Chicken and sweet leek pie
Today’s adventure: make dinner.
Sounds easy. Wasn’t. Cause as I sit in my comfy couch this afternoon, I see happy Vera walking by. She pops in, says, “I’m going to the doctor to see if I need stitches.” She *sliced* her thumb on a ham tin. I mean sliced (dude, if you’re squeamish, please don’t look. I warned you). Like, I’m never using a key to open any of those silly kinds of cans ever. She didn’t believe that she needed company, but I convinced her otherwise. Thank god, too, cause we were there for like 2 hours waiting. Then they finally saw her, had her put her finger under the taps, and then *glued* it shut. GLUED. /shakes head. I had that in the back room….we coulda avoided the 2 hour wait!
So after she let me to go Tesco to get the few things I needed for dinner. Basically leeks, since it’s chicken and sweet leek pie. Now, this is a Jamie Oliver recipe, and it’s one we’ve done before (tho no comments written in the book, so that should worry me…), but it takes forever. First you have to skin and debone the chicken legs (thank you for teaching me technique, Alton Brown), then cut up the leeks, carrots and prep the thyme. (Does anyone else get thyme all over the place when they strip the leaves? I got some in my hair.) Then cook for 15 minutes, add wine (we used apple juice instead, as I had no vino), water and soymilk, and boom. Stir, and bubble for 45 minutes. Then put in pie dish and then top with puff pastry.
Sounds easy. Can take a while. Was it good? Ummmmmmmmm….yeah. Filling. Hopefully the puff pastry will last til lunch tomorrow. We’re having a massive leftover lunch, since almost every plastic container (and that’s saying a lot) is being used right now.
P decided that he wanted to make something from the leftover puff pastry. So we did. All together now…awwwwwwwwwww.
[tags]altonbrown, cooking, jamieoliver, vera, p[/tags]
