Tag Archives: chicken

What’s in the Box? Recipe Roundup #14

What's in the Box?

After over 2 months of vacation, Harper and I are finally back to reality.  It feels nice to unpack our bags, hang up our clothes and put our toiletries back in the medicine cabinet.  But lots has happened since we first left for Ireland back in June.  While we were gone, Freddie got another new job.  Which means yet another move for us (which, if you’re still keeping track is 12 moves in 8 years…with 3 of those moves happening in the last 8 months).  As much as we had hoped they would, things just didn’t work out for us in San Louis Obispo.  But as they say, when one door closes, another one opens, and Freddie’s new opportunity is even better than his last.  So while Harper and I were visiting friends and family all over the globe, Freddie was busy packing up our new home up north and moving us south to good ol’ Orange County.

Luckily, I am no stranger to this area.  I have aunts, uncles and cousins who live in Orange County and so I guess you can say I have grown up coming to visit here.  It’s just so much bigger than what we have become accustomed to after living in Santa Barbara for the past 3 years.  But there is nothing better than being close to family, so we are very grateful for that.

And of course, I couldn’t approve of the move until I found a CSA.  And my new one sounds awesome!  I just didn’t submit my subscription in time to get a box this week, so next Tuesday I will be picking up a box and can’t wait to share it with you all.

But in the meantime, let’s check out the links from last week.  I am loving the rooty, tooty, fresh and fruity flavors that are coming our way…Pizza with Raspberries, Pasta with Peaches, and Quinoa with Cranberries (and pineapple mint!).  Get’s me more excited than it should.  But, as we all know, I have a weakness for fruit.  Which is why I have decided to share my favorite summer fruit recipes this week.

Enjoy!

Raspberry Chicken

Raspberry Chicken with Homemade Rice Pilaf - In Her Chucks

Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake - In Her Chucks

Lime Pistachio Squares

Lime Squares with Pistacio Graham-Cracker Crust - In Her Chucks

Lemon Iced Tea

Lemon Iced Tea - In Her Chucks

Your turn: What are some of your favorite ways to incorporate your CSA fruits into simple and delicious meals?  Looking forward to drooling over your ideas.  

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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Raspberry Chicken with Homemade Rice Pilaf

Raspberry Chicken with Homemade Rice Pilaf - In Her Chucks

Fresh fruit.  It’s one of my weaknesses.  I can’t won’t go a day without it.  In fact, I love it so much, I do my best to incorporate it into every meal of the day.  Breakfast…Homemade crepes topped with fresh berries.  For a snack…Apples slices with cheese.   Lunch…Strawberry Salad with Grilled Chicken.   A meal isn’t complete without a piece of fruit in the mix.

But when it comes to dinner, some people might find incorporating a piece of seasonal fruit into their meal prep a bit of a challenge.  Sure, you can enjoy a piece of fruit as a healthy dessert but I’m talking about throwing sweet and delicious fruits right into your savory dishes.  I tend to have a habit of it (Braised Pork with Fuyu Persimmons, Sole with Grapefruit-Thyme Butter, Citrus Crusted Tilapia with Blood Orange Salsa, and the list goes on and on) but this is the dish that started it all.

My mom has been making Raspberry Chicken for us as long as I can remember.  It’s one of my most requested dishes when I go to visit.  Not only is it absolutely delicious but it is the perfect way to celebrate the beauty of one of my favorite summer fruits…raspberries!

And because this meal wouldn’t be complete without a side of homemade rice pilaf, I have included that recipe for you too :)

Raspberry Chicken

Ingredients

4 boneless, skinless chicken breasts, flattened

2 tbsp butter

1/4 cup onion, chopped

4 tbsp raspberry vinegar

1/4 cup chicken stock

1/4 cup heavy cream

1 tbsp canned crushed tomatoes

1 cup fresh raspberries, plus more for garnish

Salt and pepper to taste

Flat leaf parsley, chopped

Preparation

1.  Melt butter in the skillet.  Season chicken breasts with a bit of salt and pepper and cook for about 3 minutes per side or until lightly browned.  Remove from skillet and keep warm.

