Skillet Chicken Mushroom Pot Pie

I wanted some comfort food, so I decided to make a pot pie for dinner. My version includes chicken and onions and mushrooms and seasonings but none of those pesky peas, confounded carrots or other vexing vegetables. My version, in other words, is awesome.

I used large portobello mushrooms, sliced but most any mushroom would do. Make sure they are in bite sized pieces.

For this recipe, I’m using a Pillsbury Pie Crust for the topping. It is easy to thaw and unroll and tastes great.

Skillet Chicken Mushroom Pot Pie

2 skinless, boneless chicken breasts
1 tablespoons Worcestershire sauce
1/4 cup cornmeal
1 small onion, diced
8 ounces mushrooms, sliced
1 tablespoon unsalted butter
1 tablespoon all purpose flour
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 teaspoons rubbed sage
1 cup low salt chicken stock
2 tablespoons sour cream
1 roll of pie dough
1 egg, beaten with a teaspoon of water

Preheat the oven to 425 degrees F.

Dice the chicken breast into bite-sized cubes. Stir them with the Worcestershire sauce and then toss with the cornmeal to coat. Set aside to marinate for 15 minutes.

Heat a large cast iron skillet over high heat and add in some oil. Turn the heat down to medium and sear the diced chicken until browned on all sides. Remove the seared chicken with a slotted spoon and place on a large plate.

Keeping the pan over medium heat, add in the onions and sauté until translucent, about 5 minutes. Toss in the sliced mushrooms and sauté until the mushrooms have reduced in size and given up their liquid. Remove from the skillet to a bowl.

Melt butter and stir the flour in the skillet over medium heat. Cook the roux for 5 minutes to make sure the raw flour taste is cooked away. Stir in the pepper, salt and sage. Pour in the chicken stock and turn the heat up to high and bring to a boil, scraping up any brown bits on the bottom of the skillet. Stir in the sour cream. Return the onions and mushrooms to the skillet and stir to coat with the pan sauce. Return the chicken to the skillet. Cook and stir until the mixture has thickened. Turn off the heat.

The pie crust should be about the size of your pan. If not, roll it out until it is just a little bigger than the pan, then place it over the filling, using a wooden spoon or scraper to push the edges down into the sides. Cut slices in the top to allow steam to escape during baking.

Brush the top with the beaten egg and bake for 20-25 minutes, until the pastry is golden-brown and the chicken juices are bubbling and overflowing.

Let the chicken mushroom pot pie rest for 5 to 10 minutes before cutting and serving.

Yummy!

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Yogurt and Aleppo Pepper Marinated Grilled Chicken

I’ve jumped on the Aleppo pepper bandwagon with both feet. It is a less hot and almost fruity pepper that has a slow build of heat. It makes a great marinade for chicken (and, I’ve heard, for vegetables). I like that I get flavor without burning myself.

It was a rainy afternoon but that didn’t stop me from getting out and grilling. The chicken was tender and juicy and the mild spiciness of the marinade/sauce made our mouths happy. Heck, Michelle wants me to make more sauce for her to use on chicken tenders.

If you don’t have Aleppo pepper (and you really, really should get some), substitute crushed red pepper flakes and sweet paprika. Combine 4 teaspoons of each in the bowl with 4 tablespoons warm water as the first step.

Yogurt and Aleppo Pepper Marinated Grilled Chicken

3 tablespoons Aleppo pepper
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, plus zest from 1 lemon
1/3 cup honey
2 cups plain Greek yogurt
2 tablespoons kosher salt, plus more for sprinkling
6 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary

4 bone in chicken breasts (or leg quarters)

In a large bowl combine 3 tablespoons Aleppo pepper with 2 tablespoons warm water. Stir and let sit for 5 minutes for the water to be absorbed.

After the pepper has soaked, place remaining ingredients except the chicken in the bowl and whisk to combine. Reserve 1/2 cup of the marinade in a small container and refrigerate. Add the chicken to the large bowl (or pour the contents in a zip top bag) and thoroughly coat. Cover the bowl or seal the bag and refrigerate overnight.

Set the grill for indirect cooking.

Remove the chicken from the marinade, letting the excess drip back into the bowl. Arrange the chicken skin side up on the cool side of the grill with the thickest part nearest the coals. Grill for 30-45 minutes, until an instant-read thermometer inserted in the largest piece registers 160° -165 degrees F.

