5 Star Makeover: Chicken & Apple Fricassee Deep Dish

hosted by 5 Star Foodie & Lazaro Cooks!

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...

• Beef Tenderloin Pizza
• Lobster Croquette Pizza
• Cleopatra's Dream

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!