Thread: Chicken Thighs

On Wed, 28 Jul 2010 22:17:50 +0000 (UTC), [email protected]
(Charlotte L. Blackmer) wrote:

>Do you have any favorites to share? I am in one of the few cool places in
>the US, so oven use not an issue.

Make Tammy's Afghani Chicken. Recipe on Signature dishes page of RFC
website.

http://www.recfoodcooking.com/sigs/T...20Chicken.html

Christine
--
http://nightstirrings.blogspot.com

"Charlotte L. Blackmer" wrote:
>
> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff.
>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

http://wpnet.us/curry_chicken.htm

On Jul 28, 3:17 pm, c...@mauve.rahul.net (Charlotte L. Blackmer)
wrote:
> ....
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
> ....
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
If you're in the mood for a fancy presentation one of these days
Google "chicken pontalba". I'm pretty sure there's an Emeril version
out there. It's baked chicken with some accompaniments that include
diced fried potatoes and ending with Bearnaise sauce. Some trouble,
for when you want to show off a little.

For simple, google red-cooked chicken. -aem

On Jul 28, 3:17*pm, c...@mauve.rahul.net (Charlotte L. Blackmer)
wrote:
> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. *Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff. *
>
> Do you have any favorites to share? *I am in one of the few cool placesin
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

I am very fond of this:

AFRICAN CHICKEN

Source: San Diego Union

4 lbs. chicken, cut up
2 tbs. oil
2 medium onions, thinly sliced
2 cloves garlic, minced
1/4 cup creamy peanut butter
1/2 tsp. ground coriander
1/4 tsp. red pepper flakes
15 oz. can tomato sauce
1 tbs. red wine vinegar


Arrange chicken in a 3 qt. baking dish (13x9-inch). In a 10-inch
skillet heat oil and add onion and garlic. Cook gently, stirring
often, until wilted. Stir in peanut butter, coriander and red pepper
flakes. Gradually stir in tomato sauce and vinegar. Pour over chicken.
Bake uncovered in a preheated 400F oven until chicken is tender, about
50 minutes. Serves 4 to 6.


Susan B.

Charlotte L. Blackmer <[email protected]> wrote:
> I was reading various threads about chicken and wondering where all
> y'all were finding parts at such deals. Well, I happened to be
> wandering through the nearest Lucky looking for things - I don't shop
> at Lucky much because I have closer grocers but it has a Coinstar
> machine and I needed to use one - and a 4.5# pack of chicken thighs,
> reduced to $3.11, found its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their
> pull date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them
> for tacos and potpies, or what I call "New Mexican casserole" (beans,
> rice, chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot
> that was originally a drummette recipe with marmalade and other stuff.
>
> Do you have any favorites to share? I am in one of the few cool
> places in the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte


Grill them!
To get crispy skin on grilled chicken, trim excess fat, steam the thighs for
10 minutes, no more, cool, then grill. Use indirect grilling method,
medium-high heat. Season them under the skins before steaming, and then
again on top of the skins afterwards. Start them skin down. When the skin
starts to crisp up, flip over and baste occasionally with a thin warm glaze
of barbecue sauce, melted butter, apple or white grape juice, and brown
sugar. Cook to 175F internal away from bone.

It's tasty, crispy, and leaner than frying because the steaming renders some
of the fat from the skins.

MartyB

On Jul 28, 3:17*pm, c...@mauve.rahul.net (Charlotte L. Blackmer)
wrote:
> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. *Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff. *
>
> Do you have any favorites to share? *I am in one of the few cool placesin
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

This Persian Chicken Recipe is one my guests always loved.

12 large boneless skinless chicken thighs
2 med cloves garlic - minced
1/2 cup slivered almonds
2 cup fresh prepared chunky salsa -
whichever brand is your favorite
1/2 cup dried black currants (or golden
raisins)
2 Tbsp. Honey
1/2 tsp mace
1 tsp cumin
1 tsp cinnamon
2 cups small green peas, frozen or
fresh
1 small head of cauliflower - cut in
small florets

1. In a bowl mix the salsa, currants, honey, mace, cumin and
cinnamon.
Set aside for later.

2. In a heavy skillet brown the almonds in a bit of butter and set
aside.

3. In the same skillet add the garlic and cook for about 30 seconds,
don't brown it.

4. Add the chicken and brown it on all sides.

5. Add the salsa mixture and mix well. Bring to a boil, then turn
down the heat to
medium low and cook, covered, about 10 minutes.

6. Add the peas and cauliflower and cover, cook another 10-15 minutes
till
chicken is tender and vegetables are just done.

