Convert recipe for chicken pot pie

2018-10-06 15:54:56 -06:00
parent e6c446b82b
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-<!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"></head><body class="recipe"><h1>Chicken Pot Pie</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>4 tbsp</td><td>butter</td></tr><tr><td>1</td><td>onion (chopped fine)</td></tr><tr><td>2</td><td>carrots (sliced thin)</td></tr><tr><td>1</td><td>celery stalk (diced)</td></tr><tr><td>1 tsp</td><td>tomato paste</td></tr><tr><td>1 tsp</td><td>thyme (fresh, diced)</td></tr><tr><td>⅓ cup</td><td>flour</td></tr><tr><td>2 cup</td><td>chicken broth</td></tr><tr><td>1½ lbs</td><td>chicken thighs (skinless, diced)</td></tr><tr><td>½ cup</td><td>peas (frozen)</td></tr><tr><td>¼ cup</td><td>heavy cream</td></tr><tr><td>3 tbsp</td><td>parsley (fresh, minced)</td></tr><tr><td>1 tbsp</td><td>sherry (dry)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Melt the butter in a large cast-iron pan.</td><td>2 min</td></tr><tr><td>2</td><td>Add onions, carrots, celery, salt, and pepper; cook until soft.</td><td>8 min</td></tr><tr><td>3</td><td>Stir in the tomato paste and thyme; cook until browned.</td><td>2 min</td></tr><tr><td>4</td><td>Stir in the flour and cook until golden.</td><td>1 min</td></tr><tr><td>5</td><td>Slowly whisk in the chicken broth until smooth.</td><td>2 min</td></tr><tr><td>6</td><td>Add the chicken and cover; simmer until the chicken is cooked all the way through.</td><td>10 min</td></tr><tr><td>7</td><td>Stir in the peas, heavy cream, and sherry.</td><td>1 min</td></tr><tr><td>8</td><td>(optional) Serve by pouring over biscuits or in a pie crust.</td><td></td></tr></table></section></body></html>
+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Chicken Pot Pie</h1><div class="timing">prep 25 min,&nbsp;cook 10 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 4</div><div class="description">This recipe produce a sumptous filling for a chicken pot pie, delightfully tinged with dry sherry for a unique flavor.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">4 tbsp</div><div class="item">butter</div></li><li><div class="amount">1 </div><div class="item">onion (yellow, diced)</div></li><li><div class="amount">1 </div><div class="item">celery stalk (diced)</div></li><li><div class="amount">2 </div><div class="item">carrots (thinly sliced)</div></li></ul></div><div class="detail">Melt the butter in a large cast-iron pan. Then add the vegetables, salt and pepper and cook until soft.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">1 tsp</div><div class="item">tomato paste</div></li><li><div class="amount">1 tsp</div><div class="item">thyme (dried)</div></li></ul></div><div class="detail">Stir in the tomato paste and thyme and cook until browned.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">gluten-free flour</div></li></ul></div><div class="detail">Stir in the flour and cook until golden.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">2 cup</div><div class="item">chicken broth (or bouillon)</div></li></ul></div><div class="detail">Slowly whisk in the chicken broth and continue to mix until a smooth sauce has formed.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">1½ lbs</div><div class="item">chicken thighs (chopped)</div></li></ul></div><div class="detail">Add the chicken and cook covered until the chicken is cooked all the way through (about 10 min).</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">½ cup</div><div class="item">peas (frozen)</div></li><li><div class="amount">¼ cup</div><div class="item">heavy cream</div></li><li><div class="amount">3 tbsp</div><div class="item">parsley (fresh, minced)</div></li><li><div class="amount">1 tbsp</div><div class="item">sherry (dry)</div></li></ul></div><div class="detail">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.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>