CHICKEN PIE
Provided by Trisha Yearwood
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
NEXT LEVEL CHICKEN PIE
Discover the secrets to a great chicken pie. We use an easy one-pan filling, and bake it in a cake tin so it can be easily turned out and cut into neat wedges
Provided by Barney Desmazery
Categories Dinner
Time 1h55m
Number Of Ingredients 13
Steps:
- Melt the butter in a casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine or sherry, and bubble for 1 min, then stir in the stock, crème fraîche or cream and the mustard. Bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. Tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.
- To make the pastry, rub the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed. Knead for a minute so it completely comes together, then chill for 1 hr.
- Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it. Trim the edge, then press with a fork to seal. Chill until you're ready to cook. Will keep chilled for up to 24 hrs.
- Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife. Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.
Nutrition Facts : Calories 722 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium
SLOW-COOKER CHICKEN BURGUNDY STEW
Need a slow-cooker chicken recipe that's something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you're having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread or over Betty Crocker™ mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 6
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
- Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
- Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
- Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
- In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.
Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 1/4 Cups, Sodium 750 mg, Sugar 4 g, TransFat 0 g
BURGUNDY CHICKEN - COMPANY-WORTHY 1-DISH FEAST
This is my final recipe from the *Best Ever Chicken* cookbook edited by Linda Fraser. Per the intro, "This is a dinner party classic & perfect w/a bottle of red wine." I have a sml kitchen & am 1 of those cooks who has trouble getting all the parts of a meal cooked & ready to serve together at just the right time, so finding this amazing 1-dish meal was like finding a treasure! The prep may appear labor-intensive (mostly because I tried to be detailed), but it really is very simple. *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To Prepare Chicken: If using a whole chicken, cut into 10 pieces as follows: 2 wings, 2 legs, 2 thighs + 2 breasts (halved). Reserve back & rib pieces for stock or another use. ~~ If using pre-cut chicken pieces, just divide the breasts & you are good to go. ~~ In either case, use paper towels to pat the cut pieces & remove any excess moisture.
- Place 3 tbsp of the flour + the salt & pepper in a lrg plastic bag, shake chicken pieces in it till lightly coated & set aside.
- Heat olive oil + 4 tbsp of the butter in a Dutch oven (or like-sized roaster pan). Add the diced bacon + onion & saute for 3-4 min, till the onions have browned lightly.
- Add mushrooms, saute for 2 min, remove the contents of the pan w/a slotted spoon & set aside.
- Add chicken pieces to the hot oil & cook till browned on all sides (about 5-6 min). Pour the Burgundy wine over the chicken & add the garlic, brown sugar & additional salt + pepper to taste pref.
- Bring to a gentle boil, reduce heat, cover & simmer for 1 hr, stirring occ.
- Return the reserved onions, mushrooms & bacon to the pan, cover again & cook for a further 30 minutes.
- Using a slotted spoon, lift out the chicken, vegetables + bacon, arrange on a warmed serving platter, remove & discard garlic & set aside.
- Boil the liquid rapidly for 2 min to reduce slightly. Cream the remaining 1 tbsp of flour + butter together & whisk in sml amts into the liquid till thickened slightly. Pour over the chicken, garnish w/parsley + croutons & serve immediately.
- NOTE #1: Splitting the breasts allows for more uniform cooking, but also allows for ea of the 4 portions to include a piece of dark meat + 1/4 of the breast meat. If you prefer to plate this dish as individual servings, divide the chicken in that manner & then add equal amts of the other ingredients + the sauce. Then add the 2 wing portions to the plates of those w/the heartiest appetite! :-).
- NOTE #2: For the sake of my DH who requires potatoes w/every meal, I listed 20 sml baby potatoes as an optional add during the final 30 min of the cooking time.
FRENCH WHITE BURGUNDY CHICKEN AND EGG NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6.servings
Number Of Ingredients 17
Steps:
- Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
- Heat a pot of water to boil for egg noodles.
- While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
- Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.
COQ AU VIN DE BOURGOGNE (BURGUNDY BRAISED CHICKEN)
Don't let the fancy name & long list of ingredients intimidate you. This is basically a "throw it all together & bake" recipe but it has a gourmet flair that's sure to impress even the most difficult dinner guest!
Provided by JelsMom
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Cook rice according to package directions & set aside.
- Mix flour, sea salt and pepper in shallow pie dish or plate. Dredge chicken & fully coat.
- Fry bacon until crisp and set aside.
- In same skillet, heat 1 T olive oil and brown chicken in it. Transfer to baking dish.
- Saute onions & mushrooms until tender. Turn off heat.
- Tear bacon into small pieces & place in skillet. Add all other ingredients (except fleur de sel & 1 T parsley) and stir to loosely mix. Pour over chicken in baking dish.
- Cover with foil & bake at 350F for 30 minutes or until cooked through.
