French Chicken Stew (Coq au Vin)
This past fall I finally tried my hand at making French Chicken Stew, otherwise known by some as Coq au Vin. Coq au Vin was first made popular by Julia Child in her cookbook, Mastering the Art of French Cooking.
Tag: Carrots
Ranch Veggie Bars
These Ranch Veggie Bars are so yummy, packed with fresh vegetables and a layer of ranch-flavored cream cheese. I like serving this at brunches or even tea parties, and they go over very well with our guests. Our daughters always look forward to eating them. …
Orange Carrot Gelatin Salad
Orange Carrot Gelatin Salad is a tried-and-true family recipe we enjoy at summer gatherings that’s perfect for picnics and barbecues, or even a Memorial Day family gathering. Filled with juicy pineapple and mandarin oranges with shredded carrots surrounding it in an encasement of orange gelatin, it’s certain to please kids of all ages!
This recipe is also a wonderful recipe to make with your kids or grandchildren. Just watch over them when measuring the boiling water, or do that part for them.
Ingredients to Make Orange Carrot Gelatin Salad
- orange flavored gelatin
- boiling water
- ice cubes
- coarsely grated carrots
- canned pineapple tidbits
- canned mandarin oranges
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
Peel and grate the carrots. Using a colander, drain the pineapple tidbits and mandarin oranges.
Be sure to save the juices that you drain for use later in a beverage or your choosing.
Boil water in a tea kettle.
While waiting for the water to boil, place the orange gelatin in a medium-sized serving bowl.
Measure out the boiling water and pour into the bowl. Stir the mixture with a wire whisk until the gelatin has completely dissolved.
Add ice cubes to the gelatin and stir until the ice has melted.
This is to ensure a quick set and is important for this recipe.
Carefully stir into the liquid gelatin mixture the grated carrots and the drained fruit.
Cover with plastic wrap and place the bowl in the refrigerator to set. Allow the salad to set at least 8 hours or overnight.
It takes a while for this salad to completely set due to the citrus in it. If time allows, I like to allow it to refrigerate overnight, which makes it a nice salad to make for early preparation.
This gelatin salad will serve 6-8 people.
See more Salad Recipes Here. Browse Picnic Ideas Here. View more Family Recipes Here.
Orange Carrot Gelatin Salad
Orange Carrot Gelatin Salad is a tried-and-true family recipe we enjoy at summer gatherings that's perfect for picnics and barbecues, or even a Memorial Day family gathering.
Print
Rate
Servings: 6
Equipment
Stainless Colander
Tea Kettle
Glass Measuring Cups
Wooden Spoon
Ingredients
- 3 oz orange flavored gelatin
- 1 cup boiling water
- 7 large ice cubes
- 1 1/2 cups coarsely grated carrots
- 16 oz pineapple tidbits drained
- 11 oz mandarin oranges drained
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
- Peel and grate the carrots. Using a colander, drain the pineapple tidbits and mandarin oranges. (Save the juices for use later in a beverage of your choosing.)
- Boil water in a tea kettle.
- While waiting for the water to boil, place the orange gelatin in a medium-sized serving bowl.
- Measure out the boiling water and pour into the bowl. Stir the mixture with a wooden spoon until the gelatin has completely dissolved.
- Add ice cubes to the gelatin and stir until the ice has melted.
- Carefully stir into the liquid gelatin mixture the grated carrots and the drained fruit.
- Cover with plastic wrap and place the bowl in the refrigerator to set. Allow the salad to set at least 8 hours or overnight.
- This gelatin salad will serve 6-8 people.
Nutrition
Calories: 140kcal | Carbohydrates: 35g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 283mg | Fiber: 3g | Sugar: 30g | Vitamin A: 5738IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Cottage Skillet Pie with Stout
This Cottage Skillet Pie with Stout is a wonderful dish that is rich and savory…and easy to make as a one-pot meal. It’s especially nice when you have leftover mashed potatoes in the fridge. Although similar to my Shepherd’s Pie recipe, it’s kind of like …
Pineapple Chicken Stir-Fry
Pineapple Chicken Stir-Fry is a perfect recipe for summer meals. Great with Egg Drop Soup or Egg Rolls. When I first started eating out at Chinese restaurants with my family as a girl one of the first dishes I would select was Pineapple Chicken. That …
Honey-Mustard Pan Roasted Chicken
Honey-Mustard Pan Roasted Chicken with Potatoes is so easy to make. Perfect for a weeknight dinner for your family.
