diff --git a/docs/chicken-pot-pie/index.html b/docs/chicken-pot-pie/index.html index a019865..c7954e1 100644 --- a/docs/chicken-pot-pie/index.html +++ b/docs/chicken-pot-pie/index.html @@ -1 +1 @@ -

Chicken Pot Pie

4 tbspbutter
1onion (chopped fine)
2carrots (sliced thin)
1celery stalk (diced)
1 tsptomato paste
1 tspthyme (fresh, diced)
⅓ cupflour
2 cupchicken broth
1½ lbschicken thighs (skinless, diced)
½ cuppeas (frozen)
¼ cupheavy cream
3 tbspparsley (fresh, minced)
1 tbspsherry (dry)
1Melt the butter in a large cast-iron pan.2 min
2Add onions, carrots, celery, salt, and pepper; cook until soft.8 min
3Stir in the tomato paste and thyme; cook until browned.2 min
4Stir in the flour and cook until golden.1 min
5Slowly whisk in the chicken broth until smooth.2 min
6Add the chicken and cover; simmer until the chicken is cooked all the way through.10 min
7Stir in the peas, heavy cream, and sherry.1 min
8(optional) Serve by pouring over biscuits or in a pie crust.
\ No newline at end of file +

Chicken Pot Pie

prep 25 min, cook 10 min
× 4
This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor.

1

  • 4 tbsp
    butter
  • 1
    onion (yellow, diced)
  • 1
    celery stalk (diced)
  • 2
    carrots (thinly sliced)
Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft.

2

  • 1 tsp
    tomato paste
  • 1 tsp
    thyme (dried)
Stir in the tomato paste and thyme and cook until browned.

3

  • ⅓ cup
    gluten-free flour
Stir in the flour and cook until golden.

4

  • 2 cup
    chicken broth (or bouillon)
Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed.

5

  • 1½ lbs
    chicken thighs (chopped)
Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min).

6

  • ½ cup
    peas (frozen)
  • ¼ cup
    heavy cream
  • 3 tbsp
    parsley (fresh, minced)
  • 1 tbsp
    sherry (dry)
Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again. Serve either in bowls as it is, or poured over biscuits, or baked into a pie crust.
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\ No newline at end of file diff --git a/src/chicken-pot-pie/data.js b/src/chicken-pot-pie/data.js new file mode 100644 index 0000000..897fdbd --- /dev/null +++ b/src/chicken-pot-pie/data.js @@ -0,0 +1,51 @@ +module.exports = require("../helpers")({ + title: "Chicken Pot Pie", + timings: { + prep: "25 min", + cook: "10 min", + }, + icons: ["gluten-free"], + servings: 4, + description: "This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry " + + "for a unique flavor.", + steps: [{ + ingredients: [ + { amount: 4, unit: "tbsp", item: "butter" }, + { amount: 1, unit: "", item: "onion (yellow, diced)" }, + { amount: 1, unit: "", item: "celery stalk (diced)" }, + { amount: 2, unit: "", item: "carrots (thinly sliced)" }, + ], + directions: "Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook " + + "until soft." + }, { + ingredients: [ + { amount: 1, unit: "tsp", item: "tomato paste" }, + { amount: 1, unit: "tsp", item: "thyme (dried)" }, + ], + directions: "Stir in the tomato paste and thyme and cook until browned." + }, { + ingredients: [ + { amount: 1/3, unit: "cup", item: "gluten-free flour" }, + ], + directions: "Stir in the flour and cook until golden." + }, { + ingredients: [ + { amount: 2, unit: "cup", item: "chicken broth (or bouillon)" }, + ], + directions: "Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed." + }, { + ingredients: [ + { amount: 1+1/2, unit: "lbs", item: "chicken thighs (chopped)" }, + ], + directions: "Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min)." + }, { + ingredients: [ + { amount: 1/2, unit: "cup", item: "peas (frozen)" }, + { amount: 1/4, unit: "cup", item: "heavy cream" }, + { amount: 3, unit: "tbsp", item: "parsley (fresh, minced)" }, + { amount: 1, unit: "tbsp", item: "sherry (dry)" }, + ], + directions: "Stir in the peas, heavy cream, and sherry. Cook until heated through and simmering again. " + + "Serve either in bowls as it is, or poured over biscuits, or baked into a pie crust." + }] +}) diff --git a/src/chicken-pot-pie/index.pug b/src/chicken-pot-pie/index.pug deleted file mode 100644 index c9156ac..0000000 --- a/src/chicken-pot-pie/index.pug +++ /dev/null @@ -1,89 +0,0 @@ -doctype html -html - head - link(href="../style.css" rel="stylesheet" type="text/css") - meta(charset="UTF-8") - meta(name="viewport" content="user-scalable=no, width=device-width") - - body.recipe - h1 Chicken Pot Pie - - section.ingredients - .image - img(src="large.png") - .list - table - tr - td 4 tbsp - td butter - tr - td 1 - td onion (chopped fine) - tr - td 2 - td carrots (sliced thin) - tr - td 1 - td celery stalk (diced) - tr - td 1 tsp - td tomato paste - tr - td 1 tsp - td thyme (fresh, diced) - tr - td ⅓ cup - td flour - tr - td 2 cup - td chicken broth - tr - td 1½ lbs - td chicken thighs (skinless, diced) - tr - td ½ cup - td peas (frozen) - tr - td ¼ cup - td heavy cream - tr - td 3 tbsp - td parsley (fresh, minced) - tr - td 1 tbsp - td sherry (dry) - - section.directions - table - tr - td 1 - td Melt the butter in a large cast-iron pan. - td 2 min - tr - td 2 - td Add onions, carrots, celery, salt, and pepper; cook until soft. - td 8 min - tr - td 3 - td Stir in the tomato paste and thyme; cook until browned. - td 2 min - tr - td 4 - td Stir in the flour and cook until golden. - td 1 min - tr - td 5 - td Slowly whisk in the chicken broth until smooth. - td 2 min - tr - td 6 - td Add the chicken and cover; simmer until the chicken is cooked all the way through. - td 10 min - tr - td 7 - td Stir in the peas, heavy cream, and sherry. - td 1 min - tr - td 8 - td (optional) Serve by pouring over biscuits or in a pie crust. - td