- Remove bay leaf, sprinkle with remaining parsley & fleur de sel, & serve over brown rice.
Nutrition Facts : Calories 418.5, Fat 13.5, SaturatedFat 2.6, Cholesterol 87.3, Sodium 1736.3, Carbohydrate 27.7, Fiber 4.6, Sugar 5.2, Protein 37
BURGUNDY CHICKEN
I've been cleaning through all the stacks of recipes that I've printed from the internet that I've wanted to try - not even sure where I got this one. Makes for an elegant weeknight meal - dinner on the table in less than an hour!
Provided by LARavenscroft
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat.
- Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
- Place chicken on plate and cover with foil to keep warm.
- Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
- Add wine, broth, tomato paste and rosemary.
- Increase heat to medium and bring to a boil.
- Return chicken to skillet.
- Reduce heat to low.
- Cover chicken and cook until no longer pink - about 25 minutes.
FRENCH WHITE BURGUNDY CHICKEN AND EGG NOODLES - RACHAEL RAY
Make and share this French White Burgundy Chicken and Egg Noodles - Rachael Ray recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
- Heat a pot of water to boil for egg noodles.
- While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
- Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley.
Nutrition Facts : Calories 722.1, Fat 20.4, SaturatedFat 7.9, Cholesterol 185.9, Sodium 386, Carbohydrate 71.4, Fiber 4, Sugar 3.7, Protein 47.4
BURGUNDY CHICKEN STEW
Make and share this Burgundy Chicken Stew recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
- Turn heat to high and cook 10 minutes. Add combined cornstarch and water, stirring 2-3 minutes.
Nutrition Facts : Calories 656.5, Fat 34.6, SaturatedFat 9.9, Cholesterol 170.1, Sodium 235.2, Carbohydrate 34, Fiber 4.4, Sugar 2.4, Protein 47.5
BURGUNDY CHICKEN BREASTS
This is another of the traditional recipes I learned while living in Dijon, France from my friend and neighbor, Denis. This is the original, untouched recipe from Burgundy. You and your guests will not be disappointed. Make with Turkey breasts too if you like, or any other fowl.
Provided by TJW2725
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
- ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.
- Flamber.
- Remove the breasts and keep warm.
- In the same pan, add the cream and mix well.
- Reduce the sauce SLOWLY on low to low-medium heat.
- Adjust the seasonings for salt and pepper.
- *Atthe last minute, add the mustard and stir to incorporate it.
- Serve over the breasts with rice or potatoes.
- NOTES.
- ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.
- Never add directly from the bottle.
- To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
- It should burn out within about one minute.
- Caution- the flames can shoot pretty high.
- *If mustard is cooked (DIJON mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for Dijon Mustard in the sauce.
- ENJOY!
- with a good bottle of white wine and the rest of the cognac for dessert!
Nutrition Facts : Calories 361.7, Fat 27.1, SaturatedFat 15.7, Cholesterol 141.4, Sodium 222.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 28
BURGUNDY CHICKEN PIE
A nice, rich Burgundy pie - an easy recipe (don't let the number of steps fool you) and delicious! cook in large deep-dish pie plate or 2-quart casserole
Provided by Julesong
Categories Lunch/Snacks
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, sauté onions in butter and oil over medium heat until soft.
- Add the mushrooms and garlic, and cook until soft.
- Cube the chicken breasts and add to the skillet; cook until pieces are browned on all sides.
- Stir in the thyme, then sprinkle the flour over the mixture and stir again; add the wine.
- Add the chicken bouillon to the hot water and stir to dissolve, then stir into the chicken/vegetable mixture.
- Simmer uncovered for 15 minutes; season with salt and pepper to taste.
- Transfer into a deep pie dish or a 2 quart casserole and set aside (there may be excess sauce- save it and cook it separately in a saucepan for gravy after the pie is done).
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll out the puff pastry.
- Cut a 1/2-inch (1 cm) strip of pastry; brush the rim of the pie plate with warm water, arrange the pastry strip around the top edge of the pie dish, and gently press the pastry onto the rim.
- Brush the pastry edge with warm water; roll out remaining pastry large enough to cover the filling, place on top of the pre-placed edge, seal the edges well, and trim and crimp the edge.
- Brush the pastry with the beaten egg, and make a small decorative vent hole in the center of the top (if you like, you can use the pastry trimmings to make leaves and arrange them on top of the pie; don't forget to brush them with egg, too).
- Bake the pie in your preheated oven for 45 minutes, or until the top is crisp and golden.
- Serve and enjoy!
- Makes 6 to 8 servings.
Nutrition Facts : Calories 658.3, Fat 35.3, SaturatedFat 9, Cholesterol 82.6, Sodium 337, Carbohydrate 49.1, Fiber 2.7, Sugar 4.2, Protein 27.4
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