Poultry – Page 3 – Rants Raves and Recipes

March 11, 2017March 11, 2017

Chicken Pot Pie

Chicken pot pie is one the great comfort foods of all time! With a little work and fresh vegetables it is a meal that will satisfy everyone. If you happen to be an accomplished baker by all means make your own pastry dough, adding a few savory spices to add to the mix. Again if you are comfortable rolling out dough and cutting it and have the right size oven proof bowls, make individual pies. This recipe goes for expedience over style using 2 store bought pie crusts and a 9″ pie dish.

Ingredients for Chicken Pot Pie

2 pie crusts
3 boned and skinned chicken breasts (poached)
3-4 cups chicken stock or water for poaching
2-3 Tbs Bell’s poultry seasoning
3-4 large carrots diced
3-4 celery stalks diced
1 medium onion diced
1½ cups frozen peas (thawed)
3 garlic cloves chopped
6 Tbs butter
6 Tbs all purpose flour
2 cups chicken stock
2 cups milk
1 cup white wine
Salt & pepper to taste

Directions for Chicken Pot Pie

To poach the chicken:

Begin by placing the chicken into a pot large enough to cover with stock in a single layer, add 1 Tbs Bell’s poultry seasoning. Bring the chicken and stock up to a boil then reduce heat and simmer for about 30 minutes.

Once poached, remove the chicken and allow it to cool. Discard the stock. When the chicken is cooled enough to handle, with your hands or a fork shred the chicken into bite size pieces.

To prepare the filling:

Into a large sauté pan place the butter,carrots, celery and onion and on medium to medium high heat cook the vegetables until the onion is translucent and celery softened. Now add the garlic and cook a few minutes more. Add the white wine and cook, allowing the wine to reduce by half.

Sprinkle the flour over the mixture and stir to combine until all raw flour is gone. Turn the heat up and add the stock and milk and continue to stir the mixture until it begins to boil and thicken. You should have a fairly thick sauce.

Into this mixture place the chicken, the peas 1-2 Tbs of the Bell’s seasoning and about 1 tsp each salt and pepper. Stir to combine all the ingredients. Taste and adjust the seasoning as needed.

Place one of the pie crusts into a 9″ pie pan, spoon the mixture into the pan until it is full ( you may have a little of the mixture left over).

Cover the mixture with the second crust, crimp the edges to seal and cut a few slits into the crust to allow steam to escape. Place immediately into the center of a 425° oven (place a sheet pan on a rack below the pie to catch any filling that bubbles over) and bake for 45 – 60 minutes until the crust is browned and the filling is bubbly.

Once cooked remove from the oven and let the pie sit on a wire rack for 5- 10 minutes.

Cut wedges and scoop out, will make 4-6 servings.

Here are a few items to help make this recipe:
https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=as_li_ss_tl?ie=UTF8&qid=1489251639&sr=8-5&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=639b4200e8430870c2c4eaafad3012a7
https://www.amazon.com/Belgique-Stainless-Steel-Soup-Pot/dp/B00B3LP672/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1489251741&sr=1-8&keywords=3qt+pot&linkCode=ll1&tag=rantsravesa06-20&linkId=40cef5f991df98635593d2beca114c6d

I’ll sing the praises of chicken all day long, a tasty sauce but quite a bother to have to eat around those little green things. But all in all a satisfactory recipe, so 5 paws.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

March 5, 2017March 5, 2017

Balsamic Chicken and Peppers

A variety of different colored peppers were on sale this week, so I needed an interesting way to use them up. Balsamic Chicken and Peppers is a fairly simple recipe with great flavor and would be just as good with one color of pepper, but the multicolored approach does add “eye appeal”.

Ingredients for Balsamic Chicken and Peppers

2 Chicken breasts, butterflied and pounded thin
¼-½ cup all purpose flour
2 Tbs garlic salt
1 Tbs pepper
2-3 Tbs butter
2-3 Tbs cooking oil
3 Peppers,1 green, 1 red, 1 yellow
1 medium onion thinly sliced
3-4 garlic cloves chopped
½ cup chicken stock
¼ cup white wine
4-5 Tbs Balsamic Vinegar

Directions for Balsamic Chicken and Peppers

Place the flour garlic salt and pepper in a wide bowl or plate and combine.