Drizzle the chicken with the reserved marinade and serve.

I served the chicken with couscous.

Cheesy Chicken Calzone

I had been watching soccer all day Sunday (and don’t get me started on FIFA scheduling men’s final games on the day of the Women’s World Cup Final – here’s an article on why it is insulting. Here is another.) so I needed something I could eat in front of the TV. I decided a  calzone (basically a pocket pizza) was the way to go.

The entire dough recipe will make 4 good sized calzones. I divided the dough in half so I could have one calzone to eat, one for dinner later in the week and made pretzels with the rest.

I started on Saturday with an easy pizza dough in my new-to-me bread maker:

Basic Pizza Dough


3/4 cup tepid water
1/4 cup whole milk
3 cups bread flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 teaspoon olive oil

Place all the ingredients in order in the bread machine on the dough setting. When the machine is done with its cycle, divide dough in half and place one part in a well oiled bowl and cover tightly with plastic wrap. Put it in the refrigerator for 24 hours.

Use the other half, after an hour’s rest, for pizza or pretzels or wrap it well and put in the freezer for another meal.

I had a chicken breast thawed that I decided to use instead of more traditional sausage and pepperoni. After a quick browning of the chicken, I made a basic marinara sauce in the same skillet. I let the meat and sauce simmer together and then added to it cottage cheese (I was out of ricotta), mozzarella and Parmesan to make it very cheesy. All together, it resulted in a delicious meal that will stick to your ribs.

I used tomato sauce instead of tomatoes as I wanted to reduce the liquid in the dish.

Cheesy Chicken Calzone


1/2 recipe of pizza dough
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 chicken breast, boneless, skinless
1 cup tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup ricotta cheese (or cottage cheese)
1 cup mozzarella cheese, grated
1/4 Parmesan cheese, grated
2 large eggs, divided

Remove the dough from the fridge and allow to rest and relax in a warm place for an hour.

Preheat oven to 400 degrees F.

Heat the oil in a large skillet over medium-high. Sauté the onion until translucent. Stir in the garlic. Cut chicken into 1 inch pieces. Lightly salt chicken. Add chicken to skillet and cook, stirring often, until browned on all sides, about 10 minutes.

Stir in tomato sauce. Add basil, oregano, remaining salt and pepper, and bring to boil over medium-high. Add in red pepper flakes. Reduce heat to low and simmer 10 minutes. Remove from heat. Use a fork to pull apart any large pieces of chicken. Stir to coat with sauce.

In a bowl, combine the ricotta, mozzarella, Parmesan and 1 egg. Mix in the cooled chicken mixture and stir to combine.

Divide dough into two pieces. Roll each piece out into about an 8 inch circle. Don’t make them too thin or it could blowout during baking. Set the rounds on a parchment paper covered baking sheet. Place about a cup of filling on each round.

Lightly beat the remaining egg with a teaspoon of water. Brush the egg wash on the border of the dough, fold over in half and press the edges together with a fork. Brush the top with egg wash and score the tops with a knife to allow steam to escape.

Bake for about 15-20 minutes, until golden brown. Let cool for 5 minutes before eating.

Baked calzones can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Thaw frozen calzones in the refrigerator before reheating in a microwave. If you want the crust crispy again, get it mostly warm in the microwave and finish warming it up in a toaster oven.

Honey Lemon Chicken

I needed a quick meal when I came home from an all day event in Baton Rouge but I didn’t want to sacrifice flavor. This meal takes a little over an hour but that includes the marinade time. I prepped the marinade and let it sit over the chicken when I first came home and then changed clothes and walked the dog and the chicken was ready to cook when I was done with those chores. Stove time is about 20-30 minutes, about the duration needed for the rice to cook.

The chicken is sweet from the honey, tangy from the mustard and sour from the lemon. The chicken stock adds a depth of flavor that you usual don’t get from a quick meal.

Honey Lemon Chicken

1/4 cup honey
1/4 cup fresh lemon juice
1 tablespoon stone ground mustard
2 chicken breasts, skinless although they don’t need to be boneless
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup chicken stock
1 lemon, sliced

Whisk together honey, lemon juice and mustard. Pour over chicken and allow to marinate for 30 minutes.

