mmm
looks good for a cold snowy day.

According to the article in the paper there are long lines in their
restaurants for this stew.

@@@@@ Now You're Cooking! Export Format

Chicken Pot Pie Stew

soups/stews

1 1/4 pounds red potatoes; cut into 3/4 inch cubes
1 pound cooked chicken breast; boneless skinless
2 tablespoons canola oil
3/4 pound carrots; sliced 1/4 inch thick
1/2 pound celery; sliced 1/4 inch thick
1/2 pound mushrooms; quartered
1/2 pound pearl onions
2 1/2 teaspoons dried thyme
1 cup margarine or butter
1 tablespoon garlic; finely minced
3/4 cup all purpose flour
5 cups chicken broth
2 1/2 teaspoons kosher salt
1 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
2 1/2 cups whole milk
1 1/4 cups heavy cream
1/4 pound peas
1/2 cup coarsely chopped parsley
-your favorite buttermilk biscuit-

In a pot, bring 8 cups of water to a boil and cook potatoes for 10
minutes, or until tender. Drain potatoes and cool in ice water. Drain
and set aside. Slice chicken into bite-size pieces. Set aside.
In a saucepan, combine oil, carrots, celery, mushrooms, onions and
thyme. Saute on medium heat 10 minutes, or until vegetables are
tender. Set aside.

Melt margarine in a 5-quart pot. Add garlic and saute on medium heat
for 2 minutes. Stir in flour and cook on low heat for 5 minutes,
stirring constantly. Whisk in broth, salt and peppers. Heat to a low
boil on medium heat and simmer for 5 minutes, until thickened,
stirring constantly. Stir in milk and cream. Simmer for 3 minutes
Add peas, parsley, potatoes, vegetables and chicken to broth. *Season
with salt and pepper and cook until heated through. Place a buttermilk
biscuit in a soup bowl ladle stew over biscuit


* Don't know if this is additional salt and pepper or a typo as the
salt and peppers were added with the broth. It was in the directions
so I copied as is.

Contributor: Souplantation


** Exported from Now You're Cooking! v5.69 **

Koko
--
New blog in progress
http://kokoscorner.blogspot.com
updated 2/25

"There is no love more sincere than the love of food"
George Bernard Shaw

On Feb 28, 3:37 pm, Koko > wrote:
> mmm
> looks good for a cold snowy day.
>
> According to the article in the paper there are long lines in their
> restaurants for this stew. [snip recipe]

As usual with restaurant recipes the home cook can improve it with a
few changes that are not practical for commerce. First, use both dark
and white meat chicken. Second, add a splash of sherry or white wine
at the end of the veggie sauteeing process. Finally, you can tweak
the seasonings to personal taste. I would add a pinch or two of
rubbed sage and a tiny bit of nutmeg, but your taste preferences may
differ. -aem

On 28 Feb 2007 15:59:11 -0800, "aem" > wrote:

>On Feb 28, 3:37 pm, Koko > wrote:
>> mmm
>> looks good for a cold snowy day.
>>
>> According to the article in the paper there are long lines in their
>> restaurants for this stew. [snip recipe]
>
>As usual with restaurant recipes the home cook can improve it with a
>few changes that are not practical for commerce. First, use both dark
>and white meat chicken. Second, add a splash of sherry or white wine
>at the end of the veggie sauteeing process. Finally, you can tweak
>the seasonings to personal taste. I would add a pinch or two of
>rubbed sage and a tiny bit of nutmeg, but your taste preferences may
>differ. -aem


Great ideas.
My first thought was to add more garlic.

