Chicken and Egg - Janice Cole [76]
3 garlic cloves, minced
½ cup white wine or ½ cup reduced-sodium chicken broth plus 1 teaspoon fresh lemon juice
One 14 ½-ounce can diced tomatoes
1 teaspoon chopped fresh rosemary
1⁄8 teaspoon crushed saffron threads
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ cup heavy (whipping) cream
¼ cup chopped fresh flat-leaf parsley
Chicken and Spinach Pie
This pie makes a stunning presentation. The crisp, golden-brown, layered phyllo crust surrounds a creamy chicken, spinach, and feta filling. Serve it for a casual supper or as part of a brunch. It’s a versatile dish that can be made ahead.
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Preheat the oven to 375°F. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Cook the onion for 3 minutes or until it begins to soften. Add the garlic and cook for 30 seconds or until fragrant. Stir in the spinach, and then add the chicken. Remove from the heat and cool in the pan.
Whisk the eggs in a large bowl until blended. Whisk in the flour until smooth. Stir in the spinach mixture, cottage cheese, feta cheese, oregano, salt, and pepper.
Lightly oil a 10-inch deep-dish glass pie plate. Place 1 sheet of phyllo in the dish, letting the phyllo hang over the edges. Lightly brush with some of the remaining oil. Place a second sheet over the first so that they are crisscross, and lightly brush with oil. Add 6 more sheets of phyllo, alternating the direction of each sheet around the pie plate so that they crisscross each other and cover the dish completely, brushing each sheet with oil.
Spread the filling over the phyllo. Top with the remaining 8 sheets of phyllo, oiling and crisscrossing them as you did the bottom layers. Brush the top layer with oil and scrunch the overhanging phyllo onto the rim of the pie plate to create a free-form edge. Brush any remaining oil on top. Score the top of the pie into eight wedges by lightly cutting into the phyllo with a small serrated knife.
Bake for 35 to 40 minutes or until golden brown and a knife inserted into the middle comes out clean.
NOTES
Thaw the phyllo in the refrigerator overnight for the best results. When working with phyllo, lay the sheets on the work surface and cover with a dry towel to keep them from drying out.
The pie can be assembled up to 8 hours ahead of time. Cover and refrigerate until ready to bake.
SERVES 8
5 tablespoons extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, chopped
One 9- to 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 ½ cups chopped (1-inch pieces) cooked chicken
3 eggs
3 tablespoons all-purpose flour
1 cup cottage cheese
5 ounces feta cheese, crumbled (1 cup)
½ teaspoon dried oregano, preferably Greek
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
16 sheets frozen phyllo dough (from a 16-ounce box), thawed (see Note)
Golden Chicken with Caramelized Sweet Potatoes
This recipe was inspired by the luscious candied sweet potatoes served at Monell’s in Nashville. The sweet potatoes caramelize as the brown sugar mingles with the chicken juices during baking. Using bone-in chicken breasts, rather than boneless, increases the flavor and allows the chicken and potatoes to cook in the same amount of time.
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Preheat the oven to 425°F. If the back rib bones are attached to the chicken breasts, remove them with kitchen shears. Lightly oil a large, rimmed baking sheet or coat with nonstick cooking spray. Arrange the chicken breasts on the pan. Season with ¼ teaspoon each of the salt and pepper.
Mix together the thyme, sage, allspice, and the remaining ¼ teaspoon each of the salt and pepper in a small cup. Brush the chicken with 1 tablespoon of the melted butter and sprinkle with the spice mixture.
Arrange the sweet potatoes in a single layer, if possible, around the chicken. Brush both sides of the potatoes with 2 tablespoons of the butter. Stir the brown sugar into the remaining 2 tablespoons of butter.
Bake the chicken for 20 minutes, and remove from the oven. Turn the sweet potatoes and lightly brush with the brown sugar mixture.