COUNTRY CHICKEN SWEET POTATO TOP PIE
There is nothing better than watching mum or dad pull that great smelling pie out of the oven on a cold winter night. By avoiding the pastry you don't get that huge intake of saturated fat. On top of this there are a number of great vegetables inside and a great substance of carbohydrate in the sweet potato. But I couldn't avoid a family favorite.
Provided by Dan Churchill
Categories main-dish
Time 1h15m
Yield 5 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Line a baking tray with parchment paper. Place chicken on top then sprinkle with one teaspoon of salt and drizzle over one tablespoon of olive oil and cook in the oven for 12 to 15 minutes, or until tender.
- Remove from the oven, discard skin and allow to cool for 5 minutes. Using two forks, shred the meat making sure it is still chunky; set aside.
- Add the remaining oil to a medium saucepan on high heat. Brown the onion and garlic before adding the carrots, celery and leek.
- Once browned, add the chicken and stir for one minute before deglazing with the stock.
- Next add the white wine vinegar, pepper, thyme, rosemary, bay leaf and remaining salt. Turn the heat to low, cover and allow to simmer for 30 to 40 minutes or until stock has reduced.
- Meanwhile, in another saucepan, add the sweet potato and cover with water. Bring to a boil on high heat, before turning to medium heat and allowing to cook for a further 6 to 8 minutes, or until a knife pierces flesh easily.
- Drain sweet potato and allow to dry out for 2 minutes before putting in a blender with the almond milk and processing until smooth. Remove and set aside.
- Preheat the broiler to medium/high.
- Spoon the chicken mix into an ovenproof dish, avoiding the thyme, rosemary and bay leaf if possible. Spoon the sweet potato mix on top and spread around evenly to get it smooth. Place under the broiler for 5 minutes or until the top changes color.
SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.
Provided by Melissa Clark
Categories weekday, one pot, main course
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
- In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
- Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
- Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
- Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN & SWEET POTATO POTPIE
Chicken potpie is a top 10 comfort food for me. To save time, we use ready-made phyllo dough and rotisserie chicken, then add sweet potatoes and red peppers. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes., Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes., Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.
Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 517mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
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