Category Archives: Chicken

Chicken Francese Recipe

Chicken Française in skillet
Chicken Francese

I am a huge fan of one skillet stovetop dinners and, today, I am sharing my recipe for Chicken Francese with you. This restaurant quality dish is basically pan-fried battered chicken breast cutlets served in a lemony white wine sauce. This savory dish is easy enough to make for a weeknight meal, but is certainly (at least in my opinion) suitable for company fare, too. Continue reading Chicken Francese Recipe

Goat Cheese and Basil Pesto Stuffed Chicken Breasts

Breaded Stuffed Chicken Breast
Goat Cheese and Basil Pesto Stuffed Chicken Breasts

Designed with the smaller household of two in mind, the recipe for these delectable Goat Cheese and Basil Pesto Stuffed Chicken Breasts is easily scalable to the number of servings required. So, for example, if you need four servings, simply double the ingredients called for in the recipe. Continue reading Goat Cheese and Basil Pesto Stuffed Chicken Breasts

Chicken and Ham Casserole

Large casserole made with pasta, chicken, and ham
Chicken and Ham Casserole

This Chicken and Ham Casserole is a great way to use up leftover chicken and ham.  The meats can, of course, be cooked special for this casserole; however, using leftovers lessens the prep work.  The combination of the two kinds of meats makes for a more interesting and substantial casserole than if only one kind was used.  However, despite its name, this casserole can be made with just either 2 cups of cooked chicken or 2 cups of cooked ham, instead of a cup of each. Continue reading Chicken and Ham Casserole

Double-crusted Chicken Pot Pies

Small Chicken Pot Pie on white dinner plate with small dish of cranberry sauce
Double-crusted Chicken Pot Pie

Comfort food has an emotional, nostalgic, and/or sentimental aspect to it.  It evokes reactions to the senses of sight, taste, and smell.  Think of walking into a kitchen where, for example, a roast chicken or turkey dinner is cooking.  Can you visualize the golden roasted chicken or turkey?  Recall the aroma? The satisfying taste? The mere sound of someone talking about homemade apple pie can summon both the smell and taste sensation of such a fabulously simple dessert.  Maybe you remember the smell of bread baking in the oven at your mother’s or grandmother’s house.  Can you recall the heavenly taste of the homemade bread?

These are a few classic examples of traditional comfort foods.  They are typically hearty foods (not necessarily devoid of calories) that conjure up great taste sensations and perhaps wonderful memories of special people in your life with whom you associate specific foods or special events.

One of my special memories of comfort food is arriving at my grandmother’s house just as a batch of big, fat, soft molasses cookies was coming out of the oven.  This particular grandmother was the epitome of the typical picture of a grandmother – gray hair in a bun, floral pinafore….and you get the picture.  Even as I write this, decades later, I can still conjure up the spicy scent of the molasses cookies and the memory picture of my grandmother removing the pan of cookies from the oven of her wood stove and her sheer pleasure, sitting in her Boston rocker beside the stove, watching little hands reaching for a warm cookie and savoring every bite.  Sweet memories of simple pleasures.

Small, individuall sized chicken pot pies in little tin pie plates sitting on top of a green and white tea towel
Individual Double-crusted Chicken Pot Pies

Today, I am sharing my recipe for individual-size Chicken Pot Pies that, in my view, fall nicely into the comfort food category.  Getting the right seasoning and consistency for the sauce and a flaky pastry in which to encase the filling are the two big aspects of making a tasty and satisfying chicken pot pie.  Once you have a good recipe for those, you have a good chicken pot pie.

I am often asked if this recipe could be made into a large single pie and then sliced into portions. I do not recommend it as the filling is very creamy but quite fluid (it is intended that way – it is not meant to be thick, pasty, and dry) and would not slice into tidy pie slices much like, for example, a tourtière or quiche would. I think, trying to slice a larger pie made from this recipe would result in the filling flowing out into the pie plate after the first slice would be cut and it certainly would not plate well, either. If you think about it, you frequently find frozen store-bought chicken pot pies available in individual, personal-sized portions and that is the style for my recipe as well.

These pies are filled with a mixture of vegetables and chunks of chicken (or turkey – either works) surrounded by a gently seasoned creamy sauce.  All encased within tender and flaky pastry, these Chicken Pot Pies are the full meal deal.  I typically serve them with nothing but the condiments of homemade mustard pickles and/or cranberry sauce.

