Chicken – Estia Blog

Cornbread Crusted Chicken Pot Pie

December 4, 2018 — Posted in: American Rivers Tour, Chicken, Cooking over Fire, Main Dishes, Stories, Videos

cooked over open fire by the Teton River, Driggs, Idaho

Serves 6

This is one of the most satisfying open fire meals I can think of. Chicken pot pie is a complete campfire dish with vegetables, protein, starch and dairy. All you need besides a plan and ingredients is a cast iron skillet or Dutch oven with a lid and a spoon.

On this trip we bought a wooden spoon, which split in half as I opened the skillet that has a tendency to seal lid to base while cooking. But as you will see if you watch the video, it all worked out.

Ramshackle Ranch Salad

October 1, 2018 — Posted in: Chicken, Recipes, Salads, Sauces

It’s been years since a good, simple ranch dressing has graced the menu at Estia’s Little Kitchen. Inspired by Julia Moskin’s article “Ranch Nation” (Sept. 2018 NY Times) I put this recipe into play. The dressing is not original ranch style in that it doesn’t contain mayo. Instead, yogurt and red wine vinegar have been added, along with egg yolks to tighten it up.

For years my dinner menu has featured a Crisp California Chicken, finished with agave/chili sauce which has been made to order. Fingers crossed that this new salad finds an audience. The agave/chili sauce will now be prepped in advance and used on both dishes. I think it goes as close as our kitchen will to a simple, light buffalo chicken wing sauce. With that in mind, the salad is finished with just enough blue cheese to counter point the sweetness that the agave lends to the salad. Read More »

CHILI CHICKEN RELLENOS

June 13, 2018 — Posted in: American Rivers Tour, Chicken, Main Dishes, Recipes, Videos

Serves 4

Ingredients:

1 3.5 lb chicken, roast, remove all meat in advance
4 poblano peppers, medium size
2 x large eggs
2 carrots, peeled and diced
2 small Spanish onions, diced fine
3 tablespoons chipotle with adobo
1 cup shredded jack cheese
2 cups queso fresco, cubed
Salt & pepper
½ cup vegetable oil
2 cups brown rice
12 oz Lange Pinot Gris
2 tablespoons saffron
36 oz chicken stock

Pan Roasted Chicken Dinner

March 18, 2016 — Posted in: Chicken, Main Dishes, Meat, Recipes

Ingredients:

2.5 lb chicken
6 small carrots
2 medium shallots
4 button mushrooms
18 green beans
1 sprig fresh thyme
1/2 cup basmati rice
1/4 cup unsalted butter
1.5 cup water
salt & pepper

Cornbread Chicken Pie

February 23, 2016 — Posted in: Chicken, Main Dishes

Serves 6

For the Filling:

4 cups roasted chicken: roast a 4lb bird, allow to cook and remove all meat, combine white and dark meat
2 cups mirpoix
2 tablespoons butter
3 tablespoons flour
2 cups chicken stock
1 tablespoon fresh thyme
3 cups boiled potatoes, cubed
1/2 pound frozen peas
Salt & pepper

CHICKEN POT PIE

August 19, 2015 — Posted in: Chicken, Main Dishes, Meat, Recipes, Stories

Last night was my 6th in a row, working the line @ The Lodge. Today, Sunday is a day off, well spent on the golf course and the beach. Family meal last night featured Chicken pot pie, a favorite on cool evenings. Served with a crisp romaine and red vinaigrette salad.

Recipe serves four

For the CHICKEN POT PIE:

Crust made in the food processor:
2 cups AP flour
½ cup bacon grease
4 tablespoons ice cold water
1 teaspoon salt

Bring together in the processor bowl and run until smooth
Pour the mixture into a bowl and roll into a ball (add more bacon fat if needed)
Wrap with plastic and repeat to make 2 balls, refrigerate for an hour. Read More »