Marinated chicken is wrapped and sealed in a pie crust dough then baked until the chicken is succulent, and the crust is crisp and browned. In effect, it’s baking a whole chicken and biscuits to go with it at the same time. Because, yes, after baking, the pie crust dough turns into a biscuit with one side having absorbed the flavors and moistness of the bird. Just cut and tear the crust wrapper as you dig into the chicken.
The recipe that inspired this delightful concoction was Clotilde’s chicken in a bread crust. I opted for a pie crust shell only because I had no time to wait for bread dough to rise. Of course, when I do find the time, I will make another version with a bread shell. But that’s for another time. Right now, let me say that I am very happy with the way that the pie crust shell turned out — tasty, aromatic and we had more than enough to go with the chicken.
- a two-kg. chicken
For the pie crust:
3-3/4 c. of all-purpose flour
3/4 c. of butter, chilled and cut into small pieces
3/4 c. of vegetable shortening (I use Crisco)
1 and 1/2 tsp. of salt
2 to 4 tbsps. of sugar, depending on how sweet you want your crust
1/4 c. of dried herbs (I used parsley, sage, rosemary and thyme)
about 1/2 c. of ice cold water
- Make a coconut cream marinade (get the recipe). Marinade the chicken overnight, turning it over halfway through the marinating time.
Preheat the oven to 350F.
Drain the chicken.
Line an oven-proof tray with baking paper.
Make the pie crust. Follow the directions in the basic pie crust recipe; the only difference is that you add herbs to the mixture.
Divide the crust dough into two portions, one slightly larger than the other.
Roll out the smaller portion of dough and spread on the lined tray.
Roll out the other portion of the dough.
Place the chicken on top of the dough on the tray. Cover with the larger dough. Pinch and tuck the edges of the lower and upper crusts together and make sure that the chicken is completely sealed inside.
Bake the chicken at 350F for about an hour and 45 minutes. I know you can’t test the chicken for doneness as it is completely wrapped but, as a guide, I baked a two-kilogram chicken at 350 for exactly an hour and 45 minutes and it was perfectly done.
Let the chicken rest for at least 10 minutes before serving.
Use a serrated knife to cut through the crust to reveal the chicken inside. As you eat, just have everyone pull off a portion of the crust and dig into the chicken inside.
Some of the juices of the chicken leaked through the crust so, perhaps, the bottom crust should have been twice as thick. Or, perhaps, it was that little hole in the crust that I didn’t notice…
Cooking time (duration): about 2 hours and 15 minutes, excluding marinating time
Number of servings (yield): 6 to 8
Meal type: dinner