POULTRY

| Chicken Newburg Pot-Pies | Orange-Coriander Chicken |
| Tarragon-Citrus Chicken Salad | Curried Chicken Salad |
Ed's Chicken Newburg Pot-Pies
8 oz. sliced mushrooms
1 tsp. minced garlic
1 stick (8 oz.) butter or margerine
8 Tbls. flour
1/2 cup dry vermouth or dry sherry
2 cups chicken stock
2 cups half-and-half
3-4 Tbls. grated Parmesan cheese
Salt & white pepper, to taste
1/2 cup sliced black olives
1/2 cup sliced natural almonds
2 Tbls. chopped pimento
1 cup frozen green peas
1 cooked chicken, skinned, boned and chopped, about 4 cups
1 jar pearl onions (not pickled!), drained
Biscuit dough, seasoned with dried tarragon and white pepper
1 egg yolk mixed with 1 Tbls. half-and-half

Sauté mushrooms and garlic in butter. Blend in flour, and stir in vermouth, stock and half-and-half. Stir in Parmesan, salt and pepper. Add olives, almonds, pimento, peas, chicken and onions. Heat through.

Spoon into individual casseroles; top each with 2-3 small biscuits, and glaze with yolk mixture. Bake at 425F for 20-25 minutes, or till biscuits are done and golden-colored.

(Trick: if you don't want to mess with biscuit dough, omit it and instead, after the filling is done, top with halved mini-croissants from the bakery and heat a couple of minutes more.)

6 servings


Orange-Coriander Chicken
2 whole boneless, skinless chicken breasts, halved
5 Tbls. butter, divided
1 Tbls. finely chopped green onion or shallots
2 cloves crushed garlic
1 tsp. ground coriander seeds
2/3 cups orange juice
1 cup very dry vermouth
1/4 tsp. salt
1/2 cup sliced natural almonds, toasted

Sauté chicken in 3 Tbls. butter over medium heat, turning occasionally, 10-15 minutes, till tender. Remove and keep warm. To pan add green onion (or shallots), garlic and coriander; cook 2-3 minutes, stirring. Add juice and reduce to syrupy consistency. Add vermouth and reduce by half. Add salt and 2 Tbls. butter. Stir in almonds and pour over chicken. Serve with rice/wild rice mixture.

[Variation: substitute about 1/3 cup orange marmalade for the orange juice.]

4 servings


Chicken Salad
Combine and chill:

Diced meat from a rotisserie chicken
1/2 to 3/4 cup chopped celery
1/2 chopped parsley
1/2 cup chopped onion or green onion
1/2 cup chopped toasted nuts
Salt & pepper to taste
plus:

Ed's Basic Dressing

Tarragon-Citrus Chicken Salad
Combine and chill:

Diced meat from a rotisserie chicken
1/2 to 3/4 cup chopped celery
1/2 cup chopped parsley
1/2 cup chopped onion or green onion
1/2 cup chopped toasted nuts
Salt & pepper to taste

with:
 
Tarragon-Citrus Dressing
Blend together:
1 cup mayonnaise
1 Tbls. Dijon mustard
1 to 2 tsp. dried tarragon
1/4 tsp garlic powder
2 Tbls. fresh orange juice
1 Tbls. fresh lemon juice
1/2 tsp each: lemon zest & orange zest
Dash or Worcestershire sauce (optional)

Curried Chicken Salad
Combine and chill:

Diced meat from a rotisserie chicken
1/2 to 3/4 cup chopped celery
1/2 chopped parsley
1/2 cup chopped onion or green onion
1/2 cup chopped toasted nuts
Salt & pepper to taste
OPTIONAL: 1/3 cup chopped raisins

with a dressing made by blending:
1 cup mayonnaise
2 tsp. curry powder
1/2 tsp. ground ginger
1/4 tsp. garlic powder
dash Worcestershire sauce
plus a little hot sauce or red pepper if desired


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