Chicken with Apple Cider Sauce and Bacon Bits

One last autumn recipe before December hits!

I really like how the sweetness of the cider offsets the smoky saltiness of the bacon. Use any kind of bacon you like, even turkey bacon will do!

Serve it with mashed sweet potatoes and sautéed green beans. Yum!

Serves 4

• 4 chicken breasts = 4 escalopes de poulet
• Salt & pepper = sel et poivre
• 2 slices of bacon = 2 tranches de bacon
• Half small onion, minced = un demi petit oignon, émincé
• ½ to ¾ cup apple cider = environ 150 ml jus de pomme
• ¼ cup +1 tablespoon chicken broth = 60 ml + 1 cuillère à soupe de bouillon de poulet
• 1 tablespoon cornstarch = 1 cuillère à soupe de maïzena

Place chicken breast between 2 sheets of plastic wrap and pound to ½-inch thickness using a rolling pin. Sprinkle evenly with salt and pepper.

Cook bacon slices in a large skillet over medium heat until crisp. Remove bacon from pan and crumble in a small bowl. Add chicken to the same skillet and cook about 4 minutes on each side. Remove chicken, set aside and keep warm.

Add minced onion to pan, cook a few minutes, stirring constantly. Add cider and ¼ cup broth, bring to a simmer and cook for a couple of minutes, scraping pan to loosen browned bits. Stir in bacon and return chicken to the pan. Let it all simmer for another 5 minutes. Remove chicken and plate to serve.

Mix cornstarch with one tablespoon of broth and add to the skillet. Let the sauce thicken for a couple of minutes. Pour cider-bacon sauce over the chicken and serve right away. Enjoy!

Chicken & Mushroom Pot Pie

 

When it comes to comfort food, who doesn't like a good chicken pot pie? Unfortunately, the pre-packaged frozen ones are loaded with fat and sodium. I am not claiming that my version is healthy by any means. But it's definitely healthier. It has just a little chicken but lots of mushrooms and vegetables, which you can customize to your taste (green beans and corn work well too) . Also, the creamy sauce has, well, no cream. Granted there's plenty of butter in the crust but it's so deliciously flaky, it's absolutely worth it. Life is good!

Serves 4

For the filling:

• 3 tablespoons butter = 40 g de beurre
• 3 tablespoons all-purpose flour = 3 cuillères à soupe de farine
• 1 ¼ cup chicken or vegetable stock = 300 ml de bouillon de poulet ou légumes
• salt & pepper (about ¼ teaspoon each) = sel & poivre
• ¼ teaspoon dried thyme = ¼ cuillère à café de thym
• 1 chicken breast, cooked and cubed into small bite-sized pieces = 1 escalope de poulet, cuite et coupée en petits dés
• 6 oz. baby bella mushrooms, diced = 170 g de champignons (de Paris), nettoyés et coupés en morceaux
• 2 carrots, peeled and sliced = 2 carrots, épluchées et coupées en morceaux
• 1 celery branch, sliced = 1 branche de céleri, coupée en morceaux
• 1 small onion or shallot, diced = 1 petit oignon ou 1 échalotte, émincée
• ½ cup frozen peas = 70 g de petits pois congelés

For the crust:

• 1 cup all-purpose flour = 120 g de farine
• ½ teaspoon salt = ½ cuillère à café de sel
• 6 tablespoons butter = 80 g de beurre
• 5 tablespoons ice cold water = 75 g d'eau glacée

or/ ou

• 1 pie crust or 1 sheet of puff pastry (thawed) = 1 pâte à tarte ou pâte feuilletée (décongelée)

Make the crust:

 

Pulse the flour, salt and butter in a food processor, fitted with the metal blade for 20 seconds (about 10 pulses). Add the ice water through the chute and process just until the dough begins to stick together. Turn the dough unto a floured surface and knead for one minute until smooth and pliable. Flatten the dough into a round and cover with plastic wrap.

Note: Dough can be made ahead and chilled in the fridge. When ready to use, leave to soften at room temperature for at least 10 minutes.