Koko
--
New blog in progress
http://kokoscorner.blogspot.com
updated 2/25

"There is no love more sincere than the love of food"
George Bernard Shaw

"Koko" > wrote in message
...
>
> mmm
> looks good for a cold snowy day.
>
> According to the article in the paper there are long lines in their
> restaurants for this stew.
>
> @@@@@ Now You're Cooking! Export Format
>
> Chicken Pot Pie Stew
>
> soups/stews
>
> 1 1/4 pounds red potatoes; cut into 3/4 inch cubes
> 1 pound cooked chicken breast; boneless skinless
> 2 tablespoons canola oil
> 3/4 pound carrots; sliced 1/4 inch thick
> 1/2 pound celery; sliced 1/4 inch thick
> 1/2 pound mushrooms; quartered
> 1/2 pound pearl onions
> 2 1/2 teaspoons dried thyme
> 1 cup margarine or butter
> 1 tablespoon garlic; finely minced
> 3/4 cup all purpose flour
> 5 cups chicken broth
> 2 1/2 teaspoons kosher salt
> 1 teaspoon white pepper
> 1/4 teaspoon freshly ground black pepper
> 2 1/2 cups whole milk
> 1 1/4 cups heavy cream
> 1/4 pound peas
> 1/2 cup coarsely chopped parsley
> -your favorite buttermilk biscuit-
>
> In a pot, bring 8 cups of water to a boil and cook potatoes for 10
> minutes, or until tender. Drain potatoes and cool in ice water. Drain
> and set aside. Slice chicken into bite-size pieces. Set aside.
> In a saucepan, combine oil, carrots, celery, mushrooms, onions and
> thyme. Saute on medium heat 10 minutes, or until vegetables are
> tender. Set aside.
>
> Melt margarine in a 5-quart pot. Add garlic and saute on medium heat
> for 2 minutes. Stir in flour and cook on low heat for 5 minutes,
> stirring constantly. Whisk in broth, salt and peppers. Heat to a low
> boil on medium heat and simmer for 5 minutes, until thickened,
> stirring constantly. Stir in milk and cream. Simmer for 3 minutes
> Add peas, parsley, potatoes, vegetables and chicken to broth. *Season
> with salt and pepper and cook until heated through. Place a buttermilk
> biscuit in a soup bowl ladle stew over biscuit
>
>
> * Don't know if this is additional salt and pepper or a typo as the
> salt and peppers were added with the broth. It was in the directions
> so I copied as is.
>
> Contributor: Souplantation
>
>
> ** Exported from Now You're Cooking! v5.69 **
>
> Koko
> --
>
Your ratio of butter, margarine, or oil to flour by volume is 1.33, or far
greater than it needs to be to make roux. Most roux recipes use a 1:1 ratio.
I use
..75:1 ratio of olive oil to flour when I make it on top of the stove.
Recently I started making white roux in the microwave. It's extremely easy
and saves time and a mess. You can make a bechamel sauce or a voloute sauce
in the microwave without it ever hitting the stovetop.
I would cook the garlic in the oil in the microwave, add the flour to make
the roux and then proceed with your dish on top of the stove. I would make
this dish slightly thicker with a bit less liquid, cover it with puff pastry
in a souffle dish, and bake it in the oven for a pot pie. I may try that.

Cheers,

Kent

In article .com>,
"aem" > wrote:

> On Feb 28, 3:37 pm, Koko > wrote:
> > mmm
> > looks good for a cold snowy day.
> >
> > According to the article in the paper there are long lines in their
> > restaurants for this stew. [snip recipe]
>
> As usual with restaurant recipes the home cook can improve it with a
> few changes that are not practical for commerce. First, use both dark
> and white meat chicken. Second, add a splash of sherry or white wine
> at the end of the veggie sauteeing process. Finally, you can tweak
> the seasonings to personal taste. I would add a pinch or two of
> rubbed sage and a tiny bit of nutmeg, but your taste preferences may
> differ. -aem

I'm curious. Why are any of your suggested amendments not practical for
a commercial restaurant? Other than the personal taste part, why could
not a restaurant do the same?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog updated 3-1-07, Gumbo!
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Fri, 02 Mar 2007 07:52:29 -0600, Melba's Jammin'
> rummaged among random neurons and opined:

>In article .com>,
> "aem" > wrote:
>
>> On Feb 28, 3:37 pm, Koko > wrote:
>> > mmm
>> > looks good for a cold snowy day.
>> >
>> > According to the article in the paper there are long lines in their
>> > restaurants for this stew. [snip recipe]
>>
>> As usual with restaurant recipes the home cook can improve it with a
>> few changes that are not practical for commerce. First, use both dark
>> and white meat chicken. Second, add a splash of sherry or white wine
>> at the end of the veggie sauteeing process. Finally, you can tweak
>> the seasonings to personal taste. I would add a pinch or two of
>> rubbed sage and a tiny bit of nutmeg, but your taste preferences may
>> differ. -aem
>
>I'm curious. Why are any of your suggested amendments not practical for
>a commercial restaurant? Other than the personal taste part, why could
>not a restaurant do the same?

I have no practical experience, Barb, but I'm guessing that cost would
be the main factor. I can afford to make a dish at home with more
expensive ingredients b/c I'm not looking to make a profit.

Terry Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"