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    Chicken Pot Pie

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    1 Cook the chicken: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.
    Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

    2 Shred the the chicken: When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

    3 Finish the chicken stock: Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.
    Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
    4 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.
    Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.
    Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

    5 Preheat oven to 400°F.
    6 Prepare the filling: In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.
    Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.
    Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

    7 Prepare the crust: Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.
    Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.
    Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

    8 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
    Let cool for at least 5 minutes before serving. LEGGI TUTTO

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      Chicken and Dumplings

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      1 Heat the chicken stock to a gentle simmer in a medium pot.
      2 Brown the chicken: In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.
      Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

      3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.
      Poach the chicken in the stock until cooked through, about 20 minutes or so.
      Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
      4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.

      5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

      6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.
      Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.
      Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

      7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.
      Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

      8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.
      Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
      If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.

      9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits. LEGGI TUTTO

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      Buffalo Wings

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      Oven-Baked Buffalo Wings! Here’s an easier and less messy way to make Buffalo Wings. Marinate your wings in a spicy sauce, broil them briefly, then serve with a tangy blue cheese sauce.

      Photography Credit: Elise Bauer

      Featured in 11 Wing Recipes to Make Your Super Bowl Soar

      Football (American) championship season. Sports bars, beer, and spicy things that make you want to drink more beer. Darts, pool, loud conversation — either an ill-spent or well-spent youth, depending on your perspective.

      “Buffalo” Wings
      Once in my early twenties, I happened to be in Buffalo, New York for a wedding of a dear friend. On our site-seeing day, the gang of us revelers happened to drive right by the Anchor Bar, home of the “Original Buffalo Chicken Wings.”
      Did you know that Buffalo wings are so called because they were first invented in Buffalo, NY?
      I didn’t, and it had always been one of those oddities that gnawed at the back of my brain during these beer filled nights. In San Francisco, we had Tommy’s Buffalo Burgers made with real buffalo meat. But buffalo wings? Hah! Mystery solved.

      Buffalo Wing Sauce vs. Marinade
      Buffalo wings are traditionally deep fried and slathered with Buffalo wing sauce. But these baked Buffalo wings are what I prefer.
      The wings are broiled after they’ve been marinating in a spicy sauce. This recipe will show you how to make Buffalo wings that taste great, with less mess and easy clean-up.

      From the editors of Simply Recipes

      Broiled vs. Fried Buffalo Wings
      First off, both methods–broiling and frying–make delicious wings! Fried wings can have crispier, chewier skin and slightly richer flesh. But making broiled wings is easier and less messy, plus it’s better suited to making a large batch all at once.

      Photo by Irvin Lin

      How to Prepare Chicken Wings
      You can buy a handy, giant bag of fresh or frozen wings that are already separated into drumettes and flats—the party parts—with none of the wee tips.
      However, we’ve found the quality of intact, fresh chicken wings to be much better. They’re meatier and their skin is more supple. To prep them, use a sharp, sturdy knife to cut through two joints, separating each wing into the plump drumette and the smaller flat (also known as a plank). Save the tips for stock, or discard them.
      What to Serve with Buffalo Wings
      Abundant celery sticks and blue cheese dressing are the classic side. However, ranch dressing is also tried and true.
      Love Wings? Try These Recipes!

      Buffalo Wings Recipe

      Recipe adapted from the New Cook Book – Limited Edition “Pink Plaid”.

      Ingredients
      For the wings:
      2 pounds chicken wings (about 12 wings)
      3 tablespoons butter, melted
      4 tablespoons bottled hot pepper sauce (like Crystal or Frank’s Original)
      1 tablespoon paprika
      1/2 teaspoon salt
      1/2 teaspoon cayenne pepper
      1/4 teaspoon black pepper
      For the blue cheese dip:
      1/2 cup sour cream
      1/2 cup crumbled blue cheese
      1/2 cup mayonnaise
      1 tablespoon white wine vinegar or white vinegar
      1 clove garlic, minced
      To serve:
      Celery sticks (optional)

      Method

      1 Prepare wings: Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a large bowl. Set aside.
      Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
      2 Prepare marinade: Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use to coat the wings after they come out of the oven).
      3 Marinate the wings: Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour.
      4 Broil the wings: Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
      5 Prepare the blue cheese dip: While the wings are cooking, place the sour cream, blue cheese, mayonnaise, vinegar, and garlic in a blender and pulse until smooth. Cover and chill. (Dip will last up to a week.)
      6 Baste the wings with reserved marinade: Remove the chicken wings from oven and baste with the 2 tablespoons of reserved marinade (not the marinade that was in contact with the raw chicken).
      Serve with Blue Cheese Dip and celery sticks.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      Barbecued Chicken on the Grill

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      1 Oil and salt chicken pieces: Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
      2 Prepare grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
      3 Sear chicken on hot side of grill, move to cool side: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn).
      Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
      If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F).
      Cover the grill and cook undisturbed for 20-30 minutes.
      4 Turn over and baste with barbecue sauce: Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes.
      Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.
      NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks “low and slow”.
      5 Finish with a sear or remove from heat when done: The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.
      Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.
      If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature.
      If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
      6 Paint with more barbecue sauce to serve. LEGGI TUTTO

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      Beer Can Chicken

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      1 Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
      2 Season the chicken, rub with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
      3 Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.
      Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
      4 Grill on indirect heat: Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
      Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill).
      Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F.
      The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours.
      If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

      5 Carefully transfer the chicken to a tray or pan: I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.
      Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. LEGGI TUTTO

    • in Recipes of the Day

      Buffalo Chicken Skewers

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      If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!