In the last few years, Sheet Pan Dinners have become all the rave. Almost every food magazine and/or food blogger has posted about them.
Once I tried one of the recipes, I became a fan. They are so easy to put together. Hardly any clean-up. And they are wonderfully delicious!
Simply pair your favorite meat (Chicken, Beef, Kielbasa, Shrimp,etc.) with your favorite fresh vegetables that are in season. Mix them in oil with your favorite spices and herbs. Then bake. Voila! Dinner is done!
Want easy clean-up? Line your baking pan with tinfoil. Then just wad it up and toss it in the trash! No baked-on mess to fight. You could also use a silicone baking mat if you prefer. But you’ll have to clean that up. I prefer the tinfoil.
This recipe for Honey-Mustard Pan Roasted Chicken with Potatoes focuses on root vegetables and a delicious honey-mustard sauce that you drizzle on it at the end of the baking period. I’ve also made this with sweet potatoes. The vegetables bake up so tender.
And I prefer chicken thighs for this recipe rather than chicken tenders or breast. They turn out so juicy and delicious.
See more Quick and Easy Dinners Here.
Honey-Mustard Pan Roasted Chicken
Here's an easy weeknight dinner to make for your family.
Print
Rate
Servings: 6
Equipment
Baking Sheet
Glass Mixing Bowls
Ingredients
- 2 pounds Yukon Gold potatoes scrubbed and quartered
- 1 pound carrots peeled and sliced
- 1 medium sweet onion sliced
- 2 tablespoons Extra-Virgin olive oil
- 1 tablespoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 pieces skinless boneless chicken thighs
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 425 degrees. In a large bowl, toss together potatoes, carrots, onion, oil, thyme, salt and pepper. Line a baking sheet with tinfoil and spread out the vegetables onto the pan. Roast vegetables on pan for 15 minutes.
- Place chicken in a single layer over vegetables. Season with salt and pepper as desired. Roast for another 15 minutes.
- In a medium bowl, whisk together Dijon mustard, soy sauce, honey, whole-grain mustard, and brown sugar. Drizzle over chicken and vegetables. Roast for another 25 minutes until chicken is cooked (165 degrees) and vegetables are tender and golden brown. Serves 4-6.
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Hamburger Cabbage Skillet
Hamburger Cabbage Skillet is an easy, one-pot dish to serve your family on a busy weeknight or when you just don’t feel like doing much in the kitchen. My family loves German and Irish food, and they love cabbage. Sweet cabbage. Stuffed cabbage. Cabbage in …
Chicken Pot Pie
I enjoy making Chicken Pot Pie during cooler weather. Our family loves it. Perfect Comfort Food. Tender, flaky crust. Juicy chunks of chicken. Potatoes, carrots, and peas in a succulent gravy. So good.
When our daughters were young and on summer break from school, I would often stock up on easy-to-prepare foods to give them for lunch. Spaghetti O’s, boxed mac n’ cheese, hot dogs, peanut butter and jelly, AND individually frozen chicken pot pies. They loved them. And it made lunch super simple.
Times have changed since those early years. And those frozen pot pies no longer have a place on my grocery list. Good-bye frozen pot pies. Say hello to Gourmet.
Ingredients Needed to Make Chicken Pot Pie
- skinless, boneless chicken thighs
- Yukon potatoes
- carrots
- yellow onion
- chicken bouillon cubes
- frozen peas
- all-purpose flour
- water
- kosher salt
- freshly ground black pepper
To Make the Pastry
- all-purpose flour
- salt
- cold water
- vegetable shortening
- large egg + water (for egg wash)
Instructions for Making Chicken Pot Pie
In a large saucepan, cover chicken thighs with water. Add potatoes, carrots and onion to the chicken. Bring to a boil. Cover and cook over medium low heat until tender, approximately 20-25 minutes.
Remove chicken from the pot with a wire strainer. Allow to cool slightly on a plate or tray. When cool, tear meat into small pieces with a knife or fork.
Add chicken bouillon cubes and peas to the other vegetables. Bring to a boil and then reduce to simmer. Continue to cook for 10 minutes until peas are tender.
In small bowl, mix flour and water to make a paste. Gradually stir into broth to thicken. Add chicken to the creamed broth and stir to combine. Season with salt and pepper.
