This dinner makes me happy for so many reasons. First, it is cheap and easy in a classy way. Second, it is healthy and I can sneak in all sorts of vegetables without my picky toddler or her even pickier father realizing because it is so damn delicious. I usually have fillo dough in the freezer and you can use any veggies you have on hand. And third, it pairs great with a bottle…I mean glass of Pinot Noir! I am loving Hahn Estates Pinot Noir (2013 from California) with this dish because the big berry and earthy undertones dance with the Portobello mushrooms. And who am I kidding, after I put the kid to bed I will finish the whole bottle in the dark in my kitchen just relishing the silence.
Ok back to the yummy goodness that is this meal…
Start by doing all of your prep work. Dice up your vegetables. I used onion, garlic, carrots, Portobello mushrooms, baby spinach, and celery for this one. You could just use onion, celery, and carrot if that is all you have. Add frozen peas, whatever you like.
Now it is time to chop your chicken into 1-inch chunks. I used chicken breasts because that it what I had but thighs would work fine too. You could also make this a vegetarian dish and just use a ton of yummy fresh veggies. Ok, back to the chicken. Season it well with salt, pepper, and thyme (fresh or dried will work). Cook the chicken in some olive oil in large hot skillet until about three-quarters of the way done, about 4 minutes. Remove from pan and set aside.
Next add onion to the pot and de-glaze the pan with a splash of white wine or chicken broth, scraping up all of the brown bits on the bottom of the pan (that is the flavor people!). Add a couple of tablespoons of unbleached wheat flour to pan. Cook onions for a few minutes and then add garlic and cook one minute. Add the other vegetables, except for the spinach and mushrooms, along with 11/2 cups of chicken broth, 1/2 teaspoon of salt, and a 1/4 teaspoon of black pepper. Bring to a boil and reduce heat to a simmer. Cook for about 8 minutes.
Meanwhile, get a large baking dish ready and pull your thawed fillo dough out of the refrigerator. When the chicken mixture has cooked about 8 minutes stir in spinach and Portobello mushrooms and cook an additional 2 minutes. Pour mixture into the baking dish. Working quickly, very lightly brush each sheet of fillo dough with olive oil and place on top of chicken in casserole dish.
Bake for about 15 minutes in a 425° oven until fillo dough is crispy and golden brown.
Ingredients
- 1 1/2 lbs. chicken (breast or thigh)
- 2 Tbs. + more for brushing fillo dough
- 1 large onion, finely chopped
- 2 cloves garlic, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- Portobello mushrooms, diced
- 6 oz. baby spinach
- 10 sheets fillo dough
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- 2 Tbs. Flour
- 1/2 cup dry white wine (or extra chicken broth)
- 11/2 C. Chicken Broth
Preheat oven to 425°.
Heat olive oil in a large skillet. Season chicken with half of the salt, pepper, and thyme. Add chicken to pot and cook for 4 minutes. Remove chicken and set aside.
Add onions to pot and then de-glaze pot with white wine. Cook for a couple of minutes and add flour and remaining salt, pepper, and thyme. Cook 2 more minutes and add garlic and cook for about one minute. Add carrots, celery, and chicken broth to pan. Bring to a boil and reduce heat to simmer. Cook covered about 8 minutes until sauce thickens.
While sauce cooks, take thawed fillo dough out of refrigerator. Put some olive oil in a bowl for brushing fillo dough. When chicken mixture is done, pour into large baking dish. Brush each sheet of fillo dough lightly with olive oil and place on top of chicken mixture to make a fillo stack topping. Bake for about 15 minutes until fillo dough is brown and flaky and pie is bubbling.
Make sure to pour yourself a glass of wine because you have made a real, mostly healthy dish for your family that tastes and looks amazing in about a half hour; and that my dear is amazing.
Baby, Get Real