Sunday, January 13, 2013

Spatchcocked Chicken

Greetings Food Lovers!

Today we are planning on cooking a healthier chicken dish from one of our favorite cookbooks; " Fifty Shades of Chicken" by FL Fowler. Spatchocked Chicken (otherwise known as butterflied roasted chicken with herb and almond pesto) will be our next creation!

Don't forget to check out the recipe section if you want to know how to make this wonderful dish!

Come back later for the review :) We are still in the process of cooking it.

Wednesday, January 9, 2013

Chicken Under the Covers

Finally! The very first recipe review is here!

We decided to start off the new year with recipes that we tried out from a rather unusual source. "Fifty Shade of Chicken" by Fl Fowler. I know what you are thinking and yes, it's sort of a dirty chicken cookbook. This cookbook has great chicken recipes to try out, and all of them have rather suggestive titles. Most of them mind you are not weight watcher friendly; so please keep that in mind! At the start of every recipe there is a little blurb about how sexual cooking chicken really is and it is told from the chicken's point of view!

The recipe that we decided to make was for "Chicken Under the Covers," also known as creamy chicken pot pie. This dish serves between 6-8 people and quite honestly is not a straight forward dish to make. We recommend having at least 2 people be involved with cooking this entree mainly because the majority of the cooking is prep work and it will be much easier to do with more than one person doing all of the work. We also highly recommend using a food processor regardless if you are cooking this dish  by yourself or with a friend to cut down on the prep time.

One other thing to keep in mind. Before you even attempt to make this dish it is VERY important that you make sure that you have the correct dish to cook it in! Unfortunately we were not that smart in the beginning, and ran into trouble towards the end with laying the dough over the pan (we found last-minute) due to its awkward shape. You need to make sure that you have a rounded 9" deep dish pie pan, or a 2-quart souffle dish will also suffice.

Here is a link to the exact recipe, which you can also find on our Recipes page: Chicken Under the Covers .

There are three main parts when cooking this meal. The first is that you need to create the dough that will be added on top of the dish before tossing it in the oven. While it doesn't take very long to prep the dough, you will need at least an hour to refrigerate it before attempting to cook with it.

So while your dough is chilling, that gives you plenty of time to prepare the filling. Basically this entails chopping up A LOT of different vegetables and meat. We found that the directions to this section was not very clear and the units of measurements that were listed were needless to say, less than helpful. This recipe requires 2 cups of shredded chicken. Now, how you go out and grocery shop for 2 cups of shredded chicken is beyond our comprehension. Most grocery stores probably won't  sell chicken that is already shredded so the best thing you can do is guess as to how many boneless, skinless chicken breasts you think could be cut up to equal 2 cups.

We went with two boneless skinless chicken breasts that we threw in a pan to cook before we could shred them. And it took about 20-25 minutes to cook the chicken all the way through on the pan. So while the chicken is cooking, there's plenty of time to get started on dicing up all the veggies needed. Cutting all the veggies probably took the most time out of all the steps, besides waiting for the dough to be ready.

Then we diced up the 2 breasts and it came out to a little more than 2 cups. So maybe just one large one is a good idea to try.

This part of the recipe also calls for you to cook many of the various vegetables that you are chopping for several minutes, and most of which need to be cooked separately. After you've chopped and cooked most of your vegetables it is time to add LOTS of cream and LOTS of chicken! Pretty much you are combining all of your ingredients for the filling at this point. It should look something like this:

The last part to this dish is then taking the filling off of the heat, putting it in your ROUNDED and DEEP pie dish. Once you have done that it should now be time to remove the dough from the fridge and place it ontop of your pie. Make sure to cut the dough EVENLY in nice square strips. Then weave the strips ontop of each other so it looks like a checkerboard. Again, this is why it is really important to have the right dish. We were not so fortunate, so this is what happened to our dough: