Archive for Winter Mains

Coq au Vin – Chicken Braised in Red Wine

My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years, the recipe from “Joy of Cooking”  has evolved. I figured adding some demi-glace to enrich the sauce sure couldn’t hurt either. Our lunch guests loved it! We started with an orange, red onion and fennel salad using Domencia Marchetti’s excellent dressing recipe. I used a combination of cara cara, navel and blood oranges. Slices of avocado would also be delicious addition. A crispy baguette is all you need to wipe up all those scrumptious, dark, winey juices!

Makes 4 – 6 Servings

DSC_2237 nx23 ½ to 4 lb. roasting chicken, cut into 10 pieces (4 pieces of breast, drumsticks, thighs & wings)
1 ½ Tbsp. each butter and EVOO
¼ lbs. salt pork, cut into 1/8” dice
¾ cup chopped onions
1 ½ cups small Cipolline (or other small onions), peeled
1 medium or large carrot, sliced
3 minced shallots
1 clove garlic, finely chopped
3-4 Tbsp. flour
2 Tbsp. minced parsley
1 Tbsp. fresh chervil or marjoram, minced
½ bay leaf
1 tsp. minced fresh thyme
½ to 1 tsp. salt
1/8 tsp. freshly ground black pepper
1 – 2 Tbsp. brandy
2 cups dry red wine (decent enough to drink)
2 Tbsp. veal demi-glace (I make my own veal stock but you can buy demi-glace)
½ lb. sliced Crimini mushrooms

We have found that removing the chicken from its vacuum packaging, setting it on a rack & placing it in the fridge overnight makes a real difference to the texture of the chicken. The next day cut the chicken into 10 pieces, saving the back for making chicken stock.  This drying technique works well for roast chicken as well.

To peel the Cipolline onions bring a pot of water to the boil. Add the onions & boil for 1 minute, drain in a colander, rinse in cold water & allow them to cool enough to handle. Leaving the stem end intact, peel off the outer skin with a sharp paring knife & set aside.

Preheat the oven to 325 F.

Dice up the “cold” salt port (it’s easier to cut that way), place in a small dish & set aside. Chop up the onions, carrots, shallots & garlic. Set aside.

Season the chicken pieces with salt & pepper. Place a large saute pan over medium heat. Add the butter & EVOO. When hot add the chicken parts, without crowding (you may need to do this in two batches), brown on both sides. Remove from the pan to a large platter & set aside.

Add the finely chopped salt pork to the pan, sautéing until it starts to take on a bit of colour. Add the cipolline & saute for a couple of minutes; add the chopped onions, carrots & shallots, saute until softened; add the chopped garlic, continuing to saute for a minute or so. Add the herbs & bay leaf, stirring to combine; add the flour, stirring & cooking for 2 minutes. Add the brandy, wine & demi-glace; bring to the boil. Return the chicken thighs & drumsticks to the pot, cover with a lid & place in the preheated oven for 10 minutes. Remove the lid & add the chicken breast & wings, cover & allow to cook for approximately 30 minutes.

In the meantime, saute the mushrooms in a bit of EVOO, seasoning with salt & pepper. Set aside.

The chicken will take approximately 50 – 60 minutes. 10 minutes before its done, stir in the mushrooms, replace the cover to finish cooking.

When done, remove the pan from the oven, remove the chicken parts to a large serving platter & place in a warming (low) oven. Let the sauce stand in the pan for 10 minutes, skim the fat. Bring to a boil. Reduce the heat to low. If the sauce is not thickened to your liking, mix together 1 Tbsp. potato starch & 1 Tbsp. cold water, stir in a little at a time, until you reach the desired consistency. Cook for a couple of minutes. Remove the chicken from the warming oven, pour the sauce over top & serve immediately.