2.  Add the onions to the skillet and cook covered over low heat until tender (about 15 minutes)

3.  Add the vinegar to the skillet with the onions and raise the heat cooking uncovered (stirring occasionally) until vinegar is reduced to a syrupy spoonful.

4.  Whisk in the chicken stock, cream and crushed tomatoes and simmer for 1 minute.  Return the chicken breasts to the skillet and gently simmer in the sauce basting often.  Cook until the chicken is done and sauce is reduced and thickened (about 5 minutes).

5.  Remove the chicken with a slotted spoon and keep warm.   Add the raspberries to the sauce and cook over low heat for 1 minute.  Do not stir the berries with the spoon, just swirl them in the sauce.

6.  Serve the chicken on a plate with the sauce along with the rice pilaf (recipe below).  Garnish with flat leaf parsley.

Recipe slightly adapted from the Silver Palate Cookbook

Rice Pilaf

Ingredients

1 tbsp vegetable oil

1 tbsp butter

1 medium yellow onion, minced

2 cloves of garlic, finely minced

2 cups of chicken broth

3/4 cup basmati rice

1/4 cup spaghetti sticks, broken into 1-1 1/2 in pieces

Salt and fresh ground pepper to taste

2 tbsp flat leaf parsley, chopped

Preparation

Heat oil and butter together in a large skillet.  Add onions and cook 2-3 minutes.  Add garlic and cook for one minute, stirring frequently.  Season with salt and pepper.  Add rice and spaghetti, stirring to combine with garlic and onions.  Cook for 2-3 minutes until rice and pasta begin to lightly brown.  Stir in chicken broth and bring to a boil.  Once the liquid is boiling, turn heat down to simmer and cover, cooking for 15-20 minutes or until liquid is absorbed.  Add a pinch of salt and pepper if needed.  Fluff the cooked rice mixture and add chopped parsley.

What I love most about this meal is how simple and easy it is to make.  However, the complex flavors and beautiful presentation are sure to impress both your family or favorite dinner guests.

So hurry out to your local farmer’s market and pick up a pint (or two) of raspberries and get cooking.  Your taste buds will be sure to thank you :)

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What’s in the Box? Recipe Roundup #14

What's in the Box?

This summer has been all about traveling.  Whether we were moving, or jet-setting across the Atlantic, it seems like we are always on the go.  And we still have a few more weeks to go until we are home.  But Harper and I are having a blast and enjoying each and every minute of it (minus missing Daddy…that part really sucks).

After coming home from Branson last week, we decided to hop up to Santa Barbara to visit some of our close friends.  Santa Barbara is a special place for us.  It is where we lived for the last 3 years before Freddie took his new job up north.  It is where we found out we were pregnant and where Harper was born.  And most importantly, it is where we have created lifelong friendships with some very special folks.  We are so grateful for the memories that we have in this beautiful town, and it feels good to be “home”, even for just a little while.

Here is a glimpse at what we have been up to in our favorite coastal city…

Greek Festival

For such a small town, Santa Barbara is famous for their summer festivals. This past weekend, we enjoyed the food, the fun and the music of the Greek Festival.

Cute Little Firefighters

The streets are officially safe with these two adorable firefighters on duty

Beach Fun

You can’t be staying a few blocks from the beach without taking a dip. Although Harper was clearly way more excited about the cold water than I was…

We are blessed to be able to visit such wonderful people in such a beautiful place.

But this post isn’t a paid advertisement for Santa Barbara (although it should be…), it’s about the goodness of veggies.  And although I still don’t have a box (but I got one coming next week), there’s more than enough produce at the party to go around.

Last week we had a total of 11 link ups.  And not only were there Fried Green Tomatoes and Buffalo Chicken Pizza, but there was homemade pie, and a collection of blueberry treats!  Man, are we spoiled :)  Thanks for sharing and linking up!  You continue to amaze me with your delicious and nutritious dishes.

