CHICKEN/SHROOM/PHYLLO CASSEROLE

eel
2 tsp. chopped fresh thyme
l tsp. salt
l/2 tsp. pepper
3 tbsps. cornstarch mixed with l/2 cup water
12 sheets phyllo pastry thawed
2 lbs. skinless boneless chicken thighs (or boneless breasts) quartered
2 tbsps. chopped fresh italian passley
l/2 cup parmesan cheese
Combine dried porcini and l cup hot water in small bowl, let stand until porcini are soft, about 20 mins. Drain porcini, reserving liquid. Melt 3 tbsps. butter in heavy large pot over med high heat. Add fresh mushrooms and garlic, saute until shrooms are browned, about 8 minutes. Add porcini and porcini liquid (leaving any sediment behind). add broth , wine, proscuutto, lemon peel, thyme, l tsp. salt and l2 tsp. pepper. Reduce heat to med low; simmer uncovered 20 mins to b lend flavors. Whisk cornstqrch mixture to combine and add to skillet; stir until mixture thickens slightly, about l-l/2 mins. Season to taste with more s&p. Can be repared l day ahead. Cool slightly then ocover and refrigerate.
QUICK TRICK; PHYLLO PASTRY DOUGH IS SCRUNCHED TO FORM THE PRETTY ‘BISCUITS’ THAT TOP THIS POT PIE. Heat oven 425. melt 6 tbsps. butter in small saucepan; remove from heat. place 1 phyllo sheeton work surface (cover remaining with sheet of plastic wrap then damp towel) Brush sheet with some of melted butter. using both hands gently scrunch buttered phyllo sheet into loose ball, about 2-1/2 to 3″ in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter. Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to l3x9x2″ glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle parmesan over. Bake l5 mins. Reduce oven temp to 350; bake until phyllo is golen and chicken is cooked through, about 20 mins longer. Serves 6 Bon Appetit February2005