Serve over couscous topped with the slivered almonds and chopped
cilantro.

On Wed, 28 Jul 2010 22:17:50 +0000 (UTC), [email protected]
(Charlotte L. Blackmer) wrote:

> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.

Chicken Enchilada
Chicken Crepes
Chicken Tamales
King Ranch Chicken
Chicken Stew
Chicken Pot Pie
Chicken Fricassee
Moroccan Chicken
Coconut Chicken Curry
Chicken Paprikash
Tetrazzini


Chicken Stew with Dumplings
modified by: sf

Serves 4 - 6 depending on appetite


Ingredients

2 1/2 pounds chicken thighs
5 cups water (or stock)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 clove garlic, smashed and finely minced
3/4 pound new potatoes, quartered (optional)
3 carrots cut into 1-inch pieces (whole rounds)
1 medium onion, cut into eighths
3 or 4 drops of Lea and Perrin Worcestershire sauce
1 (10 ounce) package frozen peas


Dumplings:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley (or a fresh herb like thyme)


DIRECTIONS

1. Place chicken and water in a 5-qt Dutch oven. Cover and cook over
medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim
fat. Remove chicken from broth; allow to cool. Skin and debone
chicken. Cut into chunks. Add everything to broth except the chicken
and peas. Cover and simmer on low for 15 minutes. Add the chicken
and peas now, bring back to a simmer and drop in your dumplings.

2. Dumplings - Combine flour, baking powder and salt in a bowl; cut
in butter until mixture resembles coarse crumbs. Stir in milk and
parsley. Drop dough by rounded tablespoonfuls into simmering stew.
Simmer, uncovered, for 10 minutes. Cover and cook for another 8-10
minutes or until the dumplings are fluffy and tender.


Note: I did not add water first as the recipe directs. Instead I
covered the pot and sweated the chicken pieces (skin on) to release
their juices. Then I added just enough water (stock in this case) to
bring the liquid to just below the top of the stew.



--

Forget the health food. I need all the preservatives I can get.

On Jul 28, 3:47*pm, aem <aem_ag...@yahoo.com> wrote:

>
> If you're in the mood for a fancy presentation one of these days
> Google "chicken pontalba". *

This is the Chicken Pontalba we served for our Sunday Jazz Brunches

This recipe serves 2 but you can scale it up to make more.

2 Large Boneless, skinless Chicken Thighs, lightly
pounded
1 Large Baking Potato, cut into 1/2 inch dice
3/4 Cup Ham, Diced
1 Small Onion Diced
1 1/2 Cups Mushrooms, thickly sliced
2 Tbsp Garlic, Minced
1/2 Cup Dry White Wine
2 Tbsp Italian Parsley, Minced
1/2 Cup All purpose Flour
Kosher salt & Black Pepper
Cayenne
4 Tbsp Unsalted Butter
Vegetable Oil
1 Recipe Bearnaise Sauce

Preheat an oven to 400 degrees F.


1. Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally
with kosher salt and black pepper. Layer on a baking sheet and bake
for 40 minutes or until golden and crispy.

2. In the meantime, season the flour with salt, black pepper, and
cayenne. Season the thighs also, then dredge them in the flour.

3. When the potatoes are almost ready, heat 2 Tbsp butter and 1 Tbsp
Vegetable Oil in a saute pan. When the fat is hot, brown the chicken
quickly on both sides, place on a ovenproof dish and finish in the
oven.

4. In the same saute pan, add the ham and onions, saute until golden
brown and the onions are tender. Add the mushrooms, garlic, and a Tbsp
more butter. Saute for 2-3 minutes.

5. Deglaze the pan with the wine, and cook until the alcohol
evaporates. Fold in the brabant potatoes from the oven and 1 Tbsp of
the parsley, taste for seasonings. just before serving incorporate the
last Tbsp of butter.

Split the potato mixture between two heated plates. Top each with a
chicken thigh, and finish with a generous portion of Bearnaise sauce.
Garnish with minced parsley.

On Jul 28, 4:06*pm, sueb <siouxbe...@yahoo.com> wrote:
>
> I am very fond of this:
>
> AFRICAN CHICKEN
>
We made a chicken dish from the Sudan that is similar

Sudanese Chicken Mafe' (stew)

1/3 cup chunky peanut butter (natural if
possible)
1 cup chicken stock
6 chicken pieces, breast, leg,
thigh
1 teaspoon oil
1 medium onion -- chopped
1 large red bell pepper -- chopped
1 clove garlic -- chopped
1 can diced tomatoes with juice
1/2 teaspoon cayenne
1 large sweet potato -- cubed
1 large turnip -- cubed
1/2 pound fresh spinach

Put peanut butter and stock in bowl and wisk till combined thoroughly.


