Chicken (not in a pot) Pie

c5Well, summer certainly flew by. I had grand plans to stuff this blog with amazing recipes and photos of fresh summer foods made with ingredients grown locally here in the County. Alas, I failed miserably. Today, we finished processing apples for our 2016 Golden Russet Cider and I realized autumn is almost over as well. But what a beautiful few months we’ve had.

Many of my friends love autumn weather. Though I do prefer summer heat, something must be said about crisp cooler days, warm sweaters, curling up on the sofa with a soft wooly blanket, hot baths, hot teas and heartier foods. c2

A chicken pot pie is a perfect autumn meal. While dining out, I will almost always order them if I see them on the menu. It can be risky since they can be bland. Of course, I always hope they will be amazing. Sometimes I win. Sometimes I lose.

Recently, I decided to make chicken pot pie at home. You may already know I have a hard time simply following a recipe. I need to make it my own. Tweak things here, change things there. Remove any hint of blandness. This is my chicken (not in a pot) pie. Quite different from what you may be used to. And why not? 

See you again soon.

 signature

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1 package frozen puff pastry – thawed

Poached Chicken:

3 chicken breasts

2 1/2 cups tomato sauce

1 cup water

1 tbsp white wine vinegar

1 1/2 tsp salt

1 tbsp sugar

Filling:

1 cup brussel sprouts, quartered

1 red pepper

3 cloves of garlic

3 stalks celery

1 jalapeno pepper, seeded

1 tsp curry

1/2 cup dry apple cider

3/4 cup heavy cream

3/4  cup tomato sauce

1 tbsp white wine vinegar

2 apples

salt

pepper

2 cups grated gruyere cheese

1 egg, whisked

In a large sauce pan, Poach the chicken breasts in the tomato sauce, water, vinegar, salt and sugar until cooked through, 15-20 min. Transfer breasts to a plate and let cool, then shred them. Set aside the tomato sauce.

Finely dice the red pepper, garlic, celery and jalapeño pepper. 

In a sauce pan, sauté the vegetables along with the curry in butter and olive oil until soft, 6-7 min. Add cider, cream, tomato sauce (from poaching the chicken breasts) and vinegar. Let simmer for 10 min. Remove from heat and let cool. When cool, peel the apples and grate them into the mixture along with the shredded chicken, stir well. Season with salt and pepper.

Preheat the oven to 400F.

In two 9” diameter pie dishes, divide the filling equally. Add the cheese. Cut the pastry dough in two equal pieces and roll out. Place the pieces over each dish, overlapping the edge.  

Brush surface with the egg. Poke the dough with a knife a few times to allow steam to escape. Bake in the middle of the oven for 25-30 min until golden brown and puffy. Serves 6-8. c6c1c3

Chicken Curry with Cauliflower and Chickpeas

c1Years ago we were invited to dine at a friends home. I remember it vividly. It was winter. Cold and dark. A crazy snowstorm. We were contemplating canceling but decided to brave the storm. The idea of someone cooking for us trumped staying home. Dinner was a casual affair. We were all crawled up on the sofas around the fireplace the entire duration of the evening. Blankets and pillows all around. Great music, lots of candles and one of the best currys I have ever had. 

Our friend told me that she didn’t have a recipe but just winged it. So, that’s what I did too. I’ve made it many times since then. Mostly on cold winter nights. Spiciness level vary slightly depending on my mood but the whole point of a good curry is to warm you up – Make you sweat a little. You get ready for the next bite with a smile on your face, thinking, this, is good. 

Stay warm out there. Remember. Spring is just around the corner…ish.

Jens

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12 boneless, skinless chicken thighs

2 tbsp olive oil

1 large onion

4 garlic cloves

2 cups chickpeas

4 cups cauliflower florets

2 1/2 cups coconut milk

2 cups chicken broth

4-6 tbsp curry paste

1 1/2 tbsp cumin

2 tbsp ground coriander

1 1/2 cups green peas

1 cup cilantro, roughly chopped

3-4 tsp salt

Black pepper

Finely chop the chicken thighs. Sauté in the olive oil over medium-high in a large cast iron pot heat until browned. No need to have the chicken cooked all the way through at this point. Remove the chicken and set aside. Leave leftover oil and liquid in the pot.

Finely dice the onion and garlic cloves. Add to the same pot along with chickpeas and cauliflower florets. Sauté over medium-high heat for 2-3 minutes. Add the coconut mill, chicken broth, curry paste and coriander as well as the chicken. Bring to a simmer. Cover and let simmer for 30 min. Stir occasionally. Pull off the heat and stir in the peas and cilantro. Season with salt and pepper.

Let sit for 5-10 before serving with cooked rice or cous cous. 

Garnish with fresh cilantro, green onions and hot peppers.

This is also a great vegetarian option for a dinner by excluding the chicken and using vegetable broth instead of chicken broth. c3 c4 c5

Tarragon Chicken

tc1Memories. Some of them will bring a smile to our face and some will make us turn bright red. The other day a song by Phil Collins came on the radio. In an instant, I was thrown back 25 years to the 9th grade. A week long school trip in a double decker bus to Paris. I remember killing travel time by listening to this live album on my portable “Walkman” cd-player. Even though I had a proper seat assigned to me, most of the trip I sat in the corner of the spiral stairs connecting the first and second floor of the bus. Not sure why since it wasn’t the slightest bit comfortable and people constantly bumped into me on their way up or down. Maybe it was the quietest spot around. I’m not sure. Either way, it didn’t seem to bother me. I was a serious day dreamer growing up. Part of my brain was always in my own world. I drifted away, gazing out the window, pretending to be attending an amazing live concert by Phil Collins. 

A few hours before arriving in Paris the bus pulled off the road and we all got out in front of what seemed to be a rather non-pretentious and run down gargote. I turned off Phil. Time for lunch. I ordered the special – tarragon chicken. Ridiculously delicious. Chicken cooked with vegetables and broth. A splash of cream and lots of tarragon. What a match. When I got back home I told my parents about the dish and that evening my mom made the Swedish adaptation of the same dish. Very close. She said it’s a Swedish classic. Who knew.

I wonder if Phil Collins likes tarragon.tc3

1 large carrot

1 large onion

1/2 bulb of fennel

1 tbsp butter

2 tbsp olive oil

8-10  skinless, boneless chicken thighs

3 cups chicken stock

3 cloves garlic, peeled

1 bunch fresh tarragon

1/2 cup cream

1/3 cup white vermouth

2 tbsp flour

1 green onion

1 tsp salt

1 tsp white pepper

1/2 tbsp dijon mustard

Peel and roughly dice the carrot, onion and fennel. In a large cast iron pot, melt the butter and olive oil. Brown the chicken on medium-high heat 2-3 min/side. Drain off the fat from the chicken, then add vegetables and chicken stock along with the garlic and half the tarragon. Let simmer for 20-25 min or until chicken is cooked through.

Remove the chicken and drain the broth into a separate pot. Discard the vegetables. On high heat, reduce the broth by half or 2/3. Add cream and vermouth. Mix the flour in a little bit of water and add to the broth. Finely chop the green onion and the rest of the tarragon and add as well along with salt, pepper and mustard. Place the chicken back into the sauce and let simmer for a couple of minutes.

Serve with rice or potatoes. Serves 4-5tc6 tc2tc4