Comforting Creamy Rice and Chicken Bake

If you have leftover chicken or turkey, this is a perfect use for it; you can get creative by using up small amounts of vegetables, leftover rice and even a store prepared gravy if you don’t want to make your own. This is the perfect dinner for a chilly night.

Rice

3 C cooked rice – white, brown, wild or a blend (or 7oz. boxed rice blend, such as Lundberg)

Filling

1 T unsalted butter

1 C onion, diced

1 C celery, diced

1 clove garlic, minced

1 lb. chicken breast, cut into small cubes (or 2 C leftover cooked chicken or turkey, cubed)

2 t Italian seasoning

½ C parsley, chopped fine

1 C Panko or regular breadcrumbs

Other vegetable add-ins (optional) – choose two or three

1 C mushrooms, sliced or minced

½ C fennel, diced

½ C leeks, thinly sliced

½ C zucchini, grated

½ C carrots, grated

½ C artichoke hearts, diced

½ C celery root (celeriac), diced small

½ C parsnips, peeled and diced small

Creamy gravy

3 T unsalted butter

1 medium shallot, minced

3 T flour

1 ½ C chicken or vegetable broth, warm

½ C half-and-half, warm (or substitute non-dairy creamer such as oat milk creamer)

¼ t nutmeg

Sea salt and pepper, to taste

Cook the rice: If using a rice blend box mix, cook the rice according to directions on the box. Remove rice from heat when it’s almost cooked through but still slightly hard to the bite (“al dente”). If using leftover rice, bring to room temperature.

Make the filling: While the rice is cooking, prepare the vegetable and chicken filling: melt the butter in a skillet over medium-low heat, add the onions, celery and garlic. Cover with a lid and sauté until vegetables have lightly softened, 2 minutes, uncover and add any additional recommended vegetables you desire. Add the chicken, cover and cook another 3 minutes, until the chicken no is no longer raw but not thoroughly cooked. (Note: if using leftover cooked chicken or turkey, add it after the vegetables have been lightly sautéed.) Set vegetables and chicken aside while you prepare the creamy gravy.

Make the creamy gravy: In a medium saucepan over low heat, melt 3 tablespoons butter and add the minced shallot. Sauté the shallot briefly to soften, then add the flour, whisking thoroughly and cook, whisking constantly, until the roux loses its glossy sheen, about 3 minutes. Warm the broth and the half and half (or oat creamer) in the microwave for one minute. Add the broth ½ cup at a time to the roux, whisking constantly between each addition. Add the warm half and half and whisk well. Add nutmeg, salt and pepper to taste.

Preheat the oven to 350°F. Transfer the rice into a 9×9 baking dish, add the vegetable chicken filling and gravy, mixing carefully to incorporate the gravy throughout. Add the chopped parsley and mix thoroughly. Cover with the breadcrumbs and bake, uncovered, 30-40 minutes, until golden brown. Serves 4.


Roast Chicken Pure and Simple

chicken 2Maybe because lately I’ve been up to my elbows in peaches and tomatoes, thanks to our current class themes. Or perhaps the sudden glut of zucchini —  from generous neighbor gardeners in the wake of an attack on my own garden by a band of groundhogs (as of yesterday’s death count, two down, one to go). I had in my head to make soups — several of them. That lead to a need for chicken broth home made is so worth the effort. So I brought home a Bart & Sarah’s chicken from the Saturday Warrenton Farmers Market and if you ever are out this way on a Saturday morning or in God-help-you Ballston on a Thursday afternoon, Sarah will happily furnish you with one of her delectable birds. They are worth the trip and this is no lie.

