Chicken!

Wednesday – half-way through the work week. Here are six yummy recipes to help you through the day, including Chicken Piccata and Chicken Enchiladas . Enjoy!

CHICKEN POT PIE

This comes from Ree Drummond of The Food Network’s The Pioneer Woman. Total: 2 hr 15 min; Active: 1 hr; Yield: 6 servings; Level: Intermediate.

To view this online, go to http://www.foodnetwork.com/recipes/chicken-pot-pie.

Ingredients

Cooked Chicken:

One 2- to 3-pound chicken fryer, cut up

Chicken Pot Pie:

3 celery stalks

3 medium carrots, peeled

1 large yellow onion

4 tablespoons (1/2 stick) butter

1/4 cup all-purpose flour

2 cups low-sodium chicken broth or stock

1 chicken bouillon cube

1/4 cup white wine, optional

1/2 cup frozen peas

1 cup heavy cream

2 sprigs fresh thyme

1 teaspoon kosher salt, or more as needed

Black pepper

1/2 recipe Thyme Pastry, recipe follows

Thyme Pastry:

3 cups all-purpose flour

1 teaspoon salt

1 1/2 cups (3 sticks) cold butter

1 egg

5 tablespoons cold water

1 tablespoon distilled white vinegar

1 sprig fresh thyme leaves

Directions

Chicken Pot Pie:

For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.

Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.

For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.

Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.

Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.

Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!

Pour the chicken mixture into a deep pie pan or small casserole dish.

Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.

To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.

To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.

Thyme Pastry:

For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)

Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.

Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.

For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.

Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.

Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!

Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

Cook's Note

Prepare the filling and pie crust ahead of time. Just keep them separate in the fridge until you're ready to assemble and bake. Or, fully assemble, cover tightly and freeze, unbaked, until ready.

CHICKEN ENCHILADAS

This comes from Food.com, and begins, “I call this gloppy and sloppy and definitely my family's favorite.” Makes 6 servings; Prep Time: 40 minutes; Cook Time: 40 minutes; Total Time: 1 hr. 20 minutes.

To view this online, click here.

Ingredients

1 (10 1/2 ounce) can cream of chicken soup

1 cup sour cream

3 cups diced cooked chicken

1 (4 ounce) can mushrooms, drained and chopped

1⁄2 onion, chopped

1 (4 ounce) can green chilies, drained

1⁄4 teaspoon oregano

salt and pepper

10 -12 flour tortillas

Topping

1 (10 1/2 ounce) can cream of chicken soup

1⁄4 cup milk

1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Directions

Mix together first 7 ingredients.

Add salt and pepper to taste.

Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.

With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.

Pour evenly over enchiladas in casserole dish.

Sprinkle with shredded cheese.

Bake at 350 degrees for 30-40 minutes.

CHICKEN PICCATA

This comes from Ina Garten of The Food Network’s Barefoot Contesssa. Total Time: 30 minutes; Active Time: 15 minutes; Yield: 2 servings; Level: Intermediate.

To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe.

Ingredients

2 split (1 whole) boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra-large egg

1/2 tablespoon water

3/4 cup seasoned dry bread crumbs

Good olive oil

3 tablespoons unsalted butter, room temperature, divided

1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

1/2 cup dry white wine

Sliced lemon, for serving

Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

GRILLED SESAME CHICKEN BREAST

Servings: 4

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=20

View recipe with photo: http://diabeticgourmet.com/recipes/html/20.shtml

Ingredients

3 tablespoons lite soy sauce

1 teaspoon + 1 tablespoon sesame seeds, dried

2 cloves garlic

8 ounces chicken breast, skinless and raw

1/8 teaspoon fresh ground black pepper

1 tablespoon brown sugar
Directions

Combine all ingredients except chicken in a shallow dish.

Mix well.

Add chicken, turning to coat.

Cover and marinate in the refrigerator for at least 2 hours.

Remove chicken from the marinade.

Grill 4-5 inches from medium-hot coals for 15 minutes.

Turn and grill.

Nutritional Information Per Serving: Calories: 114; Protein: 15.1 g; Fat: 2.5 g; Sodium: 413 mg; Cholesterol: 32 mg; Carbohydrates: 7.2 g; Exchanges: 2 Very Lean Meat; 1/2 Fat; 1/2 Starch

CHICKEN IN WINE

This is one of my numerous inventions before I moved out on my own.

This can be found in my e-cookbook, Off the Wall Cooking.

2 onions, chopped

1/4 milk or water

2-3 cloves garlic, minced

3 T honey

2 T butter

1/2-1 C cornmeal

2-3 lb. chicken, cut up

3 1/2 C tomatoes

1 tsp mustard

6 oz. can tomato paste

1/4 C red wine (note)

salt, pepper, spices to taste (note)

1 tsp Worchester sauce

Brown onions & garlic in butter. Add 2 T honey to milk or water. Dip chicken in milk & honey, then in cornmeal. Add to onions & garlic. Mix other ingredients & pour over chicken. Cover & simmer until done (about 45 minutes). Serve over brown rice.

NOTE: Alcohol-free wine, water or tomato juice can be used in place of the wine. For the spices, I used a mixture of oregano, marjoram, thyme, savory, & ground lemon peel, for a total of about 2 T (not including salt & pepper), though any spices can be used.

CHICKEN SPECIAL

Another one of my inventions, also in my e-book, Off the Wall Cooking.

2 – 3 lb. chicken, cut up

salt & pepper to taste

3 T oil

8 oz can tomato sauce

1 onion, chopped

1 C water

2 T butter, melted

16 oz package peas & carrots

2 1/2 T peanut butter

Brown chicken in oil. Put in casserole or baking dish. Sauté onions in butter. Put on top of chicken. Add salt & pepper, tomato sauce, water & peas & carrots. Top with peanut butter. Bake at 350 degrees for 1 hour.