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Wednesday, October 14, 2009

Yet Another (Suprise!) Chicken Dish

Chicken and dumplings were on my mind today, especially when I happened upon some free potatoes.

So, what to do with the desire for chicken and dumplings when you have not yet conquored the way of the dumpling?  When you want a pot pie, but are just too darn tired?

You make a chicken skillet and serve it over biscuits or toasted sourdough!

Brown some chicken (4 cut up breasts, or a similar amount of chicken) in a skillet, remove then deglaze with some (about a third to half cup) white wine.  keep over the heat and get all the brown bits up.  As soon as you do that, add about 5 or 6 cups of chicken broth, a bit of your favourite chicken seasoning (in this case some pappy's brand seasoning and two bay leaves) and bring to a boil.  Add the chicken back in, along with some diced potatoes and whatever veggies you want (in this case a little frozen mixed and broccoli).  Simmer over medium heat for about an hour.  Remember to taste and adjust seasonings as you go :)  Finally, add some flour mixed with water to make a gravy as thick as you'd like (I like it pretty thick, so 2 tablespoons of flour in a bit of water works).

This was served over toasted sourdough bread, and there was nary a bite left.

Tuesday, October 13, 2009

Garlic Soup Dipped Sandwiches

I had a hankering  for garlic a few nights ago.  In the fridge I found a jar of minced garlic, some dark beer, smoked cheddar, and roast beef.  What better makings for a soup and sandwich night?

Use a head's worth of garlic.  Brown it in 2 tablespoons of butter, along with about 2 packed tablespoons of minced parsley in the bottom of a soup pot.  As soon as the garlic colours up slightly, slowly add 8 cups of beef broth, 1 or 2 tablespoons of worchestershire sauce, a little salt & pepper, a bit of cayenne or a piece of dried/smoked chile, and about a third of a bottle of dark beer.  Simmer at a low boil, uncovered, for an hour.

Like any broth soup, you can add whatever strikes your fancy.  Brown rice, spinach, eggs (temper in some yolks or go for an egg drop soup effect with whole eggs), mushrooms all work very well.

But we just had it as is last night, with some pan-seared sandwiches on sourdough with just Italian seasoned roast beef and good smoked cheddar.  The flavours went together perfectly, and the light browning and long cook time softened the sharpness of the garlic while intensifying other components.

Gotta love a hot soup and sandwich on a cold day!