Recipes: Entrées – Poultry
In honor of St. Patrick’s Day, we are taking a Chicken Pot Pie and doing a recipe redo. I was in the mood for something a bit lighter than the meaty version of a true Shepherd’s Pie, so while researching recipes, I saw Paula Dean’s recipe for Chicken Pot Pie. Paula hails from Savannah, Georgia, a beautiful historic town that is also known for its revered St. Patrick’s Day Parade/Party celebration. It’s only fitting to tie the two together.
This recipe is a makeover of Paula Dean’s recipe from 2006. Our substitutions represent techniques in a classic makeover resulting in less fat, calories and salt. You are the judge, but we believe it tastes just as good as the original.
You read that right – 40 cloves of garlic in this recipe today!
The clay roaster used in this recipe is perfect because it allows a higher temperature for roasting, yet prevents the chicken from drying out. The garlic – sweet and soft when roasted – infuses into the chicken. A standard oven roaster could be used, but bring the oven temperature down to 375 degrees and reduce cooking time. It’s important to cook poultry well. Simply use a temperature probe and insert into the chicken breast to determine doneness. Internal temperature should reach 175 – 180 degrees for safety
Tagine, also spelled tajine, refers to both a vessel and the type of stew that it creates. This cooking method is from North Africa and is truly Moroccan-style cooking. The vessel’s shape is for conserving moisture and intensifying flavor. Steam condenses on the walls of the tagine and returns moisture droplets back down into the stew. To cook this chicken dish, a tagine is not entirely necessary. A Dutch oven or stockpot will work well. Even a crockpot will do nicely. The secret is low heat and prolonged cooking—a very healthy method of ensuring tenderness and spectacular flavor. This recipe is loaded with healthy antioxidants and anti-inflammatory spices. Enjoy!