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Category: Chicken

Quick & Easy: Chicken Pot Pie by Foodie’s Chef Laura Brennan

This is a recipe that uses leftover rotisserie chicken, a good quality store-bought cream of chicken soup and a sheet of ready-made puff pastry! In the words of a well-known TV Chef: “How easy is that” !
Choose any pie dish or baking dish, combine ingredients with the creamed soup, top with a pastry sheet and pop it in the oven.
It’s dinner, on the table, in under an hour, definitely.
(I used a 9” standard pie tin and 1 sheet of puff pastry and based the recipe on this.)

CHEF SILVIO’S Grilled Teriyaki-Citrus Chicken Thighs

 

When our sister store in Duxbury closed last fall, we inherited Silvio, a fantastic, experienced and hard-working chef.  Among other tasks, he is daily charged with filling our ‘hot case’ with tasty ready-to-eat treats.  This is one of his dishes.   

 

It’s easy cooking:  combining grilling with a quickly-made flavorful marinade/sauce and finishing the dish in the oven.

 

It’s batch-cooking, great for Memorial Day entertaining.

 

 

Tart Cherry-Glazed Chicken Drumsticks, Sesame Miso Spinach by Foodie’s Chef Laura Brennan

 

I am my father’s daughter in my love for cherries.  My father didn’t ‘bother’ with most fruit, with the exception of cherries and blueberries. And the blueberries had to be made into homemade pies to attract his attention.

 

I thought cherries were delicious as well.  And I also knew that they were special: they were only available for a short few weeks in early summer, they were expensive enough to be semi-rationed by my mother and that my ‘fruit-phobic’ father really enjoyed them.

 

In this recipe, cherries (cherry juice, actually) become a vehicle for combining Asian flavors, especially the pungently spicy Korean Gochujang paste with familiar garlic and ginger to glaze roasted chicken legs.

 

The dish can be made ahead and eaten at room temperature with the sautéed miso spinach. 

 

Great for a beach picnic!

 

 

BRIE en CROUTE by Foodie’s Chef Laura Brennan

 

The BIG game is fast approaching and I don’t like chicken wings with sriracha-hot sauce overload!  So, I’m changing it up and bringing a baked brie to the party.  I’ll prepare it ahead of time and bake it at my friend’s just as the pre-game starts.  Served alongside fresh fruit and veggies; it’s a bit of healthy eating on an otherwise indulgent buffet table.

 

Peperonata by Chef Laura Brennan

Peperonata is no mere sautéed pepper and onion stew; rather it is a dish in which the whole is definitely greater than the sum of its parts. The slow cooking process softens the vegetables and weds together the contrasting flavors. It yields a dish that can be eaten warm or cold, that can accompany chicken (grilled chicken breast), meat (roasted pork tenderloin), fish (sautéed shrimp) or just a good crusty bread, cheese and salumi platter.

Sticky Fingers by Foodie’s Chef Laura Brennan

Made with Organic Smart Chicken air-chilled tenderloins this is a quick and savory dish to prepare for end-of-summer casual dining. It is versatile; it can be served hot or room temperature over rice with roasted broccoli.