Make the filling:

Melt the butter in a saucepan, and stir in the flour. Stir a few times. Gradually pour in the stock, whisking constantly. Simmer the sauce over medium heat for 5 minutes until it thickens. Season with salt, pepper and thyme.

Stir in the chicken chunks, mushrooms and vegetables. Spoon the filling into a 10” deep pie dish.

Assemble and bake:

Preheat oven to 375°F / 190°C. Roll the crust or puff pastry out slightly larger than the dish. Place it on top of the filling. Cut out the excess dough and use the tines of a fork to press the dough against the edge of the dish. Cut a few vent holes with a sharp knife.

Bake the pie for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly. Remove from the oven and let sit for 5 minutes before serving. Enjoy!

Thai Chicken with Fresh Basil

We often order take-out from a nearby Thai restaurant, but this dish is so easy and quick to make, you won't need to reach for the phone. The original recipe is from this great little book: Quick and Easy Thai; however, I have tweaked it quite a bit to our taste (less onion, more sauce, ground chili paste instead of fresh chilies...). If you can find some, use Asian basil, if not, Italian basil will work just as well. I usually serve this dish with steamed jasmine rice and sliced mango for dessert. Thai night-in!

Serves 3 to 4

• 2 tablespoons vegetable oil = 2 cuillères à soupe d'huile végétale
• 2 to 3 garlic cloves, minced = 2 ou 3 gousses d'ail, émincées
• ¼ cup chopped onion = ¼ d'un oignon, coupé en petits morceaux
• 3 or 4 medium chicken breasts, cut into bite-sized pieces = 3 ou 4 escalopes de poulet, coupées en morceaux
• 4 tablespoons nam pla (thai fish sauce) = 60 ml de nam pla ou nuoc-mâm
• 2 tablespoons low-sodium soy sauce = 30 ml de sauce soja
• 4 tablespoons water = 60 ml d'eau
• 2 teaspoons brown sugar = 2 cuillères à café de cassonade
• 1 to 2 teaspoons ground chili paste (sambal oelek) = 1 à 2 cuillères à café de sambal ulek (purée de piments)
• 20 to 25 fresh basil leaves = 20 à 25 feuilles de basilic frais

Heat up the oil over medium-high heat in a large skillet. Add the garlic and onion, and cook for a couple minutes. Toss the chicken pieces in, cook, stirring so the chicken browns on all sides.

Add the fish sauce, soy sauce, water and sugar and cook for another couple of minutes. Add the chili paste and basil leaves, toss well. Once basil has wilted, remove from heat and transfer to serving dish. Serve immediately, with jasmine rice on the side. Enjoy!

Chicken Paprika with Bell Peppers

This is my quick, dairy-free version of the famous Hungarian dish. Great for a busy weeknight when you need comfort food, fast. The marinara and wine give it that rich "been-simmering-all-day" flavor. I added bell peppers for good measure and it really works well with the paprika (duh, makes sense since they are from the same family). Use sweet or hot paprika, or a combination of both, and serve over egg noodles.

Fast. Check!
Healthy. Check!
Hearty and delicious. Check!

Serves 4

• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 2 bell peppers (assorted colors), chopped = 2 poivrons, coupés en morceaux
• 2 large chicken breasts, cut into 1” pieces = 2 gros blancs de poulet, coupés en morceaux de 2-3 cm
• Salt and freshly ground pepper (about ½ tsp of each) = sel et poivre
• 1 ½ tablespoons paprika = 1 ½ cuillères à soupe de paprika
• 1 ½ cup marinara sauce = 350 ml de marinara (sauce tomate)
• ½ cup red wine = 120 ml de vin rouge
• ½ cup water = 120 ml d'eau

Heat a large saucepan over medium-high heat. Coat pan with olive oil. Add bell peppers to pan and sauté for 5 minutes. Remove from pan.

Sprinkle chicken with salt and pepper. Add to pan and cook for 5 minutes, browning on all sides. Stir in paprika and cook for 1 minute. Add pasta sauce, red wine, water, and sauteed bell peppers. Bring to a soft boil. Reduce heat, and simmer, uncovered, for 20-25 minutes, stirring occasionally. Serve over egg noodles. Enjoy!

