Warm up with chicken

Cooking with Cathie

Cathie CampbellJanuary 17, 2013 

Chicken, being a very versatile food, works out quite nicely when you are looking for some hot-dish meals to serve your family this winter. It can be fancied up to be an elegant meal, but if you are ready for a break from holiday fare, a chicken dish may be just right. Call it comfort food if you will. Here's hoping that 2013 will be a very good year for everyone and that we will have a break from so many disasters and tragedies. Take care and enjoy a year of family, friends and some good eating!

Chicken noodle soup

Potatoes are not always used in recipes for chicken noodle soup, but it's your own preference.

  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 6 cups chicken broth
  • 4 cups cubed peeled potatoes
  • 1 teaspoon salt
  • 2 cups cubed cooked chicken meat
  • 2 cups uncooked wide egg noodles
  • 1 cup evaporated milk
  1. In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.
  2. Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
  3. Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Makes 8 servings.

Chicken pot pie

I know I recently shared a recipe for turkey pot pie, but this one is different.

  • 1 broiler/fryer chicken, cut up (3 to 4 pounds)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 medium peeled potatoes, cut into 1-inch chunks
  • 24 frozen pearl onions
  • 3 medium carrots, cut into 1-inch chunks
  • 2 celery ribs, cut into 1-inch chunks
  • 1 leek, cut into 1/2 -inch rings
  • 8 fresh mushrooms, quartered
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 cup peas
  • 1 jar (2 ounces) chopped pimientos
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 egg yolk
  • 1/2 cup heavy whipping cream
  • 2 sheets frozen puff pastry, thawed but refrigerated
  1. Preheat oven to 375. Rub the chicken with olive oil and sprinkle with salt and pepper. Toss the potatoes, onion, carrots, garlic, leeks, celery, mushrooms with remaining olive oil, parsley and herbs. Place chicken in a large roasting pan and arrange the vegetables around the chicken.
  2. Roast in preheated oven for 1 hour or until chicken juices run clear, stirring the vegetables occasionally. Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and set aside with the peas and pimientos.
  3. Pour pan juices into a measuring cup. Spoon away the fat from the juice, reserving the fat. Add the juices to the chicken broth. Measure out the fat and add enough butter to make 6 tablespoons.
  4. Put the roasting pan on the stove over medium heat. Pour in the 6 tablespoons of fat and butter, when it's melted add the flour and stir to make a roux. Cook the roux till lightly browned, add the chicken broth and bring to a boil. Simmer the gravy for at least 15 minutes or till it's the consistency of heavy cream.
  5. When the chicken has cooled, pull the meat from the bones and cut into small 1/2 -to-1-inch chunks. Set aside. Heat oven to 400. Choose four 12-oz. ovenproof bowls or one 2-quart casserole dish.
  6. Remove the dough from the refrigerator. Roll it out to 1/8 -inch thickness. Cut out the pastry for each bowl leaving the pastry a little larger than the top of the dish.
  7. Divide the chicken, vegetables and gravy into the dishes (or place all in one dish). Place the dough on top, pressing along the edge of the dish to seal.
  8. Combine 1 egg yolk and 1/2 cup cream. Brush the mixture onto the top of the pastry with a pastry brush. Put the pies on a baking sheet to catch any drips. Bake on the center rack in the oven for 40 to 50 minutes or till the crust is thoroughly browned and puffed. Makes 4 servings.

Slow cooker garlic chicken

This calls for a lot of garlic, but it mellows out as it slowly cooks.

  • 1/2 cup fat-free, lower-sodium chicken broth
  • 3 tablespoons dry white wine
  • 2 tablespoons cognac
  • 1 (3 1/3 -pound) whole chicken, skinned and cut into 8 pieces
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 40 garlic cloves, peeled (about 4 whole heads)
  • 2 teaspoons fresh thyme leaves
  • 4 teaspoons chopped fresh parsley (optional)
  1. In a small bowl, combine first 3 ingredients. Discard giblets and neck from chicken (or save for another use). Rinse chicken and pat dry. Heat oil and butter in a 12-inch nonstick skillet over medium-high heat until butter melts. Sprinkle chicken pieces evenly with salt and pepper. Add chicken pieces to pan; cook 2 1/2 minutes on each side or until golden. Remove chicken from pan; place in a 4-quart electric slow cooker.
  2. Reduce heat to medium. Add garlic to drippings in pan; saute 1 minute or until garlic barely begins to brown. Stir in broth mixture, scraping pan to loosen browned bits. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken; sprinkle with thyme. Cover and cook on LOW for 4 hours or until chicken is done. Serve sauce and garlic with chicken. Garnish with chopped parsley, if desired. Makes about 5 servings.

Maple chicken wings

  • 2 to 3 pounds chicken wings
  • 1 cup maple syrup
  • 2/3 cup chili sauce
  • 1/2 cup onion, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 to 1/2 teaspoon dried red pepper flakes
  1. Place wings in a large plastic zip-closure bag; set aside. Combine remaining ingredients. Reserve one cup for basting.
  2. Pour remaining marinade over wings, turning to coat. Seal bag; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Place wings in a lightly greased 13-by-9-inch baking pan.
  3. Bake, uncovered, at 375 for 30 to 40 minutes, basting with reserved marinade, until golden and juices run clear when pierced. Makes 2 to 3 dozen.

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