Positively Presidential Chicken Pot Pie

Seems Warren Harding, the 29th President of the United States, had a thing about chicken pot pie.  His wife, Florence, made it and served it on poker night, to great acclaim.  

I read her recipe and, while I'm sure it was considered scrumptious at the time, by today's standards "plain" is generous. 

Ina Garten adds peas...and herbs...and cracked peppercorns...and sea salt...and, therein, lies the difference.

What's In It:

For the filling:

6 split chicken breasts, bone-in, with skin

5 c. chicken stock (Homemade is always best...and ohhh so easy.  But, there are several really good organic brands to buy...if you must.)

2 cubes chicken bouillon

1 1/2 sticks unsalted butter

2 yellow onions, chopped

3/4 c. unbleached flour

1/4 c. heavy cream

2. c. carrots, chopped

1 10-oz. bag frozen peas (Early...young...let's avoid those dark green, mealy monstrosities..)

1/2 c. fresh parsley leaves, minced

Salt (Sea salt is best...always)

Freshly ground pepper

For the crust:

3 c. unbleached all-purpose flour

1 1/2 tsp. salt

1 tsp. baking powder

1/2 c. shortening (♫Mama's little baby loves shortnin', shortnin'...♫)

1 stick cold, unsalted butter, diced

1/2 to 2/3 c. ice water

1 egg, beaten, mixed with 1 tbs. ice water (for wash)

Salt to taste (See above)

Freshly ground black pepper

How to Make It:

Let's make the filling:

Preheat oven to 350 degrees.

Rub chicken with olive oil and sprinkle, generously, with salt and pepper.

Place on baking sheet and cook, 35 to 40 minutes.

Set aside, until cooled.

Remove meat from bones, discarding skin, and cube chicken.

In small saucepan, heat stock and add bouillon cubes to dissolve.

In Dutch Oven, saute onions in butter over medium-low heat, until translucent.

Add flour and cook, over low heat, for 2 minutes, stirring constantly.

Add chicken and stock.

Cook for about 1 minute more, stirring frequently, until thickened.

Add 2 tsp. salt, 1/2 tsp. freshly ground pepper, and heavy cream.

Add chicken and vegetables, mixing well.

Let's make the crust:

Mix flour, baking powder, and salt in food processor fitted with metal blade.

Add shortening and butter.

Pulse until mixture separates into balls the size of peas.

While the motor runs, add the ice water.  Process dough only until it comes together.

Move dough to floured surface and knead into ball.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Let's put it together:

Preheat oven to 375 degrees.

Pour filling into 9x11 baking dish.

Brush the edges of the dish with egg wash.

Roll out dough to fit 9x11 baking dish(allowing 1/2" on all sides) and place on top.

Crimp edges and fold over to seal.

Brush dough with egg wash.

Cut 3 slits in top of dough.

Sprinkle top with sea salt and freshly ground pepper.

Place on baking sheet and bake 1 hour.

Top should be golden and filling, bubbly.

Adapted from a recipe by Ina Garten

Bourbon Street Chicken and Andouille Sausage

I've never been to Mardi Gras and, though I have several friends who live in the area, it doesn't look like I'll make it this year, either.  I have, in fact, been forced to the realization that as long as I have a teenager in my home who participates in three sports and shows an affinity for the guitar, I probably won't get to Mardi Gras, or any of another dozen or so events near the top of my bucket list, for at least another few years.

That doesn't mean we can't eat Cajun, though, does it?  My family loves Cajun cuisine and our community is blessed by a wonderful Cajun chef who opened a restaurant here just after Hurricane Katrina.  Chef Eagleson's menu has inspired me to research many recipes.  In fact, you can find recipes for Barbequed Shrimp and Shrimp and Grits on this blog.  And, while this recipe was not inspired by Eagle's Landing, it is full of rich New Orleans flavor.  I hope it will become one of your Cajun favorites.