Chicken à la Mirepoix

Mirepoix is a combination of chopped celery, carrots and onions and is used as a base for stews, soups and stocks. Here, it takes center stage and brings incredible flavor to plain chicken breasts.

This dish is so easy to make and comes together quickly (especially if you do the chopping earlier in the day). The inspiration behind it is chicken noodle soup, which I love. However, for some people I know (and live with), soup is not satisfying enough to be a meal by itself. For a soupaholic (is that not a real word?) like me, it's insane but I am open-minded. So I created this dish and served it with egg noodles. It was like having chicken noodle soup, only in a more substantial way and everyone left the table feeling happy and full. It is now a classic at my house!

Serves 4

•  2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
• 4 large carrots, peeled and sliced = 4 grosses carottes, épluchées et coupées en morceaux
• 2 large celery stalks, chopped = 2 branches de céléri, coupés en morceaux
• 1 medium onion, diced = 1 oignon moyen, coupé en morceaux
• 1 ½ cups chicken broth = 350 ml de bouillon de poulet
• 1 tablespoon tomato paste = 1 cuillère à soupe de concentré de tomates
• 1 teaspoon dried thyme = 1 cuillère à café de thym séché
• 1 bay leaf = 1 feuille de laurier
• 4 skinless chicken breasts = 4 blancs de poulet
• Salt and freshly ground black pepper = sel et poivre

In a heavy pan, heat the oil over medium-high heat. Add the carrots, celery and onion, and cook for about 5 minutes. Stir in the chicken broth, tomato paste, thyme and bay leaf. Season the chicken breasts with salt and pepper and add to pan. Cover and simmer for 20 minutes, turning the chicken over once and stirring occasionally. Uncover and let cook a few more minutes to reduce liquid to desired consistency. Remove the bay leaf and discard. Enjoy!

Chicken with Fresh Tomatoes and Basil

This is an easy chicken dish that tastes so flavorful thanks to the combination of perfectly ripe tomatoes and fresh basil. Fantastic for a late summer dinner!

Serves 4

• 4 chicken cutlets or 2 large boneless chicken breasts, cut in half and pounded thin = 4 escalopes de poulet fines
• Salt & pepper = sel et poivre
• A few tablespoons flour = quelques cuillères de farine
• 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
• ¼ cup white wine = 60 ml de vin blanc
• ½ cup chicken broth = 120 ml de bouillon de poulet
• 2 tomatoes, chopped = 2 tomates, coupées en dés
• 2 tablespoons heavy cream = 2 cuillères à soupe de crème fraiche liquide
• A few basil leaves, chopped = quelques feuilles de basilic frais, ciselées

Season cutlets with salt and pepper, sprinkle with flour and shake to remove excess.

Heat olive oil over medium-high heat in a large pan. Sauté cutlets on both sides and transfer to a plate.

Deglaze pan with wine and cook until almost all evaporated. Add broth and return cutlets and their juices to pan. Cook for a couple minutes until done. Transfer cutlets to a serving platter. Stir chopped tomatoes and heavy cream into sauce in the pan. Heat through and pour over cutlets. Garnish with fresh basil. Serve immediately. Enjoy!

Slow-cooker BBQ Pulled Chicken

There are lots of recipes for pulled chicken (or pork) in the slow-cooker. They are all pretty similar in that they use a mix of chicken, spices and barbecue sauce. Beer (or sometimes Coke) seems to be that secret ingredient you can't really taste but that makes the dish extra good. I don't buy sodas but I did have beer in my fridge (oh well, what can I say!) so that's what I used. I didn't have time to make my own barbecue sauce but if you do, by all means, go for it!

You can easily go to the pool or the park while this is cooking, but I happened to be home and boy, the smell coming out of my slow-cooker was a-ma-zing! I couldn't wait for dinner!

I piled the pulled chicken on whole-wheat slider buns and served potato salad and coleslaw on the side. Delish!

