Paleo Rustic Chicken and Leeks Galette
Holy hectic hell! Currently, my family and I are getting ready for our migration down south for the warmer climates. No, no, we are not. We are actually packing to move about 20 blocks south from where we are at. During these busy times, leftovers are an integral part of our daily ration. So here we are trying to create new ways to use what’s left in our pantry and fridge. I feel like I’m on an episode of Iron Chef when Alton Brown tells me I have to create a 7 course meal and the secret ingredient is an Oreo. A little bit of swish and flick (Yes, that’s a Harry Potter reference) comes a Paleo Rustic Chicken and Leeks Galette with leftover ingredients from last week’s stuffing.
We took the leeks, onions and shallots from last week’s recipe and some leftover roasted chicken from a previous meal and VOILA… Paleo Rustic Chicken and Leeks Galette. Finding creative ways to use leftovers are important during the holidays. That’s right, as of Tuesday the holidays begin. All those lights, Christmas carols and food. I’m so excited! I am Buddy the elf excited! I always say the best foods always come around the holidays. Especially the leftovers. Leftovers are the best. This recipe is a quick way to make something delicious with all your overstocked ingredients and leftovers in your fridge. Shall we?
Paleo Rustic Chicken and Leeks Galette:
Improved Galette Dough:
1¼ Cup – Otto’s Natural Cassava Flour
½ Cup – Organic Gemini’s Tiger Nut Flour
½ Cup – Gold Nugget Ghee (Chilled and cubed small)
1 – Pasture Raise Egg
2 Tbsp – Maple Sugar
3 Tbsp – Ice Water
½ Tsp – Garlic Powder
1 Tsp – Dried Parsley Flakes
1 Tsp – Dried Tarragon Leaves (Crushed)
Filling:
1 Cup – Shredded Chicken
1 Stalk – Leek (Julienned)
1 – Small Yellow Onion (Sliced Thin)
4 – Shallots (Sliced Thin)
5 – Cloves of Garlic (Minced)
¼ Cup – Rainbow Carrots (Coined Thin)
5 – Fresh Mushrooms (Sliced Thin)
1 Tsp – Fresh Thyme Leaves
1 Tsp – Fresh Sage (Minced)
2 Tbsp – Dry White Wine
¼ Cup – Grass-Fed Parmesan Cheese (Optional)
½ Cup – Kite Hill Almond Ricotta
¼ Tsp – Ground White Pepper
To Taste – Salt and Fresh Ground Pepper
Kasandrinos Extra Virgin Olive Oil – For Cooking
1.) To make the dough for Paleo Rustic Chicken and Leeks Galette, put all of the dough ingredients in a food processor with the exception of ¼ Cup of Cassava Flour. Pulse ingredients together until the butter has been incorporated. 5-10 short pulses. Now add the rest of the flour and pulse until ball forms. Roll into a disk, wrap in plastic wrap and refrigerate for half and hour to an hour.
2.) While the dough is refrigerating, in a skillet over medium heat, drizzle 2 tbsp of olive oil, toss in garlic, onions and shallots. Cook until slightly golden brown. Next, add mushrooms, and carrots and leeks. Cook until soft. Add thyme, sage, spices and chicken.
3.) Cook for another minute, remove from heat and put in a mixing bowl and cover. Preheat your oven to 400°F. Remove the dough from the fridge and roll it out in a circular format over plastic wrap. The plastic wrap makes it easy for the dough to be transferred to a cookie sheet. Roll it to about 1/8 inches thick.
4.) Transfer the dough to a greased cookie sheet. Toss the filling with parmesan cheese if you choose and spread an even layer on the dough. Leave a 3 inch border without filling to fold over. Gently fold the edges over. If you like a golden crust, brush it with an egg wash (1 egg whisked with 3 tsp of water). Bake the Paleo Rustic Chicken and Leeks Galette for 30-40 minutes.
3.) Once the crust is golden brown, remove it from the oven. Let it cool for 5 minutes. To serve the Paleo Rustic Chicken and Leeks Galette, top it with a generous amount of almond ricotta. This gives the galette a change in texture, temperature and moisture. There you have it, my Paleo Rustic Chicken and Leeks Galette and until next time, eat up my friends!
