Recipe Template: Chicken Chowder

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The amount of time it takes for the potatoes to get firm-tender in step 4 will vary considerably with the choice of potato. Yams will take the shortest time (be careful not to let them fall apart) and the Yukon Golds will take the longest.  

1. In a shallow bowl or pie plate, combine
choose A DREDGE1/4 cup flour1/4 cup chickpea flour1/4 cup finely ground rolled oats1/4 cup whole wheat flour1/4 cup ground flaxmeal
choose a DREDGE SEASONING1 teaspoon garlic powder1/2 teaspoon coriander1/2 teaspoon curry powder1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper 

Dredge choose the CHICKEN1-1/4 pounds skinless, boneless chicken thighs1-1/4 pounds skinless, boneless chicken breasts in the mixture, shaking off and reserving the excess.  

2. In a large Dutch oven, heat 4 teaspoons of olive oil over medium-high heat. Add the chicken and cook, stirring, until opaque on all sides, about 3 minutes. Transfer the chicken to a plate. 

 3. Add choose an AROMATIC1 pound sweet onions, thinly sliced5 to 6 large shallots, coarsely chopped1 large bulb fennel, thinly sliced2 large leeks, well washed and thinly sliced1 pound red onions, thinly sliced and 1 tablespoon oil, and stir to coat. Add choose the DEGLAZING LIQUID1/3 cup dry white wine1/3 cup apple cider1/3 cup dry sherry and scrape up the browned bits on the bottom of the pan. Sprinkle with 1/2 teaspoon salt. Reduce the heat to medium-low, cover and cook until the aromatics are soft, 6 to 8 minutes.  

4. Add
choose a POTATO1-1/4 pounds yellow sweet potatoes, cut into 1/2-inch cubes1-1/4 cups yams, cut into 1/2-inch cubes1-1/4 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
choose a SEASONING1 teaspoon tarragon2 teaspoons grated lemon zest1 teaspoon ground ginger2 teaspoons grated orange zest
3 cups water
1/2 teaspoon salt 

Return to a boil over medium-high heat. Reduce to a simmer, cover and cook until the potatoes are firm-tender, 10 to 15 minutes. 5. Return the chicken to the pan, return to a boil and cook for 2 minutes. 

6. Meanwhile, stir choose the DAIRY1 cup milk1 cup plain soymilk1 cup half-and-half1/2 cup half-and-half + 1/2 cup milk into the reserved dredge mixture. Add the mixture to the pan, reduce the heat to medium-low and cook until the sauce is lightly thickened, about 3 minutes. Stir in choose a FRESH HERB1/2 cup coarsely chopped parsley1/2 cup coarsely chopped cilantro1/4 cup coarsely chopped basil Taste and add more salt and pepper if desired.  

Makes 6 servings