Chicken and Egg - Janice Cole [89]
Bring the chicken and vegetables to a boil over medium heat. Pour into the baking dish. Drop the biscuit dough in six mounds over the chicken mixture.
Bake for 30 to 35 minutes or until golden brown and bubbly and a toothpick inserted in the center of the biscuits comes out clean.
Serve immediately.
NOTES
The chicken and vegetable mixture can be prepared and refrigerated up to 1 day ahead.
The biscuits can be made by hand using a pastry blender or your fingers to blend the butter into the flour.
SERVES 8
COBBLER
4 tablespoons unsalted butter
1 large onion, coarsely chopped
2 medium carrots, sliced ¼ inch thick
3 garlic cloves, minced
1⁄3 cup all-purpose flour
1 ½ cups reduced-sodium chicken broth
½ cup half-and-half or milk
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 cups shredded or chopped poached chicken (see Note, Chicken and Egg Salad Sandwiches)
2 tablespoons chopped fresh dill
BISCUITS
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons cold unsalted butter, cut up
½ cup milk
½ cup shredded sharp cheddar cheese
1 tablespoon chopped fresh dill
Chicken Lasagna with Greens
This lasagna is a refreshing change from the traditional classic made with red sauce. The delicate cream sauce allows the special flavor of pasture-raised chicken to shine through, and the greens provide color and garden-fresh taste.
* * *
Preheat the oven to 350°F. Oil an 11-by-7-inch glass baking dish with extra-virgin olive oil or coat with nonstick cooking spray. Heat 3 tablespoons of the oil in a medium saucepan over medium heat. Add 3 of the garlic cloves and cook for 30 to 60 seconds or until fragrant. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the broth, cream, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat and simmer for 3 minutes, stirring occasionally. Stir in the tarragon and set aside.
Cut off the chard leaves from the stems. Slice the leaves about ½ inch wide (there will be about 8 firmly packed cups). Thinly slice the stems (about 1 cup).
Heat the remaining 1 tablespoon oil in a large skillet over medium heat, add the chard stems, and cook for 3 minutes, stirring constantly. Increase the heat to medium-high and add the chard leaves. Cook, stirring and turning with tongs for 3 to 4 minutes or until wilted, and add the remaining 2 garlic cloves and ¼ teaspoon each of salt and pepper. Transfer to a large bowl and cool slightly, pressing on the chard and pouring out any accumulated liquid.
Spoon a light coating of sauce over the bottom of the pan. Lay 3 noodles in the pan, overlapping as necessary. Layer one-third of the chard, chicken, sauce, and cheese. Repeat the layers two more times. Bake for 55 to 60 minutes or until golden brown, hot, and bubbly. Let sit for 10 minutes before serving.
NOTE
The lasagna can be assembled up to 8 hours ahead. Cover with plastic wrap and refrigerate until ready to bake. Let sit at room temperature while the oven preheats. Add 5 to 10 minutes to the baking time, if necessary.
SERVES 8
4 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1⁄3 cup all-purpose flour
1 ½ cups reduced-sodium chicken broth
1 cup heavy (whipping) cream
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons chopped fresh tarragon
14 to 16 ounces rainbow or red chard (about 2 bunches)
9 no-boil lasagna noodles
3 cups shredded poached chicken (see Note, Chicken and Egg Salad Sandwiches)
3 cups shredded Gruyère cheese (12 ounces)
Tuscan Chicken with Bacon and Italian Beans
As the chicken slowly braises, it picks up the surrounding flavors of onion, garlic, sweet bell pepper, tomato, and smoky bacon. Creamy cannellini beans—white kidney beans popular in Tuscany—are added toward the end.