      Please, let me start with a serious warning: these skewers, they are quite fiery. Not as in extremely, almost unbearably fiery, but still… they are VERY hot and spicy, so they are obviously not for you if you are not a fan of heat! 
      That said, if you happen to be a appreciate a little bit of heat from time to time and can’t get enough of your Buffalo Wings, then I can already predict that, once you’ve had a taste of these babies, you will totally adopt them and forget all about your beloved wings… 
      Cuz indeed, with these skewers, you get all the same great fiery taste you love so much, only you get to enjoy so much more of that juicy, tender chicken meat! And as an added bonus, the chicken skewers are so much easier and quicker to make, not to mention SO MUCH cleaner to eat! 
      Go ahead, try them today. I am absolutely positive that you will never look back! 

      Your first course of action should be to place 8 wooden skewers to soak in cold water and leave them in there for at least 30 minutes.
      While that’s happening, bring a cup of Frank’s Red Hot, a 1/4 cup of ghee (you could also use butter if you wanted to) and 2 cloves of minced garlic to a boil. Then, reduce the heat and let that simmer for a minute or two. Whisk in a few tablespoons of sriracha, some cayenne pepper and chipotle powder; remove from heat and let cool for 15 to 20 minutes.

      Once your Buffalo sauce is done cooling, preheat your outdoor grill to medium-high.
      Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce.

      Stir to coat really well, making sure that all the pieces of chicken get their share of that heavenly sauce!

      Now thread the pieces of chicken onto the soaked bamboo sticks;
      I hate to break it to you, but there is no way to do this cleanly… your hands WILL get dirty and messy, covered in that fiery sauce… I spared you the rather unpleasant sight and cleaned my hands before I took the picture, but even at that, I still managed to get my fingers dirty just by lifting that skewer from the plate!
      So yeah, be warned: this IS a messy job, but totally worth it, I swear!

      Place the chicken skewers on the hot grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10 to 12 minutes total.
      Sorry I didn’t manage to get a decent picture of those skewers on the grill… it was so hot, bright and sunny that day, I could barely see what I was doing with my own eyes. The camera just couldn’t deal!
      Also too, here’s another thing that I hate to tell you, but no matter what you do, your wooden skewers they will most likely end up burning, and maybe even catch fire! After all, you ARE dealing with wood and an open flame! But it doesn’t really matter in the end, does it? What’s really important is that they carry their task of keeping your meat together!
      So, once your chicken is cooked to your liking, remove the cooked skewers to a plate, brush them generously with more of that yummy Buffalo sauce and then hit them with a handful of chopped green onions, if you are so inclined. Serve with the classic celery and carrot sticks.
      Oh! and if you happen to have more of that tasty sauce left still — and if you also happen to be of the brave kind — use it as a dipping sauce…
      Hmmmm, now that’s what I call finger lickin’ good!

      Buffalo Chicken Skewers

      If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!
      Servings: 8 skewers

      US Customary – Metric

      8 boneless skinless chicken thighs, cut into 6 pieces*

      For the Buffalo sauce

      Place 8 wooden skewers to soak in cold water for at least 30 minutes.

      Bring the Frank’s Red Hot, ghee and garlic to a boil, then reduce the heat and simmer for 1 or 2 minutes; whisk in sriracha, cayenne pepper and chipotle powder, then remove from heat and let cool for 15-20 minutes.

      Preheat your outdoor grill to medium-high.

      Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce. Mix to coat really well then thread the pieces of chicken onto 8 bamboo sticks;

      Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10-12 minutes total.

      Remove the cooked skewers to a plate, brush them generously with more of that Buffalo sauce and garnish with chopped green onions if desired; serve without delay.

      *Make sure you read your labels if on a Whole30. Choose a brand that’s free of sugar and other unapproved ingredients! 

      Calories: 170kcal, Protein: 19g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1095mg, Potassium: 254mg, Vitamin A: 120IU, Vitamin C: 2.8mg, Calcium: 10mg, Iron: 0.8mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

    • in Recipes of the Day

      Honey Dijon Chicken Skewers

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      These Honey Dijon Chicken Skewers are crazy tender and juicy, super tasty with a little bit of a kick… and they’re very easy to make, too! Why not throw them on the grill today?

