This recipe is a family favorite adapted from the Frugal Gourmet (Jeff Smith). Fresh rosemary is preferred, but you can use dried.
1 - 3 to 4 pound chicken, cut up
3 slices bacon, chopped
1 T butter
1 T olive oil
salt and pepper to taste
1 or 2 cloves garlic, crushed
1/2 C white wine (or chicken broth if preferred)
1/2 T dried rosemary or 1 T fresh rosemary
2 T tomato paste
1/2 C chicken broth
In a large skillet or dutch oven with a lid, fry the bacon until barely crisp, pour off the fat, and remove the bacon. Add the butter and olive oil to the pan and brown the chicken pieces. Add salt and pepper and garlic to the pan when the chicken is almost browned. When it is browned, ad the white wine and rosemary to the pan. Add the bacon, cover, and cook for 15 minutes. Mix the tomato paste with the chicken broth and add to the pan. cover, and cook for about 30 minutes or until chicken is tender. If you don't overcook the sauce, serve both chicken and sauce over your favorite pasta.
Tuesday, September 11, 2007
Adapted from Felicity's Cookbook (American Girl)
One generous pie crust recipe (Krusteaz brand is what I use)
1 to 2 lbs of beef rump roast
(I've even used sirloin steak)
salt and pepper
1 T cooking oil
2 T flour
4 T water
2 C beef broth
1/2 C sliced carrots
1 tsp. dried parsley
1/8 tsp. dried marjoram
1/8 tsp. dried thyme
(use what ever herbs you like ... I just use thyme and marjoram)
2 T butter
Directions Makes 6 servings
(The original recipe called for a top and bottom crust ... but I never use a bottom crust when making pies ... more figure friendly.)
1. Slice the rump roast into small, thin steaks about 1/4 inch thick.
2. Pound out the steaks until they are tender and thin. Season with salt and pepper.
3. Heat the cooking oil in a large skillet over medium heat. Put the steaks into the skillet and turn several times to brown ... you may need to do this in batches ... don't overcrowd the pan. Put the steaks into a 9 inch pie pan and set pan aside.
4. Preheat the oven to 400 F.
5. To make the gravy, mix the flour and water in a small bowl using a fork to break up any lumps and form a smooth paste. Add the beef broth to the skillet and bring to a boil. Slowly add the flour paste and whisk to avoid lumps. Turn down the heat and let the gravy simmer for about three minutes. Season with salt and pepper and pour the gravy over the steaks in the pie pan. Lightly toss in the carrots and herbs.
6. Cut the butter into small pieces and dot the top of the pie with butter.
7. Cover the pie with the crust pressing the edges against the pan to seal the edges. Make six slits on top of the crust.
8. Bake for 50 minutes or until the crust is golden brown.