Chicken en Croute

In a large saute pan, combine water, chicken broth, thyme, rosemary, the scant teaspoon salt, and bay leaf. Place over medium heat and add chicken. Poach approximately 15 min. As chicken loses its pink color, remove to a large bowl and let cool. When all the chicken has been poached, reduce poaching liquid to 2 c. Remove from heat and reserve. Tear chicken meat into bite size pieces. Add artichokes to bowl. Reserve.

In a 3-quart kettle, melt the 5 T. butter and add onions, garlic, and mushrooms. Cook over medium hear 2 min. Add stock, summer savory, the 1/2 t., and lemon juice. Bring mixture to a boil. Stir in rice, reduce heat, and simmer 20 min. or until rice is tender, but not overcooked. Stir occasionally to keep rice from sticking. If there is extra liquid left on the rice once it is tender, drain it off. Toss rice with reserved artichokes and chicken meat.

In a small saute pan, melt the 2 T. butter over medium-low heat. Add flour, white pepper, and Tabasco and cook for 2 min. Add the reserved poached liquid and cream. Boil, whisking continuously, for 2 min. Fold sauce into the chicken and rice, making sure all ingredients are evenly distributed.

Lightly oil a shallow ovenproof pan (9 by 13 inches). Spoon the mixture into pan. Cut all 8 phyllo sheets to the correct size. Melt the 3 T. salted butter in a small saucepan (be careful not the boil the butter). Lay the first sheet of phyllo on top of rice mixture. With a pastry brush, spread about 1 t. butter over phyllo. Lay on the next phyllo sheet and repeat process until all the phyllo and butter is used. (You will have approximately 2 t. of butter left for the top layer for phyllo.)

Preheat oven to 400 F. Bake for about 50 min. or until phyllo is very will browned (do not settle for less than a browned crust). Cool on a rack for 10 to 15 min. before cutting and serving.

Serves 8-10