Heat olive oil in large skillet over medium heat. Remove chicken from marinade and season both sides of the chicken with salt and pepper.

Sear chicken in skillet, for about 5 minutes per side. Remove to a plate.

Whisk together the marinade and chicken stock. Pour into skillet and whisk until boiling. Reduce to a simmer and add chicken and juices back in pan. Lay the lemon slices over the chicken, cover the skillet and let simmer for 10 minutes or until chicken is cooked through. If using bone-in chicken breasts, increase cook time to 20 minutes.

Serve over a bed of rice, with remaining sauce poured on top. Squeeze the lemon slices for a bright burst of flavor.

 

Bacon Wrapped Grilled Whole Chicken

I tip my hat to my brother-in-law, Wayne, who made such a delicious bacon wrapped pork loin that I decided to get in on the fun. I choose a chicken as I had one thawing.

I didn’t have a can of beer so I drank a can of Coke and filled it halfway with water and dropped in a couple of garlic cloves. I went with the “beer can up the butt” method as that was the easiest way to get the bird in a position for the wrapping. It also keeps the grill environment moist during the cook.

Use your favorite chicken rub for the dry brine. I used my Rosemary Sage Grilling Rub. You’re looking for a good amount of kosher salt as you’re basically jumpstarting a breakdown of the protein structure. This denaturing makes the meat hold onto more water so your final result will be a tender and juicy bird. I don’t generally rinse the brine off but, because the bacon is salty, I brushed off as much as I could before wrapping.

I only had thick cut bacon in the house, so I went out and bought a cheap pack of thin for this recipe and it shrank so much it pulled off the toothpicks. It did give plenty of flavor anyway and ended up looking like the chicken was wearing a coat of many colors. The finished resulted looked awesome and tasted delicious. The meat was luscious and juicy with just the right amount of seasoning and a little crunch from the cooked bacon.

Bacon Wrapped Grilled Whole Chicken

4 lb whole chicken, neck and giblets removed
2 tablespoons Rosemary Sage Grilling Rub
1 can beer or soda – drink half the beer or all the soda
2 cloves garlic
1 lb bacon, thin sliced
bunch of toothpicks

Rinse the chicken and pat dry. Use a dry rub to cover the chicken both inside and out. Place in the refrigerator, uncovered, overnight but no more than 24 hours.

Remove chicken from fridge and brush off any visible salt. Set aside to dry while you prepare the grill for indirect cooking. Fill and light a charcoal chimney and, once the coals are ashy, pour them around the edge in a horseshoe shape.

Drop the garlic cloves into the half full can of beer (or half filled with water coke can). Work the chicken onto the can by placing the can on a solid surface and setting the back end of chicken over the top of the can. Work it down until it is securely inside. Use the legs to set it up like a tripod and begin the process of draping it in bacon.

Wrap the chicken strip by strip with bacon and secure with toothpicks. Don’t forget the wings Transfer the chicken, with it’s can, to the grill and place it on the center of the grate and drop in some wood chips for smoke.

Cook the chicken for at least an hour or until temperature of the thighs is 175 to 180 degrees F. Remove from the grill and let stand for 10 minutes before removing the can and then carving the bird.

Creole Chicken and Rice

I recently did a Latin American chicken and rice dish (see recipe here) and now I’m going to do a Louisiana Creole version. This one has the Louisiana holy trinity of onion, green bell pepper and celery with a different set of seasonings and long grain rice instead of the short grain of the arroz con pollo.

It had the right amount of heat from the cayenne pepper and red pepper flakes for my palate but you can always put a bottle of hot sauce on the table for those who need more.

I make my own Creole seasoning (see recipe here) as I can more closely monitor the salt content.

Chicken cut off the bone and stirred into the rice for serving

This is a very tasty and comforting meal in a pot. My taste testers, Charlotte and Thomas, both enjoyed seconds and we all were members of the clean plate club.

Creole Chicken and Rice

Marinade:

2 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon dried minced onion
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1 tablespoon lemon juice
1/4 cup olive oil

Chicken and Rice:

2 tablespoons olive oil
6-8 bone-in, skinless chicken thighs or 4 skinless breasts with rib bones
1 large onion, diced
4 cloves garlic, minced
1 bell pepper, seeded and diced
3 celery stalks, diced
1 teaspoon Creole seasoning
1 cup long-grain rice
2 1/2 cups chicken stock or broth

Combine all marinade ingredients in a medium sized mixing bowl or zip top bag. Add chicken and turn to coat. Set in the refrigerator for 30 minutes to 4 hours, turning occasionally.