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Braised Lamb Shanks With Dried Cherry Sauce

We love  lamb shanks! They are so almost falling off the bone scrumptious. Of course, if you can source local lamb, even better, the flavour is so delicate. We have found them to be smaller, so we adjust the cooking time slightly. Roasted veggies would be a nice accompaniment for the lamb but I have also made spaetzle to serve with them. The sauce is really delicious but don’t be put off by the large amount of garlic, it totally mellows out.

Makes 4 Servings

1 Tbsp. EVOO & vegetable oil
4 lamb shanks (about 1 lb. each) = 4 lbs. lamb shanks
2 carrots, sliced
1 medium onion, sliced
14 garlic cloves, peeled (yes, it is 14)
2 Tbsp. tomato paste
3 cups beef stock** or tinned low salt/no salt broth
3 cups chicken stock** or tinned low salt/no salt broth
1 cup dry white wine
8 large fresh thyme sprigs or 1 Tbsp. dried thyme
6 fresh Italian (flat-leaf) parsley sprigs
6 whole black peppercorns
2 bay leaves
1 tsp. salt & freshly ground black pepper to taste

To Finish the Sauce:

1 cup cranberry juice (sugarless would be just fine)
½ cup dried cherries**

Preheat the oven to 325 F.

Heat half the oil in a large, heavy, Dutch oven, with an oven proof lid, over medium-high heat. Season the lamb with salt & pepper; brown the lamb in the Dutch oven until browned on all sides. Transfer to a plate. Heat the remaining oil in the pan; add the carrots, onion & garlic; sauté 5 minutes; add tomato paste & stir 1 minute. Add both stocks, wine, thyme, parsley, peppercorns & bay leaves; bring to a simmer; cover with lid place in the oven & cook until lamb is very tender, about 2 hours, turning lamb over after 1 hour.

Using a slotted spoon; transfer the lamb to a platter & tent with foil to keep warm. Strain cooking liquid through a sieve into a large heavy saucepan; removing the bay leaves & thyme sprigs. Puree 1 cup of the veggies strained from the cooking liquid, in a food processor or a food mill. Add puree to the cooking liquid; discard the remaining solids; add the cranberry juice & cherries to the cooking liquid & boil until sauce is slightly thickened, about 10 minutes or so; season to taste with salt & pepper; return the lamb shanks to the pot; simmer until heated through, about 5 minutes.

NB: The lamb can be made 1 day ahead. Cover & place in the fridge. Before serving, reheat over medium-low heat, stirring often.

If you would like to make homemade stock, click Making Stock.

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Asian Beef Shortribs

My parents often cooked shortribs because they were one of the least expensive meats you could get from the butcher and we liked them a lot!  Those days are gone! It’s the same with oxtails. But they are so delicious that every once in a while we like to cook some for a treat. Chinese five-spice, makes these different and special. Serve with stir-fried veggies (omit the carrots from the recipe) and steamed rice.

DSC_6007 nx2Makes 8 Servings

6 lbs. beef shortribs, divided into single rib sections
2 onions, chopped, ¼” dice
¾ cup brown sugar
2/3 cup soy sauce
½ cup dry sherry
Hot chili paste such as Sambal Oelek, or to taste
1 Tbsp. Chinese five-spice powder**
1 Tbsp. minced gingerroot
4 cloves garlic, minced
(Optional) 6-8 carrots, peeled
3 green onions, sliced on the diagonal (for garnish)
1/3 cup cornstarch
1/3 cup water
Salt & pepper to taste

Place the ribs in a large pot & cover with water; bring to a boil; reduce heat, cover & simmer for 1 hour to render the fat. Remove the ribs to a platter & allow the broth to cool for 15 minutes. Line a sieve with rinsed cheesecloth & strain the broth. (You can do this the day before, cover & chill the shortribs & broth until ready to continue making the recipe). Skim the fat from the broth & measure out 3 cups; return to the pot along with the onions, sugar, soy sauce, dry sherry, five-spice powder, ginger, garlic & hot chili paste; stir to combine ingredients. Return the ribs to the pot. Bring the ribs to a boil, reduce heat, cover & simmer for approximately 40 minutes or until ribs are very tender.