As for me, I have been eating my weight in homegrown tomatoes, which is ironic considering I used to not be the biggest fan.  But after almost 3 years of CSA membership, and tons of great recipes linked to the party, I have collected enough scrumptious ideas to change my mind (although I still won’t snack on them for fun…have to draw the line somewhere…).

So in honor of my graduation to an “almost tomato lover”, here are my favorite recipes that utilize the abundance of CSA tomatoes this season…

Chicken with Tomato Herb Pan Sauce

Chicken with Tomato Herb Pan Sauce - In Her Chucks

Cherry Tomato Pesto

Cherry Tomato Pesto - In Her Chucks

Homemade Tomato Sauce

Homemade Tomato Sauce - In Her Chucks

Your turn: What are some of your favorite ways to incorporate your CSA tomatoes into simple and delicious meals?  Looking forward to drooling over your ideas.  

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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What’s in the Box? Recipe Roundup #7

What's in the Box?

Harper and I have been having way too much fun this week.

Purple Park Fun

We are so happy to be visiting friends, teaching music classes and enjoying hanging out at our favorite parks, that important business like preparing blog posts have fallen by the wayside.

But sometimes it feels good to take a break.  And now, as I revise this post 5 days later I feel rejuvenated, revamped and ready to party.  So let’s jump right in, shall we?

Last week we had 9 link ups and nearly half of them make me feel like I am dining at an Asian fusion restaurant.  Kirsten from Farm Fresh Feasts served up a delicious batch of Chicken Adobo Summer Rolls, Christine from Thoughts from the End of the World shared some veggie packed Korean Pancakes and Casey and Annie are sure to create culinary masterpieces with their big bunches of Bok Choy.  Thanks to everyone who linked up.  Summer produce is in full swing and I can’t get enough of your creative dishes.

As for me, I am without a box this week as we are in the midst of some fun summer travels.  So I have created a recipe roundup of dinners and dishes that never made the blog.  They are sure to make your tummy smile!

June 6, 2013: What’s in the Box? #75

What's in the Box? #75

Spinach Couscous:  This is one of my favorite sides to serve during the summer.  It is easy to make and pairs great with grilled meats.  I always use traditional couscous, but this time switched it up with some Israeli couscous and the result was delicious!  I also stirred the goat cheese into the couscous when it was still warm which made it feel more like a pasta salad…but a really healthy one :)

May 30, 2013: What’s in the Box? #74

What's in the Box? #74- In Her Chucks

Simple Chicken and Vegetable Enchiladas:  I am a big fan of any recipe that is going to be packed full of veggies.  Not only does it make me feel good to sit down to a healthy meal, but it makes me feel like super mom when I feed them to my family.  Like my Turkey Burgers, these enchiladas are a great way to “hide” veggies into your families favorite comfort foods.  It also makes enough for leftovers the next day which means double the goodness and double the fun :)

May 23, 2013: What’s in the Box? #73

What's in the Box? #73- In Her Chucks

Pork and Cabbage Dumplings:  These little pockets of goodness are simply heavenly.  But they are truly a labor of love.  For starters, our market didn’t carry round dumpling wrappers, so instead I made wontons with the small square wrappers we were able to find.  As cute and delicious as they were, they were half the size, so it took forever…3 hours to be exact!  The good news is that it makes enough for a crowd or plenty to stash away in the freezer.  And if you have an extra pair of hands to help (Freddie was an awesome sous chef), it can make for a fun afternoon activity.

May 16, 2013: What’s in the Box? #72

What's in the Box? #72 - In Her Chucks

 

Curtis’ Mac and Cheese:  As much as I enjoy Kraft Mac and Cheese (no really…it’s one of my guiltiest pleasures), this recipe takes an old childhood favorite to a whole new level.  Bacon, shallots, Gruyere cheese…it’s the fanciest cheesy pasta you’ve ever met.  And the best part?  Fresh English peas, nestled in every bite :)

Your turn:  What are some of your favorite CSA recipes?  Feel free to link up some of the CSA inspired meals that you are the most proud of.  Looking forward to drooling over your dishes :)

 

 

 

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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What’s in the Box? Recipe Roundup #6

What's in the Box?

