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Convert recipe for chicken pot pie

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Andrew Miner
2018-10-06 15:54:56 -06:00
parent e6c446b82b
commit 1222f97b0d
3 changed files with 52 additions and 90 deletions
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src/chicken-pot-pie/data.js
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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."
}]
})
src/chicken-pot-pie/index.pug
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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")
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