. Crimp edges and cut slits to vent. Bake until crust is golden brown, about 20 minutes. Serves 4–6.