This recipe was adapted from "Chicken Tarragon Loki" from The Country Gourmet Cookbook by Sherrill and Gil Roth. Chicken leg quarters were on sale, so we ended up buying 5 leg quarters and expanded the recipe to accommodate that number of chicken pieces. We used an inexpensive Dijon mustard, and think we should have either used more or a more strongly-flavored one. That said, this was a delicious dish that we will further adapt and cook again!
3 medium onions, cut into slices (maybe should double next time)
1 Tbsp olive oil, plus 1 tsp (needed more because of the quantity of chicken)
1/2 tsp salt (more)
1/4 tsp freshly ground black pepper (more), extra to sprinkle over chicken
2 tsp dried tarragon (or 2 Tbsp fresh) -- needs more!
1/4 C dry white wine or vermouth (need at least twice this amount)
5 chicken leg quarters (instead of one 3.5 Lb chicken in original recipe)
Several Tbsp of Dijon Mustard (instead of 3 Tbsp plus 1 tsp in original recipe)
Prepare chicken leg quarters by cutting away any backbone (using kitchen
shears or a cleaver), but no need to separate the legs from the
thighs. Prepare a baking dish that will hold all the chicken pieces by
lining with foil. Wash chicken and pat dry with paper towels. Set aside.
Separate onion slices into rings and toss with a couple of tablespoons of olive oil, salt, pepper, and tarragon.
(Alternately, you may saute the onions in olive oil (2 or so Tbsp oil per each three sliced onions) until limp and soft. ) Place onions in the bottom of baking dish. Pour wine over the onions.
Start by placing chicken quarters skin side down, and spread liberally with mustard. Mix olive oil (a couple of teaspoons) with additional mustard (a couple of tablespoons) -- instead of a teaspoon of each -- place chicken quarters on the onions in baking dish skin-side up, and spread with the mustard-oil mixture. Add a few grindings of black pepper over top.
Bake in a 375 degree oven, basting with the wine and juices in the bottom of pan. Cover for last 1/2 hour to prevent from getting too brown, removing foil for last 5 - 10 minutes to crisp up the skin.
Delicious.
Showing posts with label Entrees - Poultry. Show all posts
Showing posts with label Entrees - Poultry. Show all posts
Friday, October 31, 2014
Tuesday, November 12, 2013
Chicken Pot Pie - from Blonde Sagacity
Last Night's Dinner - ALa's Chicken Pot Pie
November 18, 2005, 6:30 pm
Posted by cookie
in Entrees - Pasta, Rice, Egg, Cheese, Other
Modified from Chicken Pot Pie, from Carnival of the Recipes #12
Ingredients:
2 medium to large boneless, skinless breasts of chicken (or "half breasts" depending on what your grocer calls them)
Chicken or Vegetable Soup Base or Bouillon or Dry Onion Soup Mix (I usually use some combination of "Better than Bouillon" and Onion Soup mix in the water I'm going to use for boiling the chicken breasts. I taste the broth before using -- if it tastes like soup but is a tadbit weak, that's about what I use. The base/bouillon/onion soup mix impart some flavor and don't strip the chicken of its own flavor.)
1 Package Pillsbury pie crusts (1 pkg.=2 crusts) (find this in the refrigerated dough section of the market - where they have dough for biscuit and dinner rolls)
1-2 Bunches Broccoli (I get one to two bunches -- this is hard to quantify, but I'd say a medium-to-large bunch would suffice. Cut it into florets and cut the center clump into sizes similar to the rest of the pieces)
1/8 - 1/4 Pound Baby Carrots (I use peeled baby carrots -- no additional chopping is needed then, and they're easy for me to avoid, since carrots are one of those foods I can't eat. :-(
3 - 4 Tbsp Prepared Horseradish (may sound strange, but this is the key ingredient! NOT creamed horseradish nor horseradish 'sauce'; I buy mine in the fridge section near the Claussen pickles, but a shelf-stable variety may work fine)
1 Can Cream of Mushroom soup (Don't skimp here -- buy Campbells! -- store brands are too salty. You can use a different cream soup here if your audience doesn't like cream of mushroom -- I didn't like cream of chicken quite as well, and I haven't tried others yet)
Light cream or Half and Half (enough to fill soup can) Pie dish - preferably glass 1 egg yolk 2 tsp water
----- DIRECTIONS:
Pre-heat oven to 350 - 375 degrees
Boil chicken for approx. 10 - 15 minutes Cut cooked chicken into cubes
Boil or steam carrots and broccoli (or not if you like the veggies very crunchy)
Combine Cream of Mushroom soup, 1 can of light cream, horseradish and heat in large saucepan or dutch oven. Stir to get smooth. Add chicken and vegetables. Mix well.