Makes enough for about 4-6 regular sandwiches or 8-12 sliders

• 3 large or 4 medium skinless chicken breasts (about 1 ½ lbs) = 3 ou 4 escalopes de poulet (environ 700 gr au total)
• 1 teaspoon onion powder = 1 cuillère à café d'oignon en poudre
• 1 teaspoon paprika = 1 cuillère à café de paprika
• ½ teaspoon garlic powder = ½ cuillère à café d'ail en poudre
• Salt & pepper (about ½ teaspoon each) = sel et poivre (environ ½ cuillère à café de chaque)
• ½ cup of beer (I used JB Summer Brew) = 120 ml de bière
• 1 cup barbecue sauce (I used Trader Joe's Kansas-Style Bold & Spicy) = 240 ml de sauce BBQ

Sprinkle chicken with onion powder, garlic powder, paprika, salt and pepper. Place into slow-cooker, pour beer and barbecue sauce on top. Cook on low for 5-6 hours. Remove from slow-cooker and shred on a cutting board with two forks. Return to slow-cooker, switch to keep warm and let sit uncovered for about 30-45 minutes until most of the barbecue sauce is absorbed.

Serve on buns, with additional barbecue sauce if you wish. Enjoy!

Chicken and Provençal Vegetables en Papillote

Cooking “en papillote” sounds fancy but it is essentially steam-baking food in little parchment packets or pouches. It's easy, healthy and involves almost no cleaning. What's not to love!

Serves 4

• 4 boneless, skinless chicken breasts = 4 escalopes de poulet
• 4 teaspoons Dijon mustard = 4 cuillères à café de moutarde forte
• 2 zucchini, diced = 2 courgettes, coupées en dés
• 1 small eggplant, diced = 1 petite aubergine, coupée en dés
• 1 orange or yellow bell pepper, thinly sliced = un poivron orange ou rouge, émincé
• 12 cherry tomatoes, halved = 12 tomates cerises, coupées en deux
• 2 tablespoons butter (cut up) or olive oil = 25 g de beurre, coupé en petits morceux ou 2 cuillères à soupe d'huile d'olive
• Herbes de Provence (thyme/rosemary/savory/marjoram), salt & freshly ground pepper, to taste = herbes de Provence, sel et poivre

Preheat oven to 400°F /200°C.

Cut 4 large pieces of parchment paper. Place each chicken breast in the center of the paper. Spread mustard evenly over chicken breasts. Arrange veggies around the chicken. Add a few pieces of butter or pour a little olive oil over the top. Season with herbs, salt and pepper.

Seal each papillote tightly and place them on a baking sheet.

Bake until the packages are puffed and chicken is cooked through, about 20-25 minutes. Be careful when opening the packets as hot steam will come flying out. Enjoy!

Creamy Marsala Mustard Sauce

This sauce is rich but so flavorful that a little goes a long way. Serve it on top of sautéed chicken or grilled pork chops, or toss it with plain pasta for a quick vegetarian dish.

Makes one batch, serves 4

• ¼ cup Marsala wine = 60 ml de Marsala
• 1 tablespoon coarse-grain mustard = 1 cuillère à soupe de moutarde à l'ancienne
• 1 teaspoon Dijon mustard = 1 cuillère à café de moutarde forte (Dijon)
• ½ cup heavy cream = 120 ml de crème fraiche liquide

If you sautéed some chicken or pork, use the same skillet. If not, use a medium saucepan.

Heat skillet/saucepan over medium heat, add Marsala and simmer for a few minutes until reduced by half. Add both mustards and heavy cream, stir and cook until heated through. Done! Enjoy!

Balsamic Chicken with Tomatoes and Capers

This is a great dish to serve at a dinner party: quick prep and low maintenance cooking, yet sophisticated and delicious! Added bonus: it will fill your kitchen with wonderful aromas as the chicken roasts in the oven. I love it with sautéed eggplant and zucchini, and a nice glass of wine -- red or white would work well.