Well hello there!  Did you miss me?  Did you think I fell off the face of the earth?  My apologies for leaving you all hanging last week but this moving thing has been kicking my butt!  So grateful to be settling in to our new home but it hasn’t been easy.  The biggest challenge we had to face was looking for a refrigerator.  Who knew it could be so difficult?  And living without one for a week…now, that was rough!  We had to eat out for every meal, which is something we are not used too.  My poor husband has never been happier to eat a home cooked meal.  I guess the saying is true, you don’t know what you got till it’s gone…

I have yet to find a CSA (although I haven’t been looking too hard since we were without a refrigerator).  But now that the kitchen is up and running it is only a matter of time before a produce box will be delivered to my doorstep.  In the meantime, I thought I would reflect on some of my past boxes and share some of the recipes that never made the blog.

But before we get to that, let’s check out some of the link ups from the last party.  I was most excited to drool over see Views From Here’s Roasted Brussel Sprouts with Cranberry Almond Pesto.  How awesome does that sound?  I am also loving all of The 100 Mile Kitchen’s homemade soups right now.  And finally, what’s a WITB link party without a Farm Fresh Feasts pizza?  It’s only been a week and you ladies already have me jonesing for my fruits and veggies again.  Thanks for linking up and sharing your CSA goodies with the rest of the party.

Now it’s time to take a quick jaunt down memory lane and admire some produce stars from the past.

April 24, 2013: What’s in the Box? #71 

What's in the Box? #71

Kale Salad:  Ok, so I have been telling you guys about this salad for a while now and I have yet to post the recipe.  But a few weekends ago I made it again and it was so super duper stellar it is back on my radar.  So consider this an IOU.  I can’t wait to share the recipe with you.  And please, continue to bug me if I forget to post it soon.  It is the perfect summer BBQ dish :)

April 17, 2013: What’s in the Box? #70

What's in the Box? #70

Grapefruit Ricotta Cookies:  Is this post still considered a recipe roundup if 2 out of the 5 recipes aren’t actually recipes at all?  My apologies again for being such a slacker but at least in this case I have a picture.  I just can’t share it with you yet because I need to write the post.  But it is top of the order on my list of things to do (blog related at least) and I am hoping to get it done this weekend.  Trust me, it’s worth the wait!

April 11, 2013: What’s in the Box? #69

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Pork Tenderloin with Strawberry Chardonnay Sauce:  So what do you do when you have strawberries coming out of your ears?  Well, you can make a Fresh Strawberry Yogurt Cake or you can whip up a delicious and nutritious dinner for your whole family (or in my case, you can do both!).  This amazing recipe came from the new Yummy Mummy Kitchen cookbook that my dear friend Sasha picked up for me.  It is loaded with creative and healthy ways to use your favorite farm fresh produce.  It’s the first thing I turn to for inspiration nowadays.

April 4, 2013:  What’s in the Box? #68

What's in the Box? #68

Chicken with Creamy Spinach and Shallots:  As much as I love to cook, I LOVE when my mom cooks for me.  And lucky for me when she was in town for my brother’s wedding she totally spoiled me with a ton of fresh and delicious home cooked meals.  But this one was by far my favorite.  Served with a side of rice pilaf this dish is affordable, easy to make and oh so scrumptious.  Can’t wait to recreate it again soon.

March 27, 2013: What’s in the Box? #67

What's in the Box? #67

Pumpkin Mac and Cheese:  So I recently broke my own rules and indulged myself in a batch of homemade Pumpkin Mac and Cheese.  And I have absolutely no regrets.  The sage made me do it.  And between the aroma of fresh pumpkin and the intense food coma I was in afterwards, I could have sworn it was Thanksgiving all over again.  Note to self:  Make this for Thanksgiving from this year forward.  It is an amazing addition to a traditional feast.

Your turn:  What are some of your favorite CSA recipes?  Feel free to link up some of the CSA inspired meals that you are the most proud of.  Looking forward to drooling over your dishes :)

Linking up for the first time?  Click here for more info…and Welcome!

