Posts Tagged ‘chicken stock’

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Instant Pot Indian Butter Chicken

September 11, 2018

This Indian butter chicken recipe is rapidly becoming part of our regular dinner rotation. We love serving it with a little rice and some toasted pita or naan bread. It’s even better as leftovers (and it is toddler approved!).

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You will need:

  • 1 can (14.5 oz) crushed tomatoes
  • 3 inches fresh ginger, peeled and grated (recommend using a microplane zester to create a grated ginger paste)
  • 3 cloves garlic, minced
  • 3 t garam masala
  • 1 1/2 t turmeric
  • 1 1/2 t paprika
  • 1 1/2 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 1 lb chicken breast, cubed into bite-sized pieces
  • 1/4 c chicken stock
  • 8 T unsalted butter, cut into chunks
  • 1/2 c light cream
  • 1/4 c chopped cilantro

Then you will…

  1. In your Instant Pot, mix together the tomatoes with the ginger, garlic, garam masala, turmeric, paprika, cumin, cayenne and salt.
  2. Stir in the chicken and chicken stock.
  3. Cook on manual (or pressure) for 10 minutes.
  4. Allow to cool for 10 minutes before releasing the pressure.
  5. Mix in the butter, cream and cilantro.
  6. Serve with your favorite rice.
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Instant Pot Cordon Bleu Noodle Casserole

May 10, 2018

D gifted me an Instant Pot this winter, so we’ve been playing around with it at dinner time for the past few months. We are still figuring it out but this dish is one of his new favorites (and our toddler loves it too!). We also enjoy how easy it is to put together, since we have an infant at home these days.

You will need:

  • 3 c unsalted chicken stock
  • 2 cloves garlic, minced
  • 3 T Dijon mustard
  • 1 lb shaped pasta (we’ve tried penne and orecchiette)
  • 8 oz reduced fat cream cheese, cut into large segments
  • 8 oz cubed pancetta
  • 1 lb chicken breast, cut into bite-sized pieces
  • 3 T olive oil
  • 2 t garlic powder
  • 1 c breadcrumbs
  • 6 oz of shredded Swiss-Gruyere mix
  • 1 c grated Parmesan cheese
  • 1 c heavy cream
  • Salt and pepper, to taste

IMG_0013 2

Then you will…

  1. In your Instant Pot, mix together the stock with the garlic and mustard.
  2. Stir in the dry pasta.
  3. Put the cream cheese segments on top of the pasta.
  4. Sprinkle the pancetta on top of the pasta.
  5. Sprinkle the chicken on top of the pancetta.
  6. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  7. Allow to rest for 10 minutes after done before doing a quick release.
  8. Meanwhile, warm the olive oil over medium heat in a nonstick skillet.
  9. Mix in the garlic powder and breadcrumbs and toast until golden, about 3-5 minutes. Set aside.
  10. Stir the cheeses and cream into the noodle mixture.
  11. Season with salt and pepper to taste.
  12. Serve with a sprinkling of the toasted garlic breadcrumbs on top.

 

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Slow Cooker White Bean and Sausage Cassoulet

January 25, 2016

This is a simple and hearty winter dish that takes very little time to prep. You can make it in a slow cooker or bake it at 300 in a dutch oven; once you get it started, you just need to sit back and relax for about 6 hours until your meal is ready! Perfect for a quiet afternoon with family or your favorite book.

Note: if you have ever wondered “what do I do with the Parmesan rind after I use all the yummy cheese,” you can add it to soup stock. It adds a lot of nutty deliciousness to soups and dishes like this one.

