Friday, June 24, 2011

Rosemary Lemon Chicken Stroganoff

Rosemary Lemon Chicken Stroganoff is made with the delicious leftovers of Nigella's Rosemary Lemon Chicken. You'll make extra just to be able to make this, I promise!

A few years ago, my cousin Connie sent me an email asking for family recipes to include in a cookbook she was compiling.  They didn’t have to be originals but they did have to be family favorites. Among those I sent her was Nigella Lawson’s Butterflied (Spatchcocked) Chicken with Lemon and Rosemary  because it is one of my go-to dishes both for company (because it can be prepared ahead and can just be stuffed in the oven when the guests are arriving) and even for weekday dinners (for the same make ahead reason.)
When it is just us, there are hardly any leftovers because I do one whole chicken with a couple of breasts (preferably on the bone for flavor) tucked in the pan extra. When we have guests, my congenital Cajun defect will not allow me to only cook how much I think people can reasonably eat; I have to cook more than enough. So, then, sometimes there are leftovers.  In the past, the leftovers have languished in the fridge, possibly being nibbled on as cold chicken, re-warmed chicken or even made into chicken salad. Inevitably, I end up throwing some away. The last time we had leftovers, I did something different. I took all the chicken off the bones, discarded the lemon rinds, deglazed the pan and tipped the whole rest of the dish, including the pan juices, into a freezer bag and then popped it into the freezer. My plan: Rosemary Lemon Chicken Stroganoff (although I hadn’t actually named it yet) to serve over pasta. First, of course, you'll have to make the original recipe! It??????? And then use the leftovers for this lovely dish. 


Rosemary Lemon Chicken Stroganoff

Ingredients
Leftover chicken with lemon and rosemary – deboned, lemon discarded, plus juices from the deglazed pan. I had about a pound of stuff altogether.
2 heaping tablespoons of Greek yogurt
1/4 cup full cream
1 tablespoon corn flour or starch (and a little more cream to dissolve it in)

Method
Remove the bag from the freezer and thaw. I cut the bag apart and popped the whole frozen lump into a pan with a lid and covered, over a low heat. Once it is thawed enough, remove the lump from the pan and chopped the meat on a cutting board.

In retrospect, I surely should have chopped my chicken up before I froze it. Live and learn. Return the chicken to the pot and add the yogurt and cream.   


Turn the heat way down because you don’t want it boil.  Dissolve the corn starch in a little more cream and add it to the pot.

Cook slowly for just a couple of minutes until it thickens. Grind in a little more fresh black pepper. That is it!

The yogurt adds a little more tartness to the already present lemon flavor and it is delicious.

Serve over the pasta of your choice (my choice is almost invariably linguine) with a side dish of, perhaps, steamed broccoli. 

Enjoy!


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