Small individual chicken pot pie on dinner plate beside small dish of cranberry sauce
Chicken Pot Pie

Making homemade Chicken Pot Pies can be a bit time-consuming but, if you break the task down into logical steps, the work is accomplished quite efficiently and the end result is all worth it. There are four key steps in making this classic comfort food:

  • Get organized
  • Prepare the filling
  • Prepare the pastry
  • Assemble and bake the pies

Step 1 – Get Organized

Breaking down the tasks and preparing and measuring all the ingredients before beginning to cook will make the work of preparing Chicken Pot Pies efficient.  Of course, the first step is to read through the recipe thoroughly to ensure you understand the steps and procedure.  Make the grocery list of any items you don’t already have on hand.  Plan the shopping excursion to the supermarket.

The recipe is written in logical format, calling for ingredients in the order in which the method is laid out.  Break down the tasks.  Some parts can actually be prepared the day before.  If you need to cook chicken for this recipe, complete that task the day before. The vegetables can be peeled, chopped, and stored in the refrigerator overnight. The pastry can be made the day before and refrigerated. In fact, the entire filling can be made a day ahead and refrigerated and the pies assembled the following day.

Set out all the pots, pans, and cooking utensils needed.  Remember those Home Economics class days when we thought these tasks were mundane and tedious and all we really wanted to do was get to the actual cooking? Turns out the teacher really was giving great advice on how to efficiently organize cooking activities. There is nothing more frustrating than looking for a grater or big spoon just as you’re ready for it!

Before starting to make the recipe, group the ingredients according to different aspects of the pie-making – i.e., pastry ingredients, vegetables, and sauce.   By doing this upfront organization, it will ensure you don’t leave out an ingredient, the actual making of the dish will go faster, and the work area will be less chaotic and cluttered than it would be if several containers and ingredients are all over the counter.

Look for items in the recipe that need the longest cooking or chilling times and prepare those first.  Start with the filling and know that the filling has to be completely cold before assembling the pies so be sure to allot time for the chilling process.  Otherwise, hot or warm filling will break down the fat in the pastry, causing a soggy bottom crust. The pastry needs chilling time, though less than the filling, so make it while the filling is cooling.

Step 2 – Make the Filling

Cooked poultry (either chicken or turkey) is required for this recipe.  This is a great recipe to use if you have leftover roast chicken or turkey.  Chicken or turkey breasts can, of course, be cooked (using your preferred cooking method) specifically for this recipe.  A supermarket BBQ chicken can also be used to save time.

Sauté the vegetables. Having the vegetables already chopped means they can be quickly added to the pan when needed since some vegetables require shorter cooking times than others. It also means that some vegetables in the pan are not getting over-cooked and limp while you stop to chop up the ones needed next.

Prepare the sauce.  Either wheat-based or gluten-free flour can be used as the primary thickener in this recipe.  The recipe calls for either chicken or turkey stock and either homemade or commercial stock can be used.

The sauce needs to be cooked until thickened to the consistency of a very thick chowder.  Add the cooked chicken and frozen peas. Cool the filling completely before assembling pies.

Step 3 – Make the Pastry

The pastry for this pie can be made with either wheat-based flour or gluten-free 1-to-1 flour. The 1-to-1 flour can be used in the same quantity as the recipe calls for for the wheat-based flour.  Other gluten-free flours cannot automatically be substituted, cup-for-cup, so you’d need to know their individual properties, substitution weights, and how they would interact with the fat and liquid content called for in the recipe in order to use them in this recipe.

Here are some basic hints on successfully making pastry, regardless if you are making wheat-based or gluten-free pastry.  All ingredients, even the flour, should be super cold.  Use only enough of the water-egg-vinegar mixture that the dough will cling together.  Too much water will yield a tough crust and, as we all know, the hallmark of the best pastry is a tender and flaky texture.  Adding some vinegar to the liquid ingredients helps to tenderize the dough.  I use one part butter and one part lard in my pie pastry. Using all butter in pastry will give a wonderful flavor and a lovely tanned crust. However, it can be a bit finnicky to work with because it softens very easy and can quickly be over-blended with the flour. If overworked, a tough crust is likely. While lard is easy to work with and will give layers of flakiness in the pastry, it lacks the flavour that butter gives. I find the best combination of fats to provide flakiness, tenderness, flavour, and structure to pastry is to use one part lard and one part butter.  I coarsely chop/cube the butter and lard into the flour then take my pastry cutter and blend the fats to the consistency of large peas.  There is no need to mash it or blend it finely.  Use flour sparingly on the work surface on which the pastry is rolled out as too much flour toughens pastry. Roll the pastry to desired thickness, generally between 1/16” – 1/8” thick.

