Wednesday, October 31, 2012

Smothered Lemon Chicken with Peas and Carrots

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See the Turkey in the middle???

How about the Turkey and Hearts...

This is a recipe mostly taken/inspired from the TV show, The Chew, way back over a year ago.  Carla Hall made this and I have been tweaking the recipe for a year now.

It is very similar to a deconstructed pot pie.

And the Lemon seasoning adds something special!

The cut out pastries are very simply, I grabbed a couple of cookie cutters, a sheet of Puff Pastry and (at 350 degrees) in 16 minutes, I had the makings of an actual deconstructed Pot Pie!

I did select the Turkey as this is a terrific idea for a Thanksgiving Turkey leftover dish.  As well as a rotisserie chicken recipe.  One of my now famous "52 Ways to Use a Rotisserie Chicken" recipes.  Sure the recipe calls for chicken, but no reason you can't just sub some turkey leftovers.

To see the original recipe as made on The Chew... Click HERE.

Here's What I did...

Smothered Lemon Chicken with Peas and Carrots

  • 2 TBS Olive Oil
  • 1 Medium Onion, Diced
  • 2 Medium Carrots, peeled and sliced
  • 1 Cup Chicken Stock
  • 1/2 Cup Half and Half
  • 1 TBS Flour
  • 1 Cup Frozen Peas
  • 1 Cup Pearl Onions
  • 1/2 Rotisserie Chicken, Meat taken from 1 breast and a leg/thigh quarter, large dice
  • Zest from 1 medium Lemon, Divided
  • 1/4 cup Parsley, diced, Divided
  • 3 TBS Italian Seasonings
  • 2 TBS Flour as needed
Cooking Directions
  1. In a LARGE Frying pan, heat the Olive Oil, add the Onions and carrots and saute for 5 minutes until the onions have softened.
  2. Add the chicken stock, Half and Half and dust with 1 TBS Flour the flour
  3. Add the pearl onions and peas... continue heating for 5 minutes, stirring occasionally
  4. Add the Chicken, stir and heat an additional 5 minutes
  5. Add all of the seasonings and 1/2 Parsley and 1/2 the lemon zest stir one more time
  6. Add additional flour if you need thicker gravy.
  7. Line the bottom of a serving bowl with baked puff pastry, reserve some pastries to place on top
  8. Sprinkle with remaining Parsley and Lemon Zest, Salt and pepper to taste
  9. Serve HOT and ENJOY!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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