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Sweaty, panting, strips of hair sticking to the back of the neck, thighs burning – yep, that was me biking to the grocery store earlier this week. I can’t explain why I decided that biking to the grocery store in the middle of the day during a Georgia summer seemed like a good idea to me, but I’m going to blame it on my roommate who is a bicycling fiend. Regardless of what short in my brain prompted me to do this, I arrived at the DeKalb Farmer’s Market, wet, smelly and craving a galette. And not just any galette – a savory galette with flaky pastry packed to the brim with chicken, herbs and vegetables.

I don’t know why I was craving a galette, maybe it was the proliferation of galette recipes right now: stone fruit galettes, tomato galettes… galettes are everywhere! However, during my perusal of galette recipes out in the ether, I’ve found that there were not many recipes that involved meat. I found this surprising as savory galettes strike that same chord in me as shephard’s or cottage pie, chicken pot pie or hot pots: simple, rustic, hearty food (and a superb way to use up leftovers). All of this must have been kicking around in the back of my mind, culminating during my ridiculous, epic trek to the store. So, while shivering in the meat locker-esque market, I acquired some corn and broccoli to go with the chicken thighs & legs I had at home, in addition to the gallon of milk and other items I was picking up. Et voila: a few hours later and there was a piping hot galette in my kitchen – flaky, roasted and ready for consumption. Success.

And yes, not only did I bike around hilly Atlanta in the middle of the day, I bought a gallon of milk and biked home with it in my backpack. In the rain. Because these are the kinds of things that I decide to do.

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Filling:

2 Chicken thighs & legs
1 lb Broccoli heads
1/2 large yellow onion, diced
1 clove Garlic, large, thinly sliced
3 ears White Corn, cut off the cob
1 oz White Wine (plus more as needed)
1 Tbsp Olive Oil, or, as needed
1/2 C Ricotta Cheese
5-6 sprigs Fresh Rosemary8-10 sprigs Fresh Thyme

Not pictured:

1 egg (for egg wash)
Parmesan cheese, optional – a small amount for grating at the end.

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Pastry – adapted from Smitten Kitchen’s Burst Tomato Galette with Zucchini and Corn

1 1/4 C All Purpose Flour
1/4 tsp Salt
8 Tbsp (1 stick) Butter (as always, unsalted), cut into small pieces
2 Tbsp Ice Water
2 1/2 Tbsp Citron (lemon vodka), very cold
1/4 C Greek Yogurt
1 tsp Rosemary, fresh minced
1/2 tsp Thyme, fresh

Instructions:

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I recommend starting with the pastry first, as it can sit in the refrigerator for as long as it takes to make all the filling components. Start by measuring out the flour and salt and then stowing them in the freezer until everything else is ready. You want everything to be COLD! When the flour is cold, cut in the chunked butter with a pastry cutter or use your hands to work the butter unto the flour mixture until it gains a sandy/pebbly appearance. Small bits of butter are fine, they help make the pastry flaky down the line. Gently toss in the rosemary and thyme.

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Stir ice cold water and lemon vodka together with the yogurt and pour the liquid into the buttery flour. Gently mix with your hands or a spatula until the dough just clumps together. Turn the dough onto some plastic wrap and stow in the fridge while you make the filling – the dough should rest in the fridge for about an hour at a minimum.

The filling:

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Put a pot of water on the stove to boil for the broccoli. Cut the ends off of the broccoli and cut it into pieces. When the water starts to boil, add some salt to the water and then the broccoli (both florets and stalk). Cook, covered, for 3 or 4 minutes – just until the broccoli is bright green and has started to soften a bit. We’re going to be cooking it in the oven as well, so we don’t want to fully cook it at this point. Transfer the broccoli to a colander and set it aside to drain.

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Heat a large frying pan and when it is hot, place the chicken thighs in the pan, skin side down. If doing this without added oil makes you nervous, go ahead and add some oil before cooking the chicken. When the skin starts to release from the pan, go ahead and flip them over.

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At this point you can start adding the onions and then the garlic, along with a little olive oil. Throw in a few sprigs of thyme and some rosemary, along with a little salt and a few grinds of black pepper. Cook until the onions are soft and fragrant.

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Deglaze the pan with about an ounce of white wine. Once the wine has almost evaporated, add in the corn and sauté. Cook until the corn takes on some color, but still has some bite left in it. Remove the pan from heat. Take the chicken out and strip the meat off of the bone. Return the meat to the pan and discard the bone, skin and assorted bits.

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Go back the the broccoli. Separate the florets and the stalk. Wrap the florets in paper towels and squeeze out any excess water. Add the florets to the pan with the chicken and corn and stir it all together. Taste for seasoning and add any salt/pepper/rosemary/thyme deemed necessary.

Put the florets in a food processor and grind them up as much as possible. Add the ricotta, along with a little salt and pepper and process until fully incorporated.

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Preheat the oven to 400ºF. Roll out the dough into a rough circle at least 12 inches wide and transfer to the dough to a parchment paper-lined baking sheet.

