I've got four chicken thighs, skin on, bone in. I was thinking either
curry or chicken and chorizo bake, but Derrick has a slightly upset
tummy and doesn't want anything at all spicy at the moment.

I've got leeks and button mushrooms and carrots and frozen stock and all
the usual stuff. I just can't quite think what to do. Should I poach
them and then remove the meat and make a sauce with the liquid, or
should I make a stew of everything and serve them whole?

Christine

"Old Mother Ashby" > wrote in message
...
> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach
> them and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?
>
> Christine


Something like Brunswick Stew might be just the thing.



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Old Mother Ashby wrote:
> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach
> them and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?
>
> Christine


I'd chop everything except the chicken into fairly large chunks, bake
everything in a pan with a little water, garlic, seasoning, covered,
until done, uncover and brown the chicken and the tops of the veggies.
The broth then can be reduced thickend to make gravy or not. This is
what I call "Chicken pot-roast" and is one of our staples. Some of the
veggies I routinely use are potatoes, carrots, peppers, celery or
celeriac, and mushrooms of any type. My usual cut of meat is leg
quarters.

-L.

Old Mother Ashby wrote on 19 May 2006 in rec.food.cooking

> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach
> them and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?
>
> Christine
>

Sounds like chicken pot pie filling almost the same as stew. Either stew or
pot pie are nice and also allow for spice levels to be turned down. Or turn
it into a soup with the addition of some pasta. Or do one of those cream of
mushroom soup baked chicken dealies...I lean toward soft moist foods if my
tummy is upset just incase I later upchuck.

--
-Alan

Old Mother Ashby wrote:
> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach
> them and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?


It depends on how upset that tummy is. If it is really bad, simmer them
whole to make a stock, remove the bone when the meat is falling off it
anyway, then add pasta to absorb most of the liquid.


If the tummy is bad but not too bad, make chicken dijon by making a
sauce of mustard and cream. That has a nice flavor but shouldn't be too
spicy.


--Lia

"Old Mother Ashby" > schreef in bericht
...
> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset tummy
> and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach them
> and then remove the meat and make a sauce with the liquid, or should I
> make a stew of everything and serve them whole?
>
> Christine

Chicken in a creamy sauce with mushrooms (maybe with some garlic or a splash
of sherry), served with plain rice?

If the others thigns need using up, I'd make a soup.

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach
> them and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?
>
> Christine

A simple way to spice it up without aggravating his upset stomach:

Sprinkle some cinnamon on the pieces of chicken and rub it in, then
lightly sprinkle some A LITTLE bit of garlic powder on the pieces and
bake in a 350 oven. It will provide a different taste that most people
enjoy and, provided you do not go overboard on the garlic, will not
upset the stomach.

Mr Libido Incognito wrote:
> Old Mother Ashby wrote on 19 May 2006 in rec.food.cooking
>
> > I've got four chicken thighs, skin on, bone in. I was thinking either
> > curry or chicken and chorizo bake, but Derrick has a slightly upset
> > tummy and doesn't want anything at all spicy at the moment.
> >
> > I've got leeks and button mushrooms and carrots and frozen stock and all
> > the usual stuff. I just can't quite think what to do. Should I poach
> > them and then remove the meat and make a sauce with the liquid, or
> > should I make a stew of everything and serve them whole?
> >
> > Christine
> >
>
> Sounds like chicken pot pie filling almost the same as stew. Either stew or
> pot pie are nice and also allow for spice levels to be turned down. Or turn
> it into a soup with the addition of some pasta. Or do one of those cream of
> mushroom soup baked chicken dealies...I lean toward soft moist foods if my
> tummy is upset just incase I later upchuck.

I like to flag posts where things like canned, condensed cream of
mushroom soup are suggested as ingredients.
>
> --
> -Alan

--Bryan

"Food Snob" > wrote:
>
> I like to flag posts where things like canned, condensed cream of
> mushroom soup are suggested as ingredients.
> >
>
> --Bryan
>

And some people like to pick their noses, but this, like
that, may be better done in private.

Snobbery is the last refuge of the hopelessly insecure.