In a large sauté pan place the butter and oil and bring up to medium heat.

Dredge the chicken in the flour and pat off any excess then place into the pan and lightly brown on both sides. Once browned place on a plate in a 250º oven to keep warm.

Place the peppers and onion into the sauté pan and cook until the peppers begin to soften and the onion is translucent. Add the garlic and cook for a few minutes more.

Add the chicken stock and wine and bring heat up to medium high and reduce the stock by ½.

Once reduced add the balsamic vinegar stir to combine. Place the chicken back into the pan with any juices, cover the chicken with the peppers, lower the heat to medium, cover the pan and cook for 5-10 minutes more until the chicken is completely cooked.

place chicken back into the pan and cover with the peppers

Serve with rice on the side.

Here are a few items to help make this recipe:
https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=as_li_ss_tl?ie=UTF8&qid=1488726089&sr=8-2-fkmr1&keywords=calphalon+large+14:+saute+pan+with+lid&linkCode=ll1&tag=rantsravesa06-20&linkId=f03d13089c4235b5ee85e32a2da00329
https://www.amazon.com/Colavita-Balsamic-Vinegar-Modena-Ounce/dp/B00IY5HREA/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1488726213&sr=1-27&keywords=balsamic+vinegar&th=1&linkCode=ll1&tag=rantsravesa06-20&linkId=1528e88e9e7885b16ca85d669c7dc55b

Silly people, it’s CHICKEN, nothing needs to be done, but cook it! Lucky for me a few pieces cooked for me plain, 5 paws for chicken but you can keep the accoutrements.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

December 10, 2016December 18, 2016

Chicken with Cherry Sauce

Cherry sauce is an oft overlooked tool in a cook’s toolbox, with different components it becomes a versitile tool in your repertoire. It goes great with any poultry, but doesn’t stop there. It compliments pork and even beef, it is an all-purpose sauce. Add more sweetening and take out the vegetables and it makes a great dessert sauce, with port wine and spices a great sauce for meats, it’s uses are endless so don’t ignore the cherry when it comes to cooking.

Ingredients for Chicken with Cherry Sauce

1 Chicken breast per person
1 large onion diced
3-4 Tbsps all purpose flour
1 canned of dark sweet cherries(pitted)
½ cup white wine
3 Tbsps Red wine vinegar
1 cup water or chicken stock
salt and peper to taste
2 Tbsps Butter
1 Tbsp neutral oil

Directions for Chicken with Cherry Sauce

In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.

Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.

Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries in the small pan up to medium heat.

Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until they just begin to turn translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce at this time). Add the wine and red wine vinegar and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary.

If the sauce appears too thin continue to boil and reduce until you have the consistency you want, or if too thick add additional stock.

Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates aned pour sauce over the top.

Here are a few items to help make this recipe:
https://www.amazon.com/Creuset-Stoneware-Rectangular-5-Inch-Caribbean/dp/B00HYXORJ6/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391083&sr=1-6&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=16da8d2bca51c8a2095e631dd7a03dac
https://www.amazon.com/Cuisinart-722-36H-Classic-Stainless-14-Inch/dp/B000NBWRU2/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391142&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9379ca32bfb396385ed0df486d0d9d7f

Who needs the sauce – It’s Chicken!!!!!!! always a 5 paw review.

Yum

Chicken with Cherry Sauce

Ingredients

1 Chicken breast per person
1 large onion diced
3-4 Tbsps all purpose flour
1 canned of dark sweet cherries(pitted)
¼ cup white wine
3 Tbsps Red wine vinegar
1 cup water or chicken stock
salt and peper to taste
2 Tbsps Butter
1 Tbsp neutral oil

Instructions

In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.
Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.
Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries up to medium heat.
Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until the just begin to turned translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce ant this time). Add the wine and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary. If the sauce appears to thin continue to boil and reduce until you have the consistency you want, or if to thick add additional stock.
Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates with sauce over the top.

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https://www.rantsravesandrecipes.com/chicken-with-cherry-sauce/