Category Archives: CHICKEN, TURKEY, GAME HENS, DUCK, ETC. RECIPES

MULLIGATAWNY (INDIAN CHICKEN CURRY SOUP)

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This recipe came to me via an Epicurious request from a reader. When I saw the recipe I nearly hit my head on the ceiling jumping for joy. Because this was (and still is) my favorite chicken curry soup. And the reason I was so excited? Because, now at long last, I could make my favorite Indian restaurant’s soup anytime my little old heart desired. And that restaurant is Shamiana Restaurant in Houghton (Kirkland) Washington. If you live in the Seattle area and have not had the pleasure of dining at this wonderful restaurant, I suggest you give it a try in the near future. But back to the soup.

This soup is not only easy to make, but once you acquire the spices, fairly economical to prepare. And as I have preached in the preface to many of my recipes, even the spices are economical if you buy them in bulk. And yes, I know – those darling little glass spice jars look so becoming in your kitchen cabinet. But dear readers, once you start using herbs and spices with shear abandon, which incidentally is what I hope you do, you will find that those little jars don’t really hold very much. And unless you are a descendant of the late John D. Rockefeller, and therefore have money to burn, that’s exactly what you are doing when you remove one of those tiny spice jars from the grocery store shelf and place it in your cart. You might as well take a $20 bill out of your wallet and set fire to it right there in the grocery store! But again, back to the soup.

I served this soup, along with three others, at the before concert meal for a recent JazzVox concert. But while I was considering this soup to be one of the available options, I frankly was concerned that Mulligatawny might be just a little bit too exotic for some people’s taste. Well after all these years, I should have known better! By and large, the people who attend our in-home concerts have as great an appetite for unfamiliar and different food as they do for fabulous vocal jazz. So needless to say, despite my uneasiness regarding serving this soup, it was very popular.

So next time you experience a burning desire for chicken soup, but want to challenge the arbitrary boundaries you have set on what constitutes said dish, make a pot of this delicious soup. You will soon learn that there is more to chicken soup than you ever imagined!  

Oh, and BTW – if you do decide to burn your money in a grocery store, please do not tell the authorities that is was because of my suggestion. I greatly appreciate your lack of candor in this regard. Thank you very much.

  • ¼ c. vegetable oil
  • 3-4 chicken breasts, finely diced and seasoned with salt, pepper, and a small amount of turmeric
  • 3 c. chopped onion
  • 1 lg. or 2 small carrots, finely diced
  • 1 celery stalk, finely diced
  • 5 garlic cloves, minced
  • 2-3 T. garam masala
  • 1 T. ground coriander
  • 1 tsp. turmeric
  • ½ tsp. cayenne
  • 2 bay leaves
  • 2 tsp. kosher
  • freshly ground black pepper
  • 1½ c. dried red lentils, washed
  • 8 c. chicken stock
  • 1 c. unsweetened coconut milk
  • 2-3 T. fresh lemon juice
  • 2 c. cooked basmati rice, opt.*
  • lemon wedges

Heat oil in a heavy large covered soup pot over medium heat. Add the chicken and sauté until just done. Remove from pan and set aside. Add onions, carrot, and celery; cook until onion is a light golden brown, about 20-25 minutes. (You want the onions slightly caramelized.) Add garlic and sauté 2 minutes. Add garam masala, coriander, turmeric, cayenne, bay leaves, salt, and pepper; stir for 1 minute. Add lentils; stir until coated. Add chicken broth. Bring to boil, reduce heat, cover and simmer until lentils are very tender, about 30 minutes. Remove bay leaves and add coconut milk, fresh lemon juice, and reserved chicken. Cook for about a minute or until all the ingredients are hot. Adjust seasoning.

If you like rice in your soup, place a small amount in the bottom of a soup bowl. Ladle soup over and squeeze some fresh lemon over top.

*I wrote cooked rice as an optional ingredient, because in our house only one of us likes rice in his Mulligatawny. I prefer my soup without rice. Vive la différence!

Thanks Shamiana for this delightful recipe. And please pardon the changes.  

 

 

OVEN ROASTED WHOLE CHICKEN WITH DRESSING AND PAN GRAVY

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I call baked chicken my “Sunday night special” because there is just nothing better than a lovely roast chicken to close out a weekend. And since this chicken is best when it has had some time in the refrigerator to become acquainted with the lovely herbs and spices that have been sprinkled in its cavity and on its skin, preparation takes place in the morning. That leaves me free to spend the rest of my Sunday, or any other day for that matter, working around the house, shopping, reading, or just sitting around contemplating the inside of my eyelids – aka, taking a nap. And just to make life even easier, I also prepare the dressing in the morning, so the only significant task left for me to do in the evening is clean a green veggie or make a simple salad to accompany the chicken.

And what better way for me to start my week than with leftover chicken in the refrigerator. I can use the chicken to make a simple soup, or a nice curry, or chicken salad, or…..well, you get the point. My Monday night meal is already half done, even if I don’t just warm up the leftovers and serve the meal just the way I did the night before. Of course, if truth be known, I don’t particularly enjoy left-overs. (I know – crazy!) I would rather take a simple ingredient liked baked chicken and repurpose it into a totally different dish. Now I realize something like chicken noodle soup is going to remain chicken noodle soup, and that’s fine. But baked chicken? Well that’s a different story. So tonight, my leftover chicken from Sunday evening is going to be featured in a lovely chicken curry.