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In article
>,
Old Mother Ashby > wrote:

> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach
> them and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?
>
> Christine

A simple cream of chicken soup, maybe with the leeks.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

cybercat wrote:
> "Food Snob" > wrote:
> >
> > I like to flag posts where things like canned, condensed cream of
> > mushroom soup are suggested as ingredients.
> > >
> >
> > --Bryan
> >
>
> And some people like to pick their noses, but this, like
> that, may be better done in private.

Oh, you mean admitting on Usenet that you use canned mushroom soup as
an ingredient?
>
> Snobbery is the last refuge of the hopelessly insecure.
>
Garbage in, garbage out.

--Bryan

On 2006-05-19, OmManiPadmeOmelet > wrote:

> A simple cream of chicken soup, maybe with the leeks.

That was my first thought, Om. Add some chicken. Yum!

nb

Old Mother Ashby wrote:
>
> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do.

> Should I poach
> them

Good god no! Why would you ever poach chicken? Brown them to develop
some flavor, certainly won't make them spicy.

Pete C.



> and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?
>
> Christine

Food Snob wrote on 19 May 2006 in rec.food.cooking

>
> Mr Libido Incognito wrote:
> > Old Mother Ashby wrote on 19 May 2006 in rec.food.cooking
> >
> > > I've got four chicken thighs, skin on, bone in. I was thinking
> > > either curry or chicken and chorizo bake, but Derrick has a
> > > slightly upset tummy and doesn't want anything at all spicy at the
> > > moment.
> > >
> > > I've got leeks and button mushrooms and carrots and frozen stock
> > > and all the usual stuff. I just can't quite think what to do.
> > > Should I poach them and then remove the meat and make a sauce with
> > > the liquid, or should I make a stew of everything and serve them
> > > whole?
> > >
> > > Christine
> > >
> >
> > Sounds like chicken pot pie filling almost the same as stew. Either
> > stew or pot pie are nice and also allow for spice levels to be
> > turned down. Or turn it into a soup with the addition of some pasta.
> > Or do one of those cream of mushroom soup baked chicken dealies...I
> > lean toward soft moist foods if my tummy is upset just incase I
> > later upchuck.
>
> I like to flag posts where things like canned, condensed cream of
> mushroom soup are suggested as ingredients.
> >
> > --
> > -Alan
>
> --Bryan
>
>

plonk...

--
-Alan

Old Mother Ashby wrote:

> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach
> them and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?
>

brown them really good, remove from the pan, keep as much fat in the pan
as you want and add some onions, garlic and shrooms. add some flour to
the pan and cook for a few mins then add some chicken stock and let it
thicken up a bit. return the chicken to the pan and braise it on low for ~45
mins. it makes for some tasty chicken and gravy that goes great with
mashed taters or rice.

or... mix equal parts of sugar and soy sauce, add some minced ginger and
a little salt and pepper, bring to a boil and thicken with a corn starch/ water
slurry. brush the mixture on the chicken and bake the chicken at about
375f/190c. baste the chicken with the mixture a few times while cooking.

Old Mother Ashby wrote:
> I've got four chicken thighs, skin on, bone in. I was thinking either
> curry or chicken and chorizo bake, but Derrick has a slightly upset
> tummy and doesn't want anything at all spicy at the moment.
>
> I've got leeks and button mushrooms and carrots and frozen stock and all
> the usual stuff. I just can't quite think what to do. Should I poach
> them and then remove the meat and make a sauce with the liquid, or
> should I make a stew of everything and serve them whole?

Braise chicken in tomato sauce and serve over pasta... radiatore sounds
good.

Sheldon

"AC" > wrote in message
...
> Old Mother Ashby wrote:
>
> > I've got four chicken thighs, skin on, bone in. I was thinking either
> > curry or chicken and chorizo bake, but Derrick has a slightly upset
> > tummy and doesn't want anything at all spicy at the moment.
> >
> > I've got leeks and button mushrooms and carrots and frozen stock and all
> > the usual stuff. I just can't quite think what to do. Should I poach
> > them and then remove the meat and make a sauce with the liquid, or
> > should I make a stew of everything and serve them whole?
> >
>
> brown them really good, remove from the pan, keep as much fat in the pan
> as you want and add some onions, garlic and shrooms. add some flour to
> the pan and cook for a few mins then add some chicken stock and let it
> thicken up a bit. return the chicken to the pan and braise it on low for
~45
> mins. it makes for some tasty chicken and gravy that goes great with
> mashed taters or rice.
>
> or... mix equal parts of sugar and soy sauce, add some minced ginger and
> a little salt and pepper, bring to a boil and thicken with a corn starch/
water
> slurry. brush the mixture on the chicken and bake the chicken at about
> 375f/190c. baste the chicken with the mixture a few times while cooking.
>
>

Both of these sound really good.



