Thursday, May 23, 2013

Chicken Peht Peh

ER ME GERD...this is mahhhhhhvelous!!!!  If you prefer to make your own pie crust, by all means do so.  I take the easy way out and use store bought.  Also, this recipe makes for a great chicken a la king.  Just pour over fresh baked biscuits. 


1 1/2 pounds chicken, cubed into small cubes
1/2 teaspoon sweet paprika
1/2 teaspoon fresh sage
1/4 teaspoon fresh oregano
3 tbl butter
3 tbl all purpose flour
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
half a med. onion, chopped small
1 cup chopped fresh asparagus
1 cup frozen peas and diced carrots (or fresh if you prefer fresh)
 5 cloves garlic, minced (I like mine garlicy)
2 tablespoons all-purpose flour
2 cups chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen


Special equipment: 9-inch cast-iron pan or pie plate

Preheat the oven to 400 degrees F.

Sprinkle the chicken tenders with salt and pepper. Heat a pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through.. Remove the chicken and set aside in a bowl.

To the same pan, melt the butter over med/med high heat.  Once melted add in the veggies, onion and garlic and half the herbs.  Stir and cook to tender. Then sprinkle in the flour and stir to coat the veggies and cook for about a minute to remove any flour taste it may have. Next, add the chicken stock. Stir untill the sauce becomes thick.  Then add in the cream and remaining herbs and stir.  Add salt and pepper to taste. Return the chicken to the mixture.  Simmer for a few minutes to allow all the flavors to develope and the sauce thicken and reduce.  Once you have acheived your desired thickness, remove to heat and pour into pie plate.  Unroll your pie crust over the top, scoring the top middle to allow steam to escape. Brush a little olive oil over the top.  This will make the crust nice and brown.  Place in the oven and bake till the crust is golden brown...about 20 min or so.

No comments:

Post a Comment