      I don’t think you can ever get too many chicken recipes, can you? Especially not in the middle of summer, when grilling season is in full swing and you want to maximize every little bit of the all-way-too-short time you get to use your outdoor grill.
      If you share these same feelings, then I have a real winner for you today, one that you’re going to want to make over and over again… A definite crowd pleaser and a true all-purpose recipe, these Honey Dijon Chicken Skewers are great for a BBQ with friends or family, a relaxed lunch by the poolside, or a quick weeknight dinner. They’re even ideal to take on a picnic — they can even be eaten cold — or potluck event…
      You’re looking at juicy, tender pieces of chicken in a sticky and sweet, slightly tangy and deliciously spicy glazed marinade. Definitely not your typical honey-dijon flavor profile!
      A word or warning though: as it is written, the recipe is a little bit on the hot and spicy side, so feel free to adjust the amount of pepper flakes and cayenne pepper to suit your own personal tolerance to heat. Of course, you can also totally omit them if you don’t care for heat at all.

      First, we need to marinate that chicken! In a small mixing bowl or measuring cup, combine all the ingredients for the marinade and stir well with a whisk or fork until well incorporated. Place the pieces of chicken in a non-reactive container and pour the marinade right in.
      You could even use a resealable plastic bag if you wanted to! 

      Toss the pieces of chicken around to coat each one really well, cover and place in the refrigerator to marinate for a couple of hours, or better yet, overnight.
      As you can see, there’s plenty of marinade to marinate twice the amount of meat, so don’t hesitate to double that up if you’re feeding a crowd, or people with a larger appetite!

      If you wanted to, you could also thread the pieces of chicken onto the bamboo sticks right away — prior to marinating them — and then place the finished skewers in a shallow baking dish that’s long enough to accommodate them to marinate overnight.
      This will eliminate the need to soak the skewers. If you choose to thread your skewers after the chicken is done marinating, you’ll need to place those wooden skewers to soak in cold water for about 30 minutes prior to using them.  

      When you’re ready to get dinner going, preheat your outdoor grill to medium-high.
      If you haven’t done that already, skewer the pieces of chicken onto 4 bamboo sticks (don’t forget to soak them first!); transfer the marinade to a small saucepan and bring it to a boil over medium heat, then simmer until reduced and thickened, about 5 minutes.

      Place the chicken skewers on the hot grill, turning them every 2 to 3 minutes, brushing them lightly with the reduced marinade each time, until the meat is cooked through, about 10-12 minutes total.

      Once cooked to your liking, remove the cooked skewers to a plate…

      Brush them generously with more of that reduced marinade and garnish with chopped green onions if desired; serve without delay.
      If you still have some of that reduced marinade left, by all means don’t throw it out: use it as a dipping sauce! 

      Honey Dijon Chicken Skewers

      These Honey Dijon Chicken Skewers are crazy tender and juicy, super tasty with a little bit of a kick… and they’re very easy to make, too! Why not throw them on the grill today?
      Servings: 4

      US Customary – Metric

      6 boneless skinless chicken thighs, cut into 6 pieces*

      For the marinade

      Optional Garnish
      Chopped green onions

      In a small mixing bowl or measuring cup, combine the ingredients for the marinade and stir well with a whisk or fork until well incorporated.

      Place the pieces of chicken in a non-reactive container and add the marinade. Mix to coat really well, cover and place in the refrigerator to marinate for a couple of hours, or better yet, overnight.

      Place skewers to soak in cold water for about 30 minutes before you start building your kebabs.*

      Preheat your outdoor grill to medium-high.

      Skewer the pieces of chicken onto 4 bamboo sticks; transfer the marinade to a small saucepan and bring it to a boil over medium heat, then simmer until reduced and thickened, about 5 minutes.

      Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with the reduced marinade each time, until the meat is cooked through, about 10-12 minutes total.

      Remove the cooked skewers to a plate, brush them generously with more of that reduced marinade and garnish with chopped green onions if desired; serve without delay.

      *As it stands, the recipe is fairly hot and spicy; adjust the amount of pepper flakes and cayenne pepper to suit your own personal tolerance to heat. Omit if you don’t care for heat at all.

      *There’s plenty of marinade to marinate twice the amount of meat, so don’t hesitate to double that up if feeding a crowd, or people with a larger appetite!

      *You could also thread the chicken onto the bamboo sticks prior to marinating them and place the finished skewers in a shallow baking dish that’s long enough to accommodate them to marinate overnight, thus eliminating the need to soak the skewers. 

      Calories: 246kcal, Carbohydrates: 11g, Protein: 29g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 142mg, Sodium: 825mg, Potassium: 377mg, Sugar: 10g, Vitamin A: 230IU, Vitamin C: 0.5mg, Calcium: 16mg, Iron: 1.4mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

      2.4Kshares LEGGI TUTTO