Creamy Mushroom and Chicken Soup

Creamy Mushroom and Chicken Soup

This is the best damn mushroom soup I’ve ever had. The basis for the recipe is Creamy Mushroom Soup with Velvet Chicken from Williams-Sonoma’s Soup & Stew, which, if you are serious about making soups, you should go out and buy it immediately.  I adapted the recipe by poaching chicken thighs, which cooks them and makes broth for the…

Advertisement

Kale and Chicken Meatball Soup

Kale and Chicken Meatball Soup

You know, sometimes you need something hot and healthy to get you back on track, especially when the seasons are changing and especially if you’ve been out late the night before. This soup hits the mark: soothing chicken broth made hearty with egg noodles, chicken meatballs, and loads of the “superfood” kale, which delivers high levels of…

Marinade After Blending

Spiedie Marinade

This marinade is great on venison steaks–which we used in our Spiedie-style Grilled Venison Wraps–but is also delicious on chicken or pork. I highly recommend the use of a hand blender to make the marinade because a) it will distribute the seasonings more evenly throughout the marinade and b) a puréed marinade will coat the meat…

White Vinegar-Braised Chicken Thighs with Leeks & Peas

White Vinegar-Braised Chicken Thighs with Leeks and Peas

Last night we made this delicious and satisfying White Vinegar-Braised Chicken Thighs with Leeks and Peas. The leeks and peas give this dish a distinctly Springtime feel, and the vinegar smells wonderful as it lightly infuses (and tenderizes) the chicken. The recipe was only very slightly adapted from Vinegar-Braised Chicken with Leeks and Peas Recipe – Grace…

Braised Chicken and Mushrooms

Braised Chicken with Mushrooms

This is a great way to cook chicken legs and thighs for a simple and inexpensive weeknight dinner. Braising the chicken results in meat that is fall-off-the-bone tender and a flavorful sauce with zero extra effort. The braising liquid–in this case, stock thickened with flour and tomato paste and aromatic with Emeril Lagasse‘s “Essence” (i.e. a mix…

Spicy Chicken Pot Pie

Spicy Mushroom Chicken Potpie

This started off as an experiment with one of the “Mother Sauces” of French cuisine, the veloute sauce. A veloute sauce is made with equal parts butter and flour, a light chicken or fish stock, and salt and pepper. We amped up the veloute with thyme and cayenne pepper, added our leftover chicken, mushrooms, and…

Chicken Stock c Leslie Goddard

Chicken Stock

There is nothing like a fresh, homemade stock burbling away on the stove. It smells like comfort, and will pay off in the coming days and weeks as a basic ingredient for your soups, sauces, and other dishes. Here is the theory behind and recipe for my basic chicken stock. I don’t like to roast chickens…