If using the carrots, cut them diagonally into 1/8″ thick slices. When the ribs are tender add to the pot; cover & cook until they are tender-crisp.

Remove the ribs from the cooking liquid & set aside in a warm oven. Strain the liquid through a sieve & add water to make 4 cups (or use leftover broth from the first simmering of the ribs, if necessary to make 4 cups. Return the 4 cups of cooking liquid to the pot; stir together the cornstarch & 1/3 cup of water to make a slurry; whisk into the cooking liquid & cook, whisking, for 2 – 3 minutes or until glossy & thickened.  Season with salt & pepper to taste.

Return the ribs & carrots (if using) to the pot; discard any loose bones; stir gently to coat with the sauce. Remove the ribs to a warm serving platter & pour the sauce over the top; garnish with the green onions.

If you would like to make Chinese five-spice, click Chinese Five-spice.

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Chicken Or Turkey Salad With Pears

The first time I made this salad was for the chairman of the organization I worked for. Later in the day he made a point of taking me aside and thanking me for “the best salad I have ever had”. Well, that’s definitely one big pat on the back! By the way, we love it too! The Honey Tarragon Vinaigrette simply makes the salad. This is something you can make with either freshly cooked or leftover chicken or turkey.

Makes 6 Servings

8 cups assorted greens (I really like the greens at Farmer’s Markets, they are so very, very fresh & keep well)
2 cups julienned cooked chicken or turkey
½ red onion, very thinly sliced
2 firm ripe pears (Bosc, Anjou or red skinned pears such as Red Sensation, would look great)
3 oz. blue cheese
DSC_2463.jpg nx21/3 cup walnut pieces or halves, toasted**
Herbed croutons (recipe below)
Fresh dill sprigs

Honey Tarragon Vinaigrette

3 Tbsp. white wine vinegar
1 clove garlic, minced
2 Tbsp. minced shallot
2 Tbsp. honey
1 Tbsp. Dijon mustard
1 ½ tsp. dried tarragon or 1 Tbsp. chopped fresh tarragon
¼ – ½ tsp. salt (to taste)
1/3 cup combined walnut oil & EVOO

Make the dressing:

In a blender combine all ingredients except the oils. Slowly drizzle in the combined oils, with the blender running, until the dressing is thickened. You can do the dressing the same way, using a bowl & whisk. (Place the dressing into a jar and store in the fridge until needed, shake dressing to combine before dressing the salad).

Herbed Croutons

1 cup cubed day-old white of whole wheat bread
2 Tbsp. EVOO
½ tsp. each dried thyme, tarragon & salt to taste

Preheat the oven to 350 F.

Place the bread cubes on a rimmed baking sheet; toss with the EVO, herbs & salt. Place in the oven for 10 – 15 minutes, stirring occasionally until crispy but not too hard. Set aside until ready to make the salad.

Assemble the salad:

You can place all the ingredients in a large salad bowl, but I have to say it is much prettier to assemble the salads on 6 individual plates.
Place the greens onto the plates; arrange the turkey or chicken on top of the greens. Cut the pears in half & remove the cores. Slice the pears & place them around the chicken, tucking into the greens here & there. Crumble the cheese onto the salads; top with some of the walnuts & croutons; garnish with thin slices of red onion & a sprig of fresh dill. Drizzle with the dressing and serve immediately.

To see how to toast nuts, click Toasting Nuts.

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Red Wine Braised Oxtails

Oxtails have to be one of my favourite things! They are so tender, unctuous and just plain lip-smacking good! This is a recipe I have made for years with a tweak here, and a tweak there along the way. Years ago oxtails were very inexpensive…not any more…I guess they have been “discovered”…never mind the stories that there is only one tail per animal and that is why the prices have gone up! Great with a baguette or mashed potatoes or even some tubular shape of pasta (what I do with the leftovers). Can be made the day before & reheated over medium-low heat until hot or in a medium-low oven.

