Chicken Valencia From 71989 Bon Appetit Recipes

CHICKEN VALENCIA FROM 7/1989 BON APPETIT

Steps:

• STUFFING: Finely chop cheese and cilantro with yolk in processor. Transfer to bowl. Mix in tomatoes. Can be prepared one day ahead. Cover and refrigerate. DRESSING: Blend yolks and 1 tablespoon vinegar in processor. Combine both oils in one cup. Combine remaining vinegar, sherry, and orange juice concentrate in another cup. With processor running, slowly pour both mixtures alternately through feed tube. Mix until slightly thickened. Blend in fresh orange juice, orange peel, tarragon, and cayenne pepper. Grind aniseed in mortar with pestle and add season with salt and pepper. Dressing can be prepared one day ahead, cover and refrigerate. CHICKEN: Starting at wider short end of each breast, gently slide fingers between chicken skin and meat to form a pocket, 3-inch-deep pocket. Spoon stuffing into pastry bag fitted with medium plain tip. Pipe mixture into each pocket. Press around pocket opening with fingertips to enclose stuffing. Cover and refrigerate until stuffing is firm (about 30 minutes). Can be prepared up to 6 hours ahead. VEGETABLES: Cut squash and zucchini lengthwise in thirds. Cut each bell pepper into 6 wedges. Place all vegetables on platter. Vegetables can be prepared 4 hours ahead. Cover and refrigerate. Prepare barbecue grill (high heat). Grind aniseed in mortar with pestle. Brush both sides of chicken and vegetables with aniseed, olive oil, lemon-pepper seasoning, and salt. Place chicken skin sides down in center of natural gas grill and cook 7 minutes. Turn chicken over. Add squash, zucchini, and bell peppers to grill and cook 4 minutes. Turn vegetables over. Add green onions and tomatoes to grill and cook until chicken is cooked through and vegetables are just tender, turning onions and tomatoes over once, about 3 minutes. Arrange chicken and vegetables on platter. Spoon dressing over. Garnish with fresh cilantro sprigs and serve.

CHICKEN ENCHILADAS FROM BON APPETIT

Steps:

• For chicken: Arrange chicken in single layer in baking dish. Sprinkle with garlic and cayenne. Pour beer over. Marinate at room temperature 2 hours, turning once.
• Pour marinade into heavy large skillet and bring to a simmer. Add chicken, cover and cook until tender, about 10 minutes. Drain chicken and cool slightly; cube or shred.
• For sauce: Mix flour, cumin, salt, pepper, coriander and cayenne. Melt butter in heavy large saucepan over medium-low heat. Whisk in flour mixture and stir 3 minutes. Gradually whisk in milk and cream and stir until sauce thickens, about 10 minutes. Blend 1 cup sauce into eggs. Whisk mixture back into sauce and cook for 1 minute, do not boil. Adjust seasoning.
• For Filling: Combine chicken, olives, chilies, cheeses and onion in large bowl.
• To assemble: Preheat oven to 350 degrees. Heat tortillas in nonstick skillet until soft and hot. Spread 1/2 cup sauce in bottom of 5-6 cup round, deep baking dish (souffle dish works well). Top with tortilla. Spread with about 2 tablespoons sauce. Cover evenly with layer of filling. Top with tortilla. Repeat layering with remaining ingredients. Pour any remaining sauce over top. Bake until heated through, about 30 minutes. Cool 5 minutes. Cut into wedges to serve. Pass bowls of sour cream and salsa separately.

CHICKEN POT PIE FROM BON APPETIT

Steps:

• Chicken:.
• Preheat oven to 400 degrees.
• Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes. Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
• Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes.
• Fillling:.
• Place dried mushrooms in a small bowl and cover with 1 cup of hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
• In a large, heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer mushrooms to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
• Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. Can be made one day ahead. chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
• Preheat oven to 400 degrees. Spoon filling into an 11x8x2" or a 2 1/2 quart round baking dish. Top with pastry, pinching edges to seal. Cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper.
• Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.