MIDWINTER CHICKEN
Moist, slowly braised chicken surrounded by intensely-flavored vegetables and presented with a rich but delicately seasoned cream gravy. The restrained use of herbs enhances rather than dominates the natural goodness of the chicken and the root vegetables. If celariac (celery root) is unavailable you can substitute 2 stalks of celery but discard them before serving. Because the flavors are so simple quality is key. Skipping the sherry and substituting dried herbs instead of fresh will be OK, but it won't live up to its full potential.
Provided by 3KillerBs
Categories Whole Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cut chicken into serving pieces. Tip--if you divide the breast in 3 pieces lengthwise instead of just 2 the portions will be more even. A very large roaster or stew hen might be big enough to cut the breast crosswise as well into 4 or even 6 pieces.
- Wash and trim the mushrooms.
- Wash, trim, and peel the carrots, onions, celariac and potatoes. Potatoes may be scrubbed and left unpeeled if preferred.
- Cut carrots into 3-inch lengths and cut the celariac into chunks about the size of golf balls. If using celery scrub, trim, and cut into 4-inch chunks.
- Drain tomatoes. Reserve juice for another purpose if desired.
- Heat olive oil in a large, heavy skillet and brown the chicken pieces thoroughly. Drain on paper to absorb excess fat.
- Place vegetables and garlic clove into a large, tightly-lidded roasting pan.
- Arrange chicken pieces on top of the vegetables with the herbs on top of the chicken.
- Pour 1 cup chicken stock into the dutch oven.
- Drizzle 1 tbs sherry evenly over the chicken pieces.
- Roast covered at 250°F for 3-4 hours or until chicken is cooked through and vegetables are tender.
- Remove chicken to a warmed serving platter and keep hot.
- Remove vegetables to a warmed serving bowl, discarding the thyme, parsley, garlic and celery. Keep hot.
- Pour out the pan juices into a bowl and skim away any excess fat.
- Return one cup of the defatted pan juices to the dutch oven along with the cream and the other 2 tbs sherry. Add the celery seed, salt, and pepper. Cook on medium-low heat on the stove top until just simmering.
- Whisk the cornstarch into the milk then add this mixture to the pan. Stir constantly until the gravy simmers. Continue to simmer 2-3 minutes, stirring constantly with the whisk until the gravy thickens. If more gravy is desired there should be plenty of pan juices to make it--just keep the proportions the same to retain the richness.
- Serve each person chicken and vegetables then pass the gravy boat.
- I'd suggest a salad of romaine or butterhead lettuce or buttered green beans as sides and would recommend hearty, crusty bread or rolls to help mop up the gravy.
- If you have a very large platter it would make a pretty presentation to arrange the chicken in the middle surrounded by vegetables, drizzled with the gravy, and garnished with a bit of fresh parsley.
Nutrition Facts : Calories 505.1, Fat 25, SaturatedFat 12.5, Cholesterol 96.9, Sodium 819.4, Carbohydrate 49.6, Fiber 6.7, Sugar 11.4, Protein 16.7
MIDWEST CHILI
Make and share this Midwest Chili recipe from Food.com.
Provided by Paula
Categories Beans
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat.
- Add remaining ingredients (tomato paste through 4 cups of water) EXCEPT macaroni.
- Simmer for at least 3 hours.
- Prepare the macaroni according to package directions (cook in additional salted water).
- Drain macaroni and add to chili.
- Simmer this mixture for an additional 15 to 30 minutes.
Nutrition Facts : Calories 368.9, Fat 12.7, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1263.9, Carbohydrate 42.1, Fiber 8.2, Sugar 13.5, Protein 23.7
MIDWINTER CHILI
When it comes to chili I am an addict. I see a recipe I try it. This recipe is an accumulation of what worked in all those attempts. It is a great recipe.
Provided by Chef Oryon
Categories Beans
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook the ground meat along with the garlic.
- In a slow cooker add the tomatoes, beans, onion, celery, red bell pepper,worcestershire sauce,lime juice, spices and brown sugar.
- When the ground meat is cooked add to the slow cooker.
- Place 1 cup of water and the bouillon cube in the pan you cooked the ground meat and bring to a boil.
- Place the resultant broth in the slow cooker.
- Cook the bacon, drain the grease and add to the slow cooker.
- Boil remaining half cup of water in the bacon pan and again add the broth to the slow cooker.
- Cook on the high setting until vegetables are tender.
- Enjoy.
Nutrition Facts : Calories 424.9, Fat 13.2, SaturatedFat 3.9, Cholesterol 15.5, Sodium 1200, Carbohydrate 64.1, Fiber 17.1, Sugar 20.1, Protein 18.4
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