Did Someone Say Risotto? {Chicken Risotto with Spring Vegetables}

Chicken Risotto with Spring Vegetables

Did someone say Risotto?

Oh, it was me talking to myself?

I'm thinking about changing my name to Gordon and speaking only of Risotto going forward. I'll be The Risotto Blog. Young Risotto.

I do love it so. 





And all these great spring veggies, who can stand it?  They deserve a Risotto.  YOU deserve a Risotto.

So, yes, I have a new Risotto for you.... and no, it's not the Mojito Risotto.  At least not yet.

How to Make a House Smell Like A Home {Slow Braised Chicken & Vegetables}

I know I've talked about my man Tom before, Tom Colicchio that is ***fade to Angels singing*** well, this recipe was inspired by Think Like A Chef and any time I have a couple hours before dinner time to start cooking I love to make this. I've made a few changes to it to make the dark meat chicken WITH SKIN as healthy as it gets and it's still FAB. U. LOUS. It's an easy recipe too, about 20 minutes active prep before it goes in the oven and then you can hang out with your kids and watch some TV, go for a walk or yes.... write your blog while it makes itself grand in your oven.

Slow Braised Chicken With Vegetables

Baby It's Cold Outside (Chicken Pot Pie Recipe)

It's been way too cold outside this past weekend.... and my allergies are kicking my arse.  I need something to heal me.... and fortify me before I brave the cold AGAIN tonight in the name of selling Girl Scout Cookies.

• So, I will make my favorite Girl Scout's Favorite meal.

HERE'S WHAT YOU NEED:

Chicken Pot Pie with Cornbread Topping

• 5 skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup green beans
• 1/2 cup sliced celery
• 1/3 cup butter
• 1 small chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon tarragon
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• Cornbread topping {see below}
• 
  
• Preheat oven to 375 degrees F 
• 
  
• In large oven proof pan melt butter [guess what?  Yes, I used my Enameled Dutch Oven], add onions, saute for a couple minutes before adding the chicken, carrots, greenbeans, and celery cook until chicken no longer pink on exterior at all [approximately 10 minutes]. Stir in flour, salt, pepper, and tarragon, cook until flour no longer raw approximately 4 minutes. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and make cornbread topping.

For the topping I use a modified version of a Cobbler Topping from Fine Cooking [Aug/Sept 2011 Issue].  It's a little sweet and a little savory and a LOT yum!

HERE'S WHAT YOU'LL NEED:

Cornbread Topping

1 C. Flour

1/2 C. Sugar

2 tsp. Baking Powder

1/2 tsp salt

5 TBSP Butter cold

1/3 C. Cornmeal

1/2 C. Buttermilk

In small food processor blend Flour, sugar, baking powder, salt & butter until consistency of small peas.  Put in mixing bowl and blend in cornmeal and buttermilk until evenly moistened.

The dough will be quite sticky and thick, using large spoon put in 7-8 "dumplings" on top of chicken mixture [wetting the spoon in between with cold water helps it not stick].

Bake for 25-30 minutes  or until pastry is golden brown and filling is bubbly.  Serve immediately :)

Penne avec du poulet, les asperges et les épinards [or as I like to call it Pasta Saute with Chicken, Asparagus & Spinach]

Yes, you guessed right, it's that time of the week. Tarragon Tuesday is upon us.... and I'm feeling French.... but kinda Italian.  Alrighty, I'm clearly confused.  It's been a LONG Monday and I wanted to make sure you were prepared for Tarragon Tuesday. But whether you are celebrating my self proclaimed weekly holiday or just need to cook some dinner, this delicious dish is a super quick weeknight fix and you will L-U-V it... just like Madonna [sans a troupe of scantily clad cheerleaders cause who needs all that craziness on a Tuesday].


