mushrooms » Pots and Pans Kitchen

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.

Kasha is a cereal which can be made from buckwheat, wheat, barley, oats, millet, and rye. It generally refers to toasted buckwheat. It is nutritious and satisfying and is available at most supermarkets and specialty stores.

Kasha with Vegetables	Servings:4
	Preparation: 10 minutes
	Cooking: 16 minutes

Ingredients
1 T unsalted butter	1 ½ c beef broth or water
1 medium-sized yellow onion, chopped	½ c thinly sliced chestnuts
1 medium-sized stalk celery, chopped	2 T lemon juice
¼ lb mushrooms, sliced thin	½ t ground nutmeg
¾ c kasha	¼ t black pepper
1 large egg

Instructions
Melt the butter in a Kitchen Basics 10″ Open Frypan over moderate heat.
Add the onion and celery and cook, uncovered for 2-3 minutes.
Add the mushrooms and cook 2-3 minutes longer, stirring occasionally.
Meanwhile, using a fork, beat the kasha with the egg in a small bowl until all the grains are coated. Add to skillet and cook, stirring constantly, for 1-2 minutes or until the egg is cooked.
Add the beef broth, bring to a boil, and adjust the heat so that the liquid bubbles gently; cover and cook for 10 minutes or until all the liquid is absorbed and the kasha is tender.
Stir in the water chestnuts, lemon juice, nutmeg, and pepper and transfer the mixture to a serving bowl.