THE SAVVY CUISINE SPECIAL-JAMIE
This was the most requested dish and it is very good and feeling. I call this a hearty bowl of delight or just mmmm good.
It can be served so many ways like in a breadbowl, over rice or pasta. I like it just as a bowl of soup on these cold and stormy days we are having.
My sidekick would get asked for my recipe and I chuckle to think of her reply. "You could not make it taste like hers but I am sure she will share it with you." What a wonderful compliment to me.
- large grill chicken tenders
- 32 oz. carton of 100% natural chicken broth
- 8 oz. cream cheese , cubed
- stick of butter, equal one cup of butter
- cup of heavy cream
- 4 Tbsp
- cups about 6 large mushrooms chopped
- medium sweet onion, chopped
- 2 clove
- garlic grated
- cups finely chopped celery
- 4 oz. jar of sliced pimientos
- 1 tsp
- thyme, dried
- 1 tsp
- sea salt
- 1 tsp
- ground black pepper
- cup of pinot grigio, wine
- whole bay leaves
- 1 tsp
- cup of extra virgin olive oil
- 15 oz. cans lesueur, very young sweet peas
How to Make THE SAVVY CUISINE SPECIAL-JAMIE
- 5In stock pot pour in the chicken broth. Add the chicken to the broth and add in the mushroom, garlic and onion mixture already saute'. Put on the top and let come to a rolling boil
- 7Add in the 1/4 cup of wine and let it deglaze while stirring just a few seconds. Now Add in the heavy cream and give it a good stir not allowing it to burn or stick to the bottom of pan. Now add in the cream cheese cubed so it will melt faster and continue to stir til incorporated into mixture. When it is thick set aside.
- 8Drain the sweet peas and pimientos. Add the celery with them to the stockpot and let cook about 2 minutes.
- 10Continue to keep close watch on the pot so as not to stick and burn on the bottom of pot. I kept stirring my pot. This is just to get all the flavors married in together. When thick remove the bay leaves , stir in the 1 teaspoon of paprika and let stand off the heat. If it is not thick enough you can just take hot water and flour make a paste and add slowly to the pot till it thickens like you like and at this point season with salt and pepper to taste. I don't add any to mine but you may want to.