Hands on rolling pin rolling out pie pastry with three disks of pastry in the foreground
Rolling Pie Pastry

The pastry can be made several days ahead and refrigerated up to three to four days or frozen for up to 2-3 months.  Because pastry dough freezes well, I will often mix up a large batch of pastry to have on hand in the freezer.  Simply divide the dough into desired size portions, form into disks, and freeze individually wrapped in plastic wrap inside airtight freezer bags.

This recipe is designed to be made into individual personal-sized pies, about 4” – 5” in diameter.  These small individual pies have been designed to be double-crusted pies.  I prefer presenting them as individual personal pies versus baking them in large pie plates because the smaller pies stay intact and plate well.  By making them double-crusted, they are easily slid out of the pie plates on to dinner plates and the filling stays inside the two crusts. The filling is the consistency of thick chowder so, if it was made in a large pie plate and wedges were cut, it is likely that it would not cut out well with the filling staying intact inside each pie wedge and, for lack of a better description, it would go “splat” when cut and transferred to a plate.

Individual chicken pot pie on white dinner plate with a small dish of cranberry sauce
Homemade Chicken Pot Pie

I have a supply of small tin pie plates I typically use for these pies but small tinfoil meat pie plates work equally well and, if I run out of the tin plates, I do use the tinfoil ones.  These will often be labeled as meat pie plates and can be obtained at reasonable prices at supermarkets and even dollar stores. You can see a sample of those in the photo below.

Eight mini tin and tinfoil pieplates on table
5″ Individual Pie Plates

 

Step 4 – Assemble the Pies

Place the cold filling in the prepared and chilled pie shells.  Cover with the top crust pastry.  Ensure there are slits in the top of the pastry to allow the steam to escape while the pies bake. Glaze the tops of the pies with an egg wash, if desired.  Use a light touch when applying the egg wash – don’t saturate the tops of the pies. The egg wash will add more color and a lovely gloss to the tops of the pies.  Place the unbaked pies in the refrigerator for about 30 minutes to allow the filling to settle and to chill the pastry.  This will help to reduce pastry shrinkage during baking.

Hands rolling pie pastry with small chicken pot pies in the foreground
Making Double-crusted Chicken Pot Pies

Place the pies on one or two large baking sheets and transfer them to the lowest rack in the oven that has been preheated to 425°F. After 10 minutes, reduce the heat to 375°F and bake the pies for about 35-40 minutes or until the filling starts bubbling out through the steam vent holes in the tops of the pies. Using the bottom rack heats the bottoms of the pies, yielding a more crispy and stable crust.

These pies are best if they rest after baking for 15-20 minutes at room temperature before eating.  This allows the filling to set and the pie to be at comfortable eating temperature so its flavor is best enjoyed.

Two baked Chicken Pot Pies on brown background
Chicken Pot Pies

If making the pies to have for later use, freeze them unbaked then bake them from frozen state.  You may need to allow an additional 10-15 minutes for the frozen pies to bake.

Individual chicken pot pie on white dinner plate with knife and fork in background
Chicken Pot Pie

These Chicken Pot Pies are part of my “batch cooking for the freezer” repertoire.  They are super handy to have on hand and make a weeknight dinner easy to pull together with minimal work and kitchen clean-up at the time.  The added bonus is the divine aroma in the house as the pies bake, whetting the appetite for a tasty dinner to enjoy.