Spread (1) crust in the bottom of pie dish (un-greased). Pour mixture into crust. Use second crust to cover mixture and pinch together top and bottom crust. Mix (1) egg yolk and (2) teaspoons of water and paint the top of pie crust with yolk mixture.
Use a knife to make slices in the top of crust. Cover pot-pie with greased aluminum foil --try to tent it over the top crust to avoid contact, as it almost always sticks on me -- and bake for 30 minutes.
Remove foil and continue baking for 30 more minutes or until crust is golden brown.
Notes: I think baking at 375 works a bit better; at 350, I've needed to go an extra 10 - 15 minutes beyond the times given, so your mileage may vary a bit, too. If you are using a 10" or larger pie plate, you will have to roll the prepared crust out a bit to fit this larger diameter. Easiest if you use a 9" or 8": pie tine, but with some care, it is workable in a 10" pan, resulting in a thinner crust.
Original recipe source: Blonde Sagacity /ALa - at http://mobyrebuttal.blogspot.com/2004/11/carnival-of-recipes-12.html
Ingredients:
2 medium to large boneless, skinless breasts of chicken (or "half breasts" depending on what your grocer calls them)
Chicken or Vegetable Soup Base or Bouillon or Dry Onion Soup Mix (I usually use some combination of "Better than Bouillon" and Onion Soup mix in the water I'm going to use for boiling the chicken breasts. I taste the broth before using -- if it tastes like soup but is a tadbit weak, that's about what I use. The base/bouillon/onion soup mix impart some flavor and don't strip the chicken of its own flavor.)
1 Package Pillsbury pie crusts (1 pkg.=2 crusts) (find this in the refrigerated dough section of the market - where they have dough for biscuit and dinner rolls)
1-2 Bunches Broccoli (I get one to two bunches -- this is hard to quantify, but I'd say a medium-to-large bunch would suffice. Cut it into florets and cut the center clump into sizes similar to the rest of the pieces)
1/8 - 1/4 Pound Baby Carrots (I use peeled baby carrots -- no additional chopping is needed then, and they're easy for me to avoid, since carrots are one of those foods I can't eat. :-(
3 - 4 Tbsp Prepared Horseradish (may sound strange, but this is the key ingredient! NOT creamed horseradish nor horseradish 'sauce'; I buy mine in the fridge section near the Claussen pickles, but a shelf-stable variety may work fine)
1 Can Cream of Mushroom soup (Don't skimp here -- buy Campbells! -- store brands are too salty. You can use a different cream soup here if your audience doesn't like cream of mushroom -- I didn't like cream of chicken quite as well, and I haven't tried others yet)
Light cream or Half and Half (enough to fill soup can) Pie dish - preferably glass 1 egg yolk 2 tsp water
----- DIRECTIONS:
Pre-heat oven to 350 - 375 degrees
Boil chicken for approx. 10 - 15 minutes Cut cooked chicken into cubes
Boil or steam carrots and broccoli (or not if you like the veggies very crunchy)
Combine Cream of Mushroom soup, 1 can of light cream, horseradish and heat in large saucepan or dutch oven. Stir to get smooth. Add chicken and vegetables. Mix well.
Spread (1) crust in the bottom of pie dish (un-greased). Pour mixture into crust. Use second crust to cover mixture and pinch together top and bottom crust. Mix (1) egg yolk and (2) teaspoons of water and paint the top of pie crust with yolk mixture.
Use a knife to make slices in the top of crust. Cover pot-pie with greased aluminum foil --try to tent it over the top crust to avoid contact, as it almost always sticks on me -- and bake for 30 minutes.
Remove foil and continue baking for 30 more minutes or until crust is golden brown.
Notes: I think baking at 375 works a bit better; at 350, I've needed to go an extra 10 - 15 minutes beyond the times given, so your mileage may vary a bit, too. If you are using a 10" or larger pie plate, you will have to roll the prepared crust out a bit to fit this larger diameter. Easiest if you use a 9" or 8": pie tine, but with some care, it is workable in a 10" pan, resulting in a thinner crust.
Original recipe source: Blonde Sagacity /ALa - at http://mobyrebuttal.blogspot.com/2004/11/carnival-of-recipes-12.html
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