Chicken Not Pie Recipe

By: | Tags: | Comments: 0 | November 15th, 2010

Here is a great recipe after a cool fall run.  It is from the November 2010 issue of Runner’s World and is how Mark Bittman, the food editor, refuels after fall runs with a vegetable-packed remake of a classic comfort dish.

Chicken Not Pie

Bittman forgoes the high-fat crust used in traditional pot pie and serves this 30-minute meal atop brown rice, whole-grain bread, or whole-wheat fettuccine.

1/4 cup olive oil, divided in half 2 leeks, washed well, dried, and chopped

Salt and ground black pepper to taste

1 cup dry white wine

1 cup vegetable stock

1/2 teaspoon chopped fresh thyme or tarragon

2 boneless chicken breasts

3 large red potatoes, cut into 1-inch cubes

2 medium carrots, cut into coins

1/2 pound sugar snap peas, trimmed

1/2 pound asparagus, cut into 1-inch pieces

2 tablespoons freshly squeezed lemon juice

Put half the oil in a large skillet on medium heat. Add leeks, salt, and pepper. Cook for five minutes. Add wine, stock, and thyme; boil one minute. Add chicken, reduce heat, cover, simmer till barely cooked (five minutes), then remove. Add potatoes. Bring to a boil, then simmer five minutes. Add carrots; cook a few minutes. The liquid should thicken; if not, turn up heat and cook a few minutes while stirring. Slowly add remaining oil while stirring. Add peas and asparagus. Cook for three minutes. Chop chicken; return to skillet with any chicken juices and the lemon. Warm through.

Serves 4

Calories Per Serving: 460

Carbs: 52 G

Protein: 21 G

Fat: 15 G

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