Preheat oven to 350 degrees F.

Heat olive oil in a Dutch oven over medium high heat.  Brown chicken about 5 minutes per side.

Transfer chicken to plate and lower heat to medium low. Add in chopped onion and sauté for 5 minutes. Place in the garlic and cook until fragrant, about 2 minutes. Add in bell pepper and celery and sauté for about 3 minutes, until softened. Sprinkle on Creole seasoning and stir.

Add rice and stir to toast for 2 minutes. Pour in chicken stock, give it a stir, and bring to a simmer. Nestle chicken on top of the rice (pour in any of the juices that are left on the plate as well). Return to a simmer, then cover and place in the oven.

Bake at 350 degrees for 35 minutes. Remove cover and bake another 15 minutes, until liquid is absorbed into the rice and chicken is done. During this time, cut the chicken off the bones and stir it into the rice for the final moments of cooking.

Arroz con Pollo

It’s been a hectic week of meetings, errands and driving long distances in the pouring rain. I craved some comfort food and decided to go with arroz con pollo or chicken and rice. There are a number of ways to do this Latin American dish – I have recipes for Mexican, Puerto Rican and Cuban versions but I’m descended from colonists, so I just took the things I liked from many different recipes.

I’m doing this particular version as I didn’t have any homemade chicken stock on hand. Normally, I would brown/cook the chicken in the Dutch oven about 8-10 minutes per side to start and then remove it to pick it from the bones. Don’t worry if it is a little pink, as it will continue cooking with the rice. Then, I would sauté the onions in the butter and would follow the rest of the directions as written from that point. You need 4 cups broth for this recipe and the seasonings I’ve put in add a ton of flavor to the chicken but feel free to use any good, low salt chicken broth.

Don’t skip rinsing the rice – trust me, it is important. It has a coating of starch that, if left on will make the dish very sticky and gummy. Additionally, by toasting the rice before adding the liquid, it should leave the final result nice and fluffy.

I used Goya Sazón. It is a spice blend common in Latin American cooking. You could make your own blend (see a recipe here) if you want to avoid the monosodium glutamate (MSG) but the Goya Sazón with Coriander and Annatto (on the package written as con Culantro y Achiote) adds a nice flavor and pretty color to this dish. 1 tablespoon is equivalent to 3 of the individual packets.

I served the arroz con pollo with tortillas and sliced avocados.

Arroz con Pollo

1 whole chicken cut into 6-8 pieces
2 medium onions, 1 quartered and the other diced
2 stalks celery, roughly chopped
5 garlic cloves, smashed
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons butter
1 clove garlic, minced
2 cups arborio rice, rinsed
1 tablespoon Goya Sazón with Coriander and Annatto
1 diced green bell pepper
1 can diced tomatoes
1 – 4 oz jar diced pimentos, drained

Place the chicken in a large pot of Dutch oven with six cups of water. In a blender, add the quartered onion, celery, garlic, cumin, salt and pepper. Blend on high speed until pureed and then pour into the pot with the chicken. Bring the pot to a boil over high heat. Reduce heat to medium low and boil gently, uncovered, for 45 minutes or until chicken is tender. Skim off any fat that rises to the surface.

Remove chicken from the pot and pour the liquid through a strainer to remove the solids. Once the chicken cools enough to handle, remove skin and bones and shred the meat into bite sized pieces. Measure out 4 cups of chicken broth.

Return pot to the stove and melt the butter. Add diced onion and cook until softened and translucent, about 5 minutes. Add in garlic and cook just until fragrant, about 2 minutes. Stir in rice and Sazón and cook until rice begin to toast, about 2 minutes.

Pour in chicken broth and stir in the bell pepper, can of tomatoes (with the juice) and reserved chicken. Bring to a low boil. Cook, covered, until the rice has absorbed the liquid, 25 to 30 minutes.

Stir in the pimentos and let stand off the heat for 10 minutes before serving. Scrape the bottom of the pot when portioning out, as the crunchy, caramelized rice has fabulous flavor.