[Printable recipe follows at end of post]

Double-crusted Chicken Pot Pies

 Ingredients:

1 batch pastry (recipe follows)

1½ tbsp olive oil
2 tbsp butter
½ cup onion, finely chopped
¾ cup carrots, diced into ¼“cubes
2/3 cup celery, finely chopped
¼ cup parsnip, diced into 1/8“ cubes
¼ cup turnip, diced into ¼“ cubes

2 oz cremini mushrooms, sliced or chopped
3 cloves garlic, minced
½ tsp dried summer savory
½ tsp dried oregano
¼ tsp dried rosemary, crushed
1 cup warm poultry stock (either chicken or turkey)
8 oz Russet potatoes, diced into ½” cubes (apx. 1 cup diced)

1 tbsp olive oil
1½ tbsp butter
¼ cup all-purpose flour (or 1-to-1 gluten-free flour)
1½ tbsp cornstarch
2 cups warm poultry stock (either chicken or turkey)
1/2 cup whipping cream (35% M.F.)
2½ tbsp Parmesan cheese, finely grated
2½ tbsp medium cheddar cheese, finely grated
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1½ tbsp dry white wine (optional)
Pinch cayenne pepper
1 tsp dried parsley
Salt and Pepper, to taste

2½ cups cooked diced chicken
½ cup frozen peas

 Method:

In large saucepan or Dutch oven, heat olive oil over medium heat then add the butter.  When butter is melted, add the onion, carrots, celery, parsnip, and turnip.  Cook, stirring occasionally, for approximately 10 minutes.  Add the mushrooms, garlic, summer savory, oregano, and rosemary.  Cook 2-3 minutes longer, stirring continuously.  Add 1 cup chicken or turkey stock and the potatoes. Bring to a boil over high heat then reduce to low and simmer for approximately 8-10 minutes, or until vegetables start to soften.  Remove from heat.

While vegetables are cooking start preparing the sauce by heating second amount of oil in separate saucepan over medium heat.  Add the butter.  Stir in the flour and cornstarch (mixed together).  Whisk in the remaining 2 cups of warm chicken or turkey stock along with the whipping cream, cheeses, Dijon mustard, Worcestershire sauce, white wine, cayenne, parsley, and salt and pepper.  Reduce heat slightly and cook, stirring frequently, until mixture thickens to the consistency of a very thick chowder.

Add the cooked chicken and frozen peas to the saucepan or Dutch oven containing the vegetables.  Stir.  Pour the sauce into the mixture.  Stir. Remove from heat and cool for about ¾ hour at room temperature, stirring occasionally, then refrigerate until mixture is cold.

Pastry

Ingredients:

5 cups all-purpose flour (or, for gluten-free pastry, 5 cups gluten free 1-to-1 flour)
1¼ tsp salt
3 tsp granulated sugar
2/3 cup butter
2/3 cup lard
1 large egg, lightly beaten
3¾ tsp vinegar
Enough ice-cold water to make 1 cup liquid (combined with egg and vinegar)

For egg wash:  1 large egg yolk mixed with 1 tbsp water (optional)

Method:

In medium-sized bowl, whisk the flour, salt, and sugar together.  Cut the butter and lard into chunks and add to the flour.  With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.

In a measuring cup, whisk the egg and vinegar together.  Add enough cold water to measure 1 cup.  Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork.  Add only enough water that the dough clings together and can be formed into a ball.

Divide the dough into 20 equal pieces.  Form disk shapes with each piece. Wrap disks individually in plastic wrap or place, single layer, in large airtight container. Place in the refrigerator for about 15 minutes to chill. Remove one disk at a time from the refrigerator and roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Transfer pastry to a 4” or 5” pie plate that has been lightly sprayed with cooking spray or greased.  Cut off excess dough so pastry is flush with the pie plate edge.  Place pie shell in refrigerator to keep chilled. Repeat with remaining disks.

Prepare pastry for the top crusts in the same manner as for the bottom crust.  Remove pie shells from refrigerator and equally divide cold chicken filling between the prepared cold shells. Brush outside rim edges of bottom crust pastry along pie plate edge with a bit of water to moisten. Transfer rolled-out pastry to the top of pie filling in each pie plate. Trim excess pastry flush with the pie plate edge.  Press the edge of the pastry all around the pie plate rim with tines of fork to adhere top crust to bottom crust.  Cut slits in top of pie pastry to allow steam to escape as pie bakes. For additional venting, prick each pie in several places with tines of a fork.

For pastry egg wash, lightly beat the egg yolk with 1 tbsp water in a small bowl.  With a pastry brush, lightly brush the pie with the egg wash.

