Monday, August 22, 2011

5 Star Makeover: Chicken & Apple Fricassee Deep Dish



This month's makeover theme is my favorite food, Pizza.  I am a pizza addict.  No doubt.  My issues are deep rooted and out of control.  If you've read this blog for more than a minute you've seen...


My preferred pizza is a thin crust.  However, when conceptualizing my contribution to the makeover, I decided to make a deep dish.

This particular pizza "pie" is built around two ingredients which are carried throughout the complete flavor profile.

  • Chicken
  • Apple
I was challenged to make a chicken pizza attractive.  According to the diners who enjoyed this one, Mission Accomplished.


This dough recipe is light and airy for a deep dish pizza, certainly not a thick dense gut-bomb.



Deep Dish Dough.  Sliced Smoked Gruyere Cheese


Homemade Chicken & Apple Sausage


Chicken & Apple Fricassee made with organic free range chicken legs, chicken stock, Calvados Apple Brandy, apple cider and Fuji apples.


Creamy Brie & Chopped Chives


Fresh from the oven...


Enjoy...

Deep Dish Dough

  • 2 1/4 tsp active dry yeast
  • 2 cups water (105 F)
  • 3 1/2 cups Gold Medal AP flour
  • 1/2 cup cornmeal
  • 1 tbs sugar
  • 1 tsp sea salt
  • 2 tbs olive oil
  • Olive oil to grease bowls and deep dish pan.
  1. In a glass bowl, combine yeast, 1/2 cup flour, 1/2 cup water and sugar.  Stir to combine.
  2. Cover and set aside.  For 20 minutes.
  3. Add the remaining ingredients.
  4. Using a wooden spoon, stir ingredients until they come together.
  5. Turn the dough out on a floured work bench.
  6. Knead dough until silky smooth and elastic.  About 10 minutes.
  7. Oil a glass bowl, add the dough.  Cover and allow to rise for 1 1/2 hours.
  8. Grease a deep dish pan with olive oil.
  9. Cut the dough in half.
  10. Press the dough onto the oiled deep dish pan.  Set aside for 10 minutes.
  11. Pull the dough up along the sides of the pan.
Chicken & Apple Fricassee
  • 3 organic free-range chicken legs
  • Wondra flour
  • sea salt
  • white pepper
  • fennel pollen
  • smoked paprika

Bake at 400 F for 1 hour.

  • safflower oil
  • unsalted butter
  • sea salt
  • cane sugar
  • 1 large Spanish onion - peeled & sliced thin on the mandoline
  • 3 tbs Calvados French Apple Brandy
  • 3 Fuji apples - sliced thin on the mandoline
  • 10 sprigs lemon thyme - tied by butchers twine
  • 24 oz homemade chicken stock
  • 10 oz apple cider
  • 3 bay leaf
  1. In a saucepan, heat the safflower oil over medium heat.  Add the butter.  Once the butter melts and foams, add the sliced onion.
  2. Season onions with sea salt and cane sugar.  Cook until well caramelized.  Get some good color on them.
  3. Deglaze with the Calvados.  Scrape up all browned bits.
  4. Add the rest of the ingredients.
  5. Scrape the skin and meat off the chicken leg bones.  Add the meat and skin to the pan.
  6. Reduce to simmer.  Simmer for 1 hours.  Or until reduced to desired consistency.
  7. Remove the thyme bundle & bay leafs.
  8. Allow to cool to room temp.
Bake pizza at 400 F for 25 minutes.


That's it for now...till we exchange a few words again...Peace!




26 comments:

  1. Laz, I like my Pizza thin & crispy too! Wish I could make something like yours :)

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  2. Wow, so many things about this pizza that I love. Great combination of flavors, great choices of cheese to pair with the chicken.

    The Cooking Club rocks!
    LL

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  3. LL could not agree more. This cooking club rocks indeed.

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  4. Yay for the cooking club! A terrific pizza - your deep dish pizza dough seems just perfect, the chicken & apple fricasse sounds incredibly delicious and flavorful. Love the brie. And I totally didn't realize there was also the smoked Gruyere at the bottom, nice!

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  5. You know Laz, you read my mind on this one! If I hadn't done my thin crust tarte flambee, I was going to do a deep dish. But I have to say, I like yours better than mine!! You can't go wrong with 2 kinds of cheeses, homemade sausage (you're my hero -- I'm dying to make homemade sausage!), and chicken and apple fricassee!

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  6. A really beautiful creation Laz. Nice to see you challenged yourself by going for a deep dish. Smoked gruyère is a great touch. You really put a lot of work into your filling, it looks just outstanding.

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  7. I am a thin crust gal too, but this is one deep dish that tempts me. It *is* somewhere between pie and pizza, and that, along with the incredible and thoughtful flavors you've layered onto it, is really what's drawing me in. Awesome self challenge - and success!!

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  8. Apple and brie is a killer combo.

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  9. two of my favorite cheeses!! and the flavors in that sausage sound incredible, great dish!!

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  10. Delicious flavors at play here - chicken, apples, and brie! With a splash of Calvados - love it! You certainly killed the challenge and made chicken pizza a knock out :)

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  11. What a freaking fantatic makeover!!! What will youcome up with next? This takes pizza to an all new level!!!!

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  12. Such exciting flavors at plat here, and all though I am also more of a thin crust girl, I love the look of your deep dish crust so airy...beautiful all around! Oh and the addition of brie...nice :)

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  13. I've never had deep dish pizza before. Its not massive in Oz but this looks freakin awesome! Def going to give it a go on our next pizza night :)

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  14. hi there. never had deep dish pizza but I could try... little too much stuff in it for an Italian but it does look pretty

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  15. Pizzapalooza...I usually go for the thin crust, but this deep dish has two of my favorite things apples and chicken...

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  16. Pizza is one of my favorite go to comfort foods. You've definitely taken pizza to a whole new level here with these complimenting flavours. I'm a deep dish gal so I'm loving this "pie". Looks and sounds delicious, Laz!

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  17. This is one delicious looking pizza! Definitely an attractive chicken pizza. I love the smoked paprika you added to the flavors. And that cheese looks heavenly. I love that you made a deep dish! I feel like we don't see those as often anymore nowadays. Makeover well done!!

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  18. Fantastic dish. Seriously, you're a pizza genius, Laz! The chicken and apple sausage sounds incredible. So many different flavors at work here...simply mouthwatering!

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  19. NOw I see what you mean about homemade sausage... I love chicken/apple sausage and calvados in the mix is fab. There are just too many ooey gooey things to count... I can imagine the flavors and textures soooo easily. Thanks for being our fearless leader on the challenge... your pizza passions are obvious.

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  20. Talk about combining two comfort foods. Fricasee and pizza. The combinations are wonderful.

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  21. Hey Lazaro! You are the pizza man! There are just so many layers of awesome in this pie. Love the sweet apple with the tender and flavor filled fricassee. Great idea for this month's makeover.

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  22. Whao! Apple and brie are bomb and now you added chicken cooked with apple brandy!? Man, you really took this to the next level, Laz!

    Oh yeah, great minds think alike hehe

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  23. nope, didn't realize you were a pizza addict. i go through my phases with it, but it's a darn good "make me feel great" about anything kinda food... love the different fricasse recipe. fennel pollen is something my dad and i love to use in so many foods... great pizza.

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  24. A really beautiful creation Laz. Nice to see you challenged yourself by going for a deep dish. Smoked gruyère is a great touch. You really put a lot of work into your filling, it looks just outstanding.

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