DSC_9690 nx2For the Oxtails:

4 lbs. oxtails cut into 2” pieces (have your butcher do this for you)
A combination of EVOO & canola oil for browning the meat (approx. 2 Tbsp. each)
4 medium carrots, peeled & cut into 1” pieces
1 rutabaga peeled & cut into 1 ½” pieces (or you can substitute the same amount of white turnip)
2 cooking onions cut into ¼” dice
4 stalks celery, trimmed & cut into 1” pieces
1/3rd – ½ cup dried Porcini mushrooms
3 cups beef stock**
1 cup dry red wine
2 Tbsp. tomato paste
2 bay leaves
1 Tbsp. fresh thyme (or 1 tsp. dried thyme)
Salt & freshly ground black pepper
¼ cup chopped Italian parsley

To thicken the sauce: 3 Tbsp. beef stock & 1 Tbsp. potato starch.

Make the Oxtails:

Place the dried Porcini in a small bowl & add ½ or so of warm water; allow them to soak until soft, approximately 20 minutes. Squeeze them dry, roughly chop & set aside.

Preheat the oven to 325 F.

Blot the oxtails dry with paper towels & season with salt & pepper. In a large saute pan on top of the stove, heat the oils over medium heat; when hot place the oxtails in the pan & brown them well on all sides. Remove them, as they are browned, to a large plate. If there is more than 2 Tbsp. oil left in the pan remove the excess. Add all the chopped veggies & saute them for about 8 minutes, or until the onions are softened. Add the dried Porcini & stir for a minute; add the wine, beef stock, tomato paste, bay leaves, thyme & parsley; season with ½ to 1 tsp. salt & ¼ tsp. pepper. Bring this mixture to a boil; return the oxtails to the pan, cover & place in the oven to braise for 2 ½ – 3 hrs. I always think longer is better.

Remove the oxtails from the oven. Make a “slurry” with the beef stock & potato starch, stirring in half at a time until you reach the thickness you like; season with additional salt & pepper to taste & serve.

If you would like to make you own beef stock, click here.

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My Tourtiere

Just because we’re not from Quebec doesn’t mean we don’t love this fragrant savoury pie with its herbs & spices that’s become an absolute must at our house over Christmas!  I have revised, changed and added over the years and it just keeps getting better and better. I’ve made the filling using a mixture of ground turkey and ground pork and even with just ground turkey; pretty good they were! I often make the filling and freeze it until needed. If you can get your hands on fresh pork lard, do it, it makes wonderful Tourtiere pastry! All you need are some nice chutney’s or relishes and a salad!

Makes 2 –  8” Pies

_dsc0006-jpg-nx2Tourtiere Pastry (see below)

Filling

¼ lb. salt pork, diced into ¼” cubes
1 small onion, chopped
1 clove garlic, minced
3 lbs. ground pork shoulder
1 tsp. salt
2 Tbsp. each chopped celery leaves & flat-leaf parsley
1/8 tsp. each mace & ground ginger
½ tsp. ground cinnamon
1 tsp. dried savory
½ tsp. dried sage, rubbed
1/8 tsp. each ground cloves & cayenne
1 bay leaf
1 ½ to 2 cups low-salt beef broth
3 or 4 slices day-old French bread (or more) cut into ½” cubes

Sauté the salt pork until crisply browned. Add the onion & fry until onion is transparent; add the remaining ingredients; simmer, stirring occasionally, until thickened, about 40-45 minutes. Remove the mixture from the stove. Stir some of the bread cubes into the mixture so that it absorbs most of the juice, adding more if necessary. There should be a bit of liquid unabsorbed; season to taste with salt & freshly ground black pepper.  Cool mixture to room temperature.

Preheat the oven to 425 F.

