Chicken Pot Pie

Adapted from allrecipes

1/2 pound skinless, boneless chicken breast halves – cubed
1/2 cup sliced carrots
1/2 cup frozen green peas
1/4 cup sliced celery
2 cups chicken broth
1/3 cup butter
1/3 cup chopped onion
1/2 cup all-purpose flour *try 1/4 next time
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 375 degrees F

In a saucepan, combine chicken, carrots, peas, and celery. Add broth and boil for 15 minutes. Pour into another bowl, set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Strain in broth. Stir in milk, flour, salt, pepper, and celery seed. Simmer over medium-low heat until thick. Remove from heat and set aside. Stir in chicken mixture.

Bake pie crust for 5 minutes. Pour in mixture.

Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Advertisements

Braised Mediterranean Chicken with Polenta

From Martha Stewart
1 tablespoon olive oil
8 chicken thighs (about 2 1/2 pounds total)
Coarse salt and ground pepper
2 garlic cloves, thinly sliced
1 pint cherry tomatoes, halved if large
1 tablespoon chopped fresh oregano leaves
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
3 small zucchini, quartered lengthwise and cut into 1/2-inch pieces
2 teaspoons fresh lemon juice
3/4 cup yellow cornmeal
2 tablespoons unsalted butter

In a large saucepan, combine 4 1/2 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and bring to a boil. Whisking constantly, slowly add cornmeal. Reduce heat to medium-low and cook, whisking frequently, until polenta has thickened, 20 to 25 minutes.

While the polenta cooks…In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned on all sides, 6 to 8 minutes per batch. Transfer to a plate. Pour off all but 1 tablespoon fat and return pot to heat.

Add garlic, tomatoes, and oregano; cook until fragrant, about 30 seconds. Add wine and cook, scraping up browned bits, until almost evaporated, about 1 minute. Add broth; return chicken, skin side up, to pot. Bring to a boil; reduce to a simmer, cover, and cook 15 minutes. Add zucchini; season with salt and pepper. Cover; simmer until chicken is cooked through, 10 to 15 minutes. Stir in lemon juice.

Whisk butter into polenta. Serve chicken and vegetables over polenta.

Thai Chicken Satay-Inspired Stir Fry + Peanut Sauce

From Serious Eats

I stir fry the chicken in a wok instead of grilling with skewers…

Ingredients:

Chicken:
1 stalk lemongrass, roughly chopped
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons palm sugar or light brown sugar
1 tablespoon freshly squeezed lime juice from 1 lime
1 tablespoon soy sauce
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Sriracha
1 pound skinless, boneless chicken breasts, sliced into strips

Sauce:
1/4 cup creamy peanut butter
1/8 cup hot water
1 tablespoon Thai red curry paste
1 tablespoon palm sugar or light brown sugar
1 tablespoon Sriracha
1/2 tablespoon soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon freshly squeezed lime juice from half a lime
1/2 teaspoon finely minced garlic
1/4 teaspoon red pepper flakes
1 scallions, thinly sliced
Kosher salt, to taste

Place lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in jar of a blender and blend on high speed until smooth, about 30 seconds, scraping down sides as necessary.

Place chicken in a large resealable plastic bag and pour in marinade. Place in refrigerator and marinate 1 to 2 hours, turning bag occasionally to marinate evenly.

In a medium bowl, whisk together peanut butter and hot water.

Stir in curry paste, sugar, Sriracha, soy sauce, vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in refrigerator for up to two weeks.

Stir fry chicken, serve with sauce.

Lemon Garlic Chicken

adapted from http://www.melskitchencafe.com/lemon-and-garlic-grilled-chicken/

 

  • Juice of 1 lemon, approximately 3 tablespoons
  • 3 tablespoons olive oil
  • 2 teaspoon minced garlic, about 4 cloves
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes
  • 1/2 inch fresh ginger, thin slices
  • 1 pound chicken breasts, cut into strips against the grain

Marinade for 6 hours or overnight. Stir fry in wok. Sprinkle with freshly ground pepper.

 

Tom Kha Gai

Recipe adapted from http://shesimmers.com/2010/11/tom-kha-gai-recipe-tutorial-for.html

Ingredients

  • 4-5 lbs bone in chicken thighs, remove skin
  • 1 lb mushrooms (I prefer oyster mushrooms)
  • 1 stalk lemongrass
  • 1-5 little chilies
  • 2-inch piece of fresh galangal (don’t mistake it for turmeric root, which is more orange and will make the soup bitter, learned this the hard way)
  • 4-5 fresh kaffir lime leaves
  • 1-4 limes, to taste (be gradual with this – it varies a lot depending on how big the limes are and how much juice you get out of each)
  • ¼ cup fish sauce (but have more ready)
  • ½ cup fresh cilantro leaves
  • 1½ cups (12 fluid ounces) full-fat coconut milk

In Portland, all these ingredients can be found at Lily Market on 11001 NE Halsey St.

Steps

  1. Sear the chicken thighs so they are golden brown.
  2. Add to pot, fill with just enough water to cover them. Add a few splashes of fish sauce.
  3. Bring to a simmer. Set timer for 50 minutes.
  4. Cut lemongrass into 1 inch pieces. Bruise them with a mortar & pestle or a tenderizing hammer. However you can squish ’em. Add to pot.
  5. Slice galangal thinly crosswise. Add to pot.
  6. Cut center veins from kaffir lime leaves. Bruise and add to pot.
  7. Cut and add chilies. Wash your hands and from here on forth, don’t touch your face or anyone else’s for a while.
  8. Allow to simmer and make a delicious, lemony, chickeny broth until the timer goes off. Chop mushrooms into bite-size pieces while you wait.
  9. Drain the broth into another bowl. Transfer the chicken pieces into the broth, discarding the lemongrass, galangal, and kaffir leaves that’s left behind. This step is optional, as some people don’t mind having them in their soup. Transfer the broth and chicken back into the pot.
  10. Add mushrooms. You can add them before the timer goes off if you like your mushrooms softer, but I like them firm so I wait until this point in the process.
  11. Turn the heat down. You want it low enough to heat the soup, but not boiling because that will cause the coconut milk that you’re about to add to curdle. I turn off my burner, knowing that the residual heat on my electric burner is enough to keep the soup hot.
  12. Add coconut milk.
  13. Add lime juice and fish sauce to taste.
  14. Add cilantro leaves when serving.