Serves 4

• 4 chicken breasts (organic if possible) = 4 escalopes de poulet
• 4 Roma tomatoes, diced = 4 tomates Roma, coupées en dés
• 2 tablespoons capers = 2 cuillères à soupe de câpres
• ¼ cup balsamic vinegar = 60 ml de vinaigre balsamique
• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 2 tablespoons brown sugar = 2 cuillères à soupe de cassonade
• 1 teaspoon dried thyme = 1 cuillère à café de thym séché
• 1 teaspoon dried oregano = 1 cuillère à café d'origan séché
• Black pepper = poivre noir

Preheat oven to 400°F / 200°C.

Place chicken breasts in a baking dish. Combine tomatoes, capers, balsamic vinegar, oil and sugar in a bowl. Pour over chicken. Sprinkle with thyme and oregano.

Bake for 25-30 minutes (until chicken is cooked through). Sprinkle with freshly ground black pepper before serving. Enjoy!

Easy Chicken Tajine with Olives and Artichoke Hearts

I don't know if this chicken dish really qualifies as tajine. First of all, I do not cook it in a tajine pot, but in a Dutch oven. Second, it doesn't incorporate all the traditional spices and ingredients you would find in a real Moroccan tajine. However, it is clearly tajine-style: the chicken thighs are braised then slow cooked with cumin, paprika and saffron, lemon juice and olives (either black or green will work). I also add artichoke hearts because I love all those flavors together.

Serves 4-6

• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 6 bone-in chicken thighs (about 2 lbs), patted dry and seasoned with salt and pepper = 6 cuisses de poulet (environ 900 g), assaisonnées avec du sel et du poivre
• 2 onions, chopped = 2 oignons, coupés en morceaux
• 4 garlic cloves, minced = 4 gousses d'ail, émincées
• 1 cup chicken broth or water = 240 ml de bouillon de poulet
• 1 cup water = 240 ml d'eau
• 2 teaspoons paprika = 2 cuillères à café de paprika
• 1 teaspoon ground cumin = 1 cuillère à café de cumin
• ¼ teaspoon saffron threads, crushed = ¼ cuillère à café de safran
• Pinch cayenne pepper = une pincée de poivre de cayenne
• ½ teaspoon salt = ½ cuillère à café de sel
• ¼ teaspoon freshly ground black pepper = ¼ cuillère à café de poivre
• Juice from 1 lemon = jus d'un citron
• 10 oz. canned artichoke hearts, drained and cut in halves or quarters = 300 g de coeurs d'artichauts (en boite), égouttés et coupés en 2 ou 4
• 4 oz. black olives, pitted and sliced = 100 g d'olives, dénoyautées et coupées
• Chopped fresh flat-leaf parsley or cilantro = quelques feuilles de persil ou de coriandre

Heat olive oil in a large Dutch oven over medium-high heat. Add chicken thighs to pan, brown 4 minutes on each side. Remove from pan and keep warm.

Add onion and garlic, stir-fry for 2 minutes. Add broth and water, spices, salt and pepper, lemon juice and artichoke hearts to pan. Place browned chicken thighs back in the pan and bring to a boil. Reduce heat, and simmer on low, covered, for about 45 minutes.

Remove lid and increase heat to medium-high, cook, uncovered, until liquid has reduced by half (about 10-15 minutes). Stir in olives. Reduce heat, and simmer 3 minutes or until thoroughly heated. Garnish with chopped parsley or cilantro. Serve over hot couscous. Enjoy!

Slow-Cooked Salsa Chicken Tacos

If there is a rule that says that a slow-cooker is only to be used in the fall and winter, well, I happily break it  (the rule, not the slow-cooker!).

In the summer, when it's too hot to turn the oven on, a slow-cooker is a great alternative. And how about putting your ingredients in there, turning it on, going to the pool for the afternoon and coming home to a homemade cooked dinner? Nice, huh?

This is the easiest, healthiest Mexican dinner you can make at home. All you need is a couple of chicken breasts, a jar of your favorite salsa (I love Trader Joe's fire-roasted tomato salsa), hard shells or soft tortillas and your typical taco toppings. Once the meat is cooked, bring everything to the table and let everyone build their own tacos.

