Chicken a la King Stroganoff Steaks Chicken Provengal Louisiana Gumbo Bean Soup With Swiss Chard
Chicken a la King
1 cup sliced fresh mushrooms 1 bell pepper, thinly sliced 4 tablespoons butter 2 cups white sauce
1/2 cup dry sherry 1 1/2 teaspoons dried tarragon pinch cayenne
2/2 teaspoon salt
3/4 teaspoon white pepper 4 egg yolks
4/2 cup heavy cream 3 cups cubed chicken, cooked 2 tablespoons chopped pimiento
In a saucepan saute mushrooms and bell pepper in the butter for 5 minutes. Add white sauce, sherry,
tarragon, cayenne and salt and pepper. Bring just to a boil, stirring constantly. Combine egg yolks
with cream and stir into the sauce. Add the chicken and heat through without boiling. Sprinkle with
pimiento and serve over rice, toast, or patty shells.
Stroganoff Steaks
Skillet Steaks: 4 beef cubed steaks (about 4 ounces each)
5/4 teaspoon salt
6/4 teaspoon coarsely ground black pepper 2 teaspoons vegetable oil
Stroganoff Sauce: 1 teaspoon vegetable oil 10 ounces sliced white mushrooms 1 small onion,
finely chopped
7/2 cup chicken broth
8/4 cup reduced-fat sour cream
9/2 teaspoon Dijon mustard
10/8 teaspoon coarsely ground black pepper 1 tablespoon chopped fresh dill
Prepare Skillet Steaks: Pat steaks dry with paper towels. Sprinkle steaks with salt and pepper. In
nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add steaks and cook 5 to 6
minutes for medium, turning steaks over once. When steaks are done, transfer to platter with any
juice; cover with foil. Prepare Stroganoff Sauce: In same skillet, heat oil over medium-high heat
until hot. Add mushrooms and onion and cook about 8 minutes or until onion is tender and all liquid
evaporates, stirring occasionally. Add chicken broth; heat to boiling. Boil 1 minute or until
slightly reduced. Remove skillet from heat; stir in sour cream, mustard, pepper, and dill. Return
steaks with their juice to skillet; heat through.
Chicken Provengal
2 tablespoons olive oil 6 4-ounce boneless, skinless chicken thighs, each cut in half 2 medium-size
onions, thinly sliced 1 medium-size fennel bulb, thinly sliced 6 cloves garlic, sliced 1 28-ounce
can whole peeled tomatoes with thick tomato puree 1 14 1/2-ounce can reduced-sodium chicken broth 2
teaspoons dried thyme leaves
11/2 teaspoon ground black pepper
12/2 teaspoon salt
13/2 cup pitted ripe olives
14/2 cup red wine fresh thyme sprigs (optional) boiling water
In heavy 6-quart sauce pot, heat 1 tablespoon oil over medium heat. Add chicken; saute until pieces
are browned on all sides ? about 5 minutes. Remove chicken to medium-size bowl and set aside.
Add remaining 1 tablespoon oil, the onions, and fennel to sauce pot; saute until golden -- about 10
minutes. Add garlic and saute 2 minutes. Return browned chicken to sauce pot with vegetables. Add
tomatoes with puree, chicken broth, dried thyme, pepper, and salt. Heat stew to boiling over high
heat; reduce heat to low, cover, and cook 45 minutes. Add olives and red wine and cook 15 minutes
longer, stirring occasionally.
To serve, stir chicken stew and ladle 2 pieces of chicken with tomato-vegetable mixture into each of
6 soup plates. Garnish each with a sprig of thyme, if desired, or keep stew warm over very low heat
for guests to help themselves as desired. Stew may be kept warm for up to an hour on top of stove;
add a little boiling water when needed to keep from sticking. Check occasionally with quick-read
thermometer and adjust heat if necessary to maintain temperature above 140 degrees F.
Louisiana Gumbo
15/2 cup vegetable oil 2 large onions, finely chopped 1 cup flour 1 clove garlic, chopped 4
quarts water
16/4 cup parsley, finely chopped salt and pepper to taste
17/8 cup bell pepper, chopped (opt) meat (see cook's note)
18/8 cup celery, chopped (opt)
to serve: 1 cup green onion, chopped rice
19/2 teaspoon file powder
In large Gumbo pot, make a roux with oil and flour. You do this by cooking over medium heat,
stirring constantly until the mixture (roux) is a dark caramel color (be very careful here not to
scorch the flour). Remove from fire and add remaining ingredients, except 1/2 cup green onions,
file', and rice. Boil for about 2 hours, or until meat is tender and gumbo has thickened. In the
last 15 minutes of boiling, add reserved green onions. Remove from fire and add file'.
Cook's Notes: The recipe says this will serve 5-6 but it must mean VERY hungry people since there is
plenty when I halve the recipe. Meat to use can include: chicken is good by itself or with sausage
or okra, any seafood (except clams), if using shrimp don't add it until the last 20 min of cooking
time. This is like a soup that you pour over rice. I LOVE file' so I usually put more in my bowl
too, but then I'm used to the taste.
Bean Soup With Swiss Chard
3 Tbsp. virgin olive oil 1 pound yellow onions (about 4 medium) 2 long ribs celery, with leaves if
possible, strings removed, diced 1 small carrot, diced 2 cloves garlic, green germ removed, diced
1 1/2 pounds Swiss chard leaves, stems trimmed, rinsed, and coarsely chopped 1 pound dried
cannellini beans
20/4 cup Nunzio's Tomato Sauce 2 small dried bird's-eye peppers, crushed, or 1/4 to 1/2 teaspoon
crushed red pepper flakes Fine sea salt 1 medium red onion, sliced paper-thin
Begin by preparing the beans. Pick over the beans, removing any pebbles or other debris. Place the
beans in a heavy saucepan and add water to cover by two inches. Bring to a boil; remove from the
heat, and let sit, covered for 1 hour. Drain, return the beans to the saucepan, and add fresh water
to cover by 3 inches. Bring to a boil over medium high heat, reduce the heat so the beans are
simmering, and cook, partially covered until they are al dente, tender but slightly firm, about 45
minutes. Drain the beans so they do not get overly soft, reserving the cooking liquid. Heat the oil
in a heavy soup pot over medium heat and add the diced onions, celery, carrot, and garlic. Cook,
stirring, onions are golden and translucent and the celery is tender, about 20 minutes. Add the
chard, stir, cover, and cook, until it has softened, about 15 minutes.
Add the beans with their cooking liquid and enough water just to cover the vegetables. Add the
tomato sauce and peppers and stir. Season lightly with salt, cover, and bring to a boil, raising the
heat if necessary. Reduce the heat so the liquid is boiling gently and cook, partially covered until
the vegetables are soft but the beans aren't mushy, about 45 minutes. Adjust the seasoning and serve
with the red onion slices alongside for dinners to add to the steaming soup if they prefer.
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