Thursday, August 16, 2012

...and more chicken

The rest of the story


Lightly grease a baking pan. Have a 9x13 ready

Mix reserved minced garlic with 1T olive oil. Brush on remaining 4 drumsticks and thighs.

Mix in a zip lock , 3/4 cup dry bread crumbs, 2T parm, 1/2 tsp Italian seasoning, salt and pepper

Add chicken and shake to coat evenly.

Arrange on prepared pan.

Bake at 400 40 minutes, turning every 10 minutes.

Cut 2lbs of baking potatoes in wedges. (1/8 th s)
Put in baking dish with reserved carrots and 1 T olive oil. Toss veggies to coat.
Put pan in oven. After15 minutes, add the remaining cut up zucchini.bake 15 minutes longer until chicken is done.


Melt 1 stick of butter in small saucepan , whisk in 1/2 cup of flour. Gradually add in 2 cups of milk. Add 2cups chicken broth. Add 1/2 tsp rosemary and salt and pepper.

Bring to a boil, whisking constantly , lower heat and simmer until thickened. Add 5 cups chicken reserved from the chicken soup recipe, carrots and peas. Divide pot pie filling into 2 containers.

When ready to serve. Heat THAWED filling 20 minutes in 400 degree ovem. Make corn muffin mis. Place on top of pie. Bake 20 minutes or until cornbread is done

NOTE. I usually use a Bisquick topping recipe for chicken pot pie.
Read the entire recipes before beginning. I would use trays or pieces of brown paper bags and assemble my ingredients in small bowls or on foil as I prep them whenever possible. Check ingredients as I go along. Many things are cooked and then split into
Parts for separate recipes.

This should yield 11 dinners. Chicken legs and thighs are .89 cents a pound at Albertsons and I have found them for a dollar a lot lately. With careful shoppimg, you should still yield 44 servimgs at a buck or less a piece average. Even with additions to your menu,you should still be in the five dollar range. Four people, one meal, five bucks.

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