Chicken Pot Pie W/ Red Wine & Sweet Potatoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb pastry dough, pate brisse (optional pate brisee) (optional)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 garlic cloves (minced)
• 1 tablespoon flour
• 1 cup dry red wine
• 1 1/4 lbs sweet potatoes (peeled and cut into 1 inch cubes)
• 20 pearl onions (peeled, or 16 ounces frozen)
• 2 tablespoons tomato paste
• 1 1/2 lbs boneless skinless chicken breasts (cut into 1 inch cubes)
• 8 ounces mushrooms (quartered)
• 1 1/2 cups chicken stock (or broth)
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• salt (to taste)
• 2 sprigs tarragon (4 inches long, or 1 tsp dried)

Recipe

• 1 in 4-quart casserole dish combine butter, oil and garlic.
• 2 cover with plastic wrap leaving one end turned back and cook on high for 1 1/2-2 minutes on high or until butter is melted.
• 3 stir in flour.
• 4 add wine and stir.
• 5 cover and cook again 2-3 minutes to boil and thicken.
• 6 stir in sweet potatoes and onions.
• 7 cover again and cook on high 12-14 minutes; stirring after 6; until potatoes are tender.
• 8 stir in remaining ingredients and cook covered on high for 20-22 minutes; stirring after 10; or until chicken is cooked through and tender.
• 9 let stand covered 10 minutes.
• 10 to serve: spoon into 6 ramekins or soup plates (or premade pie shell) and (optional) place 2 pate brisee cutouts on top of each.