Stewed Chicken and Vegetables

 Chicken
Mar 052012
 
Stewed Chicken and Vegetables Servings: 4
 
Ingredients
1 – 3# chicken 10 pearl onions
½ bottle red wine 9 oz white mushrooms
1 bay leaf 1 t olive oil
2 springs fresh thyme 2 c chicken stock
4 oz turkey bacon, diced 1 t tomato paste
4 T butter 2 T fresh parsley, finely chopped
Instructions
Cut chicken into eight pieces: 2 drumsticks, 2 thighs, 2 wings, 2 breasts.
Allow chicken to marinate in wine, with the pay leaf and thyme for at least half an hour.
In an XTREMA® 10″ – 100% Ceramic Open Skillet over medium heat, fry the turkey bacon until golden brown.  Remove from the pan and set aside for later use.
In the same skillet over medium heat, melt 3 T the butter and sauté the mushrooms.  Cook for about 5 minutes, or until golden brown.  Remove from the pan and set aside for later use.
In the same skillet, melt ½ T of the butter.  Sauté the pearl onions until golden brown.  Remove from the pan and set aside for later use.
Drain he chicken and set the remaining marinade aside.  Melt the remaining ½ T of the butter in the same skillet and add the chicken.  Sauté briefly to allow all side of the chicken to golden brown.
Transfer the chicken to a MAXAM Precise Heat™ 16-Inch Rectangular Surgical Stainless Steel Electric Skillet and add the remaining marinade and stock along with the onions, mushrooms, turkey bacon and tomato paste.
Cook over medium heat for about 45 minutes.
Recipe adapted from the “Quick and Simple Paleo Meals” by Sébastien Noël.

Pumpkin Soup

 Pumpkin
Jan 292012
 
Pumpkin Soup Servings: 6
 
Ingredients
6 small pumpkins, hollowed out, – save tops 1 T flour
1 medium pumpkin – peeled, seeded and cut into chunks 1 c chicken stock or bouillon
2 T butter ½ t salt
2 T onions, chopped 2 c milk
¼ t allspice Sour cream
½ t ginger, ground
Instructions
Place pumpkin chunks in a MAXAM Precise Heat™ 5.5-Quart 12-Element Surgical Stainless Steel Stockpot and cover with water.  Bring to a boil, reduce heat and simmer until soft.
Drain, thoroughly, mash and reserve – this should yield 2 cups.
Meanwhile, sauté chopped onion in butter in a REVERE® 3-Quart Stainless Steel Sauté Pan.
Add Allspice and ginger, stir in flour
Add cooked pumpkin and cook mixture slowly for 5 minutes.
Gradually add chicken stock, salt and milk.
Simmer 5 more minutes.
Scoop mixture into pumpkin shells and top with a dollop of sour cream.
Place tops on pumpkins, and serve.
Note: For 12 serving, simply double the recipe.