So don’t hesitate to bake a chicken in the near future. And no you don’t have to make the dressing or even the gravy. But should you choose to do so, the recipes below are easy to prepare, full of flavor, and help turn a simple chicken dinner into a feast.

So welcome to autumn my friends. The season of homemade soup, pot roast, beef stew, chili, and all manner of dishes that evoke home, happiness, and comfort. 

  • 3½ to 4½ lb. whole chicken, washed, excess fat removed, then dried very well with paper towels
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • zest of one lemon
  • 2 tsp. finely chopped fresh rosemary
  • 2 tsp. finely chopped fresh sage
  • 2 tsp. finely chopped fresh thyme
  • 1 tsp. granulated garlic
  • 1 tsp. onion powder
  • 2 T. butter
  • 2 c. chicken stock, plus more as needed
  • 1 bay leaf
  • cooking spray

Combine the salt, pepper, lemon zest, rosemary, sage, thyme, granulated garlic, and onion powder together. Sprinkle half of the mixture in the cavity of the bird. Add the butter. Truss the bird by tying the legs together. Place the bird, breast side up on a roasting rack, tucking the wings in as you go. Sprinkle the remaining spice mixture evenly over the skin. (And no it won’t really stick to the skin. That’s OK.) Place the chicken uncovered in the refrigerator for at least 1 hour, or up to 24 hours before roasting.

Remove from refrigerator and pour the chicken stock in the bottom of the roasting pan along with the bay leaf. Just before placing the bird in the oven, spray liberally with cooking spray.

Bake in a pre-heated 425 degree oven for 90 minutes or until the juices run clear and the internal temperature reads 180 on an instant-read thermometer. Add more chicken stock to the bottom of the pan half way through baking if the pan is dry. When done, remove from oven and set the bird on a platter loosely tented with aluminum foil. Let chicken rest for at least 20 minutes before slicing.

GRAVY

  • flour
  • chicken stock
  • 1 tsp. Kitchen Bouquet
  • freshly ground black pepper
  • 1 chicken gravy mix (just in case)
  • 1 tsp. cognac, opt.

Place the roasting pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.)    Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy. (Oh OK, you can remove the bay leaf!)

Whisk in enough flour to absorb the fat. Let cook for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in chicken stock until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by whisking in part of the gravy mix and a small amount of chicken stock. Let the gravy simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy simmer away while the chicken rests. Whisk periodically.  (You will probably need to add more stock during this time.) Also, after the chicken is sliced and plated, don’t forget to add the juices to the gravy that have accumulated on the platter while the chicken was resting. Just before serving, taste the gravy again and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

Note: if the gravy seems a little salty, you might try adding a teaspoon or two of fresh lemon juice.

DRESSING

  • 2 T. unsalted butter
  • ½ c. chopped celery (stalks and leaves)
  • ½ c. chopped onion
  • 5 button mushrooms, chopped
  • 1 clove garlic, finely minced
  • 2 T. chopped fresh Italian parsley
  • 2 tsp. poultry seasoning
  • 2 tsp. minced fresh sage
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. fresh thyme leaves
  • ½ tsp. savory, either powdered or dried leaves
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 4-5 c. dry bread cubes (I use inexpensive sliced sourdough bread cut into cubes and toasted)
  • 1 egg
  • 1 c. chicken stock, or more as needed

In a large sauté pan, melt butter and add celery, onion, and mushrooms. Cook for about 5 minutes. Add the garlic, parsley, poultry seasoning, sage, rosemary, thyme (sound familiar?), savory, salt, and pepper. Remove from heat. Place dried bread cubes in a large mixing bowl. Add the sautéed vegetables; mix thoroughly. Whisk together the egg and stock in a separate medium sized bowl. Pour the liquid over the bread cubes and gently stir. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing, and therefore is not going into the cavity of the chicken. So any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350 degree oven for about 30-45 minutes or until hot. 

 

CHICKEN NOODLE SOUP (Good for what ails you!)

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And why a recipe for old fashioned chicken noodle soup you might ask? Because I believe that periodically everyone needs and deserves a taste of love. And if homemade chicken noodle soup doesn’t taste like love, I don’t know what does! As my grandfather used to say, “chicken noodle soup is good for what ails you!” Grandpa never defined what “what ails you” meant, but as I’ve gotten older, I think I know. What ails you – anything from stiff joints, a bad cold, a rotten day at work, teenagers, an invitation to the wedding of the daughter or son of a person you work with, whom incidentally you have never met. (The child that is!) And of course at this point, please feel free to add your own definition of the things you classify as “what ails you”.

Now I know, I love new-fangled variations of chicken soup as much as the next gal. But when what I need is a soothing, not spicy, healthy, like my grandma used to make kind of soup, I follow this recipe. (And yes, I do follow my own recipes. That way I don’t have to think. The older I get, the more I have begun to appreciate not always having to think! Sometimes I just like to let the auto-pilot function in my brain take over. So using my own recipes is my equivalent of putting my mind on auto-pilot or cruise control. But don’t fear. I get a lot of thinking done while I am working on new recipes!)

So next time you feel a cold coming on, or your teenagers are driving you to distraction, distract yourself by making a big old batch of this soup. After all, even if chicken noodle soup doesn’t solve the world’s problems, it does make them easier to take. (At least for a little while.)