Place pies in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while pies bake.

While pies are chilling, place oven rack in lowest position in oven. Preheat oven to 425°F.  Place pies on large baking sheet(s) and bake for 10 minutes then lower oven temperature to 375°F and bake for approximately 35-40 minutes or until filling is bubbling through slits in tops of pies.  For unbaked frozen pies, bake at same temperatures for approximately 50-55 minutes, or until filling is bubbling through slits in tops of pies.

Yield:  Ten – 4 or 5-inch individual pies

Note:  If making this recipe gluten free, ensure that all ingredients, not only the flour, called for in the recipe are gluten free.

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Double-crusted Chicken Pot Pies

Individual made-from-scratch double-crusted Chicken Pot Pies are chock full of poultry and vegetables in a delectable creamy filling, all encased between tender flaky pie crusts. The supreme comfort food!
Course Main Course
Cuisine Canadian
Keyword Chicken, chicken pot pies
Servings 10
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 batch pastry recipe follows
  • tbsp olive oil
  • 2 tbsp butter
  • ½ cup onion, finely chopped
  • ¾ cup carrots, diced into ¼“cubes
  • 2/3 cup celery, finely chopped
  • ¼ cup parsnip, diced into 1/8“ cubes
  • ¼ cup turnip, diced into ¼“ cubes
  • 2 oz cremini mushrooms, sliced or chopped
  • 3 cloves garlic, minced
  • ½ tsp dried summer savory
  • ½ tsp dried oregano
  • ¼ tsp dried rosemary, crushed
  • 1 cup warm poultry stock, either chicken or turkey
  • 8 oz Russet potatoes, diced into ½” cubes (apx. 1 cup diced)
  • 1 tbsp olive oil
  • tbsp butter
  • ¼ cup all-purpose flour or 1-to-1 gluten-free flour
  • tbsp cornstarch
  • 2 cups warm poultry stock, either chicken or turkey
  • 1/2 cup whipping cream, 35% M.F.
  • tbsp Parmesan cheese, finely grated
  • tbsp medium cheddar cheese, finely grated
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • tbsp dry white wine (optional)
  • Pinch cayenne pepper
  • 1 tsp dried parsley
  • Salt and Pepper, to taste
  • cups cooked diced chicken
  • ½ cup frozen peas

Pastry:

  • 5 cups all-purpose flour or, for gluten-free pastry, 5 cups gluten free 1-to-1 flour
  • tsp salt
  • 3 tsp granulated sugar
  • 2/3 cup butter
  • 2/3 cup lard
  • 1 large egg, lightly beaten
  • tsp vinegar
  • Enough ice-cold water to make 1 cup liquid (combined with egg and vinegar)
  • For egg wash: 1 large egg yolk mixed with 1 tbsp water (optional)

Instructions

  1. In large saucepan or Dutch oven, heat olive oil over medium heat then add the butter. When butter is melted, add the onion, carrots, celery, parsnip, and turnip. Cook, stirring occasionally, for approximately 10 minutes. Add the mushrooms, garlic, summer savory, oregano, and rosemary. Cook 2-3 minutes longer, stirring continuously. Add 1 cup chicken or turkey stock and the potatoes. Bring to a boil over high heat then reduce to low and simmer for approximately 8-10 minutes, or until vegetables start to soften. Remove from heat.
  2. While vegetables are cooking start preparing the sauce by heating second amount of oil in separate saucepan over medium heat. Add the butter. Stir in the flour and cornstarch (mixed together). Whisk in the remaining 2 cups of warm chicken or turkey stock along with the whipping cream, cheeses, Dijon mustard, Worcestershire sauce, white wine, cayenne, parsley, and salt and pepper. Reduce heat slightly and cook, stirring frequently, until mixture thickens to the consistency of a very thick chowder.
  3. Add the cooked chicken and frozen peas to the saucepan or Dutch oven containing the vegetables. Stir. Pour the sauce into the mixture. Stir. Remove from heat and cool for about ¾ hour at room temperature, stirring occasionally, then refrigerate until mixture is cold.