HERE'S WHAT YOU'LL NEED:


Pasta Saute with Chicken, Asparagus & Spinach
1 TBSP olive oil
3 chicken breasts (3 halves that is)
1 bunch asparagus
1/2 bag baby spinach (a couple cups)
1 tomato
1 cup white wine
1/2 cup half and half
2 TBSP fresh tarragon (2 tsp dry)
Kosher salt to taste
1/4 cup grated Parmesan Romano cheese plus some to garnish
1 box of pasta, cooked, I used Penne Rigato


Start your pasta water.


Heat olive oil in large saute pan over medium high; Large cube your chicken and add to hot pan. Salt generously. Reduce heat to medium, sauté for 5 minutes stirring occasionally.


While its sautéing, dice your tomato and add to chicken; continue sauté over medium heat. 


Trim the ends from your asparagus and cut into three segments; add to pan.


Your water should be boiling; add your pasta.


Pasta in [cook to Al Dente, 6 minutes for Penne Rigate]; increase heat on sauté to high and add wine, boil 2 minutes, reduce heat to a simmer add tarragon, cream and asparagus; simmer until pasta done. Drain pasta and add to sauté.


Add cheese, stir well and Voila!

NOTE: this recipe made enough for my family of six with leftovers for a lunch or snack or two ;)

Have I mentioned I adore Tarragon? {Chicken in Tarragon Cream Sauce Recipe}

A while back I started French Wednesday as a weekly event.... it's evolved into Tarragon Tuesday.  It's quite simple.  I adore Tarragon, it really makes me happy to cook with it.  It's the smell. I can't even classify it but it is REALLY aromatic.  Fresh Tarragon of course is the best but even dried Tarragon will waft up and getcha.  I will say, Farmer PopPop has had a hell of a time growing it fast enough..... I have EVERY other spice out back but he cannot seem to keep me in Tarragon..... hmmmm I wonder where the problem lies?

That said, this is a great quick weeknight dinner.... the rice takes longer than the chicken.  So start your rice, I use my trusty rice steamer and set it for 45 minutes then start your prep.  

Here's what you'll need to serve 4

Tarragon Chicken

4 chicken breasts

1 TBSP Olive Oil

Kosher Salt

Black Pepper

2 TBSP Unsalted Butter

1/2 medium onion diced

20 baby carrots cut in half lengthwise

12 Asparagus stalks cut in 4 pieces [throw away dry end]

2 TBSP chopped fresh parsley [or 2 tsp dry]

2 TBSP chopped fresh tarragon [or 2 tsp dry]

1 1/2 cups white wine [use a sweeter one like a Riesling]

3/4 c. Half & Half

Editorial Comment:  Let me say, I really don't count my stalks or carrots.... but I'm giving you a count as a guide.  If you like asparagus more.... use more, if you prefer peas to asparagus.... sub them out.  This is really about what you & your family like, so don't turn the page if you hate asparagus just substitute, this recipe would be awesome with any veggies or mushrooms.

On with dinner, heat your oil in a large, deep saute pan over medium high while you cut your chicken breasts into 3 pieces.  Generously kosher salt and pepper the breasts then add to the pan in a single layer.  Brown both sides, approximately 2-3 minutes per side then remove to a dish with tongs.  

As an aside, I never use a fork when cooking meat.  I read it somewhere.... probably Bobby Flay the Grill Master :) but I read you shouldn't pierce your meat while cooking and I believe it to be true.  It makes sense to me, you poke holes, juice runs out, it's then dry meat YUK..... so remove your meat with tongs to a dish, the sides may still have some pink, that's ok, you're not done.

Chicken is resting, add butter to pan, melt, then add onion, veggies and spices.  Saute over Medium heat for about 5 minutes.

Then increase heat to medium high, add wine, bring to a boil, reduce heat to a simmer for few minutes before adding the chicken back.  Stir and cover.  Cook at a simmer for 10-15 minutes then stir in half & half.  

Allow half & half to heat for a few minutes, then serve over rice.  Be generous with the sauce.... it's TO. DIE. FOR. Well, maybe not die.  But it's darn good.