Jerk Chicken and Mushroom Tart

 

On your Tarts!!

Apparentlyly, fairy Godmother granted the chicken pot pie a wish and she got to dress up; transformed into this tart, and went to the ball. That is what I think of when I look at this elegant looking tart. Phyllo/Filo dough can be so unforgiving at times and other times every wrinkle looks like a work of art.  I wanted to make a pie where imperfections become perfections. A traditional pie crust is sometimes not so forgiving, but phyllo/filo dough will do the trick.

Let us talk about that filling. lovely, seasoned meat, coal smoked, sautéed garlic mushrooms, the trinity; carrot, onion, celery, fresh herbs, wine, and cream. Remarkably simple dish. I did however take a few liberties in calling this a jerk chicken and mushroom tart since there isn’t even one scotch Bonnette pepper or scallion in this whole thing. I did not want to call it a smoked chicken and mushroom tart because the coal smoking method is more of a superficial smoke than truly smoking the meat. So because I used a pimento wood chip I called it jerk. You will end up with a mild smokey undertone, not too heavy but there. Feel free to add some hot peppers to your liking to spice it up.

I made this recipe and did not get a chance to take all the pictures. I figured the next morning when the filling sets a bit more, I would cut a slice and take a few pics. When morning came, I saw a small piece, got caught up with Lizzie, and did not get a chance to take the pics, before I knew it, it was an empty foil going into the trash. No additional images for me, good thing I snapped the few I did. Never-the-less, I was quite pleased that this was gobbled up fast in less than 24 hours. I’m sure if you make this for thanksgiving, you might have to make it for every thanksgiving after.

Ingredients (Printable recipe)

10 sheets of filo/phyllo dough
pam cooking spray
To season the chicken
4 skinless boneless chicken breast or thighs
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon sugar
2 tablespoon oil
1 tablespoon ground allspice
To make the filling
4 tablespoon oil
4 tablespoon butter
1 carrot
16 oz mushrooms
1 cup chopped onions
1 stalk celery
10 garlic cloves
14 sage leaves
1 sprig rosemary
2 sprigs thyme
½ cup sweet white wine
1 cup heavy cream
Optional season to taste the finished sauce ½ teaspoon sugar ½ teaspoon salt

 

Instructions

• Preheat the oven to 360 degrees
• Season chicken breast or thighs with salt, black pepper, onion powder, smoked paprika sugar and oil
• let it marinate for at least an hour overnight is best
• Coal smoke the seasoned chicken
• Place charcoal and pimento wood chip in the flame until white and ashed over
• Get a large pot with a cover that fits snug and a small metal dish
• place the small dish in the center of the pot and the chicken around it
• place the hot charcoal and wood chip into the small bowl, drizzle with a little oil, and cover
• allow it to smoke until the smoke dissipates usually 20 minutes maybe more
• Chop chicken into pieces and saute in a pot with 2 tablespoons oil until golden and browned
• remove from the heat
• add 1 tablespoon oil and 2 tablespoon butter to the same pan and saute mushrooms, add garlic and remove from the pan once mushrooms are browned
• add the remaining 1 tablespoon oil and 2 tablespoon butter to the pan, saute carrots celery and sage, season with salt.
• add wine, allow to reduce slightly
• add heavy cream, chicken, mushrooms rosemary, and thyme
• cover and allow it to thicken then remove from the heat and let it cool to at least room temperature.
• layer the sheets of filo dough by brushing with melted butter or pam cooking spray between sheets (I find the pam cooking spray to be easier)
• Layer 8 sheets, crumpling the edges
• add the chicken mushroom filling to the middle of the tart shell cover with two final layers of dough on the top and spray with more pam or brush with butter
• Bake for 30 minutes at 360 and 15 at 375 on the floor of the oven so that the bottom of the crust cooks

Greedy Tips

• for extra smokey jerk flavor, grill the coal smoked chicken instead of sautéing it. Grill them whole and chop up in cubes once grilled. This will add a ton of flavor. I did not grill mine because I wanted to show an alternative way of cooking it for persons who do not have a grill.
• If you want an extra crunchy bottom crust bake it 375/400 for 10 minutes before adding the filling and adding the top crust, then continue with the recipe.
• Feel free to add more herbs and hot peppers and other spices to your liking, do not like rosemary leave it out, add scallions you name it.

Xoxo Greedygirl