Made it with sole. Didn't want to commit to expensive cut on first try. Very good! Easy. Forgot the olives during the cook and threw them on when I put in the oven like a garnish. Sure it will be even better next time. The olives were a mess anyway because I had to pit them and I have no pitter so all I could do was smash them. The little ring slices that Chef John has add to the visual appeal. I minced the jalapeno too so I didn't have that look either. Wanted to spread the wealth evenly heat wise, but next time i will slice that as well for a better presentation and will change the flavor profile. Probably be 5 stars then.
Everybody raved. It was really good. My problem was forming the little balls. I had monster chicken breasts that I sliced in half lengthwise to make smaller (close to 8oz) before pounding them out. The resulting packages were weak compared to Chef John's and I had no faith. I took a square of plastic wrap and placed the ball top down in the center picked up the edges and twisted bringing the chicken into a nice ball and then froze it solid. Of course this also let me store them. Come dinner time a quick rinse in hot water made removing the plastic a snap. Fried 45s per side, as it was frozen baked for about 35 min @ 350.Came out great.
Came out exactly as expected, light lemon flavor. Orzo is a nice change of pace. Will make again. I heavily salted and peppered the chicken with a bit of poultry seasoning and that was enough salt/ pepper for the soup.
Fabulous. Made it a couple times and of course have modified it. Use canned green beans instead of frozen because I like the flavor better. Hot tip from another cook is using the broth to defrost the frozen stuff, don't really cook much it as it will cook in the pie.I also saute the fresh celery with the onion like I'm making soup.Take your time and thicken it properly, I've rushed and the pie comes out a bit runny, which should not have been a surprise. next I will try the poultry seasoning rather than Italian as recommended elsewhere.
Made pretty much as demonstrated / written. Only added maybe additional 1/2 tsp of salt. Came out great. You can taste each individual ingredient. Bursting with flavor. Big hit, we ate it all in one sitting (four of us, generous servings), I had a beautiful Avocado that I used for garnish as shown in the photo and used grape tomatoes rather than cherry because that is what we had. Cherry tomatoes prolly even better.
Easy and tasty I serve over penne rigate or farfelle. I like to slice the sausage into coins and them brown them. the sausage is easier to slice if you freeze it a bit or cook it a bit first. For extra juice for the pasta I add a little better than bullion.
Helpful (0)
Newsletter Sign Up
Remove from All Favorites
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.