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Chicken and Swiss Chard with Couscous in Brodo

Chicken and Swiss Chard with Couscous in Brodo

Believe it or not, this has been one cold winter for us Cali folks. The other day Freddie texted me this picture from the car…

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Yeah…36 degrees. In these parts that’s considered unacceptable. But if I were to find the silver lining in all of this (which I like to do), 36 degrees is the perfect weather for a warm bowl of soup :) Especially when it’s easy to make, contains ingredients you already have in your fridge and super, duper delicious!

But before we get to the recipe, let’s settle something here. What the heck is brodo? Well, according to my Google search, brodo is another word for broth or clear soup. Nothing special, but when you add it to the title of your recipe, it makes it sound so much more fancy. And these days, I’ll take all the fancy I can get :)

Ingredients

6 cups low sodium chicken broth

1 pound skinless, boneless chicken breasts,

2 garlic cloves, smashed

3/4 cup Israeli couscous

3/4 cup thinly sliced carrots

1/2 bunch Swiss chard, center ribs and stems removed, leaves torn into 2 inch pieces

Kosher salt and freshly ground pepper

1/4 cup fresh dill fronds

2 tablespoons thinly sliced chives

Lemon wedges (for squeezing)

Preparation

Bring broth to a boil in a large saucepan over medium-high heat. Add chicken and garlic, reduce heat to low, and cover. Cook until chicken is cooked through, 10-12 minutes. Transfer chicken to a plate; let cool. Shred into bite sized pieces; set aside.

Return broth to a boil and add couscous; cook until al dente, 7-8 minutes. Add carrots and continue to boil until carrots are crisp-tender and couscous is cooked through, 2-3 minutes longer. Remove from heat and stir in Swiss chard; season with salt and pepper. Divide soup among bowls and garnish with dill and chives. Squeeze a bit of lemon over each bowl and serve.

Recipe from Bon Appetit

What I like most about this soup is the crisp, clean flavors. The dill, chives and lemon really bring this dish to life by adding a subtle sweetness. But don’t let this healthy dish fool you…it’s darn hearty! Between the couscous, chicken and Swiss chard your belly will be happily full. And the leftovers? Even better. The longer you let the flavors mingle, the more delicious it will become. So bring on the cold weather Mother Nature…because I got soup for days!

PS: Don’t forget to enter the giveaway! You have until February 1st to get your entries in. Remember to leave a comment on the original post letting me know that you have completed the tasks. Your comments act as your entry into the giveaway. Good luck!

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What’s in the Box? Best of 2012

boxquestionintrowhite

It’s hard to believe that 2012 has come and gone.  It was a wonderful year filled with birthday parties, special memories and of course lots of fruit and veggies.  The What’s in the Box? Link Party was born in 2012 and has been rocking ever since.  I am so grateful to all the participants that have shared their delicious goodies with the rest of us.  It’s been a blast to swap recipes with you and drool over your fresh produce.

Speaking of drooling, I am totally salivating over last week’s party.  With so many people’s CSA seasons ending, we only had 4 participants, so the party was small, but boy was it mighty.  Everything from mashed root veggies, to cranberry nut bread, to homemade pizza with spinach crust and a killer party dip.  Thank you ladies for making our new year bright :)

Now on to my favorite boxes of 2012.  To be honest, it was hard to pick a top 5 because they are all pretty awesome.  But after spending hours looking through the pics and checking to see what came of the produce, I was finally able to narrow it down.  So without further ado, here are the What’s in the Box? Top 5 of 2012…

#5: What’s in the Box? #22

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So many of my favorite fruits and veggies in one place, including the star of the show…blueberries!  But really, this week it was all about Mashed Red Potatoes.  They are the best you will ever have.  And when you serve them with a side of steamed broccoli tossed with lemon juice and a small portion of protein, you have yourself the perfect meal.

#4: Whats in the Box? #36

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Summer is my favorite time of year.  I love all the delicious fruits that come my way.  Nectarines, plums, berries.  They just make me happy.  I usually eat them for a snack, but after weeks and weeks of plums and pluots, I had to throw together a few Pluot Crumbles.  It is a great dish to whip up for a summer barbecue and is sure to impress your family and friends.