Divide the pastry in half.  Divide each half into one slightly larger & one slightly smaller piece.  Roll out the larger pieces of pastry and fit into the bottoms of 2 – 8” pie plates (I prefer glass as it gives a nicer bottom crust). Divide the meat mixture between the pie plates. Roll out the top crust (an inch or so larger than the pie plate), dampen the rims of the bottom crust; then place the top crusts on top of the pies;  trim if required.  Seal the edges and crimp decoratively, cut 3 or 4 slits in the top crust to allow steam to escape; place in the oven for 15 minutes. Reduce the heat to 350 F and continue baking 25-30 minutes until the crust is nicely golden, crisp & piping hot. Let pie rest for 15 – 20 minutes before serving.  Leftovers can be frozen. Sometimes I have a whole pie left, so I just freeze it and reheat in the oven until hot.

Tourtiere Pastry

4 cups sifted unbleached flour
1 ½ tsp. salt
1 cup Tenderflake lard, very cold, cut into 1/2” cubes
4 Tbsp. (1/4 cup) hard butter
2 large eggs, beaten
6 Tbsp. cold water, approximately

You can make this in the processor, I always do. If your processor does not accommodate the full recipe, simply divide in half. Otherwise do by hand cutting in the lard & butter with a pastry blender.

Sift the flour & salt onto a piece of wax paper. Place into the bowl of the food processor; add the lard & butter & process until the mixture resembles fine oatmeal. Combine the beaten eggs with the cold water; add to the processor while it is running and process until the dough starts to clump. If needed, add more cold water a bit at a time. Be careful not to overprocess.  Remove dough from processor, form into a ball, flatten into a disc & chill  for 30 minutes before rolling out. Or you can do what I do and make the pastry the day before and store in the fridge until required. Let it soften just enough to roll it out.

If you would like to make a really nice chutney, click Spiced Fruit Chutney. If you are into canning, I highly recommend making Mary’s Green Tomato Relish in the summer. It can be used for so many things.

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Beer Braised Beef Stew

When fall and winter is upon us, there is nothing like a comforting, tummy warming stew. This is one of my all-time favourites. You can make it as spicy as you like and if you like to put potatoes in your stews,(I much prefer serving stew with mashed potatoes) you can change out the turnips for 4 or 5 small red potatoes cut in half. Once you know the technique for making stew (or braising) it is really simple and it perks away nicely while you read a book!

Makes approximately 4 servings

dsc_2664-jpg-nx21 garlic clove, minced
2 Tbsp + 1 ½ tsp. brown sugar
1 tsp. ground cumin
½ tsp. salt
¼ tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
2 Tbsp. EVOO (approximately)
2 ½ lbs. beef stew meat, cut into 1 ½” chunks, preferably chuck
1 large onion, cut into wedges
½ green pepper, cut into chunks
1 bottle dark beer or stout (half for the stew & half for the cook)
1 ½ Tbsp. tomato paste
¼ to ½ tsp. dried chili flakes
1 – 2 cups beef stock or tinned low-salt broth**
3 medium sized carrots, thickly sliced on the diagonal
½ a small turnip, cut 1” cubes, about 2 cups

In a small bowl combine the garlic, 1 ½ tsp. brown sugar, the cumin, salt, pepper & cinnamon. Mix together. Pat the meat dry of excess moisture & rub all over with the spice mixture. Put the meat cubes on a large platter, cover & leave for about 1 hour at room temperature.

Preheat the oven to 325 degrees.

Heat a heavy, deep skillet or dutch oven & add the EVOO. Place some of the beef cubes into the pan and brown them on all sides. Don’t crowd the meat or it will not brown properly, so perhaps ½” between the cubes. Continue browning the remaining beef cubes in the same manner, removing them to a platter as they are browned & adding more EVOO if necessary. When you have finished browning the meat, turn down the heat under the pan. Add the onion wedges & green pepper & sauté until the onions are wilted a bit, approx. 5 minutes, stir in the chili flakes & cook for 1 minute.

