Middle of the week…. Whoooo Hooooo! And believe it or not it is not raining here. The amount of rain we have had here in the past 4 weeks is nuts. I feel I have to buy a baler so I can get the grass cut. I was out last night in between rain drops and took a walk around the house. The grass/weeds were so tall they almost made me cry. You know I am pretty tough so I held the tears back and forged ahead.
As we move onto the food, I thought I would share one more savory apple dish to continue on from my apple and rice dish from Monday. This dish today is a cross between scalloped potatoes and a chicken potato casserole. The only big difference is I add some apple slices to compliment the chicken. The sweetness of the apple goes well with the chicken and because it is braised in cream sauce – it is SO good!
- 4-6 pieces of chicken ( legs, wings, thighs or breast )
- 2 Medium apples, peeled and sliced
- 1/2 Tsp. Nutmeg
- Cilantro for garnish
- 2 cloves of garlic, minced
- 1 Tbsp. Mustard
- 1 Tbsp. Brown sugar
- 6 medium potatoes, peeled and thinly sliced
- 4 Tbsp. butter
- 3 Tbsp.flour
- 1 Tsp. salt
- 1/4 Tsp. pepper
- 2 1/2 cups milk
- 1 small onion, finely chopped
- Preheat oven to 350ºF.
- For the chicken, in a preheated pan begin to sear chicken on all sides and once golden brown, set aside.
- In a bowl combine garlic,nutmeg, mustard and brown sugar and mix together to make a paste.
- Smear the paste over the chicken and set aside.
- For the potatoes, heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time.
- Heat to boiling. Boil and stir 1 minute.
- Arrange potatoes and apples in greased 3 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Add the chicken pieces through out the casserole dish as well.
- Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.
- Cover and bake until potatoes are tender, about 60-70 minutes.
- Let stand 5 to 10 minute before serving.
Zesty Tip: Add 1/2 to 3/4 cup grated cheddar cheese to the sauce and mix to melt. Sprinkle bread crumbs on the top if the potato mixture before baking and bake as above. Easy au gratin potatoes!
So there you have it. Comfort food at it’s simplest form but if you try this… I am sure you will be happy! Nothing fancy, just serve in a big heaping plate and squat down on the couch and enjoy.
No squatting on the couch for me tonight. I have been invited to attend the One Year Gala for the G! Magazine tonight. How exciting, I know. I will have to dust off the dress clothes and get a hair cut…
I will fill you in on how it went on Friday.