#3: What’s in the Box? #34

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I don’t think I have ever seen such a beautiful head of lettuce.  It was so gorgeous it made me want to throw it in a vase and display it on my table as a centerpiece.  However, after a few days of marveling its beauty I caved and made a huge Strawberry Salad.  One of my favorite afternoon treats by far.  Throw in some grilled chicken and you are good to go!

#2: What’s in the Box? #31

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One word…apricots!!  I can’t get enough of them.  I think I might be able to live on apricots alone.  Well, apricots and some Braised Pork with Fennel and Pork.  I am so grateful that getting a delivery of fennel helped me to think outside the box.  I would have never purchased fennel at the store but after some creative experimentation, I found one of my favorite recipes of all time.  Try it…I promise you will become a fennel lover too :)

#1: What’s in the Box? #45

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One of the highlights of receiving fresh produce every week, is that I get to share my love for fruits and veggies with my family.  It makes me happy when Harper dives right into the broccoli without any begging, coercing or bribing.  I also love that I can whip up a healthy and yummy meal in no time.  This Chicken with Tomato Herb Pan Sauce is so easy to make and delicious to eat you will want it on your table at least once a week.  That is, as long as you have some fresh cherry tomatoes sitting around.

So those are my Top 5 boxes of 2012.  Can’t wait to see what 2013 has in store for me.  I am counting down the days until my first box arrives.  T minus 6 folks…

Your turn:  What are some of your favorite boxes of 2012?  Feel free to add the links to the deliveries you loved the most.  Let’s take a walk down CSA memory lane shall we?

Linking up for the first time?  Click here for more info…and Welcome!  PS:  Don’t forget to tell your readers about the party by linking back to this post.  Thanks!


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Chicken Pot Pie with Biscuit Crumble Topping

Nothing says comfort food quite like a healthy serving of chicken pot pie.  There is just something about the creaminess of the filling, the crunch of fresh veggies and of course, that irresistible flaky crust, that makes my tummy do a happy dance.  As a child, I can remember sitting at the counter of the Daily Grill with my family, enjoying their famous individual pot pies, which were always served piping hot!  I loved to poke my fork into the center of the pie and watch the steam escape as I inhaled the savory aroma.  In fact, it’s making me hungry just thinking about it :)

Another one of my childhood favorites was chicken and dumplings.  And let’s be honest, it was all about the dumplings.  Fluffy, flavorful and scrumptious little pillows of love.  I’d often ditch the chicken and go straight for the dumplings…by the dozens.  Unless of course I was at Knott’s Berry Farm, where a chicken and dumplings dinner only comes with “1” dumpling.  Which in my opinion means that they should rename it chicken and dumpling (drop the “s”, since the “s” implies plural and well, 1 dumpling is far from plural).  I obviously still have residual resentment.  I’m working on it…

So you can imagine, how excited I was when I came upon this recipe for Chicken Pot Pie with Biscuit Crumble Topping.  Two of my best-loved dishes, combined into one.  A match made in culinary heaven.  Everything you love about chicken pot pie with enough biscuit topping to satisfy your love for dumplings (with an “s”).

Ingredients

For the filling:

1 1/2 pounds boneless, skinless chicken thighs and/or breasts

3 cups vegetable broth

2 tbsp olive oil

1 onion, finely chopped

3 carrots, peeled and sliced 1/4-inch thick

2 small celery ribs, minced

Salt and freshly ground pepper

1 zucchini, sliced into 1/4-inch thick half-moons

1 tsp soy sauce

1 tsp tomato paste

4 tbsp unsalted butter

1/2 cup all purpose-flour

1 cup whole milk

2 tsp lemon juice

3 tbsp fresh parsley leaves, minced

3/4 cup frozen peas

For the topping:

2 cups all-purpose flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp pepper

6 tbsp unsalted butter, cut into 1/2-inch pieces and chilled

1/2 cup (1 ounce) grated Parmesan cheese

3/4 cup plus 2 tbsp heavy cream

Preparation

Place oven rack in the upper-middle position and preheat the oven to 450 degrees F.