20160107 Cassoulet

You will need:

  • 1 lb sausage, uncased (I used mild Italian)
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 1/2 c (~ 8 oz) dried white beans (I used Great Northern)
  • 2 cans (14.5 oz) diced tomatoes with their juices (I used some seasoned with basil, garlic and oregano)
  • 3 c low-sodium chicken stock
  • 3 t fresh thyme, de-stemmed and roughly chopped
  • 1 Parmesan rind (optional)
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet (or your Dutch oven if using), brown the sausage with the onion and garlic over medium heat. Stir frequently to break up the sausage.
  2. Remove from heat and transfer to your slow cooker (or leave in the Dutch oven).
  3. Mix in the white beans, diced tomato, chicken stock and thyme.
  4. Add the Parmesan rind if using.
  5. Cook on LOW for 7-8 hours or HIGH for 5. The beans should be soft and plump.
  6. Season with salt and pepper to taste.
  7. Serve with crusty bread and your favorite salad.
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Chicken Pot Pie

November 14, 2015

We made this for our anniversary dinner. Since we could prep everything the night before, it meant we had more time for celebrating after work! Pot pies were something my family frequently had for dinner each fall and winter., and this one reminded me of cozy nights at home.

20151109 Chicken Pot Pie 03

You will need:

  • 4 T olive oil, divided
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 oz baby bella mushrooms, washed and quartered
  • 2 c chopped carrots
  • 8 oz frozen sweet peas
  • 1 t garlic powder
  • 1 onion, chopped
  • 3 T flour
  • 2 c chicken stock
  • 1 1/2 c milk
  • 2 t dried thyme
  • 1/2 t ground mustard
  • Salt and pepper, to taste
  • 1 sheet puff pastry

Then you will…

  1. In a large skillet, warm 3 tablespoons of the olive oil over medium heat.
  2. Add the chicken and mushrooms.
  3. Saute for 5 minutes before adding the carrots.
  4. Saute for 3 minutes before adding the peas and garlic powder.
  5. Continue to cook until the peas are thawed.
  6. Spread the chicken mixture in a 9×13 baking dish.
  7. In a medium saucepan, warm the remaining tablespoon of olive oil over medium heat.
  8. Add the onion and saute until softened and starting to turn golden.
  9. Stir in the flour and allow to cook off for a minute.
  10. Mix in the chicken stock, milk, thyme and ground mustard.
  11. Allow to come to a simmer and thicken.
  12. Season with salt and pepper to taste.
  13. Pour over the chicken filling.
  14. Roll the puff pastry out until it can cover the top of the pot pie.
  15. Top the pie with the puff pastry and season lightly with salt and pepper on top of the dough.
  16. Bake at 375 for 35 to 45 minutes, or until the puff pastry is golden and the filling hot and bubbly.
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Roasted Chicken and Brussels Sprouts

April 11, 2015

D and I had this for dinner one night recently. We love when we can pull together dinner in one pan, so this was a big hit. We are also big fans of roasted Brussels sprouts. We hope you enjoy this recipe as much as we did.

You will need:

  • 1 lb chicken drumsticks
  • 1/2 t garlic powder
  • 1/4 t paprika
  • 1/2 t salt, divided
  • 1/2 t pepper, divided
  • 1 lb Brussels sprouts, trimmed and cut in half
  • 3 cloves garlic, peeled and thinly sliced
  • 4 T olive oil, divided
  • 1 lemon, zested and juiced
  • 1/3 c chicken stock
  • 1/4 c grated Parmesan cheese

Then you will…

  1. Preheat the oven to 425 degrees.
  2. Pat the chicken dry. Season on both sides with the garlic powder, paprika, 1/4 t of the salt and 1/4 t of the pepper.
  3. Place a 10 to 12-inch cast iron skillet on a burner over medium heat. Add 2 tablespoons of the olive oil.
  4. When hot, place the drumsticks in the skillet.
  5. Allow to brown before flipping over to brown the other side. This should take 5-8 minutes per side.
  6. Meanwhile, in a medium bowl, toss the Brussels sprouts with the remaining 1/4 teaspoon of salt and of pepper and with the sliced garlic.
  7. Add the remaining 2 tablespoons of olive oil and the lemon zest. Stir to mix.
  8. Add the Brussels sprouts into the pan with the chicken. (If your pan is not big enough, don’t worry! Just put the extra in another ovenproof dish and bake separately). Remove the pan from the heat.
  9. Add the lemon juice to the chicken stock and pour into the skillet.
  10. Place the skillet in the oven and bake for 45 minutes or until the chicken is cooked through. You will want to stir the Brussels sprouts every 15 minutes or so.
  11. Sprinkle with the Parmesan and serve!

20150330 Chicken and Sprouts 01

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