  • 1 T. extra virgin olive oil
  • 1 split fryer, cut into sections (or any other pieces of bone-in chicken)*
  • kosher salt
  • freshly ground black pepper
  • 2 carrots, thinly sliced
  • 2 celery stalks, including leaves, thinly sliced
  • 1 leek, thoroughly washed, chopped (all the white and part of the green) or 1 med. onion, chopped
  • 1 garlic clove, minced
  • 2 tsp. chopped fresh thyme leaves
  • 1 bay leaf
  • 2 qt. chicken stock
  • 2 c. dry egg noodles (the wider and thicker the better), cooked al dente
  • 2 T. chopped fresh parsley
  • 4-6 green onions, thinly sliced

Pour the olive oil into a large covered soup pot.

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Liberally sprinkle chicken with salt and pepper. Heat the oil and fry the chicken until the skin is golden brown. Remove from pan and set aside. Add the carrots, celery, and leek; sauté for about 5 minutes. Do not let any of the veggies start to brown. Add the garlic and thyme and cook for 1 minute. Add the bay leaf, a small amount of salt, pepper, chicken stock, and browned chicken. Bring the soup to just under a boil, reduce heat, cover, and simmer for about 30 minutes or until the chicken is just cooked through. (Do not overcook the chicken!) Remove the chicken pieces and set aside to cool. Meanwhile continue to let the soup burble away. When the chicken is cool enough to handle, remove the meat from the bones. Cut the meat into bite sized pieces. Return to the pot and add the cooked noodles and parsley. Bring just to a boil and adjust seasoning. Remove bay leaf and serve in individual bowls topped with green onions.

*If you prefer, add 2 cups of boneless, skinless chicken cut into cubes (raw or previously cooked). If using raw chicken, add when the carrots are tender. Cook the chicken just until it is done. Add cooked noodles and parsley. Bring to a boil and adjust seasoning. Serve topped with green onions.

If you are using already cooked chicken, add it along with the cooked noodles and parsley.

 

 

ITALIAN CHICKEN GRAVY OVER POLENTA

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I hate to make this confession just as some of you might be perusing my site for the first time. But it’s said that “the truth shall set you free”, so here goes. I often get inspiration for new dishes from leftovers. (Wow – it feels really good to get that off my chest!) So now that I have scared half of you who are reading my blog for the first time, I need to tell you that this recipe is no exception.

So, when trying to figure out how best to serve some left-over Creamy Garlic & Rosemary Polenta (recipe on this site) a couple evenings ago, I decided that it would make a great base for some type of Italian inspired sauce or gravy. But I definitely didn’t want to overpower the taste of the savory polenta. What I wanted was a sauce or gravy that enhanced the flavors in the polenta. So I began to formulate just what it would take to make this happen. I thought for sure that using some of the same ingredients, in this case garlic, rosemary, and chicken stock would make a great beginning. I also felt that chicken breast meat would be perfect for the protein component. So I went on line to research recipes that included these ingredients. What I found was a great recipe from Rachael Ray that, with just a few changes here and there, would work perfectly. So the following recipe is the result.

Now I know what some of you are thinking. Patti, you look in your refrigerator and see leftover possibilities. I look in my refrigerator and often see little Tupperware containers whose contents closely resemble science projects. Well dear readers, over the years I too have created specimens that would make even the most inventive chemist envious. But as I’ve grown older, I have tried harder to use those last bits of this and that in a creative way. Left over taco meat? How about using the seasoned meat in a nice egg scramble for breakfast? Left over chicken? Cut it up and make a chicken Caesar salad. Left over pizza? Cold for breakfast. Duh!

And again, confession time. If I know darned well that I am never going to use that last bit of whatever, I throw it away immediately! I force myself to ignore my mother’s voice in my head that says “honey, you know there are starving children around the world who would do almost anything to eat those last 2 tablespoons of creamed peas!” Sure they would, mom. Especially after the peas would have to have been flown half way around the world to reach the starving children in the first place! (Where do mothers come up with this stuff?)

So, as a mother, grandmother, and great grandmother – I am formally giving you permission to leave your guilt behind and throw away any leftover food that you know in your heart of hearts will never pass anyone’s lips. (And no, good intentions don’t count towards sainthood or mother of the year status when you really know the food is not going to be eaten and you save it anyway.)

But if you do have a leftover that is reasonably likely to be eaten, do save it. Just give a little thought when you decide how best to serve it to your family. Change it up a bit so that no one guesses that you are serving them leftovers. Your family will be happy, and better yet, your mother will be ecstatic!

  • ½ c. small pieces dried porcini mushrooms, about ½-oz.
  • 2 c. chicken stock
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces   
  • kosher salt
  • freshly ground black pepper
  • 4 T. flour, divided   
  • 2 T. extra virgin olive oil   
  • 1 T. unsalted butter
  • ½ onion, finely chopped
  • 1 garlic clove, minced   
  • 6 sage leaves, chopped
  • ½ tsp. fresh thyme leaves
  • ½ tsp. chopped fresh rosemary
  • ¼ c. dry white wine
  • 2 T. chopped fresh Italian parsley, garnish
  • Place the dried mushroom pieces and stock in a small pan over medium heat. Simmer gently until the mushroom pieces are soft, about 10 minutes. Remove from heat. Set aside.  Sprinkle the chicken pieces with salt, pepper, and 2 tablespoons of the flour. Heat the olive oil in a pan over medium-high heat. Add the chicken and brown on all sides. (Add a little more oil if necessary.) Remove cooked chicken to a plate; set aside.  Add the butter to the pan. When the butter foams, add the onion and cook until soft, about 5 minutes. Add the garlic, sage, thyme, and rosemary; cook for about a minute. Stir in the remaining 2 tablespoons flour and cook for about a minute before adding the wine. Whisk in the rehydrated mushrooms and stock, being very careful not to include any grit that may have collected at the bottom of the pan. Bring to a simmer, add the cooked chicken, adjust seasoning, and cook until thick, about 3-4 minutes. OLYMPUS DIGITAL CAMERA
    Best served over polenta sprinkled lightly with fresh parsley.

