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RECIPE

Serves 2 Most Generously

A CookTale

On Monday we enjoyed a Roast Chicken. We had the Thighs and Legs, and reserved the Breast meat for another dinner. It was vacuum packed In our indispensable Food Saver. Last evening its time arrived. The Chicken Breasts and the Vegetables were all diligently cut to a 1″ dice. Fresh Herbs were prepped, and a sauce was made from concentrated Chicken Demi Glace and Chicken Broth. The original Roast Chicken might have competed for last evening’s tasty dinner, but it’s questionable.

INGREDIENTS

Leftover Roasted Chicken Breasts (diced into 1″ pieces)
Kosher Salt & fresh Black Pepper
A dash of Red Pepper Flakes
5 TB of Butter, divided
1 Pound of Turnips (peeled into a 1″ dice)
1 Red Onion (peeled into a 1″ dice)
1 Red Bell Pepper (peeled into a 1″ dice)
6 Ounces of Baby Portobello Mushrooms (halved)
3 Garlic Cloves, minced
1 tsp of fresh Thyme Leaves
1 tsp of Paprika (optional but desirable)
4 Scallions, white & green parts (diced to 1″ pieces)
1/4 Cup chopped fresh Leaf Parsley
1 Ounce of Demi-Glace diluted with water (or Chicken Broth, optional but desirable)

METHOD

1. Cut the Chicken Breasts into 1″ pieces. Set aside in its bowl.

2. Melt 3 TB of Butter in a large saute pan. Add the Turnips & Onions, 1 tsp of Salt & 1/2 tsp of Pepper. Saute over medium heat for about 10 minutes, until evenly browned & cooked through. Remove from the pan to the master bowl.

3. In the same pan, melt 2 more TB of Butter. Add the Mushrooms, & saute until Tender. Remove to the master Bowl.

4. Add the Red Bell Peppers, Garlic, Thyme, Paprika, 1 tsp of Salt, 1/2 tsp of Pepper & the Red Pepper Flakes. Saute over medium heat for about 5 minutes, until the edges of the Peppers are seared & the vegetables are tender.

5. Just before serving return the Chicken & the vegetable mixture back to the pan. Add the Demi-Glace sauce & heat through. Add the Scallions & Parsley, gently toss together & serve.

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