A really good chicken broth must start with a whole chicken. I patted the bird dry inside and out with paper towel, dropped her/him into a plastic bag and added a mixture of equal parts fennel seed, herbes de Provence and coarse salt, which I had ground a bit in the grinder (formerly a coffee grinder). I bounced the chicken about to get the spices evenly distributed over and inside. Let it sit at room temperature, which today, btw, hasn’t been too bad, maybe 78? After an hour or more passed, I trundled the bird out of the bag and onto an oven pan lined with non-stick aluminum, one of mankind’s greatest inventions, right after fire. Into a 425 oven. Another hour or so, during which I went about doing garden chores mostly trying to repair the damage of five weeks while we strolled beaches in Rhode Island in June (hence the platoon of groundhogs moving in).  When I came back in to the aromaI knew I had something special.  Credit goes squarely to Bart and Sarah — this chicken was so reminiscent of my childhood in France, the transporting poulet roti that was served up regularly in our home, made as often by our mother as by what cook might have been working alongside her at any given time. The flavor rich and complex, with the tang of salt, the intensity of the dried herbs and spices. So simple, so pure. Now I have the bones simmering in the Le Crueset on top of the stove. I’ll get to that soup yet.

— Adriennechicken 1

Poulet Roti

By way of  Jody Williams, chef of Buvette in NYC.

1 T coarse salt
1 T fennel seed
1 T herbes do Provence
1 chicken, dried well inside and out with paper towels

Combine herbs in a grinder or mortar and pestle; process just to break up the salt and fennel a bit, one or two seconds. Place chicken in a large plastic bag. Add spices and toss chicken to coat well. Let the bird sit at room temperature for an hour or in the refrigerator up to three days. When ready to cook, heat oven to 425. Place bird in an oven pan. Cook in the oven one hour. Turn off the oven and let it sit until inside temperature reaches 165, or for another 15 minutes. Remove from oven and let sit, covered, 15 minutes before cutting into chicken.

 


Chicken Pot Pie Soup

soupAn old favorite, demoed years ago and back by popular demand.

4 puff pastry shells
4 T butter
1 C diced onion
3/4 C diced celery
3/4 C diced carrots
1½ C diced potatoes
1½ t poultry seasoning
1/4 t white pepper
½ salt
1/4 t ground nutmeg
1/4 C flour
4 C chicken broth, preferably home-made
2 T dry sherry
2 C cooked chicken
½ C corn kernels
½ C peas
1/4 C heavy cream
1/4 C chopped fresh parsley

Bake puff pastry shells according to directions; set aside. In a large pot, melt butter and add diced vegetables; cover and sweat 10 minutes. Add seasonings; Whisk in flour, cook 2-3 minutes; slowly add broth, stirring mixture to incormporate and prevent flour from clumping. Add sherry; cook soup 15 minutes until thickened. Add chicken, corn, peas and let these simmer about three minutes until hot. Before serving, stir in heavy cream and parsley. Serve in large bowls, each serving topped with a puff pastry shell.


Festive Kebabs

These sweet little kebabs get their flavor from the rub and a kick from the herb-laced sauce, a tradition in Argentina where it’s served on steak.  Make the sauce in the morning so flavors have a chance to blend before your guests arrive. The meat will hold its flavor even if served at room temperature. Danielle demoed this at our holiday program at Brookside Gardens December 6, 2013. Read More


Burnished Chicken with Parsnips and Sweet Potatoess

burnished

At the end of a full day of work putting the garden to bed — pulling out the spent tomato plants, bringing in the last of the peppers and eggplant, clearing, weeding, pruning, then clearing some more and mulching — this was a great meal to sit down to.   Especially since the parsnips were part of what came in from the garden.  Make-ahead tip: Marinate the chicken in the morning and stick it in the refrigerator; prep your veggies. At dinner time, all you have to do is put them all on a baking sheet and in about 40 minutes it’ll be ready.  Oh, and don’t forget that green salad – what goes well with this is a mix of arugula (still going strong in the jardin) and shredded radicchio with a wine vinegar-olive oil dressing. The chicken dish will make four hearty appetites very happy. Adapted from our buddies at Fine Cooking. Read More