BAKED CHEESY CHICKEN FLORENTINE CASSEROLE

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I don’t know why I am on a chicken and ground beef kick this spring, but I can’t seem to talk myself out of using one of these 2 rather ordinary meats in most of the recipes I am working up lately. So much so, that a hunk of smoked salmon I have in my refrigerator is giving me the evil eye every time I open the refrigerator door. And with every good reason. It keeps whispering that it too would make into a tasty dish if only I would take my eyes off the more plebian chicken and ground beef for even an evening! (I hate it when an ingredient is right! But I still seem to be focusing on lean chicken and ground beef as choice ingredients in both casseroles and salads.)

So for at least the foreseeable future, I am going to be offering more recipes that feature these 2 wonderful and readily available protein sources.

I also have been working on low fat, low calorie, and terribly nutritious recipes. Well let me just state right up front – this is not one of them! This is an in-your-face, all the way, super rich, decadent, and not every day kind of indulgence. The sauce is so rich that you really won’t believe how easy it is to prepare. And in combination with the prosciutto, diced chicken, and spinach (at least spinach is healthy), you and your family/guests are in for a culinary treat.

So next time you want a casserole that can be prepared ahead of time and is sure to impress your family and friends, if they don’t have a coronary while eating it that is, feature this dish at your next get-together.

The bones of the recipe come from the Group Recipes site with just a tiny embellishment from me.

  • ¼ c. (4 T.) unsalted butter
  • ½ of a 5 oz. pkg. of thinly sliced prosciutto, chopped
  • ¼ small onion, finely diced
  • 1 clove garlic, finely minced
  • ¼ c. unbleached all-purpose flour
  • 1½ c. chicken broth
  • 1½ c. milk
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • 1/8 tsp. ground nutmeg
  • 2 c. chopped cooked chicken breast meat
  • 1 c. shredded imported Gruyère cheese
  • ½ c. shredded mozzarella cheese
  • ½ c. grated Parmesan cheese, divided
  • ½ of a 9-oz. pkg. fresh baby spinach leaves
  • 8 oz. thick egg noodles, cooked al dente
  • paprika, garnish, opt.

In a large Dutch oven melt the butter over medium heat. Add prosciutto and fry until crispy. Remove from pan and set aside to drain. Add the onion to the same pan and cook over low heat until translucent, about 5 minutes. Add the garlic and cook for one minute.  Whisk in the flour, and cook for 2 minutes, stirring constantly. Add the broth, milk, salt, pepper, and nutmeg – whisking until smooth. Bring to a simmer, and cook for 6 to 8 minutes, or until thickened.

Remove from heat and stir in the cooked chicken, Gruyère cheese, mozzarella cheese, and half of the Parmesan cheese; stirring until well combined. Stir in the uncooked spinach and the cooked noodles. Adjust seasoning.

Spoon mixture into a lightly buttered large casserole or baking dish. Sprinkle with remaining Parmesan cheese and paprika. Bake uncovered in a pre-heated 350 degree oven for 30 to 35 minutes, or until casserole is hot and bubbly. Remove from oven and let sit 5 minutes before serving.

Note: Can be made 1 day ahead and refrigerated or frozen up to 1 month. If frozen, thaw completely in refrigerator before cooking. If refrigerated, bring to room temperature before baking. (Take out of refrigerator about 1 hour before you plan to place it in the oven.)

 

 

CURRIED CHICKEN AND ROMAINE SALAD

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So what do you do when you have one half of a cooked chicken breast, and one raw chicken breast in your refrigerator? Well you know you can’t serve the raw chicken breast as is, so that means you have to cook it. But then, how are you going to serve the chicken once both pieces are staring at you wondering what’s to become of them? Well – since you are currently on a salad binge, you make up a recipe for chicken salad. Or at least that’s what I did last evening.

While I love a good chicken salad with grapes as one of the ingredients, I didn’t happen to have any in the fridge yesterday. And because I was too lazy to put on my lipstick and drive the arduous 3½ miles to our local grocery store, I decided to explore other avenues for flavor enhancement. That’s when I remembered one of my favorite chicken casserole recipes that features curry powder in the sauce. So I thought, why not add some curry powder to my salad dressing? I didn’t want to add too much so I started out with just ¼ teaspoon. That didn’t taste like quite enough, so I added another eighth of a teaspoon. Perfect! So that’s why I wrote the ingredient amount below as a heaping ¼ teaspoon.

Whenever I serve something to Mr. C. for the first time, I usually preface my remarks about the recipe with “if this new concoction is horrible, we can always go out for pizza”. But last evening, because I had already sampled the salad (adjusting seasoning you see) I didn’t even bother to offer an out. I knew he would love the salad. And I was right!

