ニューヨーク・タイムズのインスタグラム(nytimes) - 10月7日 13時05分

“This chicken pot pie will rock your world,” @nytfood writer @juliamoskin declared on Instagram. “No to white sauce! Yes to bacon, thyme, paprika, and wine! In the oven in 30 minutes! I'll stop now.” Think you aren’t a fan of #chickenpotpie? This recipe might change your mind. Here’s what it gets right: There’s no double crust, just a single flaky top. There’s no pasty interior, just a thickened stock brightened with vinegar. There’s no dry breast meat, just luscious thigh. And there are flavorless, mushy vegetables force-marched into the interior, either. (Instead, @juliamoskin serves them on the side.) Hers is a modern potpie, and if you don’t cook it tonight, you ought to by the weekend, and again and again through the end of the year. Visit the link in our profile to get the #recipe, as well as @nytfood’s 6 recipes for the midweek, or perhaps a #midnightsnack.

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