Creamy Chicken Casserole & Spring Salad

creamy chicken casserole

Ingredients

  • 7 oz smoked chopped bacon*

  • 1 tbsp olive oil

  • 1/2 tbsp butter

  • 6 skin-on chicken legs*

  • 1 tsp Kosher salt

  • 1/2 tsp ground black pepper

  • 6 shallots quartered

  • 4 large garlic cloves sliced

  • 1.7 pounds potatoes quartered*

  • 2 tbsp Dijon mustard

  • 1 tsp  mustard

  • 1 tbsp runny honey

  • 1 1/8 cups medium-dry apple cider

  • 1 cup single (pouring) cream*

  • 1/2 tsp dried tarragon

  • 5 fresh thyme sprigs

  • 1 lemon zest only

Instructions

  1. Preheat the oven to 200C (400F).

  2. Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.

  3. Dry fry the bacon until crisp. Set aside on a kitchen towel lined bowl.

  4. Add a the olive oil and butter to the pan and pan fry the chicken legs, until nicely browned. Set aside.

  5. Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.

  6. Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.

  7. Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.

  8. Uncover the pot and cook until the potatoes are tender.

    *In flyer May 7 - 13, 2023
    Recipe and photo credit: Super Golden Bakes     

spring salad

Ingredients

Strawberry Spinach Salad:

  • 3/4 cup raw pecans

  • 1/2 small red onion very thinly sliced

  • 10 ounces fresh baby spinach or 50/50 arugula

  • 1 quart strawberries hulled & quartered *

  • 3/4 cup crumbled feta cheese*

For the Poppy seed Dressing:

  • 1/4 cup balsamic vinegar

  • 3 tbs extra-virgin olive oil

  • 1 1/2 tbs poppy seeds

  • 1 1/2 tbs honey

  • 1/2 tsp Dijon mustard

  • 1/2 tsp kosher salt

  • 1/8 tsp black pepper

Instructions

  1. Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Transfer to a cutting board and roughly chop.

  2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).

  3. Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined.

  4. Assemble the salad: Place the spinach in a serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

*In flyer May 7 - 13, 2023
Recipe and photo credit: Well Plated

Annah Kassen