So if you too are ever faced with what to do with leftover chicken, and the chicken itself is not offering up any inspiration, may I suggest this salad as a quick and easy solution. Because if I do say so myself, it’s just darned delicious.

And although the chicken breasts couldn’t communicate their approval of how they were being served last evening, I’m sure had they been able, they would have been proud to be such an integral part of this new main dish salad. (And yes, I am as guilty of anthropomorphism as the next gal!) After all, I still believe in Santa Claus and the Easter Bunny. So how could you expect me not to presume to know what chicken breasts are thinking?  Duh!

  • ½ c. light mayonnaise (I use Best Foods “Light” mayonnaise)
  • 1 T. fresh lemon juice (don’t even think about using that bottled “stuff”)
  • pinch seasoned salt
  • freshly ground black pepper
  • heaping ¼ tsp. curry powder
  • 2 c. chopped, cooked chicken breast meat*
  • 1 lg. stalk celery, chopped
  • 2 green onions, finely minced
  • ½ c. slivered almonds, toasted
  • 1 lg. heart of romaine lettuce, chopped into bite size pieces

Whisk together the mayonnaise, lemon juice, seasoned salt, black pepper, and curry powder. Stir in the chicken, celery, green onions, and toasted almonds until well combined. Add the lettuce and stir until all the lettuce pieces are coated with the dressing. Serve immediately. Serves 2-3.

*If you don’t have any cooked chicken on hand, cut 1 large boneless, skinless chicken breast in half lengthwise, sprinkle lightly with seasoned salt and pepper, and fry in a small amount of olive oil just until done. Allow to cool, then cut into bite size pieces.

CHICKEN POT PIE – HAVE IT YOUR WAY!

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I just couldn’t decide which recipe for chicken pot pie I liked the best. So I decided to share my three favorite recipes (Chicken Pot Pie, Chicken and Parmesan Pot Pie, and Chicken, Broccoli, and Cheddar Pot Pie) and let you peruse the ingredient list for yourself. Of course you could fix all three at once, but I would suggest just starting with one. After all, these babies are loaded with calories. (I’m not proud of this you realize. It’s just a matter of fact!) So why am I posting these recipes tempting you to be naughty? Because my dear friends, there’s a time and a place for comfort food. (To my thinking, it’s anytime and anyplace!) But even a foodie hedonist like myself, can’t advocate eating comfort food all the time. (I would of course if I were 25 and still had the metabolism of a pigmy shrew. But alas those days are long gone. Sigh…)

So once in a while, when Mr. C and I have been particularly good, I reward us with a comfort food. And isn’t that the way it should be? A little reward here and there to act as an incentive for good behavior? I know it always works well for our cats after we’ve trimmed their toenails. So I figure if it’s good enough for our kitties, it should be good enough for us! And then, of course, there are those times when life gets a little rough. You know. Like when your favorite sports team loses a game, or your favorite TV show gets preempted by a presidential debate. Rough times for sure!

So when you too need a little comforting, bake yourself up one of these pies. They really are quite easy to build and absolutely fool proof. And if you are wondering why I mainly bake a big pot pie rather than a couple smaller ones, it’s my nod to being good. It’s much easier for me to cut myself a reasonable portion from a large pie, than to have a large individual pie in front of me that fairly demands to be eaten right down to the last crumb. That, and it’s a lot easier to build a large pie than several small ones. (The real reason is the latter, but the first reason sounded so virtuous, I just had to include it!)

CHICKEN POT PIE

  • 1 c. chicken broth
  • 2 boneless, skinless chicken breasts, diced  
  • ¼ c. unsalted butter
  • 1 small onion, chopped
  • 1 stalk celery, diced
  • 1 medium carrot, chopped
  • 1 medium potato, cubed
  • 1/3 c. all-purpose flour
  • 1 c. milk
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1/8 tsp. granulated garlic
  • ¼ rounded tsp. dried rosemary, crushed
  • ¼ rounded tsp. ground sage
  • ¼ tsp. ground savory  
  • ½ c. frozen petite peas
  • 2 T. chopped fresh Italian parsley
  • 1 recipe Pie Crust (recipe given below)
  • 1 egg
  • 1 T. milk

Pour chicken broth into a small sauce pan. Add the chicken and cook only until the chicken is almost cooked through. Turn off heat. With a slotted spoon, remove chicken pieces to a small bowl. Set aside. (The chicken will finish cooking as it cools.) Reserve the broth.

Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion, celery, carrot, and mushrooms. Sauté until the onion is soft. Whisk in the flour and cook for a couple of minute. Add the reserved chicken broth and whisk to blend. As the sauce starts to thicken, add the milk, salt, pepper, granulated garlic, rosemary, sage, and savory. Add the reserved chicken and peas and cook until heated through. Remove from heat and stir in the parsley. Adjust seasoning.

Butter a shallow casserole dish*. (I use a 9×11-inch casserole dish.) Pour the filling into the dish and smooth the top. Set aside while you prepare the crust.