Pastry:

  1. In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
  2. In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 1 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough water that the dough clings together and can be formed into a ball.
  3. Divide the dough into 20 equal pieces. Form disk shapes with each piece. Wrap disks individually in plastic wrap or place, single layer, in large airtight container. Place in the refrigerator for about 15 minutes to chill. Remove one disk at a time from the refrigerator and roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Transfer pastry to a 4” or 5” pie plate that has been lightly sprayed with cooking spray or greased. Cut off excess dough so pastry is flush with the pie plate edge. Place pie shell in refrigerator to keep chilled. Repeat with remaining disks.
  4. Prepare pastry for the top crusts in the same manner as for the bottom crust. Remove pie shells from refrigerator and equally divide cold chicken filling between the prepared cold shells. Brush outside rim edges of bottom crust pastry along pie plate edge with a bit of water to moisten. Transfer rolled-out pastry to the top of pie filling in each pie plate. Trim excess pastry flush with the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of fork to adhere top crust to bottom crust. Cut slits in top of pie pastry to allow steam to escape as pie bakes. For additional venting, prick each pie in several places with tines of a fork.
  5. For pastry egg wash, lightly beat the egg yolk with 1 tbsp water in a small bowl. With a pastry brush, lightly brush the pie with the egg wash.
  6. Place pies in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while pies bake.
  7. While pies are chilling, place oven rack in lowest position in oven. Preheat oven to 425°F. Place pies on large baking sheet(s) and bake for 10 minutes then lower oven temperature to 375°F and bake for approximately 35-40 minutes or until filling is bubbling through slits in tops of pies. For unbaked frozen pies, bake at same temperatures for approximately 50-55 minutes, or until filling is bubbling through slits in tops of pies.

Recipe Notes

Yield: Ten – 4 or 5-inch individual pies

Note: If making this recipe gluten free, ensure that all ingredients, not only the flour, called for in the recipe are gluten free.

 

[Copyright My Island Bistro Kitchen]

 

 

Chicken and Pumpkin Chili

I love a bowl of chili, especially on a cold fall or winter day.  I also like the chili to have lots of texture and flavour and to be well-filled, hearty, and not be too watery.  This recipe for Chicken and Pumpkin Chili has a lovely flavour profile owing to the selection of ingredients and a curated blend of spices to complement the core ingredients. Continue reading Chicken and Pumpkin Chili

Chicken and Mushroom Vol-au-vent Recipe

Creamed Chicken
Chicken and Mushroom Vol-au-vent

One of my favorite recipes is Chicken and Mushroom Vol-au-vent. Some may know this as “creamed chicken”.  I actually make up a large batch of this delectable dish and freeze it in serving-sized portions.  It makes a quick and easy meal when all that has to be done is bake the frozen patty shells, heat up the creamed mixture, and toss a green salad. Continue reading Chicken and Mushroom Vol-au-vent Recipe

Chicken Chow Mein Casserole Recipe

Chicken Chow Mein Casserole
Chicken Chow Mein Casserole

Casserole recipes are useful for the home cook’s meal planning. They are a convenient entrée for a dinner meal, can be prepared ahead of time, are often a great way to use leftovers and re-purpose them into a new entrée, and they can stretch the food dollar.  My Chicken Chow Mein Casserole is one that fits that bill nicely. Continue reading Chicken Chow Mein Casserole Recipe

Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

Chicken and Quinoa Salad with Orange Star Anise Vinaigrette
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

We grow a garden and live out of it in the summer. Lots of different varieties of lettuce are grown and so salads are an almost daily part of our menu. On hot summer days, I love to make what I call a main meal salad like this Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette.

Lettuce from our Garden
Lettuce from our Garden

I simply take a meat platter and lay a layer of mixed greens down the center bordered by a row of quinoa along both sides of the lettuce bed. I often marinate and cook chicken breasts then slice them for salads as I have done here.  I use whatever fruit I have on hand or that is in season to make a colorful and healthy salad. It could be strawberries, mango, melons, oranges or mandarins, blueberries, peaches, raspberries, and so forth.  Add some red onion rings, crumbled feta cheese, and top with crunchy pea and radish shoots and you have a very colorful, appetizing, and healthy dinner.

Chicken and Quinoa Salad with Orange Star Anise Vinagrette
Chicken and Quinoa Salad with Star Anise and Orange Vinagrette

What makes the salad super tasty is the vinaigrette.