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Spread a layer of the broccoli ricotta in the center of the circle, leaving a 2″ border around the edges. Pile the chicken, broccoli, corn filling on top of the ricotta. Drape sprigs of thyme and some chopped rosemary over the top of the pile. Gently brush the top with a little bit of olive oil and then, if you’re in the mood, give it a grate of parmesan cheese over the top.

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Fold the edges of the pastry up over the sides of the filling, pleating as necessary to make it all fit and hold together. Brush the pastry with an egg wash (1 egg beaten with 1 Tbsp water) and give the whole thing a little sprinkling of salt.

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Bake in the 400ºF oven for 35 to 45 minutes – until the pastry is golden brown and the filling has taken on a roasted appearance. Remove the galette from the oven and let it cool for a few minute and then transfer it to a serving plate. In the vein of simple, rustic food, I served slices of my galette with oven roasted rosemary potatoes!

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Savory Chicken, Broccoli and Corn Galette
 
Recipe By:
Ingredients
  • Filling:
  • 2 Chicken thighs & legs
  • 1 lb Broccoli heads
  • ½ large yellow onion, diced
  • 1 clove Garlic, large, thinly sliced
  • 3 ears White Corn, cut off the cob
  • 1 oz White Wine (plus more as needed)
  • 1 Tbsp Olive Oil, or, as needed
  • ½ C Ricotta Cheese
  • 5-6 sprigs Fresh Rosemary8-10 sprigs Fresh Thyme
  • 1 egg (for egg wash)
  • Parmesan cheese, optional - a small amount for grating at the end.
  • Pastry:
  • 1¼ C All Purpose Flour
  • ¼ tsp Salt
  • 8 Tbsp (1 stick) Butter (as always, unsalted), cut into small pieces
  • 2 Tbsp Ice Water
  • 2½ Tbsp Citron (lemon vodka), very cold
  • ¼ C Greek Yogurt
  • 1 tsp Rosemary, fresh minced
  • ½ tsp Thyme, fresh
Instructions
  1. I recommend starting with the pastry first, as it can sit in the refrigerator for as long as it takes to make all the filling components. Start by measuring out the flour and salt and then stowing them in the freezer until everything else is ready. You want everything to be COLD! When the flour is cold, cut in the chunked butter with a pastry cutter or use your hands to work the butter unto the flour mixture until it gains a sandy/pebbly appearance. Small bits of butter are fine, they help make the pastry flaky down the line. Gently toss in the rosemary and thyme.
  2. Stir ice cold water and lemon vodka together with the yogurt and pour the liquid into the buttery flour. Gently mix with your hands or a spatula until the dough just clumps together. Turn the dough onto some plastic wrap and stow in the fridge while you make the filling - the dough should rest in the fridge for about an hour at a minimum.
  3. The filling:
  4. Put a pot of water on the stove to boil for the broccoli. Cut the ends off of the broccoli and cut it into pieces. When the water starts to boil, add some salt to the water and then the broccoli (both florets and stalk). Cook, covered, for 3 or 4 minutes - just until the broccoli is bright green and has started to soften a bit. Transfer the broccoli to a colander and set it aside to drain.
  5. Heat a large frying pan and when it is hot, place the chicken thighs in the pan, skin side down. When the skin starts to release from the pan, go ahead and flip them over.
  6. Add the onions and then the garlic, along with a little olive oil. Throw in a few sprigs of thyme and some rosemary, along with a little salt and a few grinds of black pepper. Cook until the onions are soft and fragrant.
  7. Deglaze the pan with about an ounce of white wine. Once the wine has almost evaporated, add in the corn and sauté. Cook until the corn takes on some color, but still has some bite left in it. Remove the pan from heat. Take the chicken out and strip the meat off of the bone. Return the meat to the pan and discard the bone, skin and assorted bits.
  8. Go back the the broccoli. Separate the florets and the stalk. Wrap the florets in paper towels and squeeze out any excess water. Add the florets to the pan with the chicken and corn and stir it all together. Taste for seasoning and add any salt/pepper/rosemary/thyme deemed necessary.
  9. Put the florets in a food processor and grind them up as much as possible. Add the ricotta, along with a little salt and pepper and process until fully incorporated.
  10. Preheat the oven to 400ºF. Roll out the dough into a rough circle at least 12 inches wide and transfer to the dough to a parchment paper-lined baking sheet.
  11. Spread a layer of the broccoli ricotta in the center of the circle, leaving a 2" border around the edges. Pile the chicken, broccoli, corn filling on top of the ricotta. Drape sprigs of thyme and some chopped rosemary over the top of the pile. Gently brush the top with a little bit of olive oil and then, if you're in the mood, give it a grate of parmesan cheese over the top.
  12. Fold the edges of the pastry up over the sides of the filling, pleating as necessary to make it all fit and hold together. Brush the pastry with an egg wash (1 egg beaten with 1 Tbsp water) and give the whole thing a little sprinkling of salt.
  13. Bake in the 400ºF oven for 35 to 45 minutes - until the pastry is golden brown and the filling has taken on a roasted appearance. Remove the galette from the oven and let it cool for a few minute and then transfer it to a serving plate.
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