A wonderful and easy Chicken Jardinière recipe from Jacques Pepin is perfect when the temperatures drop and I would place it in the comfort food category and certainly company worthy. Jacques lightens it up for Cooking light, but I cooked the dish using a whole cut up chicken, skin on. I misread the 1/2 cup white wine, oops, but the 1 cup that I added didn’t hurt the dish at all. Link below to Cooking light and saved in Comfort Food. Serve with a simple arugula, romaine and Roquefort cheese salad simply dressed with a good olive oil (thank you Nicole & Mike), Rosso vinegar, season with salt and Pepper.
I am ready for some pumpkin pie, but the closest I can get is a sweet potato pie, close enough and then I remember a saved recipe in my FC files for a Maple Bourbon Sweet Potato Pie from many years ago, delicious and I began with a homemade pie crust, but the crust cracked on the bottom so I resorted to a frozen crust. I don’t think the filling will mind and we have been nibbling on pie crust bits that might go well with some of the chicken gravy in Michael’s bowl from tonight’s dinner…I baked a 9″ pie for about 40 minutes, blind bake the crust before filling with custard.
Maple Bourbon Sweet Potato Pie Custard Filling adapted from Fine Cooking
2 large or 3 medium-sized sweet potatoes (I think that I had about 2 cups)
4 tablespoons (2 ounces) butter, melted
1 teaspoon vanilla extract
1 egg yolk
3/4 cup cream
1/4 cup plus 2 tablespoons maple syrup
1/4 cup plus 1 tablespoon brown sugar
1/4 cup bourbon
1/4 teaspoon kosher salt
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
A few grinds black pepper
Oven temperature 375º
Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.