Male: Here is a food network tip from Tyler Florence.
Tyler Florence: Hey guys, I am glad you are here. I am right in the middle of updating one of my favorite dishes of all time. I am making the classic Chicken Popeye. I want to have here my sauce pan our carrots, celery and onion to start and sauté with a little bit of extra virgin olive oil to get a nice and soft and really sweet and we are going to make the whole base for the Chicken Popeye in one pot.
It is really easy to make, so we are going to tie this up a little bit of just all purpose flour about two tablespoons of—and this is going to create like a roux, almost like a paste between the olive oil and the flour right in the bottom and that’s going to suspend and thicken and everything once we start to add a liquid. So we’re going to stir in the flour until it looks like wet sand in the bottom, it starts to smell like butter popcorn then we are going to hit it with some warm chicken stock and box chicken broth, this kind of brought to a simmer. That is a really good idea to bring a stock to a warm temperature, they are going to cook quicker, that’s also going to make less lumps whichever ones you’re going to be thankful for.
You will also add a little bit of heavy cream, so it is nice and rich and thick and luxurious so it’s not just kind of a boring chicken Popeye but it’s a really rich and has tons of flavors. We are also going to season this up with some salt and we got some fresh cracked pepper and then herbs are really, really appropriate for this. I think anything with the stem will be absolutely delicious. Add some rosemary, add some fresh thymes and sage whatever you got laying around. I got some fresh thyme here, I am just going to pull the stems off and keep the leaves kind of dump leaves right into the pot. This kind of thickens, it really going to cook up very, very quickly here. It’s going to get nice and rich right in front of your eyes.
Now, I got a couple of other ingredients I’m going to throw in just so our chicken Popeye has got a lot of texture. It’s definitely like a stew that eats like a meal. What we are going to do is take a little bit of—chicken that we’ve got from last night’s dinner and I just pull it right off the bone. We will fold it right into our pot here, and you can use leftover roast beef, you can use bits of fish like salmon. There are a lot of different ways you can take a Popeye.
I also got some new potatoes that we cut really small and these guys are going to cook up super quick. And I also got some frozen peas; they are going to be dumped straight into out pot here. Just open the box and dump these guys in and also we got lots of really interesting character in our chicken Popeye. So, I’m going to let this to start to thicken up most going to add bay leaf to this so just to has a lot of wonderful flavor. And while this starting to thicken up, let’s talk about what we are going to half our Popeye width.
Now, I’ve got a nice layer of puffed pastry that was frozen that we—and I’ve got lots of flour in my boards and roll it up so it’s going to be nice and even from one into the other. And then I’m going to take our crack. Now, I have actually made chicken Popeye I coffee cups before. Anything that is unimproved was great for this. What we are going to do is to take our crack here, we are going to invert it right on top of the cross and then we are going to cut it all the way around so we got a nice cap from one end to the other and check it out. And then we are going to take the crack and take it for the second loop so we get enough for dinner for two. Then we are going to take our take our cracks. We’re going to we fill it up with our beautiful chicken Popeye mix, it starting to get nice and thick, it smells absolutely delicious. Check it out.
Right into the crack, look how thick that is. Isn’t that beautiful? I love this dish because it is so fast to gather, the flavor is fantastic and everybody loves this it’s not really like one of this dishes you have to take a gas on. We are going to put this right on to our sheet pan here and they will be loaded up with puff pastry and I will just throw this right into the oven, I’ve got the oven cranked up at 350º and you want a relatively high temperature to blow up the fat in the puff pastry so you get some nice lift on. Look at that, isn’t that gorgeous?
Just want to throw our cups on, and we will put this right into the oven, look at that. It’s going to get right on top and we got one, two into the oven, 20 minutes, 350º and got some in the oven are ready. I will show you what they look like. Look at that, absolutely delicious. You want to bake it until the puff pastry is nice and golden and is lifted and you got a beautiful meal any night of the week that feels special and classical at the same time. It’s my chicken Popeye and you got to check it out and you will love it.
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