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Chicken run

  • Published at 12:14 am October 28th, 2016
Chicken run
After many trial and errors, I have mastered the perfect pie crust for my chicken pie. It literally melts in your mouth. The filling is cheesy and creamy. My other favourite dish is stuffed chicken breast with a tangy lemon butter sauce. It is a crowd pleaser and looks very fancy. These two could be new additions to your next dinner party.

Chicken pie

Makes a 9 inch chicken pie Chicken pie 21111   Ingredients: For the crust: 2 cups + 2 tbsp plain flour 1+1/2 cup chilled butter 1 cold egg 1/3 cup chilled water 1/2 tsp salt For the filling: 2 boneless chicken thighs and 1 chicken breast (you can use any cut you like. I prefer two kinds for different textures) 2 tbsp butter 1 tbsp olive oil 1 cup roughly chopped onion 1 tsp garlic paste 1/2 tsp ginger paste 1 tsp paprika 1 tsp dried thyme 1/2 tsp dried basil 1/4 tsp nutmeg powder 1 tsp cayenne pepper 1 tbsp flour 1 chicken bullion (stock cube) 1/2 cup water 1/2 cup milk Salt and pepper to taste 1/3 cup parmesan or mozzarella cheese. Any semi soft cheese will do too. 1 egg yolk for brushing Directions: To make the crust, cut the butter into small cubes. Mix the salt with the flour. Rub the butter in to the flour with your finger tips, until it resembles breadcrumbs. Now add the beaten egg and 1/4 cup chilled water and mix the dough. Add the rest of the water as needed. Knead lightly to make everything come together. Don't over knead it. Over kneading makes the crust tough. Wrap the dough with plastic wrap and let it rest in the fridge for one hour. For the filling, chop the chicken in to bite sized chunks. In a large pan, sauté the onion until soft. Add the chicken and saute for one minute. Add all the spices and mix well. Cook for 2 to 3 minutes. Sprinkle the flour over the chicken. Cook for one minute. Mix the chicken bullion in 1/2 cup hot water. Now pour the chicken bullion water and milk over the chicken. Let it come to a boil. Adjust the salt and pepper and let the sauce thicken up. Once its well coated, take it off the heat and let it cool. Preheat your oven to 355°F /180°C. Divide the pastry into two equal pieces. Roll half of the pastry to a 3mm thickness. Roll it large enough to cover the bottom and the sides of your 9 inch pie tin. Freeze it for 10 to 15 minutes. Line the crust with foil and add pie weight (beans or coins). Bake for 15 minutes. Remove the foil and the weight and bake for a further 10 minutes. It should turn a nice golden colour. Take it out and set aside. Roll the other half of the pastry and cool it in the fridge for 10 minutes. Mix the cheese with the chicken and fill the pie crust with it. Place the other chilled pastry on top and seal. Cut a few narrow slits in the lid with a knife, which will allow the steam to escape. Brush the top with egg yolk. Bake for 25 to 30 minutes until its a nice golden brown. Cool it for 10 minutes and then serve.

Stuffed chicken breast with lemon butter sauce

Stuffed chicken breast 2 Ingredients: For the chicken: 2 chicken breasts 1/4 tsp paprika 1/4 tsp mixed herbs 1/2 tsp garlic powder 1/4 tsp onion powder Pinch of red chilli powder Salt and pepper to taste Frot the stuffing: 1/4 cup toasted pine nuts 1 small bunch spinach 1/4 cup grated mozzarella cheese For the lemon butter sauce: 2 tbsp butter 2 tsp minced garlic 2 tsp flour 1/3 cup lemon juice 1/2 tsp sugar 1 chicken bullion (stock cube) 1 cup water Salt and pepper as needed Directions: Pre-heat your oven to 350°F/175°C. In a frying pan, heat one teaspoon oil and add the spinach. Cook until the spinach is just wilted. Set it aside. Slice the chicken horizontally to make a pocket. Sprinkle the chicken generously with the seasoning inside and out. Stuff the chicken with the pine nuts, spinach and the cheese. Close the opening with toothpicks. Heat two tablespoons of oil in a frying pan and brown the chicken on both sides. If your frying pan has a metal handle and your oven is big enough to fit the frying pan, then directly put the pan in the oven. If not, then put the chicken on a baking tray and bake for 15 to 20 minutes. Cooking time will vary according to the size of the chicken. While the chicken is cooking, you can make the sauce. For the sauce, heat butter in a pan over medium heat and add the garlic. Sauté for one minute. Now add the flour. Mix well and let it cook for 30 seconds. Now add the water and the rest of the ingredients. Let it come to a simmer. It will thicken up. If it seems too thick add more water until reaches the consistency you like. Adjust the seasoning with salt and pepper. Once the chicken is cooked, serve it with steamed vegetable and the sauce on the side. BIO: Farzana Romine is a food lover and travel enthusiast whose mission is recreating restaurant quality dishes at home and she invites you along for the ride