RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lunch/Dinner: Chicken-Matzah Pie - meat
Ruth Heiges was kind enough to do some detective work about a KLP Madeira wine in connection with another recipe I posted. She learned that Carmel makes a KLP wine called Kadmon Red which is a good substitute for Madeira. Karen Selwyn * * * * * * * * * Chicken Matzo Pie "The blend of herbs and spices makes this recipe special. If desired, omit the egg substitute and matzos and serve the vegetable-chicken mixture over a baked potato." Judith Evans Olive oil cooking spray 1 1/2 cups coarsely chopped yellow onion 1 tablespoon minced garlic 3/4 pound white mushrooms, sliced (3 cups) 1 medium carrot, peeled and cut into matchstick-size pieces (1/2 cup) 1 teaspoon dried tarragon leaves 1/2 teaspoon dried sage leaves 1/4 teaspoon ground red (cayenne) pepper 1 pinch saffron 1 roasted chicken thigh, skinned and shredded (1 cup) 1 teaspoon madeira wine, cream sherry or sweet wine 7 tablespoons egg substitute or beaten egg, divided Freshly ground black pepper 6 sodium-free matzos 1 cup chicken stock or broth Coat bottom of large nonstick skillet with olive oil spray. Add onion, garlic, mushrooms, carrot, tarragon, sage, red pepper and saffron. Saute over low heat for 5 minutes, until onion turns translucent and mushrooms soften. Remove skillet from heat; set aside to cool to room temperature. Preheat oven to 350 degrees. Transfer vegetable mixture to a bowl. Add chicken and wine. Toss to combine. Add 5 tablespoons egg substitute; mix well to coat evenly. Season with black pepper to taste. Set aside. Place matzo into a large glass or ceramic baking dish. Pour stock over matzos. Set aside to soak for 5 minutes, turning every few minutes, until matzos are soft and flexible. Carefully transfer softened matzos to a large plate. Add remaining 2 tablespoons egg substitute to stock remaining in baking dish. Whisk to combine. Set aside. Coat bottom of an 11-by-7-inch nonstick baking pan with olive oil spray. Place 2 softened matzos in the bottom of the baking pan, overlapping the matzos in the center. Evenly spread half the filling over the matzos. Add a layer of matzos, then remaining filling. Top with remaining 2 matzos. Drizzle egg substitute mixture evenly over all. Bake for 20 minutes. Spritz top with olive oil spray; bake for 10 minutes more or until top is golden brown. Remove from oven; let cool slightly. Use a long, very sharp knife to slice the pie into portions, each about 1 1/2 inches thick. Serve warm or at room temperature. Yield: 8 servings. Original source: "Kosher Light: Your Traditional Jewish Favorites Cooked Healthy" Zillah Bahar Current source: "Flavor, substance and tradition are packed into foods prepared for Passover" Judith Evans ST. LOUIS POST-DISPATCH (on-line edition), 4/6/98
