Tag: Chicken

How to prepare English chicken pie: here is the recipe – Italian Cuisine

If you want a different chicken recipe and it is not too "sad", this cake is for you!

There chicken pie it is a second dish similar to one rustic cake stuffed, very rich and tasty, which is prepared with the chicken, vegetables and pasta brisée as a crisp cover.

Pasta and chicken

Although the preparation may seem long and complex, it actually involves a few simple steps.
You can use a homemade pasta brisée or a packaged one.
Some people like the variant with the puff pastry or with the pasta, but the original recipe includes the brisée because more compact and crunchy.
As for the chicken, it should be boiled and then mixed with the rest of the ingredients, but if you have an advanced cooked grilled chicken will be fine anyway, it's a good idea to recycling creative.

Chicken pie recipe

Boil About 500 g of chicken breast cut into pieces and keep the broth aside.
Cut into cubes of the potatoes, with washers of the onions and finely chop an onion.
Cook all the vegetables in a pan with oil and then add the frayed chicken.
Add the broth and add a spoon of cornstarch previously dissolved in 100 ml of cold water.
Cook everything for about 5 minutes adding 200 g of cream.
Once cold, pour this mixture into a well-buttered ceramic baking dish and cover with the pastry brisée so that the meat still bake inside the pasta shell.
Make sure that the pasta covers the filling and then create a beautiful chaplet with excess paste.
Someone uses pasta also to create the base of the cake. In this case, it should be well pitted because it cooks perfectly.
Brush the surface with an egg beaten or with milk and cook in a hot oven at 180 degrees for about 30 minutes.
The chicken pie should be served warm with a potato or pea purée or with sautéed mushrooms.

How to make pasta brisée

If you want to prepare pasta at home, the procedure is very simple.
Jumbled up 300 g of 00 flour with 80 g of butter and 60 g of lard.
Add slowly about 180 ml of cold water and knead the dough with your hands until it has become smooth and homogeneous.
At this point roll out the dough with a rolling pin and place it on the baking dish cutting out the excess and pinching to create an edge.

The variants

As we said you can cover the chicken pie with pasta brisée or puff pastry or fillo.
With the brisée you will get a crispy crust, with the puff pastry you will get a soft and slightly friable result, but not very crispy, and with the phyllo a lot of crunchiness and extreme friability.
You can add some seasonal vegetables to enrich the filling and then cabbage in winter, peas in spring and zucchini in summer.
Finally, we invite you to try the version covered with mashed potatoes also known as Shepherd's pie. In this recipe the chicken and vegetable mixture is always covered in a baking dish not from pasta, but from a generous amount of mashed potatoes that in the oven will turn into a light golden crust, very soft in the heart.

Chicken and quinoa meatballs recipe with vegetables – Italian Cuisine

Ingredients

500 g chicken breast
250 g carrots
250 g zucchini
250 g celeriac
200 g red beets
100 g fresh cream
75 g quinoa
25 g shelled almonds
an albumen
chives
fresh ginger
flour
extra virgin olive oil
seed oil
salt
pepper

Duration: 1 h

Level: Middle

Dose: 50 pieces

For the recipe of chicken and quinoa meatballs with vegetables, boil the quinoa in plenty of boiling salted water for 15 minutes. Drain and let it cool. Cut a piece of ginger into slices. Cut the chicken into pieces and blend with ginger, egg white and cream
and almonds, salt and pepper. Then mix it with a chive of chopped chives and quinoa. Add your hands and shape it into meatballs of about 15 g each; you will get fifty. Cook them in a pan in a veil of extra virgin olive oil for 4-5 minutes, turning them occasionally.
For vegetables: Peel the celeriac and carrots
and cut into fillets; remove the white part of the zucchini and cut
sticks the green part.
Peel the chard: remove the leaves (you can add them to the citrus salad here on the side) and keep the red ribs. Flour the vegetables and fry in plenty of seed oil for 5-6 minutes. Bring it forward Prepare and cook the meatballs the day before. Just before serving, bake at 180 ° C for 4-5 minutes.

Recycle chicken: the art of leftovers – Italian Cuisine

Among the meats, chicken is the classic passe-partout: it is practical, tasty and versatile. Plus, it fights insomnia and depression. Both from the point of view of the body and that of the spirit, there is an abysmal difference between the 'industrial chicken' and the 'free-range', that is bred in dignified living conditions: choose the latter, even if it costs a lot more. Among other things, it contains twice as much Omega3. And in any case, not even a gram of his flesh will be thrown away. We decline our recommendations for anti-waste cooking in the chapter chicken: what to do with leftovers of a roasted chicken, grilled, but also boiled or stewed?

If you are not "provided" with pets to which you trimmed what is advanced (always taking care to eliminate dangerous bones), you must invent something to avoid waste. "Nothing is thrown away in the kitchen!", Especially if we can reuse it to prepare other quick and tasty recipes.

IF THE CHICKEN It is LESS OR HUMID
The chicken is a versatile meat that lends itself to many inviting dishes and, why not, even "schiscette" to take with you for lunch.
If we have advanced pieces of boiled chicken, we can indulge in the preparation of fresh and quick salads: they break up marinate the chicken leftovers in strips for a few minutes in a dish with oil and lemon, are added grapes or pomegranate, lettuce leaves, thinly sliced celery and lamella almonds. So we will have a plate light and tasty and a great ally for the line! And, if the salad must astound, then with white melon, chicken, broad beans, crumbled taralli and anchovy sauce we will have no rivals: you cut a white melon into chunks, they blanch the beans and peel them (if they are not in season they go well even the frozen ones) , cut the boiled chicken into slices and prepare a sauce with oil, anchovies, mint and a few crumbled taralli. Even the most demanding guest will be served.

