Jalapeno Cheddar Biscuit Chicken Pot Pie

Chicken Pot Pie - Candy Coated Culiinista

Chicken Pot Pie – Candy Coated Culiinista

On a biscuit kick and craving comfort food I ventured into a biscuit chicken pot pie.

Yield/Serving: 4 to 6
Prep Time: 20 min.
Cook Time: about 55 minutes overall
Difficulty level is: Medium

Ingredients
• 6 chicken thighs
• Salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Basil, to taste
• 6 tbsp margarine
• 4 carrots, peeled and diced
• 4 celery ribs, diced
• 1 ear of corn, kernels
• 1 medium sized onion, diced
• 227 g of white button mushrooms, quartered
• 2 tbsp all-purpose flour
• 4 tbsp chicken stock
• 1/3 cup frozen peas

Assembly
1. Preheat oven to 350°F.
2. Season chicken thighs with salt, pepper, oregano and basil and bake for 25 minutes.
3. In a large frying pan over medium heat add the margarine along with the carrots, celery, corn onion and mushrooms and sauté.
4. Stir frequently and add all-purpose flour and chicken stock and continue to stir until thick for 10 minutes.
5. Once chicken is baked, remove from the oven and allow to rest before shredding or cutting into pieces.
6. Pour chicken and frozen peas into the vegetable mixture and mix well.
7. Transfer the chicken vegetable mixture into a casserole dish and bake for 30 minutes. In the last 5 minutes of the baking process and the biscuits and then serve immediately.

Tips
• Make biscuits the day before if desired or bake the biscuits prior to starting the chicken pot pie recipe.

Jalapeno Cheddar Biscuits

Yield/Serving: 8 biscuits
Prep Time: 10 min.
Cook Time: 15 – 20 min.
Difficulty level is: Easy

Ingredients
• 2 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tsp parsley
• 1 tsp oregano
• 6 tbsp unsalted butter, cold and cubed
• ½ cup cheddar cheese, shredded
• ½ cup mozzarella, shredded
• 2 jalapeno thinly sliced and seeded
• ¾ cup 2% milk

Assembly
8. Preheat oven to 400°F.
9. Line a baking sheet with parchment paper.
10. Using a large sized bowl mix flour, cornmeal, baking powder, baking soda and salt together with a whisk.
11. Using your hands add butter and mix until the mixture resembles coarse crumbs.
12. Add cheese and jalapenos.
13. Slowly add milk incorporating until dough is formed.
14. Cut dough and form into a circle and place on parchment paper.
15. Bake for 15-20 min or until golden brown or until a cake tester inserted comes out clean.

Tips
• Spray a muffin pan with non-stick cooking spray to have muffin shaped biscuits.

Please Enjoy

My thoughts
This is one of the heartier dishes I have made and is perfect for the Autumn & Winter season as its comfort food at its best. I had many great reviews for this recipe and the biscuits were mentioned for weeks after this dish had been consumed. I was pleasantly surprised at how this turned out and there were even some leftovers. The flaky buttery biscuit on top of a rich rustic meal was just superb.

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Coq Au Vin

Coq Au Vin - Candy Coated Culinista

Coq Au Vin – Candy Coated Culinista

This recipe has been on my “to-do list” for a year now, and I was only recently reminded by a fellow blogger Maiu at Toronto Cooks that I need to finally make a coq au vin. We both are a part of a couple cooking clubs and this is how I stumbled upon and now follow her blog. This classic French dish is chicken braised in a red wine sauce giving the chicken a purple “wine” stained colour.

Yield/Serving: 6
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
• 25 baby red skinned potatoes, halved
• 1 large sweet potato, peeled and cut into cubes
• 3 bacon slices, thinly sliced
• 1 tsp Herbes de Provence
• 2 tsp kosher salt
• ½ tsp black pepper
• ½ tsp rosemary
• 2 bay leaves, crushed
• 1 tsp parsley
• 1 tsp thyme
• ¼ tsp cumin
• ½ tsp cayenne pepper
• 8 chicken pieces (thighs and drumsticks) skin on
• 3 tbsp Dijon mustard
• 20 pearl onions 284g (10 oz)
• 3 celery stalks, chopped
• 3 small carrot, peeled and chopped
• 5 cloves of garlic, peeled and diced
• Button mushrooms, sliced
• 4 tbsp extra virgin olive oil
• 2 cup chicken stock
• 2 cups red wine
• 2 tbsp unsalted butter
• 2 tbsp flour

Assembly
1. On high heat boil at pot of salted water and fill with the baby potatoes and sweet potato. (Cook until they are firm as they will be cooked more later on).
2. In a large frying pan, on medium-high heat, fry the bacon.
3. Pour all the herbs and spices into a pessel and mortor and grind.
4. Rub Dijon mustard over chicken and pour half of the herbs and spices over the chicken and rub in.
5. In the frying pan with the bacon fat add the onions, celery, carrots, garlic and mushrooms and brown, about 5 minutes stirring frequently.
6. Remove from pan set aside in a bowl.
7. The potatoes should be done at this point, strain in a colander and set aside in another bowl, and place pot back on the stove. (it will be used in a moment)
8. Using the same frying pan place in the chicken along with the olive oil and sear and brown, about 5 minutes on each side.
9. Using the large pot on medium-high heat pour in the chicken stock, red wine, butter and whisk in the flour.
10. Finally place chicken on the bottom of the large pot and place the potatoes and sweet potatoes over top and then all the vegetables and bacon.
11. Add the remaining spices on top.
12. Stir occasionally, but try not to disrupt the chicken below.
13. Serve

Tips
• Make sure baby potatoes and sweet potatoes are cut to the same size to ensure they cook at the same rate.
• If your bacon is salty, adjust the salt content accordingly.

Please Enjoy

My thoughts
Coq au vin seems to be peasant’s dish to me with its simple and humble ingredients. I had a theory when I thought of placing the chicken at the bottom in my assembly. The chicken was only partially cooked so they needed to be closest to the heat, then the potatoes as they were a little hard and finally the veggies as they were pretty much cooked. The potatoes stayed firm, the veggies were crunchy and the chicken was great. I wish I could get the chicken to be more wine stained, but that would entail me marinating it for 4 hours or more. As I made this on a whim thanks to Maiu, I didn’t really have any for-thought to making this and i still think it turned out and looked scrumptious.

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