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A hearty dish and an old family favorite comfort food, something I can remember my mom making even as a kitten.
~4 lbs potatoes sliced 1/8th, if thick skinned like russets, peel first. yukons won't.
24 oz chicken cut into strips, thighs or breasts [never overlook thigh meat as an option!
4 oz butter
1 onion minced
3 tbsp flour
2 cups milk
1 cup cheese like cheddar
tsp black pepper
tbsp rosemary
tsp garlic
tsp salt
Begin by setting potatoes to boil;; saute chicken till just cooked and set aside. In the pan the chicken was cooked in, add the butter, onion salt, garlic, pepper, and rosemary. Sweat the onions in the melted butter, till glassy and soft. Add flour to form a thick roux, then add the milk for a bechamel. You'll want it thin and easily flowing to ensure good penetration of the potatoes. You may need more milk as needed. Finally add the cheese and melt, to make a mornay.
In a large casserole dish or roasting pan integrate the sauce, the chicken and potatoes pressing to settle. Bake at 400 for an hour or more for deeper thicker dishes, and closer to 45 for thinner, smaller batches.
~4 lbs potatoes sliced 1/8th, if thick skinned like russets, peel first. yukons won't.
24 oz chicken cut into strips, thighs or breasts [never overlook thigh meat as an option!
4 oz butter
1 onion minced
3 tbsp flour
2 cups milk
1 cup cheese like cheddar
tsp black pepper
tbsp rosemary
tsp garlic
tsp salt
Begin by setting potatoes to boil;; saute chicken till just cooked and set aside. In the pan the chicken was cooked in, add the butter, onion salt, garlic, pepper, and rosemary. Sweat the onions in the melted butter, till glassy and soft. Add flour to form a thick roux, then add the milk for a bechamel. You'll want it thin and easily flowing to ensure good penetration of the potatoes. You may need more milk as needed. Finally add the cheese and melt, to make a mornay.
In a large casserole dish or roasting pan integrate the sauce, the chicken and potatoes pressing to settle. Bake at 400 for an hour or more for deeper thicker dishes, and closer to 45 for thinner, smaller batches.
Category Photography / Still Life
Species Unspecified / Any
Size 1280 x 853px
File Size 295.6 kB
Lovely idea, to incorporate the chicken right in with the potatoes. A meal in a pot! And bet the flavors are terrific!
Hmm.... bet you could cut the baking time, if you were in a hurry to get supper on the table. Everything is already pretty much cooked, between the sautéed chicken and boiled potatoes. It just really needs the time for the flavors to come together somewhat. Though the longer baking time would give the 'taters time to soak in some of that lovely sauce. Mmm!
Betcha this would be lovely good too, with diced up pork chops in place of the chicken. Just sauté them the same way you did the chicken and go from there!
Thanks for the posting!
Hmm.... bet you could cut the baking time, if you were in a hurry to get supper on the table. Everything is already pretty much cooked, between the sautéed chicken and boiled potatoes. It just really needs the time for the flavors to come together somewhat. Though the longer baking time would give the 'taters time to soak in some of that lovely sauce. Mmm!
Betcha this would be lovely good too, with diced up pork chops in place of the chicken. Just sauté them the same way you did the chicken and go from there!
Thanks for the posting!
Tenderloins. So much porky possibility with those! Yum!
Wuff just picked up a couple nice bits of pork tonight, to continue his Sous Vide experiments: Some nice double-thick pork loin chops, and a nice package of boneless blade steaks. The loin chops look quite lean. It's normally a severe test to keep them tender and juicy while still getting the middle up to the right temperature. So easy to dry the outer shell, with so little fat to moisten things. And wuff will try to give the normally subtle loin flavors a bit of a "kick" while cooking, since it responds so well to sauces and marinades.
The blade steaks are much more marbled. The trick with those is to get them to be tender, since that section of the pig does much more work than the loin. But keeping them juicy and adding extra flavor isn't quite as much a chore.
The two should give wuffy a nice contrast to play with, and teach Vrghr a lot about Sous Vide techniques and accompanying ingredients.