Pat chicken dry and season with Tony Chacheries or other Creole/Cajun
seasoning. In heavy braiser brown
chicken pieces in batches and set aside.

Pour off all but 2 tablespoons of fat and saute onion and bell pepper
till onion begins to brown. Add garlic and saute for 2 minutes. Stir
in peanut butter mixture, tomatoes with juice, and cayenne.

Bring to boil, add back chicken with accumulated juices and cover
pot with lid.

Lower heat and braise till chicken is tender. Remove chicken to bowl
and keep warm.

Add sweet potatoes and turnips to pot and simmer uncovered till
tender.

Transfer vegetables to bowl with chicken and boil sauce to reduce
down.

Add spinach till just wilted. Add back Chicken and vegetables and
rewarm. Check for heat, add more cayenne if you are adventuresome.

Serve with white rice.

sueb <[email protected]> wrote:
>I am very fond of this:
>AFRICAN CHICKEN

That looks more Asian than "African," whatever that means. They sure don't cook
like this in Zimbabwe or Botswana. Perhaps, they do in Kenya or Zanzabar, but
not Nigeria or Ghana. Some Senegalese dishes such as chicken yasa contain these
spices, but without peanut butter.

Orlando

In article <i2qaae$g8k$[email protected]>,
[email protected] (Charlotte L. Blackmer) wrote:

> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff.
>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

Last time I got a killer deal on Boneless/Skinless chicken thighs ($.74
per lb.), I made chicken sausage. It was awesome. :-)

<http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>

I realize yours are not boneless/skinless tho' but you could cut them
off the bone if you were interested in this recipe.

You could also grill or roast them and make this anchovy caper sauce
that I made for one of the cookalongs:

<http://www.recfoodcooking.org/cookalongs/cookalong02.html>

Granted, there are two recipes, but that anchovy caper sauce was a
definite do-over!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article <[email protected]>,
sf <[email protected]> wrote:

> Chicken Stew with Dumplings
> modified by: sf
>
> Serves 4 - 6 depending on appetite
>
>
> Ingredients
>
> 2 1/2 pounds chicken thighs
> 5 cups water (or stock)
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1/4 teaspoon dried thyme
> 1 clove garlic, smashed and finely minced
> 3/4 pound new potatoes, quartered (optional)
> 3 carrots cut into 1-inch pieces (whole rounds)
> 1 medium onion, cut into eighths
> 3 or 4 drops of Lea and Perrin Worcestershire sauce
> 1 (10 ounce) package frozen peas
>
>
> Dumplings:
>
> 1 1/2 cups all-purpose flour
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 3 tablespoons butter or margarine
> 3/4 cup milk
> 1/4 cup minced fresh parsley (or a fresh herb like thyme)
>
>
> DIRECTIONS
>
> 1. Place chicken and water in a 5-qt Dutch oven. Cover and cook over
> medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim
> fat. Remove chicken from broth; allow to cool. Skin and debone
> chicken. Cut into chunks. Add everything to broth except the chicken
> and peas. Cover and simmer on low for 15 minutes. Add the chicken
> and peas now, bring back to a simmer and drop in your dumplings.
>
> 2. Dumplings - Combine flour, baking powder and salt in a bowl; cut
> in butter until mixture resembles coarse crumbs. Stir in milk and
> parsley. Drop dough by rounded tablespoonfuls into simmering stew.
> Simmer, uncovered, for 10 minutes. Cover and cook for another 8-10
> minutes or until the dumplings are fluffy and tender.
>
>
> Note: I did not add water first as the recipe directs. Instead I
> covered the pot and sweated the chicken pieces (skin on) to release
> their juices. Then I added just enough water (stock in this case) to
> bring the liquid to just below the top of the stew.

Mmmm.... Comfort food. :-)

Snipped and saved!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article <i2qaae$g8k$[email protected]>,
[email protected] (Charlotte L. Blackmer) wrote:


>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

This is a recipe for Chicken Saute Sec which was a big favorite in San
Francisco's better restaurants in the 40's and 50's.

Chicken Saute Sec

Dredge the chicken in seasoned flour. Brown in a saute pan/skillet in a
blend of olive oil and butter. Remove when browned and reserve on some
paper towels.
Add finely chopped shallots or scallions and saute until transparent
then add minced garlic, minced parsley, sliced fresh mushrooms, and
some rosemary leaves. Then add enough dry sherry or white vermouth along
with some chicken stock to make a sauce. Stir well and add a splash or
two of brandy and ignite it. When the flames have died add the chicken
and simmer until done. Cover the pan as needed or add more liquid (use
chicken stock) to achieve the right amount of sauce.

