Usually, I make a lot of these during the winter time. I’ve been away for more than a year now due to various changes in life. I’ve made this for the first time last winter. Now we are almost approaching fall and I am getting ready to make a dozen batches of these pies again.
For the Stew:
- Whole chicken breasts tenderized – 3
- Coriander – 1 teaspoon
- Chili pepper – 1 teaspoon
- Olive oil –120ml, 1/2 cup
- Black pepper freshly ground – 1 teaspoon
- Chicken stock –1200ml, 5 cups
- Butter unsalted – 75g, 5 tablespoon
- Yellow onion chopped- 300g, 2 cups
- Garlic minced- 3 cloves
- All-purpose flour- 96g, 3/4 cup
- Heavy cream- 60ml, 1/4 cup
- Carrots medium-diced, blanched for two minutes – 100g, 2 cups or more
- Frozen peas- 300g, 2 cups
- Pearl onions frozen small- 200g, 1 1/2 cups
- Fresh parsley minced 25g, 1/2 cup
For the Pastry Top:
- All-purpose flour plus more for rolling- 150g, 1 1/4 cups
- Granulated sugar- 2 tbsp, plus 1 teaspoon
- Kosher salt- 1/4 teaspoon
- Butter, unsalted, frozen- 8 tablespoon, 113g
- Ice water- 3- 4 tablespoon
- Coat the chicken breast with olive oil, add on a pinch of salt, coriander, black pepper and a dash of chili pepper. Flip them over and repeat. Bake them in the oven for 375° F, until the center is 170°. Let the chicken rest for about 20 minutes after removing it from the oven.
- To make the pastry crust use a food processor. Put in flour, salt, butter diced. Pulse it and start adding in some iced water. The butter will start to become pea sized granules. Add in a squeeze of lemon juice then, pulse it a little and add in 2-3 Tbs of ice water. The dough should have little pieces of butter that is unmixed.
- flour your pastry mat or plastic wrap. Knead the dough briefly. Put it in the fridge for about 15-20 minutes before giving it a final roll.
- In a large pot, add in half a cup of olive oil and butter (5 Tbs). Let the butter melt, after which add the onions with 1/4 tsp of salt. Cook it down until it becomes translucent. Add in minced garlic.
- Make sure to peel, dice and blanch ( boil for 2 minutes) the carrots before adding it to the pot.
- Add in 3/4 of a cup of all purpose flour to the onion and garlic mixture. Cook it on medium low for about two minutes. Once it bubbles up and becomes foamy add in 4-5 cups of stock.
- Cube the chicken, and put it back in to the baking sheet to observe all the oil and flavor.
- Add the cream, frozen peas, carrots and the pearl onions to the now thickened sauce. Give it a good mix and add in the cubed chicken and minced parsley. Make sure everything is well incorporated.
- Make a lattice out of the pastry dough. Roll them in between the plastics. You can cook the ahead of time and keep them in an airtight container and assemble it right before serving. You can cool them in the fridge if they start to get too warm. Measure out the size of the bowl and ramekin to cut around the pastry. Carefully transfer your lattice on the baking sheet. Mix one egg and cream to make an egg wash, brush them over. Bake them for 400° F for about 15 minutes until they are golden brown.
- Fill up the serving dish all the way to the top. To warm them up again, pop them in the oven on 350° F for about 10 minutes. Sprinkle with chopped parsley and top it off with the pastry lid and serve.
As we slipped into this self-quarantine at the beginning of March. The only meat we had at home was chicken breasts as usual. If anyone has similar ingredients at home, please give this one a try. It is so creamy and easy to prepare. I served it with bread at first but it is just as good with pasta. The recipe says it’s restaurant quality and it really is!
On a side note, I did not have parsley so I threw in some green onions on top with some cilantro. I also used beef stock instead of chicken but you can use water if you don’t have any of these. Feel free to substitute as you see fit.
- Chicken Breast (2 large), or chicken tenders – 1 1/4 lbs
- Salt or to taste – 1/2 tsp
- Black pepper or to taste – 1/4 tsp
- All-purpose flour for dredging – 1/4 cup
- Olive oil – 2 Tbsp
- Unsalted Butter – 1 Tbsp
- Brown button mushrooms halved or thickly sliced if very large – 8 oz
- Onion Powder – 1/2 tsp
- Garlic Cloves Minced – 2
- Dry Marsala Wine (not sweet) – 3/4 cup
- Chicken Stock reduced-sodium – 3/4 cup
- Heavy Whipping Cream – 1/2 cup
- Parsley Finely Chopped – 2 Tbsp
Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3″ thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess), and then set aside.
Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don’t over-cook). Set chicken aside and tent with foil to keep warm.
Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
Before I hit February I really wanted to get a recipe in January for all of you. I know my cookie recipe is still due but that will be the next one. These are extremely delicious and simple to make. Once I start I can’t stop eating them. I bet you won’t be able to either.
- Wonton wrappers – 12
- Cooked chicken breast, shredded – 1
- Cream cheese, room temp – 2 ounces
- Butter, melted – 1 Tbs
- Cholula Hot Sauce – 1/8 cup
- Crumbled blue cheese – 1/4 cup
- Green onion, chopped – 1
- Preheat oven to 375 degrees F.
- Spray muffin pan with Pam Vegetable Spray.
- Press wontons wrappers into muffin pan.
- Bake in the oven for 5 minutes, when done, set aside.
- In a bowl, whip cream cheese with a hand mixer for 1 minute, until creamy.
- Add butter and hot sauce to the cream cheese, stir together with a spatula.
- Add chicken and blue cheese, mix until combined.
- Drop 1-2 tablespoons of mixture into wonton cup. Use fingers to spread mixture inside of wonton.
- Place muffin pan in the oven, bake for 8 minutes until wontons are crisp.
- Remove from oven.
- Sprinkle chopped onions over wonton bites.
- Serve warm.
Blue Cheese and Buffalo Chicken Wonton Bites #SundaySupper
Chicken fry from my mom’s recipe
There are a few things that I know from just watching and being around my mom while she cooked. I never really tried to learn cooking from her. But when it came time to do it on my own. I relied on my memory for things that she would make and the rest sort of just happened. This is one of those recipes that I can do with my eyes closed. Her famous Asian inspired chicken fry. She only ever makes this with drumsticks and thighs but you can use whatever you want. You can adjust all these ingredients to your taste. My mom doesn’t have an exact measurement for all the ingredients. But just to give you an idea this is more or less what is required to make it.
P.S. I love you Ammu! Thank you for being you.
- Chicken Drumsticks – 12 pieces
- Flour – 2 cups
- Eggs – 2
- Soy Sauce – 1 cup
- Onions (Finely Chopped) – 2 cups
- Green Chillies – 1 Tbs
- Corn Starch – 1 Tbs
- Salt – 1 Tbs
- Vinegar – 1 Tbs
- Ginger Paste – 1 tsp
- Ground White Pepper – ½ tsp
- Oil for deep frying
- Make sure you wash the Chicken first and let it dry. Prick holes in it with a fork.
- Mix all the ingredients together in a huge bowl except for the oil.
- For best results, it is suggested to keep this mixture in a fridge overnight. The flavor develops increasingly if you let it marinate for a longer time. If you are in a hurry then you can marinate it for an hour and that should also be good enough.
- Take it out and fry it well in oil under medium-high heat. Make sure to thoroughly cook it well on all sides. 2-3 minutes on each side before turning it.
- Serve it while it’s hot.