Vrghr also picked up some cheap beef chuck steak. LOTS of marbling, but also lots of connective tissue. And known to be a rather tough cut of meat because that muscle works pretty hard. It ought to present a whole new set of challenges! But if wuffy can get it right - there's possibility for some great flavors plus some big savings for the grocery bill! Just think, if wuff can create a good steak at $2.99 a pound instead of 12.99!!
Here's to Learning - and to Good Eats!
Thanks for chatting!
Wuff just picked up a couple nice bits of pork tonight, to continue his Sous Vide experiments: Some nice double-thick pork loin chops, and a nice package of boneless blade steaks. The loin chops look quite lean. It's normally a severe test to keep them tender and juicy while still getting the middle up to the right temperature. So easy to dry the outer shell, with so little fat to moisten things. And wuff will try to give the normally subtle loin flavors a bit of a "kick" while cooking, since it responds so well to sauces and marinades.
The blade steaks are much more marbled. The trick with those is to get them to be tender, since that section of the pig does much more work than the loin. But keeping them juicy and adding extra flavor isn't quite as much a chore.
The two should give wuffy a nice contrast to play with, and teach Vrghr a lot about Sous Vide techniques and accompanying ingredients.
Vrghr also picked up some cheap beef chuck steak. LOTS of marbling, but also lots of connective tissue. And known to be a rather tough cut of meat because that muscle works pretty hard. It ought to present a whole new set of challenges! But if wuffy can get it right - there's possibility for some great flavors plus some big savings for the grocery bill! Just think, if wuff can create a good steak at $2.99 a pound instead of 12.99!!
Here's to Learning - and to Good Eats!
Thanks for chatting!
but of course! and I was just seeing Pork TL in the paper for as low as 2.99/lb! now that's a good deal, and from a reputable grocer, too! huzzah!
as for those cuts, yep, I know one way of making pork falling apart, I'll make it for you soon, so I'll just keep you in suspense on how to make the most tenderest port dish!
chuck in my view is not so much the poorman's steak, so much as it is STEWMEAT. disect as much of the connective as you can, dice or slice it up, and you've got the yummy tasty meat for dishes like chili beef'n' broccoli, stroganoff, not to mention a hearty beef stew! lots of tasty things one can do with beef other than fling it on a grill for fuck's sake!
hell I once took port and cut it into long slivers, wove them together, dredged and panfried the pork...um...lattice? I don't even know. I was being creative. with something like that, I learned later I need to panfry breaded meats at a slower lower temp, otherwise they're not cooked through, before they blacken. *sagenod*
*hugs a wuffie* "do find me on skype, we can talk food there!
as for those cuts, yep, I know one way of making pork falling apart, I'll make it for you soon, so I'll just keep you in suspense on how to make the most tenderest port dish!
chuck in my view is not so much the poorman's steak, so much as it is STEWMEAT. disect as much of the connective as you can, dice or slice it up, and you've got the yummy tasty meat for dishes like chili beef'n' broccoli, stroganoff, not to mention a hearty beef stew! lots of tasty things one can do with beef other than fling it on a grill for fuck's sake!
hell I once took port and cut it into long slivers, wove them together, dredged and panfried the pork...um...lattice? I don't even know. I was being creative. with something like that, I learned later I need to panfry breaded meats at a slower lower temp, otherwise they're not cooked through, before they blacken. *sagenod*
*hugs a wuffie* "do find me on skype, we can talk food there!
Ah yes! Chuck is the absolute "bestest" for stews, chili, and the like! Wuffy used it in his latest beef stew, recipe here: http://www.furaffinity.net/view/14740647/
Looking forward to that Pork recipe!
Will have to look you up on Skype. Wuff's not on frequently, but you can find this wuffy as "Vargr Dragonwolf" on Skype!
Looking forward to that Pork recipe!
Will have to look you up on Skype. Wuff's not on frequently, but you can find this wuffy as "Vargr Dragonwolf" on Skype!
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