Pressure Cooker Chicken Fillets Basis For Savory Pies Etc Recipes
PRESSURE COOKER CHICKEN FILLETS, BASIS FOR SAVORY PIES ETC
I have experimented with this until I'm finally happy with it... no, delighted with it. I use chicken breasts because it saves the hassle of picking out the bones, bonus time saver. It makes a great chicken basis for fillings such as: chicken pastry pies, chicken ragout, chicken pasta and chicken potato dishes, and if followed until Step 9, also for my Chicken lasagne recipe... I use this to get great healthy and hearty flavour without too much time and effort. It makes a lot, but it freezes well.. if it ever gets that far because it never takes long to disappear ! My not-so-fussed-on-chicken-DH actually likes this too. The recipe is so much easier and illogically, faster... if you start it the night before (I have this on while I'm cooking dinner, then let it cool, refrigerate the lot overnight and next day all you have to do is discard any fat and the rest is easyville) If you have spring onions or leeks or zucchini that need using then throw them in as well. The instructions are long, but mega easy. Cooking time includes overnight refrigeration time. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Savory Pies
Time 12h30m
Yield 2 baking dishes, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in the bottom of the pressure cooker, toss in the onions, celery and garlic and sauté gently for a few minutes. Add salt and pepper.
- Add the carrot chunks, layer the fresh herbs on top (without removing leaves from the tough stalks), then place the chicken fillets on top of that, followed by the broccoli, endive and any other veggies I want to throw inches
- DO remember however, that the pressure cooker should not be more than 3/4 full. Fill pressure cooker with water about 1/3rd to 1/2 full. your chicken and veggies should *not* be swimming, but there should be enough water to make some decent stock so eyeball the amount of water that you think is about right according to your volume of chicken.
- Seal, and once it's up to pressure, cook on moderately high element for 30-40 minutes (depends on how much chicken I'm doing at once).
- Turn off the heat and let it de-pressurize as slowly as possible. this slow-er cooling seems to improve the flavour.
- Once the pressure is off enough, take off the lid and let it cool completely.
- Usually I refrigerate the whole lot overnight and the next day I can just disgard any hardened fat.
- Carefully remove the chicken pieces and roughly slice -- mine usually obligingly falls to pieces.
- Discard the woody bits of the fresh herbs.
- In a large saucepan, melt the butter, then add the flour, stir so that there are no lumps and add several cups of the chicken stock liquid. stir until sauce has thickened somewhat, adding as much chicken stock liquid as you need to make a firm but not overcooked sauce, you don't want rubber LOL. (Mine is approx 5-6 cups for the whole mix) using a ladle, scoop out all the carrot, onion, mushed broccoli etc and add it to the sauce, mixing well. Let it cool, then add the chicken and mix well, you should have a firm ragout type mixture packed with chicken pieces.
- This mixture comfortably fills TWO 23x23 cm (9 x 9 inch) baking dishes.
- I can now use this mixture to use in my Pressure cooker Chicken Pastry Pie, Pressure cooker Chicken Potato Bake and if made up until Step 9, for Pressure cooker Chicken Lasagne.
Nutrition Facts : Calories 1029.6, Fat 52.9, SaturatedFat 17.1, Cholesterol 335.3, Sodium 1074.2, Carbohydrate 25, Fiber 11.8, Sugar 6.3, Protein 110.3
PRESSURE COOKER CHICKEN LASAGNE
This recipe uses my Recipe #195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" up to Step 9 as a basis for preparing the chicken. That means that you have before you a heap of yummy chicken, stock and mushy herby veggies and can now make your lasagna... This recipe contains no cans of "cream of..." soups, or milk or cream in the sauce and is one that whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. No boil lasagne noodles here in The Netherlands come in (dry weight) packets of 250g (8.8 oz) and there are 30 small sheets to a package.. I use about 80% of a packet to make this. ZWT REGION: Italy.
Provided by kiwidutch
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180°C (355°F).
- First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly.
- Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish.
- Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick.
- Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese).
- Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese.
- Bake for 40 minutes until top is golden brown and lasagna noodles are cooked.
Nutrition Facts : Calories 723, Fat 34.3, SaturatedFat 14.8, Cholesterol 230.7, Sodium 943.5, Carbohydrate 21.2, Fiber 4.9, Sugar 6.5, Protein 81
PRESSURE COOKER CHICKEN POTATO BAKE
This recipe uses my Recipe# 195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" as a basis for preparing the chicken. I'm trying to eat a little healthier and like that this recipe contains no "cream of..." soups or milk or cream so the fat and calories are lower than some of my more decadent lasagnas. This whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. I also like this because just adding peas makes a quick and simple weekday meal, and any preferred veggies can be either added to the mix before putting it into the oven or served alongside. Best of all, if you are on a budget or have people to feed that seemingly have hollow legs, the chicken mixture can easily be padded out with a heap of veggies and it still tastes great. Preparation time assumes that you have pre- made recipe Pressure Cooker Chicken Fillets. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 200°C (400°F).
- Rub the butter over the bottom of a 23 x 23cm ( 9 x 9 inch) baking dish.
- Stir the peas into the chicken ragout mix from recipe#195716, mix well and pack into the oven dish.
- Top with sliced potatoes.
- Bake for 30-40 minutes until the potatoes on the top are cooked though.
Nutrition Facts : Calories 587.3, Fat 19.8, SaturatedFat 6.4, Cholesterol 195.1, Sodium 285.4, Carbohydrate 30.4, Fiber 5.4, Sugar 4.3, Protein 68.3
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