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Food Snob wrote:

>cybercat wrote:
>
>
>>"Food Snob" > wrote:
>>
>>
>>>I like to flag posts where things like canned, condensed cream of
>>>mushroom soup are suggested as ingredients.
>>>
>>>
>>>--Bryan
>>>
>>>
>>>
>>And some people like to pick their noses, but this, like
>>that, may be better done in private.
>>
>>
>
>Oh, you mean admitting on Usenet that you use canned mushroom soup as
>an ingredient?
>
>
>>Snobbery is the last refuge of the hopelessly insecure.
>>
>>
>>
>Garbage in, garbage out.
>
>--Bryan
>
>
>
Gentlemen, please! No need to get into a spat on my account! As it
happens I would not have tinned mushroom soup in the house. Snobbery has
nothing to do with it, I can't stand the stuff.

Christine

Pete C. wrote:

>Old Mother Ashby wrote:
>
>
>>I've got four chicken thighs, skin on, bone in. I was thinking either
>>curry or chicken and chorizo bake, but Derrick has a slightly upset
>>tummy and doesn't want anything at all spicy at the moment.
>>
>>I've got leeks and button mushrooms and carrots and frozen stock and all
>>the usual stuff. I just can't quite think what to do.
>>
>>
>
>
>
>>Should I poach
>>them
>>
>>
>
>Good god no! Why would you ever poach chicken? Brown them to develop
>some flavor, certainly won't make them spicy.
>
>
>
Come, come. Chicken soup is really chicken poached in a lot of water.
And have you never heard of chicken waterzooi? Chicken cooked in water
with veggies and the liquid reduced and thickened with egg yolks and
cream, whch is the way I went, more or less.

Christine

"Food Snob" > wrote

> Oh, you mean admitting on Usenet that you use canned mushroom soup as
> an ingredient?

I have a couple of recipes I like that call for onion soup
mix, so I make onion soup mix or onion soup of my own.
If I wanted to make a recipe that called for a can of
cream of mushroom, I'd make a cream sauce with mushrooms.
No need to throw out the recipe if it looks interesting just
because the dreaded can is in there.

nancy

Sheldon wrote:

>Old Mother Ashby wrote:
>
>
>>I've got four chicken thighs, skin on, bone in. I was thinking either
>>curry or chicken and chorizo bake, but Derrick has a slightly upset
>>tummy and doesn't want anything at all spicy at the moment.
>>
>>I've got leeks and button mushrooms and carrots and frozen stock and all
>>the usual stuff. I just can't quite think what to do. Should I poach
>>them and then remove the meat and make a sauce with the liquid, or
>>should I make a stew of everything and serve them whole?
>>
>>
>
>Braise chicken in tomato sauce and serve over pasta... radiatore sounds
>good.
>
>Sheldon
>
>
>
Thankyou, and thankyou everybody for your suggestions. I did think about
braising in tomato, but we seem to be having tomato in every damn thing
at the moment. In the end it was a version of chicken waterzooi. I was
worried that the sauce - thickened with cream and egg yolks - might be a
bit rich, but it was fine. His tummy is only a little bit upset.

Christine

"Old Mother Ashby" > wrote in message
...
> Food Snob wrote:
>
> >cybercat wrote:
> >
> >
> >>"Food Snob" > wrote:
> >>
> >>
> >>>I like to flag posts where things like canned, condensed cream of
> >>>mushroom soup are suggested as ingredients.
> >>>
> >>>
> >>>--Bryan
> >>>
> >>>
> >>>
> >>And some people like to pick their noses, but this, like
> >>that, may be better done in private.
> >>
> >>
> >
> >Oh, you mean admitting on Usenet that you use canned mushroom soup as
> >an ingredient?
> >
> >
> >>Snobbery is the last refuge of the hopelessly insecure.
> >>
> >>
> >>
> >Garbage in, garbage out.
> >
> >--Bryan
> >
> >
> >
> Gentlemen, please! No need to get into a spat on my account! As it
> happens I would not have tinned mushroom soup in the house. Snobbery has
> nothing to do with it, I can't stand the stuff.
>

I am no gentleman, madame.