Serves 4-6

• 3 boneless and skinless chicken breast (organic if possible) = 3 escalopes de poulet
• 1 16 oz. jar salsa = 1 bocal de 450 g de salsa
• Hard taco shells and/or soft whole-wheat tortillas = tacos rigides ou tortillas souples
• Toppings: shredded lettuce, diced tomatoes, diced onion, roasted corn, shredded cheddar or Monterey Jack cheese, sour cream, guacamole, chopped cilantro...
• Toppings: laitue, tomates coupées en dés, onion émincé, maïs, cheddar râpé, crème fraîche, guacamole, coriandre...

Pour half the salsa in the slow-cooker, place the chicken in there and top with remaining salsa. Cover and cook on LOW for 4 hours. Remove chicken, put on a cutting board and shred with 2 forks. Place the meat back in the slow-cooker, cover and keep on low for another 30 minutes. Turn to the “keep warm” feature until ready to serve.

Fill the taco shells or tortillas with the salsa chicken and garnish with the toppings of your choice. Enjoy!

Note: you can also make this on the stove-top. In a large sauce pan, bring the salsa and 1 cup of chicken broth to a simmer over medium heat. Add the chicken breast, turn to low heat and cook, covered, for about 2 hours.

Slow-Roasted Chicken with Lemon, Garlic & Thyme

This is one of my favorite chicken recipes. And not just because there is almost no work involved. Plan ahead and start early as the chicken needs to roast for a little over 2 ½ hours. As the chicken cooks, it will fill your house with lovely summery aromas. The chicken pieces end up golden brown on the outside and moist and juicy on the inside. The garlic cloves and lemon chunks turn sweet and with the help of a little fresh thyme (or rosemary if you prefer), they infuse the chicken with the most incredible flavors.

This is truly a satisfying, easy and delicious chicken dish that practically cooks itself. Serve it with sautéed green beans or zuchini and eggplant. Per-fec-tion!

Makes 4-6 servings (based on a recipe by Nigella Lawson in Nigella Fresh/Forever Summer )

• 1 organic chicken (approx. 3½ to 4 pounds), cut into 10 pieces = 1 poulet bio, coupé en 10 morceaux
• 1 head garlic, separated into unpeeled cloves = 1 tête d'ail, séparée en gousses (non-pelées)
• 2 organic lemons, cut into chunks = 2 citrons bio ou non-traités, coupés en quartiers
• A few sprigs of fresh thyme = quelques branches de thym frais
• 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
• ⅓ to ½ cup white wine = environ 100 ml de vin blanc
• Sea salt & black pepper = sel et poivre

Preheat the oven to 300°F / 150°C.

Put chicken pieces (skin side up) into a roasting pan and add garlic cloves, lemon chunks and thyme. Brush olive oil all over the chicken and pour white wine on top. Sprinkle with salt and pepper. Cover tightly with foil (or lid) and put in the oven to slow-cook for about 2 hours.

Uncover the roasting pan, and turn up the oven to 400°F / 200°c. Cook for another 30–45 minutes. Enjoy!

Grilled Chicken in Lime-Cilantro Marinade

Yes. Another marinade... I told you I was a fan! This exotic one goes well with any poultry or fish. Marinate, then grill with whatever method is convenient to you: grilling pan on the stove, indoor or outdoor grill. For a light lunch or dinner, slice and serve on top of mixed greens. If you are craving carbs, it's a great companion to my Southwestern rice casserole.

Makes 4 servings

• 4 boneless chicken breasts = 4 blancs de poulet
• A bunch of fresh cilantro = une botte de coriandre fraiche (feuilles)
• 2 crushed garlic cloves = 2 gousses d'ail, écrasées
• ½ cup olive oil = 120 ml d'huile d'olive
• Juice from 2 limes = jus de 2 citrons verts
• 2 teaspoons ground cumin = 2 cuillères à café de cumin
• 1 teaspoon ancho chile powder = 1 cuillère à café de ancho chile (en poudre)
• salt and black pepper = sel et poivre

Place chicken breasts in a large ziplock bag. Combine marinade ingredients together in a food processor or blender and pour over chicken. Marinate in the fridge for 2 to 4 hours.