The leftovers from the day before can solve a lunch break on the fly between one meeting and another when "the sandwich and so on" seems to be the only solution. So let's try a chicken sandwich with decomposed guacamole: it is made with thin slices of toasted bread, slices of boiled chicken seasoned with salt and pepper, avocado, spring onions, tomatoes and lime.
Recycling chicken leftovers can also become a chic remedy of the last moment. If guests come to dinner without warning and the refrigerator is half empty just prepare the chicken and Russian salad and pistachio nuts, mixing the classic Russian salad with diced chicken, serve it in small glasses and complete with a sprinkling of pistachios.

Amaze with "special effects"
Everything is possible in the kitchen! A boiled or stewed chicken can become a rib or a slice of bread with truffles, or even a plate of gnocchi!
The secret? It is in the right recycling of leftovers, which become almost magical creations:
• Chicken ribs: removing the bone from the boiled chicken legs, pressing the meat, flattening it, until it reaches the thickness of a rib; it goes through the egg and breadcrumbs and puts a piece of bone in the less wide part, so that it looks as much as possible to a cutlet. It is grilled or fried in a pan with butter … et voilà!
• Chicken bread with truffles: in the mortar the leftovers of boiled chicken are crushed with minced truffle flakes and flavored with salt and pepper. It crudes with a little broth so that everything remains firm and is placed on the bottom of a buttered mold, giving the shape of bread in the box. At this point it is passed in the oven. Serve warm or cold in slices. And so the chicken became bread!
• Potato and chicken gnocchi: mix well 200 g boiled potatoes mashed with finely chopped boiled chicken meat, add 3 egg yolks, 40 g of grated Parmesan cheese, salt and nutmeg. Rolls and then small dumplings are formed with the mixture. Now it is sufficient to boil for a few moments in boiling salted water.

The advice of the butcher Tonino, butcher of Varese, of meat and its leftovers makes it even a "mission" (as he himself declares). In his butcher's shop, which is called Novello, but for all is the "butcher shop of Tonino", no one is in a hurry to leave, so that if the time is right, the prosecco is also untapped. He does not advance the chicken, and has clear ideas about it: if the chicken left on the table is boiled, then it is the sauce that makes the difference. With mayonnaise or green or, if you prefer, with tomato sauce and some small pieces of tomato: sauté in a pan and leave to cool. A recycling to art! Tonino of ideas, as well as clear, it has several and there is no limit to the imagination …. With the aid of a mold prepares inviting cakes: they are cut the chicken leftovers boiled or stewed in cubes along with the vegetables that you prefer, you can add, even the ham.

IF THE CHICKEN IS ROASTED OR GRILLED
The remains of a roast chicken can become meatballs or a meatloaf, always considered poor dishes ideal for reusing leftovers. And, in these times, an eye to savings can not do well to our pockets!
Almost everyone, big or small, they love them meatballs, delicious balls of meat, flavored with parsley, flavored with garlic and browned in seed oil (as long as quality) or olive oil. The variations are really many and delicious. For example, there are the Tuscan meatballs: they mix boiled potatoes, eggs, garlic, parsley, lemon juice and very little milk to soften the mixture, then they are passed in breadcrumbs and fry. Or those made with Roman bread crumbs softened in milk, squeezed and passed in the mixer with chicken chopped roast, fat of cooked ham, lard, parsley, marjoram, egg, nutmeg, raisins and pine nuts. These are also passed in breadcrumbs and fried. A real treat for the palate!

When the surplus is "miserable"
Often the leftovers from a roast chicken are scarce and are not sufficient to make "new" dishes. IS however it is possible to obtain excellent middle dishes, like croutons and canapes.
For irresistible croutons brown a chopped onion with a little butter, add the tomato sauce and minced meat and cook for a minute; at the end of cooking it is adjusted with salt and pepper. The sauce obtained is placed on slices of bread, then is completed with cloves of hard-boiled eggs.
The canapés will not be less: the advanced roast chicken is reduced to mashed potatoes, then mixes with cooked ham, a knob of butter, Parmesan cheese, a pinch of pepper and chopped parsley. With this mixture mini bread sandwiches are filled. Capers and slices of cucumber can complete the canapes.

The advice of the butcher And if the chicken is roasted or grilled? No doubt, you do the "vitel" tonnè: the advanced chicken is boned and cut into slices, then placed on a plate and covered with the tuna sauce (it is obtained by blending: tuna, hard-boiled eggs, capers, anchovies, oil and broth to dilute). The result will be perfect.

Tonino with leftovers also does the pizzaiola: two slices of mozzarella, a little tomato and a "turn" in the oven. And if the ingredients are available in season, you can not miss in his "top ten of leftovers", the spring chicken: tomatoes, basil, beans, onion and a leg of celery are added to the chicken leftovers. And the surplus is served ….

CURIOSITY: THE APP THAT HELPS YOU NOT TO DISCONNECT THE CHICKEN
Pwe also control waste from our mobile phone. "W il pollo" is an app created by the Unione Nazionale Consumatori (click here), in collaboration with Unaitalia (click here) – free download from the App Store and Play Store – which helps to orientate itself in the world of chicken. The app contains information on provenance, how to choose and store chicken and many recipes divided into five categories.

And so, if at the end of the meal there is a bit of chicken left, we have all the tools to recycle those leftovers and we could have "made it completely rude" by eating it all and with gusto even in the days after.

Ornella Guess
September 2016
updated to January 2019
Carra Traverso Saibante

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