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Chicken a la Queen

Posted By Michele On December 28, 2012 @ 8:08 am In Meat & Poultry,One Dish Meals | 1 Comment

chicken a la queen
Whew – I did it. I made it through the holiday season when my catering is at it’s busiest. I made it through my first family Christmas without my dad with us (it helped so much that all of my kids, my oldest son’s girlfriend, my sister, my nephew, my mom, and Greg were all here with me). And I made it through the first few nights of having my new puppy Lucy home with us.37Yes, she’s a complete doll. Yes, she’s irresistible. But no, she doesn’t even come close to sleeping through the night. In fact, she’s not even 8 weeks old yet and she is up about every 2 hours to go out to go potty. Then she’d rather nestle with me on the couch than go back into her cage. Or bark and cry for her Aunt Ellie to come down and play with her. So you can imagine I haven’t had much free time to really cook anything (other than Christmas brunch and dinner when I had everyone here to keep an eye on her). But I did make this chicken dish for one of the events I catered this month and fortunately snapped a quick (but not very good picture) before I served dinner. This is easy comfort food, perfect for winter. And if you have leftovers of the chicken mixture, you can thicken it up a bit more and put it in a casserole with a biscuit topping to make chicken pot pie.

Chicken a la Queen
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 4 celery stalks, thinly sliced
  • 4 large carrots, thinly sliced
  • 1 large onion, diced small
  • 1 red bell pepper, diced small
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons flour
  • 4 tablespoons butter
  • ½ cup white wine
  • 4 cups chicken stock
  • 1 pound chicken breast, cubed
  • ½ pound asparagus, sliced into ½ inch pieces
  • 1 cup baby peas
  • 2 tablespoons chopped fresh tarragon
  • salt and pepper, to taste
  • 8 puff pastry shells, baked until golden brown
Instructions
  1. Heat olive oil in a large skillet over medium high heat and cook celery, carrot and onion, stirring occasionally, for 5 minutes. Add pepper and cook for 2 more minutes. Remove vegetables to a platter and set aside. In the same skillet, add the flour and butter and melt while stirring to form a roux. Slowly whisk in the white wine and chicken stock, a little at a time, until it is completely incorporated and thickened. Return vegetables to the pan and add diced chicken. Cover, bring to a simmer, and poach the chicken for about 7 minutes. Add the asparagus and peas, cover, and cook for 2 more minutes. Stir in peas just until warmed through. Season with tarragon and adjust seasonings as needed. Serve chicken and vegetables poured into the cooked puff pastry shells.

 


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