Recipe by Tucker Shaw. Serves 6.
Ingredients
2 tablespoons vegetable oil
6 large chicken thighs, bone-in
1 medium yellow onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1 medium parsnip, cubed
10 cloves garlic, peeled
4 cups chicken stock
4 sprigs thyme
2 sprigs rosemary
4 tablespoons fresh paprika
1 tablespoon mustard powder
1 bunch spinach, microwaved for 1 minute, excess liquid squeezed out and roughly chopped
1 cup frozen corn or peas or both
3 tablespoons butter, cubed
1 paprika pie crust (make ahead — recipe below)
1 egg, beaten
Pinch paprika
Kosher or sea salt
Directions
Preheat oven to 350 degrees.
Drizzle vegetable oil in large Dutch oven over medium-high heat. Brown chicken thighs about 2 minutes per side. Remove and set aside. Add onion, carrot, celery and parsnip and cook about 4 minutes, until lightly browned. Add garlic cloves. Add chicken stock and stir, loosening any brown bits from the bottom of the pot into the liquid. Return chicken thighs to pot, add thyme and rosemary and place in oven to braise, covered, for 45 minutes, or until meat begins to separate from the bone.
Remove chicken from pot and set aside to cool. Carefully strain braising liquid, reserving vegetables and liquid. Return liquid to pot and set over high heat to reduce by half, about 10 minutes. You should have about 1 1/2 cups liquid. Allow to cool.
When chicken is cool enough to handle, remove bones and chop into 1-inch chunks. Toss with paprika and mustard powder. Stir reserved vegetables, spinach and corn into mixture. Spoon chicken mixture into pie dish, then pour braising liquid over the top. Dot with cubes of butter.
Raise oven temperature to 375. Drape crust over pie dish, tucking crust in around the sides of the filling. Brush beaten egg over crust, then sprinkle a few grains salt. Bake 45 minutes, or until crust is golden brown. Let sit for 15 minutes before serving with a dollop of sour cream.
PAPRIKA PIE CRUST
In food processor, pulse 2 cups flour, 1 tablespoon paprika and 1 teaspoon salt until blended. Add 3/4 cup cubed butter and pulse until mixture looks crumbly. Add 2 tablespoons ice water at a time, pulsing after each addition, up to 1/3 cup, until the mixture comes together in a big lump. Gather dough together with plastic wrap, press into a disc and chill for 30 minutes before rolling out on a floured board.
