Dough ingredients include:
1 2/3 cup unbleached all-purpose flour + extra for the work surface1 tablespoon table salt10 tablespoons cold unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes2 tbsp. soured cream4 to 6 tbsp. cold water
To prepare the chicken and vegetables:
1 tablespoon vegetable oil1 entire chicken, approximately 4 1/2 pounds, chopped into 4 parts (2 breast portions, 2 leg quarters, wings removed) and fat trimmed1 cup frozen pearl onions, thawed, drained, and patted dry1 medium onion, chopped into 1/2-inch cubes (about 1 cup)4 medium carrots, sliced into 1/2-inch cubes (about 1 1/2 cups)1 cup celery, chopped into 1/2-inch pieces (3 medium ribs)salt and freshly ground black pepper
4 1/4 cups low-sodium chicken broth for the sauce4 tbsp unsweetened butter1/2 cup all-purpose unbleached flour1 quart thick cream3/4 cup unthawed frozen peas2 tablespoons freshly squeezed lemon juice1 teaspoon fresh parsley leaves, chopped1 teaspoon fresh thyme leaves, chopped
To make the dough, follow these steps: In a food processor, blend flour and salt for about 3 seconds or until incorporated. Add the butter and process until the butter is the size of large peas, about six to eight 1-second pulses.
Sour cream and 4 tablespoons of ice water, mixed in a small bowl. Add half of the sour cream mixture to the flour mixture and pulse three times for one second.
Repeat with the rest of the sour cream mixture. Pinch the dough with your fingers; if it’s floury, dry, and doesn’t stay together, add 1 to 2 tablespoons water and process until the dough forms large clumps and no dry flour remains in three to five 1-second pulses.
Shape the dough into a ball on the work surface. Wrap in plastic and flatten into a 5-inch disk. Refrigerate for 1 to 2 hours or until firm but not hard. (The dough can be stored in the refrigerator overnight.)
To roast the chicken and vegetables, follow these steps: Preheat the oven to 450°F. Heat oil in a heavy-bottomed 12-inch ovenproof pan over medium-high heat until it just begins to smoke, turning to coat evenly. 3 to 4 minutes, brown chicken pieces skin side down until deep golden; turn chicken pieces and brown until golden on the second side, 3 to 4 minutes more. Transfer the chicken to a wide platter and drain all but 1 tablespoon of the grease.
Warm the skillet over medium heat. Cook, stirring occasionally, until the pearl onions are browned, about 3 minutes. Increase the heat to medium-high and add the onion, carrots, celery, and salt and pepper to taste; cook, stirring regularly, for 2 to 3 minutes or until the veggies begin to brown.
Return the chicken to the skillet, skin side up, and place in the oven. 18 to 25 minutes, or until the thickest portion of the breast registers approximately 160 degrees on an instant-read thermometer, and the most comprehensive section of the thigh and drumstick registers about 175 degrees. Remove the skillet from the oven using an oven mitt. Place the chicken on a dish and set aside for 1 hour. Set aside the skillet with the vegetables.
To Make the Dough:
- If the dough has been chilled for over 2 hours, allow it to come to room temperature for 15 minutes before rolling.
- Flour a 16-by-12-inch piece of parchment paper liberally.
- On paper, roll out the dough to a rough 14-inch round—Mark the center of the top, bottom, and side arcs with a knife.
- Trim the dough into a 14-inch circular by connecting the marks.
Form a 1/2-inch rim around the perimeter of the dough.
Form a 12-inch circular with a fluted edge by crimping folded dough between your knuckles and forefingers. Make four oval-shaped vents about 3 inches long and 1/2 inch broad. Cutouts can be used to decorate the dough.