Remove chicken from bag, season with additional salt and pepper, and grill about seven minutes per side. Enjoy!

Chicken Orzo Soup

Once we get to the month of March, I am mentally done with winter. But it is still mostly cold outside so I am not quite ready to part from my (almost) daily bowl of soup! This one comes together quickly and is perfect for lunch or dinner on a busy day.

Orzo, a delicate rice-shaped pasta, works really well with the thyme-scented broth and chicken chunks, but any noodle, pasta or rice can be substituted, simply adjust the cooking time accordingly. I also love how lemon juice gives a clean, light, fresh flavor to the soup.

Makes 4 servings

• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 1 chicken breast (6 to 8 oz.), cut into small chunks = 1 blanc de poulet (200 g), coupé en petits dés
• 1 medium onion, diced = 1 oignon, émincé
• 2 cloves garlic, minced = 2 gousses d'ail, émincées
• 2 stalks celery, diced = 2 branches de céleri, émincées
• 3 medium carrots, diced = 3 carottes, émincées
• ½ to 1 teaspoon dried thyme = ½ à 1 cuillère à café de thym
• 4 cups chicken or vegetable stock, preferably homemade = 1 l de bouillon de poulet ou légumes
• 2 cups water = 450 ml d'eau
• 1 cup orzo = 160 g d'orzo
• 2 tablespoons lemon juice = 2 cuillères à soupe de jus de citron
• salt & pepper to taste = sel & poivre

Heat half the olive oil in a large pot over medium-high heat. Season chicken chunks with salt and pepper, add to the pot and cook , stirring a few times, for about 5 minutes. Transfer to a bowl and keep warm.

Heat remaining olive oil in the same pot and add onion, garlic, celery, carrots and thyme. Cook, stirring a few times, for 5 minutes. Add vegetable broth and water, bring to a boil. Add orzo, reduce to a simmer and cook for 8 minutes. Remove pot from stove. Add chicken and lemon juice, stir gently. Enjoy!

Note: I often make a vegetarian version of this soup by replacing the chicken with one 15 oz. can of chickpeas (drained and rinsed). It is equally yummy!

Chow Yow Gai

This is a tasty Chinese dish that is a cinch to make at home. You just boil a whole chicken, then shred it into pieces, top with green onions and toss together with sesame and peanut oils and soy sauce. I adapted the original recipe and made it a bit healthier by cutting down on salt and oil. I also recommend buying an organic chicken if your budget allows. Serve with brown rice and steamed snow peas. Yummy!

Makes 4 servings

• 1 organic chicken (about 3-3.5 lb) = un poulet (bio) d'environ 1.5 kg
• 1 bunch green onions = une botte d'oignons verts
• 2 tablespoons low-sodium soy sauce = 2 cuillères à soupe de sauce soja (si possible allégée en sodium)
• 1 tablespoon sesame oil = 1 cuillère à soupe d'huile de sésame
• 1 teaspoon salt = 1 cuillère à café de sel
• 1/3 cup peanut oil = 80 ml d'huile d'arachide
• 1 clove garlic, smashed = 1 gousse d'ail, écrasée

Fill a large pot with water (about two-thirds full) and bring to a boil. Put the whole chicken into the pot, being careful not to splash hot water on yourself. Cover the pot and turn the heat down to low. After about 45 minutes to one hour, the chicken is done. Remove and cool for 10 minutes.

Debone the chicken and tear the meat into small strips. Place them on a large platter. Pour the soy sauce, the sesame oil and the salt over the chicken. Clean the green onions, cut them up into 1/2-inch pieces and place over the chicken.

Put the peanut oil and the garlic in a small pan. Heat to smoking point. Remove the garlic and pour the hot peanut oil over the chicken. Toss like salad and serve. Enjoy!