CHICKEN AND PARMESAN POT PIE

  • 1 c. chicken broth
  • 2 boneless, skinless chicken breasts, diced
  • ¼ c. unsalted butter
  • ½ onion, chopped
  • 1 stalk celery, diced
  • 1 carrot, chopped
  • 4-6- mushrooms, sliced
  • 1/3 c. all-purpose flour
  • 1 c. whole milk
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ tsp. dried sage
  • ½ tsp. dried thyme
  • ½ c. frozen petite peas
  • 1 c. finely grated Parmesan cheese, divided
  • 2 T. chopped fresh Italian parsley
  • 1 recipe Pie Crust (recipe given below)
  • 1 egg
  • 1 T. milk

Pour chicken broth into a small sauce pan. Add the chicken and cook only until the chicken is almost cooked through. Turn off heat. With a slotted spoon, remove chicken pieces to a small bowl. Set aside. (The chicken will finish cooking as it cools.) Reserve the broth.

Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion, celery, carrot, and mushrooms. Sauté until the onion is soft. Whisk in the flour and cook for a couple of minute. Add the reserved stock and whisk to blend. As the sauce starts to thicken, add the milk, salt, pepper, sage, and thyme. Add the cooked chicken and peas and cook until heated through. Remove from heat and stir in ¾ cup of the Parmesan cheese and the parsley. Adjust seasoning.

Butter a shallow casserole dish*. (I use a 9×11-inch casserole dish.) Pour the filling into the dish and smooth the top. Sprinkle with the remaining ¼ cup Parmesan cheese. Set aside while you prepare the crust.

CHICKEN, BROCCOLI, AND CHEDDAR POT PIE

  • 1 c. chicken broth
  • 2 boneless, skinless chicken breasts, diced  
  • ¼ c. (½ stick) unsalted butter
  • 1 small onion, chopped
  • 1 stalk celery, diced
  • 1 medium carrot, chopped
  • ½ crown broccoli, cut in small pieces
  • 1/3 c. all-purpose flour
  • 1 c. milk
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1½ c. grated sharp cheddar cheese
  • 2 T. chopped fresh Italian parsley
  • 1 recipe Pie Crust (recipe given below)
  • 1 egg
  • 1 T. milk

Pour chicken broth into a small sauce pan. Add the chicken and cook only until the chicken is almost cooked through. Turn off heat. With a slotted spoon, remove chicken pieces to a small bowl. Set aside. (The chicken will finish cooking as it cools.) Reserve the broth.

Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the onion, celery, and carrot. Sauté until the onion is soft. Add the broccoli and sauté for 2 minutes. Whisk in the flour and cook for a couple of minute. Add the reserved stock and whisk to blend. As the sauce starts to thicken, add the milk, salt, and pepper. Add the cooked chicken and cook until heated through. Remove from heat and stir in the cheddar cheese and parsley. Adjust seasoning.

Butter a shallow casserole dish*. (I use a 9×11-inch casserole dish.) Pour the filling into the dish and smooth the top. Set aside while you prepare the crust.

*Please note: If you prefer individual pot pies, just follow the directions except use smaller casserole dishes or ramekins. Then simply roll the pie crust to the appropriate size for the dishes you are using. Also, if you wish to freeze your pot pie(s), do so before baking. Then remove from freezer about 30 minutes before you stick it or them in the oven.

PIE CRUST

  • ½ c. (1 stick) cold unsalted butter
  • 1 1/3 c. unbleached all-purpose flour
  • ¼ tsp. kosher salt
  • 3 T. ice cold water

Cut the butter into 16 pieces and place in the bowl of your food processor with the sharpest blade you own. (The first time I made this I used the dull blade. Bad mistake. The cold butter just laughed at the blade and nothing really happened. So I swapped it out for the one I use when I’m pulverizing ingredients, and life got a lot better!) Add the flour and salt. Pulse about 10-15 times or until the mixture looks like small peas. With the processor running, add the water, 1 tablespoon at a time. Process until the dough begins to look like it might want to clump together. (The only way I know to make sure the dough is ready to form a decent ball, is to use my fingers and pinch a bit of the dough. If the dough ingredients feel like they might be growing fond of spending time together, I call it good!). Sprinkle a little flour on a pastry cloth or clean, dry surface. Pour the mixture on the floured surface and form it into a ball. Roll the dough out until it is about 1-inch on all sides larger than the casserole dish containing the filling. Gently set the crust on the filling. Tuck the pastry edges into the dish. With a paring knife, make several cuts, or steam vents, in the pastry. In a small bowl whisk together the egg and 1 tablespoon milk. Brush the pastry lightly with the egg glaze. (You will have extra glaze. I cover the bowl, add more eggs the next morning, and enjoy a nice dish of scrambled eggs. Frugal? Who me?) Bake the pot pie in a pre-heated 400 degree oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly. Remove from oven and let sit about 10 minutes before serving.

CHICKEN AND BROCCOLI FETTUCCINE (HAVE IT BOTH WAYS!)

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So here’s the skinny! A regular Alfredo sauce is considered by many to be one of the top ten forbidden foods. (Or at the very least, a dish that should only be consumed once in a blue moon, which for those who don’t remember, is about once every 2½ years!)

Now I am here to tell you, that is just not often enough for yours truly and Mr. C! We love us our pasta Alfredo. So in an effort to keep our desire for Alfredo commensurate with our need to keep our cholesterol at a level that is appropriate for people in their “golden years”, and not coincidentally keep our doctors from jumping up and down and yelling at us, I have modified one of our favorite “Alfredo” style dishes. Now granted, without the cream it’s certainly never ever going to replace the real deal. But, truly, it ain’t half bad! But since I know that some of you are purists, I decided to also provide you with the original recipe that won my grandchildren (Derek and Rebecca) over to the belief that broccoli is the best green vegetable ever invented!