Star Anise and Orange Vinaigrette
Star Anise and Orange Vinaigrette

For this recipe,  start with 3 tablespoons of orange juice and bring it to a boil over medium heat. Reduce the heat and add a small star anise pod and simmer for 2-3 minutes. Remove from heat and let the juice cool. This allows the star anise to infuse the juice with a lovely subtle layer of licorice flavor. Discard the star anise and mix the vinaigrette ingredients in a small jar and shake vigorously.  If adding fresh herbs, only add them at the time of serving as, otherwise, they become quite limp and wilted.

Star Anise and Orange Vinaigrette
Star Anise and Orange Vinaigrette

Now, I don’t tend to measure the ingredients for the salad itself. I go to the garden and pick a couple of handfuls of different kinds of lettuce. For a main meal serving for two, I cook 1/2 cup of quinoa and a large chicken breast. For the fruits, just add as many of each kind as you like and the same for the pea and radish shoots.  I don’t grow these shoots – I get them from Just A Little Farm in Bonshaw.  You can click here to read the story I wrote about this farm. Jessica grows the most amazing produce and her pea and radish shoots are so lovely crisp and fresh!

Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

This recipe will yield a generous main meal for two or, if serving as a starter, it could serve 4-6.

[Printable Recipe Follows at end of Posting]

Orange and Star Anise Vinaigrette

Ingredients:
3 tbsp orange juice
1 small star anise pod
¼ cup olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp liquid honey
¼ tsp garlic salt
Salt and pepper, to taste
Fresh herbs (e.g., parsley, thyme, dill), chopped

Method:

In small saucepan, bring orange juice to boiling point over medium heat.  Reduce heat to simmer and add the star anise pod.  Simmer for 2-3 minutes. Remove from heat and cool completely, allowing the star anise to infuse the orange juice. Remove and discard star anise after orange juice has cooled.

Combine all ingredients, except the fresh herbs, in a small jar. Shake vigorously.  Add the chopped herbs at time of serving.

Yield: Apx. scant ½ cup

Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

Yield: Scant 1/2 cup

A tasty vinaigrette with subtle undertones of licorice flavor. Perfect accompaniment to any salad but especially good with Chicken and Quinoa Salad

Ingredients

  • 3 tbsp orange juice
  • 1 small star anise pod
  • ¼ cup olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp liquid honey
  • ¼ tsp garlic salt
  • Salt and pepper, to taste
  • Fresh herbs (e.g., parsley, thyme, dill), chopped

Instructions

  1. In small saucepan, bring orange juice to boiling point over medium heat. Reduce heat to simmer and add the star anise pod. Simmer for 2-3 minutes. Remove from heat and cool completely, allowing the star anise to infuse the orange juice. Remove and discard star anise after orange juice has cooled.
  2. Combine all ingredients, except the fresh herbs, in a small jar. Shake vigorously. Add the chopped herbs at time of serving.
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Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette

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Salad Dressing

Chicken and Mushroom Crepes

Chicken and Mushroom Crepes with Cheese Sauce
Chicken and Mushroom Crepes with Cheese Sauce

Crepes filled with delectable fillings are one of my favorite meals. Chicken and Mushroom Crepes with Cheese Sauce are a real treat and a lot easier to make than one might think. At one time considered the fare of stylish restaurants and bistros, they can actually be very easily made at home. Continue reading Chicken and Mushroom Crepes

Asparagus-stuffed Chicken Breasts Recipe

Asparagus
Asparagus-Stuffed Chicken Breasts

Asparagus is one of the most versatile vegetables, both in the ways in which it can be prepared and the ingredients with which it can be paired. Locally, in Atlantic Canada, asparagus has a very short growing season in late May/early June and it is a harbinger of wonderful produce to come from the land.

I like to feature locally-grown asparagus in springtime on my dinner table and, for this recipe, I have chosen to combine Boursin cheese, prosciutto, and chicken breasts with the asparagus for this delightful entrée – Asparagus-stuffed Chicken Breasts.  This stuffed chicken breast can be served whole or it can be sliced into 3/4″ slices and served on either a bed of rice or on a green salad.  The latter is quite colorful as it shows the green asparagus stuffing. Continue reading Asparagus-stuffed Chicken Breasts Recipe