Chicken and Leek Casserole under Puff Pastry with Marie Sharp’s Belizean Heat

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4

Prep Time

30 minutes

Cook Time

60 minutes

The marriage of the comforting casserole and the fiery kick from the Belizean Heat results in a flavor profile that is both satisfyingly familiar and exhilaratingly spicy, promising a dining experience that is as comforting as it is adventurous.

Author:

Sonia Schilling

Image of Chicken and Leek Casserole under Puff Pastry with Marie Sharp’s Belizean Heat

Ingredients

1 pound boneless, skinless chicken thighs
1 large leek, sliced
2 medium carrots, chopped
2 stalks celery, chopped
1 cup peas
2 tablespoons chopped fresh parsley
1 tablespoons minced garlic
2 teaspoons minced shallot
2 teaspoons dried tarragon
1 ½ teaspoon kosher salt
1 teaspoon dried basil
1 teaspoon ground black pepper
2 large bay leaves
½ cup Marie Sharp’s Belizean Heat Habanero Sauce
2 cups milk
4 tablespoons salted butter
3 tablespoons flour
⅔ cup heavy cream
1 ½ teaspoon Dijon mustard
1 package frozen puff pastry, thawed
1 large egg, beaten

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Directions

Preheat the oven to 350.
Grease a 9x13-inch baking dish.
Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in hot sauce and milk then stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off liquid and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained liquid, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.

Chicken and Leek Casserole under Puff Pastry with Marie Sharp’s Belizean Heat

Sonia Schilling on 11/28/2023

Chicken and Leek Casserole under Puff Pastry with Marie Sharp’s Belizean Heat

Experience a culinary delight with our Chicken and Leek Casserole under Puff Pastry, heightened with the bold kick of Marie Sharp’s Belizean Heat. Succulent chicken and tender leeks cocooned in a rich, comforting casserole, all encased beneath a flaky puff pastry crust. But what sets this dish ablaze is the infusion of Marie Sharp’s Belizean Heat, a fiery blend that elevates the ensemble with a tantalizing burst of spice. Prepare to be enveloped in layers of savory warmth and a touch of Caribbean fire, creating a dish that is as comforting as it is exhilarating. This recipe promises to awaken your taste buds with a symphony of flavors, marrying the heartiness of a classic casserole with the invigorating heat of Belizean culinary tradition.

Tags: Leeks Poultry

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