Chicken and Egg - Janice Cole [99]
¼ cup sugar
FLYING FEATHERS
Chickens grow a new coat of feathers every year, usually in the fall. The old feathers drop off and new feathers eventually emerge. During this process, called molting, the birds normally stop laying and look quite rough and ragged until their new plumage develops. There are approximately 8,000 feathers on each chicken. While they molt, feathers fly everywhere.
Chicken Potpie in a Blanket of Puff Pastry
Tucked under a flaky golden-brown blanket of puff pastry are large chunks of chicken, potatoes, and mushrooms in a rosemary-scented sauce. This meal is comfort food at its best.
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Thaw the puff pastry according to the package directions. Preheat the oven to 400°F. Butter an 11-by-7-inch glass baking dish or coat with nonstick cooking spray.
Melt the butter in a large saucepan over medium heat. Sauté the shallots and garlic for 30 to 40 seconds or until they begin to soften and smell fragrant. Stir in the flour and cook for 1 minute, stirring constantly. Whisk in the broth and bring to a boil. Stir in the mushrooms, potatoes, carrots, rosemary, salt, and pepper and simmer for 5 minutes. Stir in the chicken and peas and simmer for 3 minutes. Spoon the chicken mixture into the baking dish.
On a lightly floured surface, roll the puff pastry to a 13-by-9-inch rectangle. Drape over the baking dish, gently pressing the pastry where it touches the rim of the dish.
Bake for 30 to 35 minutes or until the pastry is golden brown. Remove from the oven and let sit for 5 minutes before serving. Use a spoon to scoop out the chicken mixture, topping each serving with a piece of pastry.
SERVES 8
1 sheet frozen puff pastry (from a 17.3-ounce package)
4 tablespoons unsalted butter
½ cup chopped shallots
3 garlic cloves, minced
½ cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups (5 ounces) sliced mushrooms
12 ounces unpeeled small red potatoes (4 to 5 potatoes), diced (2 cups)
1 cup halved and sliced carrots
1 tablespoon chopped fresh rosemary
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
3 cups chopped (¾-inch pieces) cooked chicken (see Cooking Chicken)
¾ cup frozen baby peas
Paprika Chicken with Hummus
I first tasted chicken served on a bed of warm hummus at Restaurant Ambrosia in Santiago, Chile. It was a revelation. The hummus was light, creamy, and a delightful counterpoint to the spiced chicken. In this streamlined version, chicken seasoned with two types of paprika—smoked and sweet—sits on a bed of prepared hummus.
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Put the chicken between two sheets of parchment paper or plastic wrap. Pound with the flat side of a meat mallet, a heavy pan, or a rolling pin until the chicken is flattened evenly and about ½ inch thick (see Note). Stir together the cumin, smoked paprika, salt, and pepper and rub over both sides of the chicken breasts.
Stir together the hummus, sweet paprika, and turmeric in a small microwave-safe bowl until well mixed. Stir in the water (this helps lighten the mixture).
Heat a large skillet over medium-high heat and heat the oil. Sauté the chicken, in batches if necessary, for 6 to 8 minutes, reducing the heat to medium if cooking too fast, until the chicken is golden brown and no longer pink in the center, turning once.
Meanwhile, cover the hummus mixture and microwave on high for 40 to 90 seconds, or until warm.
To serve, spoon the hummus onto individual plates or a platter. Place the chicken partially over the hummus.
NOTE
To keep the parchment paper or plastic wrap from sticking to the meat while pounding, brush both sides of the chicken lightly with water. Pat the chicken breasts dry before cooking.
SERVES 4
4 boneless, skinless chicken breast halves (about 1 ½ pounds)
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked paprika (pimentón)
¼ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
1 cup prepared hummus
1 teaspoon sweet Hungarian paprika
¼ teaspoon ground turmeric
2 tablespoons water
1 tablespoon extra-virgin olive oil
Chicken Breasts