Creamy Homemade Chicken Stew

Creamy Homemade Chicken Stew

Butter / flour / roux

½ chix breast / Cubed

TT mushrooms

 2 potatoes peeled and cubed and pre cooked

TT Spinach

TT diced carrots

TT diced onion

TT Smashed Garlic

TT green peas

 TT chicken or veggie base

TT Salt & Pepper

 TT oregano

TT Panko Bread Crumbs

TT Parma Cheese

 1/4 cup chopped fresh parsley

Procedure:

In pan sear chix, and then remove

In a saucepan on medium low heat, melt butter and sauté, garlic, onions, carrots, celery spinach until transparent, stirring occasionally. Add flour and cook out roux 5-7 mins-Add chicken broth, oregano salt, and pepper. Stir until well. Add chicken, stir and blend until mixture reaches a low simmer. Place in casserole-Top with bread crumbs and parm and bake till golden brown *375

Chicken Marsala Garlic Knot Slyders

Chicken Marsala Garlic Knot Slyders

Ingrediants

• 4 chix fingers cubed
• 3/4 cup Marsala wine, divided
• 3 cloves garlic, finely chopped, divided
• TT flour & butter for roux 
• 1 medium sweet onion, chopped
• 1/2 lb mushrooms, cleaned and sliced
• Salt and freshly ground black pepper
• 4 Over sized Garlic Knots (recipe in archives)

Preparation:
Preheat a grill or broiler.

Pound the chicken breasts to an even 1/2-inch thickness. Combine 1/4 cup of Marsala with 1/2 teaspoon of the chopped garlic in a shallow dish. Season both sides of the chicken with salt and pepper and marinate in the Marsala-garlic mixture for 30 minutes at room temperature, turning once.

Heat the butter in a large pan over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the remaining garlic and cook for one minute longer. Add the mushrooms and season generously with salt and pepper, add flour and thicken - Continue cooking until any liquid given off by the mushrooms has evaporated and they are beginning to brown.

Reduce the heat to medium and add the remaining 1/2 cup of the Marsala. Simmer, stirring occasionally, until the wine has evaporated and the mushroom mixture is deeply caramelized. Remove from the heat and set aside.

Drain the liquid from the chicken and grill or broil for 2-1/2 minutes on the first side. Turn and continue cooking another 2 minutes, then top each piece with a portion of the mushroom mixture.  Serve on split knot.
Serve with French fries!

Chicken Giambotta

Chicken Giambotta

Ingredients

4 oz Chix breast

3 Yukon gold Fingerling Potatoes  (roasted & sliced)

Blanched then browned set aside

TT diced red yellow green peppers

TT Chop Spinach

TT diced onions

TT crushed garlic

TT crushed garlic

TT Slice Mushrooms –

TT chicken Stock

TT sherry

TT Parma Cheese

Olive Oil

TT Flour

TT butter

TT Blanched Green beans

Preparation

vDredge chick in semolina Sauté, drain set aside

vIn pan sauté’ all veggie’s  in olive oil

vAdd base- butter and flour to make roux

vDeglace with sherry thicken to proper consistency, add potatoes and chicken reduce then plate

Crab & Potato Cakes

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3 small Yukon Gold  potatoes, peeled
1 egg
¼ cup onion, grated

¼ cup Crab meat

¼ cup capers

TT diced red green Yellow peppers
1/3 c. all-purpose flour
3/4 tsp. salt
TT Vegetable oil for frying

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt. Add Crab and peppers & capers and mix well. In large skillet over medium heat in hot oil, spoon scant 1/2 cupfuls, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture. Serve with Pasta or Saffron Rice and Tartar Sauce

2 nd Annual Greek Festival

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Orecchiette all Norcina

Orecchiette all Norcina

 (pasta with spinach, herb, and mushroom cream sauce)

Ingredients

½ cup Orecchiette pasta

TT salt & black pepper

2 tablespoons olive oil

2 large garlic cloves, crushed

TT Capers

TT Chopped Spinach

TT mushrooms, cleaned and coarsely chopped

TT Oregano-Basil-Chopped Parsley

1/2 to 1 teaspoon red pepper

TT grated parmigiano-reggiano cheese

TT Chicken Volute

3 tabs butter & flour for roux, cook out add chix stock adjust seasonings

Directions

Bring a large pot of water to a boil. Salt and add pasta. Cook until al dente (about 10 minutes). Drain shock and set aside.

In oil add garlic, mushrooms, spinach & capers, sauté together for 3 minutes until fragrant and soft

Add the chicken veloute, , and red pepper. Let the sauce cook for 3 to 5 minutes, stirring constantly.

Add the cooked pasta and the cheese and toss to coat evenly. If sauce is too thick, add some of the reserved pasta water. 

The Mad Greek Suggests you try......Lunch At The Legion!

Stop in a see Donna & Steve!!!! :-D