I have served this deliciousness last weekend. The cowboys spent days working on our new shelters for the cows. Calving season is coming!
Easy dinner, yet with a few extra additions, you can impress your family and friends.
What to have on hand:
- 1 pound of skinless, boneless chicken thighs
- Seasoning for roasting the chicken: paprika, garlic powder, onion powder, salt, pepper, fresh rosemary, olive oil – 1 tsp of each
- Ready to use pie dough – I buy Pillsbury pie dough (you will get two sheets in one pkg)
- 1/2 bag of frozen pearl onions
- 1 bag of frozen veggies of your choice (I have used broccoli, cauliflower and carrots combo. I use fresh veggies from my garden in the summer, but the frozen veggies in the winter will be just fine as well).
- 3 tablespoons butter
- 2 tablespoons flour
- Seasoning for the sauce: two sprigs of fresh rosemary (chopped up into small pieces), 3 garlic cloves (chopped), 1 tsp paprika, 1 tsp seasoned salt (regular salt is fine too), 1tsp pepper, 1/2 tsp nutmeg (use it, it will add so much flavor)
- 2 cups chicken broth
- 1 cup milk
- 1 egg
- Preheat your oven to 375 degrees.
- Take the pie dough out of the fridge and bring it to room temperature.
- Coat the chicken with paprika, garlic powder, onion powder, salt, pepper, fresh rosemary, olive oil and roast on a cookie sheet with a rack for about 30 minutes. Check the meat, flip it and roast for another 10 to 15 minutes.
- Let the chicken cool and in the meantime, let’s start on the sauce.
- In a big size frying pan melt the butter and include all of the veggies along with the rosemary and garlic. Let the veggies be nicely coated in the butter.
- Add the flour and constantly stir for about a minute, so you don’t burn it.
- Slowly pour in the chicken stock and the milk. Continue stirring and the sauce will start to thicken.
- Let’s spice it up – mix in all of the spices: paprika, seasoned salt (regular salt is fine too), pepper and nutmeg.
- Simmer on low during the time you will be cutting up the chicken into bitesize chunks. Add the chicken and stir.
- Turn of your sauce and get your ramekins ready. I have used four individual ramekins, but you can certainly use one big pie dish.
- Cut your dough about an inch bigger than your dish. I have used my cookie cutters to cut out fun western designs. You can use whatever you have at home or leave it plain!
- Ladle your sauce with chicken into each of the ramekins, leaving about an inch at the top. Put your dough circles over the top and firmly press around the edges. Put your cookie design on the top. Slit three small holes into each of the dough tops. The sauce will bubble during baking and needs to have an escape route, so you don’t end up with a huge mess.
- Crack the egg, whisk it with a splash of water and brush it all over your dough. This will bring nice color to the dish.
- Put the ramekins onto a cookie sheet and bake for about 30 minutes. Check for doneness and if necessary bake for additional 5 minutes.
Let’s talk the salad!
- My mother-in-law Diane makes the most delicious salads! Anytime they come over for a dinner, she has the task of bringing one of her tasty creations. Why? My cowboys don’t like fancy salads that often. Butter lettuce with Ranch is their favorite option. Bummer for me! So, we have compromised.. I have used lettuce, roasted walnuts and homemade ranch dressing. It satisfied everybody. Here is the Pioneer Woman Ranch recipe.
Dobrou chut! Bon Appetite!