What's In It:


1 1/4 c. Bourbon Whiskey (If you wouldn't drink it or serve it, don't cook with it.)
1 c. packed light brown sugar
4 cloves garlic, minced
1/2 c. sea salt
1 roasting chicken (6-7 lbs.) (If your grocery offers grain-fed, hormone free.  Pay the extra.  It's worth it!)
4 sweet onions, wedged (Each onion should yeild about 8 wedges)
2 heads garlic (Cut off top about 1/3 of the way down and discard)
1 tbs. olive oil
1 tsp. dried Herbes de Provence
1/4 tsp. freshly ground black pepper
1 pkg. (12 oz) andouille sausage, cut diagonally in 3 to 4 inch pieces (I prefer Conecuh)
1/2 c. apple jelly (Store brand is fine.  I like to use a Cinnamon Apple jelly I can only find at a farmer's market in the Georgia mountains.)


How To Make It:


In large dutch oven, combine 1 qt. water with 1 c. whiskey and next 3 ingredients.  Add chicken to pot.
Cover and refrigerate from 4 to 8 hours, or overnight.
Preheat oven to 350 degrees F.
Combine onions, garlic heads, oil, 1/4 tsp. Herbes de Provence, and 1/8 tsp pepper in large roasting pan that  has been sprayed with cooking spray.
Push mixture to sides.
Remove chicken from marinade, patting dry with paper towels.
Discard marinade.
Place chicken in center of roasting pan and sprinkle with remaining Herbes de Provence and black pepper.
Roast meat for one hour before adding sausage to mixture surrounding chicken.
Roast for another 40 minutes or until meat thermometer inserted in thickest part of thigh reads 180 degrees F.
While chicken roasts, bring apple jelly and remaining 1/4 c. whiskey to boil in small saucepan.
Reduce heat to medium-low; simmer for about 10 minutes or until thickened and reduced to about 1/3 c.
Brush glaze over chicken during last 10 minutes of cooking time.

30 Days of Holiday: Orange-braised Turkey with Apple and Dried Fruit Stuffing

By now, the fryers are brining, the roasters are thawing, and the smokers are building fires.  At this point, the night before Thanksgiving, you probably did not come here in search of a turkey recipe.  Take heart!  This recipe is easily adapted to use with chickens as well.  And who knows?  Your family may be ready for a second turkey at Christmas and this bird would make a beautiful addition to your Christmas dinner table.

What's In It:

2 c. dried, sliced apricots
1 c. dried cranberries
1 c. raw cashews (Especially this time of year, you'll find these in the produce department)
1/2 c. raw pistachioes (See above)
2 oranges, peeled and segmented
2 apples, peeled, cored and chopped (I recommend Winesaps if you can find them.  Fuji's and Rome's will work, too.)4 cloves garlic, sliced thin
Leaves from 3 sprigs fresh rosemary and thyme
8 c. orange juice (Read labels and avoid added sugars!)
1 12-14 lb turkey (Will also stuff 3 5-7 lb chickens)
Salt & Pepper

How To Make It:

Preheat oven to 450 degrees F.
Lightly grease large roasting pan before fitting a wire rack inside on which to put the meat.  Meat should rest about 1 inch above the bottom of the pan.
In large bowl, combine first 9 ingredients.  Pour 3 cups of the orange juice over mixture and stir.  Set aside.
Sprinkle turkey, inside and out, with salt and pepper.  Stuff with fruit mixture.  Place in prepared pan.  Any extra stuffing may be placed in the roasting pan around the turkey. 
Pour remaining orange juice over turkey.
Cover with parchment paper and wrap entire pan in aluminum foil, sealing well.
Put pan in oven and reduce heat to 350 degrees F.
Bake 1 hour and 15 minutes.
Unseal and remove parchment paper.  Continue cooking until thigh meat reaches 160 degrees F, basing every 10 minutes for about 30 minutes total.
When done, remove from oven and cover loosely with foil.  Allow to rest for 15 to 20 minutes before carving.

Adapted from a recipe printed in the AJC 11/22/10.