Meanwhile, stir together the beer, tomato paste & remaining 2 Tbsp. brown sugar. Return the beef to the pan & add the beer mixture. Add 1 cup of beef stock/broth to the pan, stir everything together & place in the oven for 1 ½ hrs. Add the vegetables & more stock if you think there should be more (½ cup to 1 cup) as you want the vegetables to have some liquid to braise in. Continue braising the stew for approximately 30-40 minutes, or until the vegetables are tender. Carefully remove the pan from the oven & place on a stove top burner on medium low heat. Stir together approximately 1 Tbsp. potato starch & 2 Tbsp. beef stock; adding half to the stew and cook until thickened. If you would like it a bit thicker, add a bit more of the mixture and cook until the stew is nice & shiny (just a couple of minutes should do the trick).

All you need now is a baguette!

If you would like to make stock, click Making Stock.

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German Style Meatballs with Ginger/Spice Sauce

Meatballs are hard not to like! They’re quick and easy and you can have a meal on the table in no time, and child friendly too! I think these are especially good with mashed potatoes, Colcannon (a mashed potato/cabbage combo.) or buttered noodles and a green veg.

Makes 4 Servings

DSC_2323 nx2For the Meatballs:

1 large egg
¼ cup dry breadcrumbs
¾ tsp. salt
½ tsp. freshly ground black pepper
1 lb. lean ground beef
1 Tbsp. or more for browning the meatballs
2 carrots, chopped ½” pieces
1 medium onion, chopped
1 ¾ cups beef stock or homemade beef broth
3 Tbsp. apple cider vinegar
1 Tbsp. packed brown sugar
¼ tsp. each ground allspice & ground cloves
1/3 cup crushed gingersnaps
1 Tbsp. chopped fresh parsley

Make the Meatballs:

In a large bowl beat the egg until well blended; add the breadcrumbs, salt & pepper. Gently mix in the ground beef. Using wet hands shape the mixture into 1 ½” balls; placing on a plate as you roll them. Heat up a large, non-stick or cast iron frying pan on medium heat & add the oil. When the oil is hot but not smoking, add the meatballs & brown on all sides. Remove to a clean plate. If there is more than 1 Tbsp. fat remaining in the pan, remove the excess. Add the carrots & onions & saute until softened, about 5 minutes or so. Add the allspice & cloves, stirring for 30 seconds or so; then add the stock, vinegar & brown sugar; stir to combine. Return the meatballs to the pan, bring everything to a boil; cover & reduce heat to a simmer & simmer 20 to 30 minutes or until the carrots and the meatballs are cooked through. Add the gingersnap crumbs; simmer stirring for 5 minutes or until thickened. Adjust the seasoning with salt if needed. Serve sprinkled with the parsley.

If you wish to make the mashed potatoes and cabbage, click on Colcannon.

Click on How to Make Stock for recipes to make your own stock.

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Chicken Stew With Rosemary Dumplings

I love making stews in the fall and winter months and on cool spring days too; comfort food being what I really want. My preference is to use fresh rosemary for both the stew and dumplings for a much fresher flavour. Some broccolini would be a nice touch to accompany the chicken or steamed, but not overcooked, buttered cabbage, kale or Brussels sprouts, or in for the spring, there’s nothing like asparagus!

Makes 4 – 6 Servings

For The Stew:

_DSC0197.jpg nx21 tsp. salt
½ tsp. freshly ground black pepper
1 whole chicken (3 lbs.) cut into pieces
1 Tbsp. canola oil or more
1 tsp. EVOO or more (or you can use a combination of EVOO & butter)
4 large carrots, peeled, cut into 1” thick pieces
2 stalks celery, cut into ½” pieces
1 onion, thinly sliced
1 tsp. dried rosemary, crumbled or 1 Tbsp. fresh rosemary, chopped
1 bay leaf
1 ½ cups chicken stock** or tinned low-salt chicken broth
½ cup dry white wine
1 cup small frozen peas
¼ cup whipping cream
1 ½ tsp. potato starch to thicken if required

Garnish: 2 Tbsp. chopped Italian (flat-leaf) parsley

Rosemary Dumplings:

1 cup unbleached flour
2 tsp. baking powder
½ tsp. dried rosemary, crumbled, or 1 ½ tsp. fresh rosemary, chopped
½ tsp. salt
½ cup milk
1 egg, lightly beaten

While the stew is baking, in a medium bowl, sift together flour, baking powder, rosemary & salt. In a measuring cup combine the milk & egg. When the chicken is cooked, put aside  & keep warm;  add the milk & egg to the flour mixture, stir with a fork to make a lumpy dough (do not over-mix, lumps are fine). Drop dumpling mixture over sauce in pan. Cover & cook over medium heat for 12 – 15 minutes or until a tester inserted into the centre of a dumpling comes out clean.

Make The Stew:

Heat a large sauté pan over medium heat. Add the oil & EVOO & heat until hot but not smoking. Pat the chicken pieces dry & season with salt & pepper. Place the chicken in the pan, skin side down leaving space between each piece so they will brown properly, & saute until golden brown, turn & brown the other side, adding more oil if needed. You may need to do the browning in 2 stages. As the chicken pieces are browned, remove them to a large plate.

Preheat the oven to 325 F.

Turn the heat down to medium-low & add the onions, sauté for a couple of minutes, then add the carrots & celery, continuing to sauté for 3 or 4 minutes. Add the bay leaf, rosemary, wine & chicken stock. Stir to combine. Return the thighs & drumsticks to the pan; cover with a lid & place in the preheated oven for 10 – 15 minutes depending on the size of the chicken pieces. Add the breast pieces, skin down & wings, cover & continue to bake for 15 – 20 minutes, or until juices run clear; turning the chicken pieces over after 10 minutes. Remove the chicken to a large plate & keep warm in a warming oven or turn the oven down to 180 F.

Place the pan containing the sauce & veggies over medium heat on top of the stove; add the cream & bring to a boil, turn the heat down to medium-low.

Mix the dumpling dough together & place 8 – 10 spoonfuls, equally spaced on top of the sauce; cover & cook for 12 – 15 minutes. When they are done remove to a large plate & keep warm.

Now add the peas to the sauce; cover & cook for 2 or 3 minutes. Remove the lid; if the sauce needs a bit of thickening, combine the potato starch with 1 Tbsp. white wine & stir that into the sauce.

Remove the chicken from the warming oven, place into a large serving platter, top with the veggie sauce, then the dumplings. Or you can plate up the stew on individual plates if you prefer. Top with chopped parsley & serve.

If you would like to make stock, please click Making Stock.

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Lasagne With Turkey Bolognese Sauce

Who doesn’t love a good lasagne?  The Turkey Bolognese Sauce is rich, aromatic and delicious!

DSC_7050 nx21 batch Turkey Bolognese Sauce**

1 (15 oz.) container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole-milk mozzarella cheese
1 ¼ cups freshly grated Parmigiano Reggiano, divided
16-20 sheets no-boil lasagne noodles (approx. 7×3”), Barilla’s are pretty good
Fresh basil

Make the Lasagne:

Combine the ricotta, mozzarella, 1 cup Parmigiano & ½ cup basil in medium bowl; stir to blend. Season with salt & freshly ground black pepper.

Preheat oven to 375 F.

Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2” glass or ceramic baking dish. Cover with 4 noodles, arranging crosswise; drop ¼ of the cheese mixture over the noodles by tablespoonfuls; spread out as much as possible. Top with 1 more cup of sauce, then 4 noodles & 1/3 of the remaining cheese mixture. Repeat the layers 2 more times using 1 cup sauce, 4 noodles & ½ of the remaining cheese mixture. Spread remaining sauce over top of noodles & sprinkle with ¼ cup Parmigiano.

Cover the lasagna with a sheet of baking parchment (prevents cheese sticking), and tightly cover with tin foil. Bake about 50 minutes. Let stand 15 – 20 minutes before serving.

To make the Turkey Bolognese Sauce, click here.

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