So give my modified version a try. It still has the creamy sauce that is so important to a delicious “Alfredo”. But I have to tell you. When you warm up leftovers, no puddle of butter is left in the bottom of the bowl. (If you happen to be one of the people who has never reheated an Alfredo sauce, please believe me when I tell you that looking in the bowl after the pasta has been reheated is enough to immediately change your thinking on Alfredo Sauce. Does the term “swimming in liquid fat” mean anything to you? Well that’s exactly what your noodles will be doing if you reheat a true Alfredo sauce.)

But like I said, if you are a purist, under the age of 30, have the metabolism of a pigmy shrew, are 6’2’’, and weigh about 102 pounds, please give my original recipe a try. It is really fabulous. Just don’t tell me about it. I might start crying, and no one likes to see tears on their computer screen.

Reduced fat CHICKEN AND BROCCOLI FETTUCCINE:

  • 2 T. unsalted butter, divided
  • 1 c. bite sized pieces of fresh broccoli
  • 3 cloves garlic, finely minced
  • 1 boneless, skinless chicken breast half, cubed
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. dry white wine
  • 2 T. flour
  • pinch ground nutmeg
  • ¾ c. chicken broth
  • 1 c. milk (I use 2%)
  • 8-oz. fettuccine pasta, cooked al dente (keep some of the cooking water*)
  • ¾ c. finely grated Parmesan cheese + more for passing (or use part Parmesan and part Pecorino Romano)

Melt 1 tablespoon of the butter in a large fry pan. Add the broccoli and sauté for 2-3 minutes. (Broccoli should still be crisp.) Add the garlic and cook for 1 minute. Remove broccoli and garlic from pan with a slotted spoon and place in a bowl. Add the chicken, salt, and pepper; cook until the chicken is barely cooked through. Remove from pan and add to the reserved broccoli and garlic.

Pour wine into the pan and cook until very little liquid remains. Add the remaining 1 tablespoon butter and the flour. Whisk together and cook for about 2 minutes.  Add the nutmeg, chicken broth, and milk; stirring until the sauce boils and thickens. Remove from heat and add the cooked pasta, reserved broccoli, garlic, and chicken, and ¾ cup Parmesan. Add some of the pasta cooking water if the sauce seems too thick. Adjust seasoning and serve immediately with additional Parmesan cheese.

Please note: If doubling this recipe, use only 3 tablespoons of flour, but double all the remaining ingredients. FYI: many of my recipes feed just 2-3 people. Unless otherwise stated, my recipes can easily be doubles or tripled.

* You really don’t need to use seemingly gallons of water when you cook pasta. In fact, you only need to use enough so that the pasta has room to expand and not stick together. This not only saves water and energy, but the resulting cooking water has a higher percentage of residual starch, which makes it perfect for adding to the sauce if more liquid and/or thickening is required. For more information, search Serious Eats; The Food Lab; A new way to cook pasta?

Good old fashioned CHICKEN AND BROCCOLI FETTUCCINE:

  • ¼ c. (½ stick) unsalted butter, divided
  • 1 c. bite sized pieces of fresh broccoli
  • 1 large garlic clove, finely minced
  • 1 boneless, skinless chicken breast half, cubed
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. whipping cream
  • 8-oz. fettuccine pasta, cooked al dente (keep some of the cooking water)
  • ¾ c. finely grated Parmesan cheese + more for passing (or use part Parmesan and part Pecorino Romano)

Melt 1 tablespoon of the butter in a large fry pan. Add the broccoli and sauté for 2-3 minutes. (Broccoli should still be crisp.) Add the garlic and cook for 1 minute. Remove broccoli and garlic from pan with a slotted spoon and place in a bowl. Add the chicken, salt, and pepper; cook until the chicken is barely cooked through. Remove from pan and add to the reserved broccoli and garlic.

Add the remaining 3 tablespoon butter and cook until butter is lightly browned. Add 1/3 cup of the cream and boil rapidly over high heat until large shiny bubbles form; stir occasionally. Reduce heat to medium and add cooked noodles to sauce. Toss vigorously and add the chicken mixture, Parmesan cheese and the remaining cream, in about 3 additions. Adjust seasonings and serve immediately with additional Parmesan cheese.

 

 

 

 

 

SAUTÉED CHICKEN WITH GRUYÈRE CHEESE, MUSHROOMS, AND WHITE WINE

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This is yet another chicken recipe that is quick and easy to prepare, making it a perfect dinner entrée after a hectic work or play day. And of course, it’s delicious. (Like I would post anything but a delicious recipe!)

But this is one of those recipes that works best when all the chopping, slicing, mincing, and assembling has been done in advance. In other words, get your act together and have all your ingredients prepped and in place before you start sautéing the chicken. (Hey, why not? You have to do it anyway. So why not get it over with before you actually fire up the burners and curse yourself for not heeding my warning to begin with?) Anyway……

The bones of this recipe come from the Food.com web site. And while I’m giving that site credit, I would like to get on my high horse (with a little help from a tall self-righteous attitude), and say what I really think about all the cooking sites out there in internet land. Thank you, thank you, THANK YOU! (Bet you didn’t see that one coming, did you?) There isn’t a recipe under the sun that can’t be found either by title or ingredient combination. There isn’t a cooking technique, gadget, or unique ingredient that can’t be ordered on-line and delivered directly to your home. There isn’t an excuse in the world for someone to rely on fast food or packaged, processed products to feed their family when every resource imaginable to provide a healthy and delicious meal is at their fingertips! (That’s the high horse part in case you were wondering!)