D.M.

"Charlotte L. Blackmer" wrote:
>
> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff.
>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte

Roll them in flour seasoned with salt, pepper and powdered chile. Fry in
very hot oil until crisp and done.

Cook them in a chile (red or green) sauce and made enchiladas.

Grind the meat and make burgers or croquettes. Use the bones to make
soup.


> --

"Orlando Enrique Fiol" <[email protected]> wrote in message
news:[email protected] ..
> sueb <[email protected]> wrote:
>>I am very fond of this:
>>AFRICAN CHICKEN
>
> That looks more Asian than "African," whatever that means. They sure don't
> cook
> like this in Zimbabwe or Botswana. Perhaps, they do in Kenya or Zanzabar,
> but
> not Nigeria or Ghana. Some Senegalese dishes such as chicken yasa contain
> these
> spices, but without peanut butter.
>
> Orlando

As someone that just professed to never having been to Africa, you sure are
an expert on just what constitutes African cuisine!

Jinx

On Jul 28, 3:17*pm, c...@mauve.rahul.net (Charlotte L. Blackmer)
wrote:

> Do you have any favorites to share? *I am in one of the few cool placesin
> the US, so oven use not an issue.
>

My wife makes chicken tarragon. She's out gallivanting with a gal pal,
so I found this close-enough recipe, originally from Saveur:
http://lbrookscooks.com/2010/04/15/tarragon-chicken/ We saute a small
chopped onion as well.

Tarragon grows like a weed in our garden from spring till winter kills
it, so we have this once a week. 2$ Chuck chardonnay works well and is
cheaper than chicken broth. If we have shallots in the onion bin,
we'll use those instead of onions. If you have to go to TJ's anyway,
buy some crimini mushrooms and saute them first, and put aside till
it's time to pour the liquids in. Serve over rice, with green beans.
(Dump the sauce over the beans, too. Why not?)

Charlotte wrote:

> a 4.5# pack of chicken thighs, reduced to $3.11, found its way into my
> basket.
>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.

General Tso's Chicken
adapted from Revolutionary Chinese Cookbook: Recipes from Hunan Prov

GARNISH
1 head broccoli, florets only
3 scallions

SAUCE
1 tablespoon tomato paste, mixed with 1 tbsp water
1/2 teaspoon cornstarch
1/2 teaspoon dark soy sauce
1 1/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or water

CHICKEN
4 boneless, skinless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons cornstarch

Peanut oil for deep-frying
6 to 10 dried red chile peppers
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil

Steamed rice, for serving

1. Prepare the garnish: Put broccoli into steamer and steam to your
preferred degree
of doneness.

2. Cut off scallion roots, then cut scallions crosswise into thirds. Gather
scallion
thirds together and cut into thin diagonal rings.

3. Make the sauce: Combine all the ingredients in a small bowl, and set
aside.

4. Make the chicken: Unfold the chicken thighs; lay on a cutting board.
Remove as much of the sinew as possible. (If some parts are very thick, cut
in half horizontally.) Slice a few shallow crosshatches into the meat; cut
each thigh into roughly 1/4-inch slices, and place in a large bowl. Add
the soy sauces and egg yolk; mix well. Stir in the potato starch and 2
teaspoons peanut oil; set aside.

5. Using scissors, snip the chile peppers into 1/4-inch pieces, discarding
seeds. Set aside.

6. Pour 3 1/2 cups peanut oil into a large wok or deep saucepan or enough
oil to rise 1 1/2 inches from the bottom. Set over high heat until oil
reaches 350 to 400 degrees. Add half the chicken; fry until crisp and deep
golden brown, 3 to 4 minutes. Using a slotted spoon, transfer chicken to a
plate. Repeat with second batch of chicken. Pour oil into a heatproof
container, and wipe the wok or saucepan clean.

7. Place wok or saucepan over high heat. Add 2 tablespoons peanut oil. When
hot, add chile peppers and stir-fry for a few seconds, until they just
begin to change color. Add the ginger and garlic; stir-fry for a few
seconds longer, until fragrant. Add the sauce, stirring as it thickens.
Return chicken to wok, and stir vigorously to coat. Remove from heat; stir
in the sesame oil, top with scallions, and surround with steamed broccoli
florets.

Serve with rice.


