feedback on this one-pot dish?
- Soop Nov 19, 2013 03:01 AM
I haven't made it yet, but I had in mind a chicken chasseur style one pot dish to make for work. Now that I've read some recipes, it's actually quite a bit different, but I'm wondering if anyone thinks this will be delicious, terrible, or any suggestions to make it more delicious.
I've got about 1.3kg of chicken breast, which I'm gonna dice, along with:
2-3 onions (coarse chopped)
200g bacon lardons
2 cans plum tomatoes
2 cans butter beans
about 100g closed cup mushrooms
2 courgettes (zuchinis)
100g fine green beans
1 can anchovies
And I think I have some thyme knocking about.
Does this sound alright? Not sure if it needs chicken stock or wine (don't think I have any in) for depth of flavour, or the anchovies will be enough.
Thanks Alka! This is all for me O__O
I think the vegetables stay, if only for a nutrition point of view. I'm not really fussed about authenticity, as long as it tastes ok. Chasseur was more the ... inspiration.
Thining about it, some dried porcini would have perhaps been a better move, you're right. but I have them now anyway!
Roger on the anchovies, and hey, you're the second person to mention lemon, maybe there's something in it!
And I'll try the worcester, maybe some tabasco too
Hi buddy! Long time, hope you're well :D
Right, I hear you with the chovies, and I will try and source some wine/stock. Fingers crossed!
And just in case I don't see everyone, have an excellent christmas too. I might have to pop back and see how everyone is planning out their xmas lunch, I've missed this place.
For all chciken breast, please do this first: on the whole breast, beat the meat up with the back of a cleaver or a meat paddle. Not pulverize, but enough. When the fibers are broken up somewhat, then cut int dice or make cutlets or cook as you wish. You will find that your chk. breask remains softer and much juicier than it were just chunked.
If you were to cook up some of the bacon in a little olive oil or butter, to whatever degree you want, you would have a bit of fat. You might then wish to flour your chicken, pepper at least, maybe Wondra flour if you have [not in the UK!], and lightly brown the whole beaten floured breasts, and then dice. Add coarse chopped onions to the same pan you have sauteed the chicken [non reactive] sweat a bit, add the anchovies, melt them, deglaze with tomato liquid into pot, add crushed tomato, some of the fried bacom saving some for later, a stock cube if you feel you have to have one, after tasting. Add the veggies accordin to your taste for how soft you like them and your cooker's cooking nous. Thyme midway? A few dashes of hot sauce wakes up falvors. You cannot taste any heat, but it does something subliminal. Also, if you have some lemon and parsley, at the last minute before serving, a very, very fine mince of lemon zest and parsley often wakes up flavors, as does a squuee of lemon juice.
is this for a group lunch? it is a big batch.
i would drop the butter beans, zucchini, carrots and green beans. remember that chasseur is "hunter style" and those make me think "farmer style," or more of a farmhouse stew.
i'd chop the canned tomatoes with some bits larger.
i'd add a touch of cognac instead of wine. i'm not a fan of red wine with chicken, though i know there are many who are fans.
i'd use different kinds of mushrooms. i'd see if i could rehydrate some dried wild mushrooms for a while, then strain through muslin the soaking liquid to remove grit. use the liquid and the chopped mushrooms in along with the fresh mushrooms.
i like the anchovies but i think a whole can is a bit much; however, for that amount of meat maybe not. start with less.
(might try for a taste before serving: 1. a squirt of lemon (i know, i know); 2. a shot of worcestershire sauce; and/or 3. fresh chopped parsley on top).
Well, it ain't chasseur but it sounds pretty much excellent to me, Soop. Unfortunately, I can't get down to the south west to join you for dinner.
I would cut down, or leave out, the anchovies as might be a bit too salty. And it certainly needs either stock or wine to boost the flavour of the sauce.