Roast Chicken Mash & Peas

It’s funny how dinner comes about some nights. I look over at the drawers where I keep the onions and potatoes and I see 3 big potatoes starting to sprout, so I know I will use them in some way for dinner tonight.  Some more poking around I find a half-open bag of frozen peas and I knew I was making roast chicken for dinner anyway.

Started by peeling the potatoes and cutting them up into chunks because I’m going to make mashed potatoes. I put them in a pot, bring them to a boil, cook until they are fork soft. Then drain them and put them back in the pot and on the stove. On low heat, and add a stick of butter and some half & half to get them to the desired thickness then I add the salt & pepper to taste. This is how they end up.

cut potatoes

mashed potatoes

Today I have chicken thighs that I seasoned with salt & pepper, a little paprika, some granulated garlic and sprayed them with a little oil. Set the oven to 400 degrees and put them on the next to the top rack. Cook until they are a dark golden brown or until a thermometer reads at least 165 degrees nearest the bone.

chicken prep

In a small pan I mixed together some chicken stock and some beef stock and let that reduce on the stove while the chicken cooked. While the stock was boiling, I mixed together 2 tablespoons of flour with 1/3 cup of water and while whisking the stock, slowly poured in the slurry in until the stock thickened into a sauce. Check it for seasoning, it might need some pepper to offset the saltiness from reducing the stock.

gravy

I took the frozen peas put them in a pot with some water to cover, brought them to a boil for a minute or two then drained most of the water. Add a good sized piece of butter and add some salt & pepper to your liking, turn the heat off under the pot, cover the pot and let it sit there until you are ready to serve dinner.

As you can see, I plated the mashed potatoes, made a well for the sauce, and filled it to the brim, put a couple of scoops of peas on the plate and then the crispy skinned chicken thighs on the plate.  Pour yourself some sort of refreshing adult beverage and dig in!  Enjoy ~

roast chicken and mash

Chicken Pot Pie

There was a “cold front“ that came through Florida last week and as a tribute to my wife’s New England upbringing I thought I would make my version of chicken pot pie. So I started poking around the fridge and here is what I came up with.

1 large onion, 3 medium carrots, 3 celery sticks all chopped into medium pieces and set aside.

cut veges

Cut 4-6 red potatoes into small pieces, boiled them for about ten minutes then tossed them into some ice-cold water to stop the cooking because we are going to cook them again with everything else.

potatoes

Start with four 6 oz chicken breasts and cut them into uniform chunks like in the picture.

whole chicken breast

chopped chicken brast

Dust them in some seasoned flour and sear them off in the pot you will be making the stew in then remove and set aside on a plate.

floured chicken

seared chicken

Now take the vegetables you already cut and sauté them with some garlic, when soft add the potatoes and the chicken cook for a few minutes. Add a quart of chicken stock or broth and a cup of heavy cream.

Reduce the heat to simmer and let cook for about an hour uncovered, stir occasionally to make sure nothing sticks to the bottom. It will thicken as it cooks and makes the house smell really good.

Before serving, taste and adjust the salt and pepper to your liking.

chicken pot pie in a bowl

As a side note, by using the potatoes instead of puff pastry you are saving some calories so you can have another bowl or two.

Enjoy

Leg of Lamb with Mint Pesto

My wife’s family has been helping us repair our bathroom. So for a thank you dinner one evening we decided to cook up some lamb and potatoes. A unique twist to an Irish fare.

  • Lamb
    • 4 lbs lamb legs deboned and butterflied to an 1 1/2 in thickness.
    • Combine in a bowl:
      • 10-12 garlic cloves thinly sliced
      • 1/2 cup rosemary leaves thinly sliced
      • 1 1/3 cup olive oil
      • 4 lemons halved and squeezed
    • Put lamb in the bowl and cover with plastic wrap.
    • Place in the fridge overnight.
  • Potatoes
    • 5 lbs of small yellow new potatoes.
    • Parboil the night before.
    • Shock the potatoes in an ice-bath.
    • Place in a bowl and cover with plastic wrap.
    • Place in the fridge overnight.

Lamp Pics

  • Mint pesto for lamb.
    • In a blender combine the following:
      • 12 garlic cloves
      • 4 oz of pine nuts
      • 4 oz parmigiano reggiano
      • 1 cup basil leaves
      • 3 cups mint leaves
      • 1/3 cup extra virgin olive oil
    • Pulse a few times to start breaking up the ingredients.
    • Run the blender to make a paste, add to thin out the mixture:
      • 1/2 cup vegetable oil
      • salt and pepper to taste

camera dump 040613 539

camera dump 040613 540

    • Heat the grill to medium high.
    • Place lamb on the grill with the fat side down.
    • Close the lid for 10-15 minutes.

camera dump 040613 542

camera dump 040613 543

    • Flip the meat over.
    • Close the lid and let cook for another 10-15 minutes.
    • The lamb will need to be 130 F for medium rare.
    • Take lamb and place on a cutting board.
    • Cover with foil let the meat rest for 10-15 minutes.

camera dump 040613 544

  • Potatoes
    • 2 bunches of scallions cut into 1-2 in strips.
      • Saute for 2-3 minutes
    • Add 2 tbsp chopped garlic
    • Add to deglaze the pot:
      • 1/2 cup white wine
      • 1/2 cup water
    • Add potatoes and cover the pot.
    • Turn down the heat and simmer for about 10-15 minutes.
  • Vegetables
    • Saute
      • 1 head of broccoli
      • 1 cup of cherry tomatoes
      • 1/4 cup lemon juice
      • 1 tbsp garlic, chopped
      • salt and pepper to taste

The final plate with the sliced lamb with the pesto sauce placed over it along with the potatoes and vegetables.

camera dump 040613 547