A few nice Tasty Chicken Recipe images I found:
Tiny Arcadian Chicken Pot Pie
Image by Renée S. Suen
A nod to the past and a signature of the space: tiny Arcadian chicken pot pies.
Recipe (as provided by the kind folks at O&B):
Arcadian Court Chicken Pot Pie
1 organic chicken (approx 3 lb/1350 g), quartered, washed and seasoned with salt and pepper
8 cups low-sodium chicken stock
1 cup diced celery
1 cup diced carrot
1 1/2 cup diced onion
2 cloves garlic, minced
2 bay leaves
1 sprig of thyme
5 tbsp unsalted butter
6 tbsp all-purpose flour
1 3/4 cup chicken stock
1 cup 35% cream
1 1/2 tbsp Dijon mustard
1 tbsp truffle oil (optional)
3/4 cup blanched sweet peas
1 tsp lemon juice
2 sheets puff pastry
1 beaten egg for wash
Place the seasoned chicken into a medium-sized pot. Cover with the chicken stock, bring to a boil, then simmer for 5 minutes. Remove the pot from heat and skim the excess foam and fat that has floated to the top.
Add celery, carrot, onion, garlic, bay leaves, and thyme to the chicken pot, and season lightly with salt and pepper. Simmer over medium-low heat for 30 minutes. Remove the breasts and set aside to cool, and continue to cook the legs for an additional 10 minutes.
Remove the legs and set aside with the breasts to cool. Strain the vegetables from the stock and set aside. Remove the herbs and discard.
Once the chicken has cooled, pick the meat from the bones, and chop into bite-sized pieces. Discard the skin and bones.
In a medium-sized pot over low heat, melt the butter. Add the vegetables to the pot and stir gently. Add the flour and continue to cook for 2 minutes over low heat. Bit by bit, add the chicken stock into the flour and vegetable mixture, stirring to incorporate well. Add the 35% cream, Dijon, and truffle oil, and check seasoning…should be tasty!
Congratulations, you have made a version of a velouté. Now add the chicken, sweet peas, and a dash of lemon juice. Check the seasoning again. Cover lightly and place in the fridge to chill.
Preheat oven at 425°F (220°C).
Place the finished pot pie mix into an ovenproof low-sided casserole dish. Working quickly, roll out the chilled puff pastry to approximately ½ cm in thickness and large enough to give you a 2 cm lip for sealing.
Egg wash the edge of the puff pastry and place over the casserole, with the egg wash side down. Press the edges of the pastry well against the casserole to form a seal. Egg wash the top, and bake at 425°F (220°C) for 25-30 minutes.
Week 8: Chicken Cacciatore
Image by tobyleah
From NYtimes: www.nytimes.com/2012/02/16/health/nutrition/chicken-cacci…
Really tasty — and healthy too! I left the skin on the drumsticks tho, ’cause come on.