So to all of those wonderful sites out in internet land that provide great recipes, cooking techniques, and commentary on every aspect related to culinary endeavor, I salute you. And to the Food network (I’m now back on my high horse again), please bring back more love (good cooks/chefs and their sterling recipes) and less war (cupcake, chopped, etc). I personally want recipes, not entertainment. If I wanted to occupy my time watching and listening to suspense, drama, and a staged production, I would watch the news and read every word written about the candidates and their race to be in next years’ presidential election!

  • 2 boneless, skinless chicken breasts, halved lengthwise, then cut in two (8 pieces in all)
  • kosher salt
  • freshly ground black pepper
  • nutmeg
  • 3 T. butter
  • 8 medium sized button mushrooms, halved and thinly sliced
  • 2 small or 1 large shallot, finely minced
  • ½ c. dry white wine (I use Pinot Grigio)
  • ½ c. heavy cream
  • ¾ c. finely grated Gruyère cheese (you can use plain Swiss cheese, but a premium Swiss cheese is best)
  • dash paprika

Season one side of each piece of chicken with salt, pepper, and a light sprinkling of nutmeg. Melt the butter in a large, covered fry pan over medium-high heat. Add the chicken and sauté until both sides are slightly browned and the chicken is cooked through. (Do not overcook the chicken.) Remove from pan, tent with aluminum foil, and set aside. Add the mushrooms and shallot to the pan, reduce the heat, and sauté until the mushrooms are starting to brown and the shallot pieces have all but disappeared from sight. Stir in the white wine and simmer until the wine has all but evaporated. Whisk in the cream, Gruyère cheese, and the paprika. Cook for one minute. Adjust seasoning. Stir in the reserved chicken along with any pan juices; remove from heat, cover, and let sit for about 3 minutes.

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Great served over mashed potatoes with a side green veggie or a nice crisp green salad. And of course, some more of that wonderful Pinot Grigio you used in the dish itself!

CHICKEN MARENGO (CHICKEN IN A SAVORY WINE AND TOMATO SAUCE)

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Every once in awhile Mr. C. will be completing the New York Times cross word puzzle, and will run across (or down) an answer that by its clue he knows is a cooking term or dish. And if he doesn’t recognize the term or dish, he asks me to enlighten him since I am the self proclaimed resident expert on all things cuisine. Now sometimes I can answer with assurance, sometimes with a faint idea of what I’m talking about, but more often than not, I haven’t got a clue. So when Mr. C. recently asked me about marengo, I just stared at him and shrugged my shoulders. But of course, later that morning I had to look it up.

I discovered that Marengo is a town in Italy, and that maybe possibly Chicken Marengo was prepared for Napoleon by his personal chef after the French won the battle of Marengo on June 14, 1800. (Myth or legend, who knows?!) What I do know for sure however, is that Melissa d’Arabians recipe for Chicken Marengo, with a couple of minor adaptations on my part, is an absolutely delicious, easy to prepare, and healthy chicken dish. So who cares about the origin of the recipe even though both the French and the Italian claim it as their own creation. (Well of course they do!) And incidentally, there are about as many wildly different ingredients and ways to prepare this dish as there are Carter’s Little Liver Pills! (Actually since 1959 they have simply been called Carter’s Little Pills.) And yes, they are still being made and apparently sold. Or they wouldn’t keep making them, right??? But back to the variety of ingredients possible in a Chicken Marengo.

Some include poached or fried eggs (yikes), crayfish, Cognac, garlic, black olives, thyme, etc. The list is endless. But for my taste, this simple preparation is absolutely perfect. (And no I don’t care if Napoleon would have liked it or not!)

So do yourself a favor. First of all, don’t buy any Carter’s Little Liver Pills (talk about an expired pull date), but do prepare this amazing dish next time you want to feature chicken in a new and exciting way.

  • 2 large boneless, skinless chicken breasts, sliced lengthwise, and then pounded thin
  • kosher salt
  • freshly ground black pepper
  • ¼ c. all-purpose flour
  • 3-4 T. extra virgin olive oil
  • 1 medium sized sweet onion, sliced
  • ½ lb. button mushrooms, sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 2 T. tomato paste
  • ½ c. dry white wine
  • ½ c. beef broth (yes, beef broth)
  • 1 (14-oz.) can chopped tomatoes
  • 2 tsp. butter

Season the chicken with salt and pepper and lightly dredge in flour. In a large sauté pan, heat 3 tablespoons of the olive oil over medium-high heat and add the chicken. Brown on both sides, until lightly golden, about 3 minutes per side. Remove from the pan and set aside.

In the same pan, add another tablespoon of the olive oil, if needed, along with the onion, mushrooms, and pepper. Sauté until the veggies are almost soft, about 5 minutes. Stir in the tomato paste and cook for 2 minutes. Turn up the heat, and add the wine and let it reduce by about half. Add the beef broth and chopped tomatoes. Once the mixture begins to burble, reduce the heat, and cook for about 7-8 minutes. Add the reserved chicken and any accumulated juices and cook until the chicken is warmed through, about 2 minutes. Remove from heat and stir in the butter. Serve immediately. Great served over brown rice.