If you’re a Brene Brown fan, you might be familiar with the concept of FFTs - or F*&*king First Times. If you’re not, go give this podcast a listen.  

Anyways, it’s a great explanation of that sucky time when you start something new.   

How often do we avoid doing or learning something new because it’s uncomfortable?   

If you’re like me and you want to instantly be good at something, you can relate.    Even if you’re excited about it, it can suck sometimes. That’s part of it. But what’s on the other side is always magical. Whether it’s getting really good at something or learning more about who you are and being okay with admitting some things just aren’t for you.

It’s why I love cooking so much because you get to do that time and time again with new techniques, different cuisines and ingredients outside your comfort zone. I’m in that with croissants right now and let me tell you there’s something so satisfying in seeing my progress. They’re still not perfect and I recently hit up Tartine bakery in San Francisco to see & taste how the pros do it which has only inspired me to get back at it and practice those lamination skills.

So if you’re hesitating on trying something new, whether that’s cooking or otherwise, here’s a little reminder that it’s a good thing for it to suck the first time. How about we embrace that and take ourselves a little less serious?

And while we’re on it, something else that’s new to me right now - I’m back to learning a new language. Italian. I don’t have the pronunciation down just yet but my hand gestures are on point. That counts, right? 

What’s Cooking This Week: Hunter Chicken Pot Pie

We’re officially in that transition from Winter to Spring (more on this next week), where the weather might now have turned despite what it says on the calendar so this pot pie is just the thing on those rainy (maybe even still some snow where you are).

It’s also a good opportunity to try something new or different; maybe you’ve never tried caramelizing onions so practice getting that perfect deep golden brown (you can’t beat the flavour of these over simply sweating the onions), or try some different types of mushrooms instead of your go-to white buttons. If you're feeling really ambitious you could even try your hand at making your own puff pastry - not saying you need to, it’s also a good practice to learn how to bake store-bought properly getting that golden brown and perfectly puffed top. *It’s all about using your senses and getting that oven temperature right. Also, be sure to let the filling cool properly before you add the pastry or the heat will end up steaming it a little which makes it soggy.*

Hunter Chicken Pot Pie

• 2 tablespoons olive oil

• 6 boneless, skinless chicken thighs, cubed

• 4 large spanish onions, peeled and sliced thin

• 4 cups mushrooms (oyster, shiitake, morels, or a mix), stems removed and sliced

• 4 tablespoons butter, divided

• 1/4 cup brandy or white wine

• 2 tablespoons flour

• 3 cups chicken stock

• 1 tablespoon tomato paste

• 1 sprig of rosemary

• 2 bay leaves

• salt and pepper to taste

• 1 package pre-rolled frozen puff pastry, thawed

• 2 tablespoons melted butter, or as needed 

To caramelize the onions, place 2 tablespoons of butter in a large skillet over medium high heat. Add the onions, season with salt and cook until the onions start to soften, about 5 minutes. Reduce the heat to low and cook until the onions are a deep caramel colour, stirring occasionally. This will take about 25-30 minutes. You can do this ahead of time and keep the onions in the fridge until ready to use.  

Meanwhile, pat the chicken dry with paper towel and season with salt and pepper. Set aside.  

In another skillet, heat the olive oil over medium high heat. Add the chicken and cook until browned, about 5 minutes per side. Remove from the pan and set aside. Turn the heat to medium and add the mushrooms. Cook for 5-6 minutes or until mushrooms are browned. Remove from the pan and set aside with the chicken.  

Add the remaining 2 tablespoons of butter to the pan, once melted, add the flour, stirring to make a paste. Cook for 2-3 minutes or until slightly browned. Add the brandy or wine to the pan and stir until combined. Add the chicken stock, tomato paste, reserved chicken, mushrooms and caramelized onions. Season with salt and pepper and bring to a boil.

After the mixture has come to a boil, add the bay leaves and rosemary, reduce the heat and simmer for 20 minutes or until the mixture is slightly thickened. Adjust seasoning accordingly, fish out the bay leaves and rosemary sprig, then remove from the heat and cool completely.  

Preheat your oven to 425*  

To prepare the pie put the chicken mixture into an oven proof pie plate or skillet. Put the mixture in the fridge to cool for 15-20 minutes.

Gently drape the puff pastry over the top of the filling, allowing some of the pastry to hang over the side (it will shrink slightly while cooking). Press the pastry gently against the sides, then using a knife gently pierce all over the top of the pie. Brush the top with melted butter  

Bake for 25-30 minutes or until all of the pastry is puffed and golden. Remove from the oven and let stand for 10 minutes before serving.  

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