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Archive for the ‘main dish recipes’ Category

my favorite chicken pot pie

16 Sep

Chicken Pot Pie

This recipe is from a 1996 edition of Fine Cooking magazine.  I’ve made it several times and always panic if I will be able to find this issue among my stacks of magazines when I need it.  Now, I can relax knowing it is on this site whenever the whim strikes.  Whether you make this recipe to warm you on a chilly winter night or to serve for a Yom Tov meal, this recipe is a winner!
INGREDIENTS
  • One 3-lb. chicken
    3 Tbs. olive oil
    Salt and freshly ground black pepper
    2 cups 1/2-inch potato chunks (1 to 2 medium peeled potatoes; I prefer Yukon gold)
    24 pearl onions, peeled and left whole
    2 cups 1/2-inch carrot chunks (2 to 3 medium carrots, peeled)
    1 clove garlic, peeled and minced
    8 mushrooms, halved or quartered
    2 Tbs. chopped assorted fresh herbs (parsley, rosemary, thyme); more to taste
    1 cup peas (fresh or frozen and defrosted)
  • For the sauce:
    4 cups chicken stock (homemade or low-salt canned)
    6 Tbs. margarine (as needed)
    6 Tbs. flour
    Salt and freshly ground black pepper
For the pastry:
  • 1 package of flaky dough, refrigerated

Roast the chicken and vegetables:Heat the oven to 375°F. Rub the chicken with 1 Tbs. of the olive oil and sprinkle generously, inside and out, with salt and pepper.
Toss the potatoes, onions, carrots, garlic, and mushrooms with the remaining 2 Tbs. olive oil and the chopped herbs.
Set the chicken upside down in a large flameproof roasting pan and scatter the vegetables around the chicken. Roast for 1 hour and 15 minutes, stirring the vegetables several times.
Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and reserve them in a bowl, with the peas. Don’t rinse out the roasting pan.
To make the sauce:
Pour the fat and juices into a measuring cup or gravy separator. Spoon or pour the fat away from the juice; reserve the fat. Add the juices to the chicken stock. Measure out the fat and add enough margarine (if needed) to make 6 Tbs.
Put the roasting pan (which should still have the caramelized bits from the chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs. of fat and butter mixture; when it’s melted and bubbling, add the flour and stir constantly to make a smooth roux. Scrape up any caramelized remains from the chicken and vegetables. Cook the roux, stirring constantly, until lightly browned, about 5 minutes. Add the chicken stock, bring to a boil, and simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce for at least 15 minutes, whisking occasionally, until it’s as thick as heavy cream. Season with salt, pepper, and more herbs to taste.
When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Cut the meat into small (1/2- to 1-inch ) chunks and set aside.
Assemble the pot pies:Position a rack in the middle of the oven and heat the oven to 400°F. Choose six 12-oz. ovenproof bowls or one 2-qt. casserole.
Remove the dough from the refrigerator. Lay it on a floured board and roll it out 1/8 inch thick into a 20×16-inch rectangle. Set the dishes (or dish) for the pot pie upside down on the dough and cut around the rims with a knife or pastry cutter. (If you like extra pastry, cut the pastry a little larger than the top of the dishes.) Stack the pastry pieces on a plate, separating each with waxed paper or plastic wrap. Refrigerate until ready to use.
Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry on top, pressing along the edge of the dish to seal.
Bake the pies:Blend the egg yolk and parve cream. Brush the mixture onto the pastry with a pastry brush.
Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400°F oven for 50 to 55 minutes, or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.
Yields six 12-ounce pies, or one 2-quart pie.
nutrition information (per serving):
Calories (kcal): 1070; Fat (g): 72; Fat Calories (kcal): 61; Saturated Fat (g): 34; Protein (g): 42; Monounsaturated Fat (g): 27; Carbohydrates (g): 64; Polyunsaturated Fat (g): 7; Sodium (mg): 820; Cholesterol (mg): 255; Fiber (g): 6;
photo: Alan Richardson
 

chicken, lemon & olive stew with saffron couscous

09 May

I very seldom do this, but one day when my daughter and son-in-law were coming for supper, I decided to make the entire menu of a column in Fine Cooking Magazine (no. 96).   I made the chicken stew, saffron couscous, arugula salad with almonds and even the ginger creme brulee.  It was all outstanding and this recipe has become a favorite dish in our house – so  much so, that my 11-year old, Yitzy, requested this for dinner on his birthday.  It is a large recipe and easily feeds a crowd of ten to twelve.  Its’ Moroccan flavors lend a homeyness to the dish while infusing the entire house with delicious aromas during cooking.

Fine Cooking Magazine No.96

Chicken, Lemon & Olive Stew

Ingredients:

  • 6 lbs boneless, skinless chicken thighs (about 25)
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 3 large yellow onions, thinly sliced
  • 8 cloves garlic, peeled and crushed
  • 1 Tbsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp. ground coriander
  • 3 small dried red chiles, crumbled
  • 2 cinnamon sticks
  • 1 bay leaf
  • 1 quart low-salt chicken broth
  • Finely grated zest and juice of 4 lemons (you won’t use all the juice)
  • 2 cups canned chickpeas, rinsed and drained
  • 2 cup small pitted green olives

 

DIRECTIONS:

Season chicken all over with 2 tsp. salt and 2 tsp. pepper. Heat the oil in an 8-quart Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, brown the chicken all over, about 3 minutes per side, transferring each batch to a plate or bowl.  It’ll take about 4 batches and 24 minutes total to brown all the chicken.  The bottom of the pan will be brown, that’s OK.
Reduce to medium heat, add the onions and garlic and cook until the onions are softened and golden brown, 5 to 6 minutes. Add the turmeric, cumin, coriander, chiles, cinnamon sticks, and bay leaves, cook until fragrant, about 1 minute more. Add the chicken broth, lemon zest, and 1/2 cup of the lemon juice. Cover and simmer over medium-low heat for 30 minutes.
Return the chicken and any accumulated juices to the pot. Stir in the chickpeas and olives. Increase the heat to medium high and simmer uncovered, stirring occasionally, until the chicken is cooked through, 6 to 8 minutes more.  Stir in 1 Tbsp. of the remaining lemon juice and season to taste with salt and pepper. Serve over the Saffron Couscous.

Saffron Couscous
3 cups (1.5 lbs) couscous
3 cups low-salt chicken broth
4 Tbs. margarine
1/2 tsp. saffron threads, crumbled
salt
4 Tbsp extra-virgin olive oil

Put the couscous in a large bowl, set aside. In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous. Cover the bowl with plastic wrap until the liquid has been absorbed by the couscous, 10 min. Drizzle with olive oil then using a fork, gently mix the couscous and break apart any clumps.