This elegant crustade transforms humble poultry into a sophisticated main course. The dish begins by slowly braising pigeon and chicken breasts until fork-tender, infusing them with white wine, cloves, and black pepper. The meat is then deboned and mixed with sautéed mushrooms and sweet raisins, creating a complex filling of savory and sweet notes. This mixture is nestled into a blind-baked wholewheat pastry shell and bound with a seasoned egg custard enriched with the cooking juices. Baked until set, the result is a comforting, rustic tart with a flaky crust and a deeply flavorful, spiced interior. It is perfect for a special dinner party or a hearty Sunday lunch, served warm alongside a crisp green salad to cut through the richness.
Crustade Of Chicken & Pigeon
Description
This elegant crustade transforms humble poultry into a sophisticated main course. The dish begins by slowly braising pigeon and chicken breasts until fork-tender, infusing them with white wine, cloves, and black pepper. The meat is then deboned and mixed with saut&# 195;©ed mushrooms and sweet raisins, creating a complex filling of savory and sweet notes. This mixture is nestled into a blind-baked wholewheat pastry shell and bound with a seasoned egg custard enriched with the cooking juices. Baked until set, the result is a comforting, rustic tart with a flaky crust and a deeply flavorful, spiced interior. It is perfect for a special dinner party or a hearty Sunday lunch, served warm alongside a crisp green salad to cut through the richness.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Roll out 8 oz of the wholewheat pastry and line an 8-inch flan dish or tart pan.
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Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15-20 minutes until the edges are set and lightly golden.
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Meanwhile, place the pigeon, chicken breasts, stock, white wine, black pepper, and cloves in a large pot.
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Bring to a simmer and cook very slowly for 1 hour.
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Add the chicken breasts to the pot if not already added, and continue to cook for another 45 minutes, or until the meat of both birds is tender enough to fall off the bone.
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While the birds cook, melt butter in a small skillet over medium heat. Sauté the chopped mushrooms until lightly browned and tender.
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Remove the pigeon and chicken from the stock. Let them cool slightly, then remove all bones and skin.
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Cut or tear the meat into small, bite-sized pieces.
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In a bowl, combine the shredded meat, sautéed mushrooms, and raisins. Spread this mixture evenly over the base of the blind-baked pastry case.
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In a separate bowl, beat the eggs with a fork. Season with salt, pepper, and ground ginger.
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Strain the cooking juices from the bird pot and measure out 1 cup. Stir this liquid into the egg mixture.
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Pour the egg and stock mixture over the meat filling in the pastry case.
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If desired, roll out the remaining pastry to create a top lid. Cover the flan, trim edges, and cut a small slit in the center for steam to escape.
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Bake in the preheated oven for 25 minutes if uncovered, or 35 minutes if covered, until the custard is set and the top is golden.
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Let stand for 5 minutes before serving warm with a green salad.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1317.0kcal
- % Daily Value *
- Total Fat 66.0g102%
- Saturated Fat 30.0g150%
- Cholesterol 0.0mg0%
- Sodium 1098.0mg46%
- Total Carbohydrate 159.0g53%
- Dietary Fiber 3.0g12%
- Sugars 4.5g
- Protein 21.0g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