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cybercat wrote:

>"Old Mother Ashby" > wrote in message
...
>
>
>>Food Snob wrote:
>>
>>
>>
>>>cybercat wrote:
>>>
>>>
>>>
>>>
>>>>"Food Snob" > wrote:
>>>>
>>>>
>>>>
>>>>
>>>>>I like to flag posts where things like canned, condensed cream of
>>>>>mushroom soup are suggested as ingredients.
>>>>>
>>>>>
>>>>>--Bryan
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>And some people like to pick their noses, but this, like
>>>>that, may be better done in private.
>>>>
>>>>
>>>>
>>>>
>>>Oh, you mean admitting on Usenet that you use canned mushroom soup as
>>>an ingredient?
>>>
>>>
>>>
>>>
>>>>Snobbery is the last refuge of the hopelessly insecure.
>>>>
>>>>
>>>>
>>>>
>>>>
>>>Garbage in, garbage out.
>>>
>>>--Bryan
>>>
>>>
>>>
>>>
>>>
>>Gentlemen, please! No need to get into a spat on my account! As it
>>happens I would not have tinned mushroom soup in the house. Snobbery has
>>nothing to do with it, I can't stand the stuff.
>>
>>
>>
>
>I am no gentleman, madame.
>
>
>
>Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php
>
>
And I am no lady, rest assured ;-)

Christine

Old Mother Ashby wrote:
>
> Pete C. wrote:
>
> >Old Mother Ashby wrote:
> >
> >
> >>I've got four chicken thighs, skin on, bone in. I was thinking either
> >>curry or chicken and chorizo bake, but Derrick has a slightly upset
> >>tummy and doesn't want anything at all spicy at the moment.
> >>
> >>I've got leeks and button mushrooms and carrots and frozen stock and all
> >>the usual stuff. I just can't quite think what to do.
> >>
> >>
> >
> >
> >
> >>Should I poach
> >>them
> >>
> >>
> >
> >Good god no! Why would you ever poach chicken? Brown them to develop
> >some flavor, certainly won't make them spicy.
> >
> >
> >
> Come, come. Chicken soup is really chicken poached in a lot of water.
> And have you never heard of chicken waterzooi? Chicken cooked in water
> with veggies and the liquid reduced and thickened with egg yolks and
> cream, whch is the way I went, more or less.
>
> Christine

When I make chicken soup the chicken is always roasted separately
stripped down and the meat is added to the soup at the end. The carcass
is used in the making of the soup stock.

Pete C.

"Food Snob" > wrote in
oups.com:

> Mr Libido Incognito wrote:
>
>> Old Mother Ashby wrote on 19 May 2006 in rec.food.cooking
>>
>>> I've got four chicken thighs, skin on, bone in. I was thinking either
>>> curry or chicken and chorizo bake, but Derrick has a slightly upset
>>> tummy and doesn't want anything at all spicy at the moment.
>>>
>>> I've got leeks and button mushrooms and carrots and frozen stock and
>>> all the usual stuff. I just can't quite think what to do. Should I
>>> poach them and then remove the meat and make a sauce with the liquid,
>>> or should I make a stew of everything and serve them whole?
>>
>> Sounds like chicken pot pie filling almost the same as stew. Either
>> stew or pot pie are nice and also allow for spice levels to be turned
>> down. Or turn it into a soup with the addition of some pasta. Or do one
>> of those cream of mushroom soup baked chicken dealies...I lean toward
>> soft moist foods if my tummy is upset just incase I later upchuck.
>
> I like to flag posts where things like canned, condensed cream of
> mushroom soup are suggested as ingredients.

I like to flag posts where bitchhole faggot cockmasters like yourself
prove themselves to be complete ****s.