The Union Of Pulled Chicken, Veggies And A Sauce With A Unique Name

by Caterina Borg, Good Food Gourmet on January 27, 2013

pulled chicken and veggies in puff pastryRecently, a company named Crazy Bitch Sauces  sent me a few bottles of their products to try. I must admit, when I heard the name I cringed a little but instantly thought that the owner of a company with a name like that must be someone who is very secure in themselves and their product…I mean, you’d have to be…

After briefly chatting with Gina Metcalfe Lee, the owner of the company during a monthly dessert radio segment that I do on the top rated Grilliant Ideas Blog Talk Radio show, I was instantly taken with this very funny lady. Not only does she believe in her product, but she’s a walking, talking billboard with a large dose of hilarity that rounds it all off.

On this particular day, she had entered her sauces in a BBQ competition and was awaiting the results. She had a few moments to talk with us on the radio and had everyone in hysterics…but don’t let her disarming ways fool you, this lady means business and she’s working hard to get the word out.

When I received my package I was pleasantly surprised to find several bottles of different flavored sauces. The first one was called Chicken Shit Sauce…huh?

Did I read that right?

Yes, that was my initial reaction too… and no, I’m not kidding…

When asked why she chose that name, she simply compared it to the color of well, you know…

Once we get past the comparison and muster up the courage to taste it, I’m here to tell you that you will be pleasantly surprised. It has a very strong tangy and spicy mustard flavor, without being overly salty, and it would be great on so many things, especially seafood.

Since this is the last week before the Super Bowl, I wanted to focus on some foods that would serve double duty as both an easy to eat lunch or dinner option, or something that could be made into a handy, easy to eat snack for Tailgate parties or picnics.

When I tasted this, I instantly thought of the chicken pot pies that I have made in the past. In my original recipe, I made a traditional pot pie filling and added it to some puff pastry rounds and they are always a hit. I always have puff pastry on hand, and if you don’t you can easily make some like I did, here are the instructions. I wanted to see if the new filling was reminiscent of these chicken pot pies and I was surprised that it had even more flavor and took half the time or less to make.

So, if you are in the market for a great and very versatile sauce, this one will fit the bill on many counts.

Chicken & Veggies in Puff Pastry

3 large boneless, skinless thighs, cooked and shredded

1 medium onion, finely diced

2 cloves garlic, crushed

1 cup frozen diced peas and carrots

¾ cup Chicken Shit Sauce

½ cup heavy cream

1 sheet puff pastry

1 egg plus water for egg wash

3-4 tablespoons olive oil

knobs of cream cheese (put over the filling before wrapping it up)

Sour cream **optional to serve with the pies but highly recommended

Salt to taste

I had made a large batch of chicken stock and cooked up the thigh meat, but if you are not planning to make soup or stock, you can quickly saute the chicken thighs.  Once cool, shred them and set them aside. Finely dice the onion and set that aside too. Add the oil to a medium sized pan, and once it is hot add the onion and sauté until it is caramelized. Then add the chicken and the vegetable and combine everything together.

caramelize onion with the olive oil

add the chicken, vegetables and chicken shit sauce from crazy bitch sauces

cook until thick

add cream and cook until thick again

filling has thickened, now allow it to cool completely

Next add the ¾ cup sauce, stir together well and allow it to reduce. Once it has reduced, add the cream and do the same thing, allow it to completely reduce. At this point, check for salt and then set it aside to cool completely. Once cool, remove the puff pastry and dock the dough so that the dough cooks evenly then add the filling down the center if you are going to make a long roll like I did. If you choose to make individual ones, they are even better. Roll the dough any way you choose, I chose to make a lattice design like this.

dock the puff pastry dough

add the filling and fold

criss cross folding of puff pastry

Once you are finished, beat the egg with a little water and brush it over the surface of the dough. Bake it in a 350°F oven for 30-40 minutes until golden brown all over. Allow to cool slightly before slicing. If you have made individual ones, you can serve them right away. Make sure to serve with sour cream!

filling is beautifully set and the pastry is perfectly cooked

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