![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Oct. 16th, 2009 02:10 amDinner tonight was chicken pot pie filling -- essentially seasoned chicken in a white sauce -- served over rice. Side was a haricot verts salad in a very simple red wine vinaigrette.
Rub 3 chicken breasts with a spice mixture (Example: 3 tsp olive oil mixed with 1 tsp minced garlic, 1 tsp black pepper, 1 tsp powdered thyme, 1 tsp ground chili pepper, 1 tsp powdered cumin). Lay in baking pan, cover with 4-5 slices of bacon, cover with tinfoil and bake for 1 hour at 350 degrees.
Meantime, fry 8oz (~225 g) of sliced white mushrooms for a few minutes in a dry nonstick pan. add 1 cup peas, 3 chopped medium carrots, 3 chopped sticks of celery, and 2 ears of fresh sweet corn kernels, stripped. Add 1 cup white wine, cover and cook over medium heat until celery and carrots are tender (about 10 minutes, give or take, adding more wine as necessary).
Take 3 tbsp of the fat and juice from the chicken and bacon, add 1.5 tbsp of butter, and add 3 tbsp of gluten-free flour mix. Cook over medium-low heat in a large high-sided pan. Gently stir in 2 cups of half-and-half, slowly enough so that the roux remains creamy. Add 1 cup of broth (chicken preferred, but I forgot to buy any so I used my homemeade beef stock instead).
Meanwhile, cook the chicken and bacon uncovered for another 12 minutes in the same 350 degree oven. Remove from heat and chop. Add to the white sauce, mix thoroughly, and then add the vegetables. Mix well again, add a cup (or so) of white wine, and cook until sauce is reduced to desired thickness. You may want to cook covered for a while, until it's hot enough to cook uncovered and reduce.
Serve over rice, with a side of blanched haricot verts tossed in a red wine vinaigrette (two parts red wine vinegar, one part olive oil, minced garlic and ground black pepper to taste).
Rub 3 chicken breasts with a spice mixture (Example: 3 tsp olive oil mixed with 1 tsp minced garlic, 1 tsp black pepper, 1 tsp powdered thyme, 1 tsp ground chili pepper, 1 tsp powdered cumin). Lay in baking pan, cover with 4-5 slices of bacon, cover with tinfoil and bake for 1 hour at 350 degrees.
Meantime, fry 8oz (~225 g) of sliced white mushrooms for a few minutes in a dry nonstick pan. add 1 cup peas, 3 chopped medium carrots, 3 chopped sticks of celery, and 2 ears of fresh sweet corn kernels, stripped. Add 1 cup white wine, cover and cook over medium heat until celery and carrots are tender (about 10 minutes, give or take, adding more wine as necessary).
Take 3 tbsp of the fat and juice from the chicken and bacon, add 1.5 tbsp of butter, and add 3 tbsp of gluten-free flour mix. Cook over medium-low heat in a large high-sided pan. Gently stir in 2 cups of half-and-half, slowly enough so that the roux remains creamy. Add 1 cup of broth (chicken preferred, but I forgot to buy any so I used my homemeade beef stock instead).
Meanwhile, cook the chicken and bacon uncovered for another 12 minutes in the same 350 degree oven. Remove from heat and chop. Add to the white sauce, mix thoroughly, and then add the vegetables. Mix well again, add a cup (or so) of white wine, and cook until sauce is reduced to desired thickness. You may want to cook covered for a while, until it's hot enough to cook uncovered and reduce.
Serve over rice, with a side of blanched haricot verts tossed in a red wine vinaigrette (two parts red wine vinegar, one part olive oil, minced garlic and ground black pepper to taste).