Oh My, Chicken Pie!
(I *thought* I got this from RFC, but Google can't find it)

"A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered
between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9
inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so
you can bake one, and freeze the other (unbaked) to enjoy at a later date
when time is short and good food is a must! All your meat and veg in one
tasty packet. Developed for RSC #6."

12 servings
1 hour 40 minutes 40 mins prep

1 lb boneless skinless chicken thighs (breasts can be used too, I prefer
thighs)
1 cup white wine
1 (1 lb) bag cleaned spinach
2 large onions, chopped (4 cups approximately)
3 tablespoons olive oil
1 lb portobello mushrooms, chopped
2 garlic cloves, minced
6 ounces bacon, chopped
8 ounces feta, crumbled
1 1/2 cups gouda cheese or swiss cheese, shredded
1 cup parmesan cheese, grated
1/2 cup heavy cream
5 eggs, beaten lightly
1 lb phyllo pastry, thawed (filo)
3/4 cup melted butter (olive oil can also be used)

Poach chicken in wine for 8 minutes; remove from cooking liquid (discard
liquid); allow chicken to cool completely and cut into small dice; put in a
large bowl and set aside.

Rinse spinach leaves, shake most of water off leaves and place in large
saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or
until it has just wilted; tip into a colander and run cold water over
spinach to stop cooking; leave in colander to drain, pressing down with palm
of hand and compacting into a bunch; press out as much liquid as possible;
chop spinach up quite fine and add to chicken.

Over medium-high heat, saute onion in olive oil in large frying pan,
stirring occasionally, for about 15-17 minutes, or until starting to turn
golden and caramelize; add chopped mushrooms and sauté, stirring
occasionally, for 8-10 minutes, or until any liquid released by the
mushrooms has evaporated; add garlic and bacon and continue sautéing for
another 5 minutes; remove from heat and add to chicken/spinach mixture in
bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses
and eggs, stirring to distribute evenly; check seasoning and season to taste
(it probably won’t need much salt because of the cheeses, but lots of
freshly-ground pepper will be great!).

Preheat oven to 375°F.

Butter your one large pan (or two smaller ones – if you are making 2 pies,
separate the phyllo into 2 equal parts and cover each with a dampened
kitchen towel); start staggering your sheets of phyllo into the pan, and
buttering each one generously; when half the sheets have been used, spoon in
the chicken/vegetable filling; cover filling with remaining phyllo sheets,
buttering each one generously as it is added; fold in edges, tucking them in
to make an attractive finish, and butter top layer generously, using up
remainder of butter.

Score top of pastry lengthwise into 4 sections with a small, sharp knife,
making sure not to cut all the way through (do NOT cut through pastry on
bottom layer) – these will facilitate cutting pieces when pie is baked and
will also serve as steam vents; sprinkle some cold water generously over the
pie (I shake the water off my fingers, about 3 runs under the tap and shaken
all over the pastry) and pop the pie into the oven.

Bake for 50-60 minutes, or until the pie is a rich golden-brown – for the
last 20 minutes of baking, slip the pan directly onto the floor of the oven
to brown and crisp the bottom phyllo sheets (if you are baking the frozen
pie, put it in the oven frozen, tack on another 10-15 minutes baking - if
phyllo is getting too brown, tent with foil).


Bob

On Wed, 28 Jul 2010 22:17:50 +0000 (UTC), Charlotte L. Blackmer
wrote:

> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.

My biggest take on Coinstar was $311 in nickels, dimes, and
pennies (no quarters) just last week. I'll pay the 7.9% for not
having to roll those. Quarters I spend normally.

Oh - chicken thighs. I just got an 8lb Grade A bag for 7.60.
That's everyday price. 5.6lbs of breasts was 5.50. I'm going to
grind or chop and layer them for a cordon bleu casserole with
swiss, proscuitto, and mushroom wine sauce. I'll roll cabbage but
I don't stuff breasts for anyone.

Looking at my receipt, butter was only $2.18/lb (2-lbs). But red
onions cost MORE than butter at $2.38/lb. My food distributor
came through for me and restocked my favorite blue cheese at a
mere $9.95/lb. It's good to have friends in stinky places.

Ohhh, uhh, Little Debbie Star Crunch! Now where did those go...

> I am in one of the few cool places in the US, so oven use not an issue.

Oh sure. Rub it in ;-)

-sw

On Wed, 28 Jul 2010 15:47:31 -0700 (PDT), aem wrote:

> For simple, google red-cooked chicken. -aem

That reminds me, Filipino Chicken Adobo. Simple and very tasty.
I forgot all about this. I'm penciling this in for next week's
menu lineup. Pictures later.

-sw