To cook the chicken, place chicken in a Dutch oven with the broth and cover.  Bring to a simmer over medium heat and cook for 8-10 minutes or until chicken is tender and cooked through.  Use tongs to remove chicken to a large bowl and set aside.  Pour broth through a fine mesh stranger into a liquid measuring cup and reserve.

To prepare the topping, combine the dry ingredients in a large bowl.  Using your fingers, work in the butter pieces until a coarse texture is achieved.  Stir in the Parmesan and add in cream, stirring until just combined.  Crumble dough into irregularly shaped 1/2 to 3/4 inch pieces onto a parchment-lined rimmed baking sheet.  Bake until fragrant and starting to brown, 10-13 minutes.  Set aside.

Heat 1 tablespoon oil into the Dutch oven over medium heat until shimmering.  Add onion, carrots and celery.  Season with salt and pepper to taste.  Cover and cook, stirring occasionally, until just tender, 5-7 minutes.  While vegetables are cooking, shred the chicken into bite-sized pieces using two forks.  Add vegetables to bowl with shredded chicken and set aside.

Heat the remaining tablespoon oil in the Dutch oven  over medium heat until shimmering.  Add zucchini.  Cover and cook, stirring occasionally, until tender, about 5 minutes.  Stir in soy sauce and tomato paste.  Increase heat to medium high, stirring frequently, until the liquid has evaporated, about 5 minutes.  Transfer zucchini to bowl with chicken and vegetables.  Set aside.

Melt butter in the Dutch oven set over medium heat.  Once melted, add the flour and cook, stirring constantly, for 1 minute.  Gradually whisk in the reserved broth and milk.  Bring to a simmer, scraping up any browned bits, and cook until the sauce thickens, about 1 minute.  Remove from heat and stir in lemon juice and 2 tablespoons parsley.  Add the chicken mixture and peas to the pan and stir to combine.  Adjust for seasoning as needed.

Pour the chicken into a 9 by 13-inch baking dish.  Scatter the crumble topping evenly over the filling.  Place the pot pie onto a foil-lined rimmed baking sheet and bake until filling is bubbling and top is well browned, about 12-15 minutes.  Sprinkle with remaining 1 tablespoon parsley and serve immediately.

Recipe slightly adapted from The Cook’s Illustrated Cookbook via Cook Like a Champion

I don’t normally tamper with recipes.  Especially one from Cook’s Illustrated.  But there are a few things that are non-negotiable in my kitchen: allergies and heat.  The original recipe calls for mushrooms.  My husband is highly allergic to mushrooms.  Luckily, after adapting many a recipe to avoid mushrooms, I have learned that you can successfully swap out mushrooms for zucchini.  I love the way my version turned out, but if you are a mushroom fan you might want to substitute 10 oz cremini mushrooms sliced thin for the zucchini.  I also used veggie broth instead of chicken broth because well, drastic times call for drastic measures.  As I was in the midst of cooking I realized that I forgot to buy chicken broth at the store.  Luckily I had a ton of veggie broth stored in the pantry.  But use what you have.  Finally, the topping calls for 1/8 tsp cayenne.  Anyone who knows me knows I don’t do spicy, even in the smallest amount.  So I left that out entirely.  Didn’t miss a thing :)

As much as I loved the dish for what it was, in the future I might be just as happy using a store-bought rotisserie chicken.  It would save a good amount of time and I don’t think it would make much difference to the overall taste.  I am sure you could also use pre-made biscuits, but the crumble topping is SO delicious and SO easy to make, I would stick with the original recipe.

If you are looking for that perfect fall dish, this is it!  The recipe makes enough for 6 servings, which means you can enjoy it for leftovers the next day (my favorite part of home cooked meals…).  It is also super family friendly.  Harper gobbled up every. single. bit.  Which means, this dish will be in constant rotation around here for the remainder of the season.

Your turn:  What is your favorite fall dish?  Do you crave yummy comfort food when the weather gets chilly?  Looking forward to reading your responses :)  

 

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