Chicken A La Piemontaise Recipes

CHICKEN A LA PIEMONTAISE

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a saucepan over medium heat.
• When the butter is hot, add the onions and cook uncovered for 2-3 minutes.
• Add the green peppers, the mushrooms and the garlic.
• You may also add the red pepper now, or save it for garnish.
• Season with salt and pepper and mix.
• Stir in the rice, then add the chicken and the chicken stock.
• Mix well, bring to a boil then cover and place in the oven at 350 degrees F for 16 minutes.
• If you are using the red pepper for garnish, saute it first in butter for 1-2 minutes.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

EASY CHICKEN TAMALE PIE

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.

JULIA CHILD'S RISOTTO AL LA PIéMONTAISE

Steps:

• Melt the butter over moderate heat. Add the rice and stir slowly with a wooden fork until the grains turn translucent, then gradually milky white. about 2 minutes. Add the vermouth and let absorb, then stir in 1/3 of the chicken stock or boullion. Lower the heat and cook at the barest simmer for 3 to 4 minutes stirring occasionally. When the liquid is absorbed, stir in half the remaining stock and continue cooking slowly, stirring occasionally with a wooden fork, and when the liquid is again absorbed add the last of the stock. When this if finally absorbed taste the rice. If not as tender as you wish, add a bit more stock or water and cover the pan for a few minutes. Rice should take 15 to 28 minutees total cooking time. Season to taste with salt and pepper and if you wish toss with the optional toasted pine nuts.