1 Tbsp olive oil
3/4 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 cup frozen pearl onions, thawed
1 cup thinly sliced carrots
1/3 cup thinly sliced celery
1 1/2 cups frozen peas
1 14 1/2-ounce can low-sodium chicken broth
3/4 cup milk
1/3 cup all-purpose flour
1/2 tsp poultry seasoning
3/4 tsp salt
1/4 tsp gound black pepper
1/2 15-ounce package refrigerated piecrust

1. Preheat oven to 425 degrees. In a 10-inch cast iron skillet, heat the oil over medium heat. Add the thighs and cook for 2 minutes. Add the breasts and onions, saute’ until chicken is cooked through and onions are lightly browned (5-7 minutes). Transfer to plate and set aside.

2. Add the carrots and celery to the skillet; saute’ the vegetables (except peas) until slightly softened, about 5 minutes. Stir in the peas and broth and bring to boil. Reduce heat to low and simmer until the liquid has reduced by half, about 10 minutes. In a small bowl, stir together the mild, flour, poultry seasoning, salt and pepper. Slowly whisk this into the skillet. Stir in the reserved chicken and onions. Remove skillet from heat and allow to cool for 10 minutes.

3. Top with piecrust and bake for 30 – 35 minutes, until the crust is golden and the pie is bubbly. Let cool slightly and serve from skillet.

TIPS: You don’t like peas? Try using brocolli or asparagus cuts instead!

Vegetable cooking spray
3-pound whole broiler-fryer chicken
1 Tbsp butter, melted
4 medium red potatoes, cut into quarters
4 medium carrots, peeled and cut into 2-inch pieces
6 medium parsnips, peeled and cut into 2-inch pieces
1 cup Brussels sprouts, cut in half
4 medium onions, cut into quarters
1 Tbsp chopped fresh thyme leaves, or 1 tsp dried thyme, crushed
1 cup chicken broth
1/2 cup Chablis or other dry white wine

1. Preheat oven to 375 degrees. Spray a 17 X 11 inch roasting pan with cooking spray. Remove backbone from the chicken using poultry shears. Place the chicken flat, with skin side up, in the prepared pan. Brush with butter.

2. Place the potatoes, carrots, parsnips, Brussels sprouts and onion around the chicken. Sprinkle with the thyme. Stir the broth and wine together in a 2-cup measuring cup. Pour 3/4 cup of the the broth mixture over the chicken and vegetables. Roast for 1 hour, until the chicken is cooked thoroughly.

3. Remove chicken from pan and keep warm. Add remaining broth to vegetables and stir. Roast for about 30 minutes more, until vegetables are tender.

TIPS: Serve with your favorite bread and white wine and you will have a great meal!

Incoming search terms:

• pinoy style baked ziti