Making the Pastry Dough
While chicken is cooking, prepare the pastry dough. In a large bowl, mix together flour and salt. With a blending fork, cut in shortening until dough resembles small pebbles. Add water in two parts, mixing well between each addition. Divide dough in half. Roll out each half in an oblong shape big enough to fit baking pan.
Spread first crust to fit the bottom of a greased oblong baking pan and up the sides. (I like to use a lasagna dish for this recipe.) Pour chicken mixture over the bottom crust, then add the top pastry spreading to the sides. Do not worry about sealing the two crusts. It is not necessary.
Poke 6-9 steam holes in the top crust with a knife or cooking shears to allow sauce to breathe.
In a small bowl, whisk egg and water to make an egg wash. Smooth over top crust with your fingers or a pastry brush. Sprinkle crust with salt and pepper. Bake the pot pie in a preheated 375 degree oven for 35-40 minutes until the juices are bubbling inside and the crust is a nice golden brown. Allow to set for 10-15 minutes before serving. This recipe will serves 6-8 people.
A Few Notes About This Recipe
When preparing your chicken, I like to use skinless, boneless chicken thighs. I used to use chicken breast. But I found that thighs were more tender and juicy. Use whichever you prefer.
A while back, I started adding a bottom crust to my pie. Before then, I used half a recipe for my pie dough and only added it to the top of the dish. Using the two crusts, adds so much more to the recipe. My husband loves it this way. I love it this way. My daughters and their husbands love it this way. You get the idea.
Serve Chicken Pot Pie with Oat Rolls or my Sourdough Dinner Rolls. Both are perfect with some butter to mop up the juices. So yummy.
See more Chicken Recipes Here.
Chicken Pot Pie
I enjoy making Chicken Pot Pie when days turn cold. Our family loves it. Perfect Comfort Food. Tender, flaky crust. Juicy chunks of chicken. Potatoes, carrots, and peas in a succulent gravy. So good.
Print
Rate
Servings: 6
Equipment
Cuisinart Cookware
Wire Strainer
Rolling Pin
Bakeware Set
Ingredients
- 4 pieces chicken thighs skinless, boneless
- 2 medium Yukon potatoes diced
- 2 medium carrots peeled and diced
- 1/2 cup diced onion
- 2 cubes chicken bouillon
- 1/2 cup frozen peas
- 2/3 cup all-purpose flour
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Pie Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold water
- 7/8 cup vegetable shortening
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
Instructions
- In large saucepan, cover chicken thighs with water. Bring to a boil. Add potatoes, carrots and onion to the chicken. Cover and cook over medium low heat until tender, approximately 20-25 minutes.
- Remove chicken from the pot with a wire strainer. Allow to cool slightly on a plate or tray. When cool, tear meat into small pieces with a knife or fork.
- Add chicken bouillon cubes and peas to the other vegetables. Bring to a boil and then reduce to simmer. Continue to cook for 10 minutes until peas are tender.
- In small bowl, mix flour and water to make a paste. Gradually stir into broth to thicken. Add chicken to the creamed broth and stir to combine. Season with salt and pepper.
Making the Pastry
- While chicken is cooking, prepare the pastry. In a large bowl, mix together flour and salt. With a blending fork, cut in shortening until dough resembles small pebbles. Add water in two parts, mixing well between each addition. Divide dough in half. Cover and set aside until ready to prepare the pot pie.
- When the chicken and sauce is ready, roll out each half of pastry in an oblong shape big enough to fit the baking pan. (I like to use a lasagna dish for this recipe.)
- Spread first crust to fit the bottom of a greased oblong baking pan and up the sides as far as it will go. Do not worry if the crust does not go to the top. Pour chicken mixture over the bottom crust, then add the top pastry spreading to the sides. It is not necessary to seal the top and bottom crusts.
- Poke 6-9 steam holes in the top crust with a knife or cooking shears to allow sauce to breathe.
- In a small bowl, whisk egg and water to make an egg wash. Smooth over top crust with your fingers or a pastry brush. Sprinkle crust with salt and pepper. Bake in a preheated 375 degree oven on the bottom rack for 35-40 minutes until golden brown. Allow to set for 10-15 minutes before serving. Serves 6-8.
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Granny’s Macaroni Salad
Every family probably has a Macaroni Salad recipe. And if not, you can always buy some at your grocery store deli. Our recipe comes from my husband’s side of the family. Granny’s Macaroni Salad was one of the first recipes I nabbed from her.
