Some times we need a “food hug”. Do you know what I mean? It’s a day when things have been challenging. We feel lonely or discouraged. The stressors of life seem to be digging their claws into our hearts, and we long for the innocent freedom of childhood. And a healing hug.
A beloved meal that replicates something from a loving mother qualifies as a “food hug” in my book! It’s power is multiplied when shared with someone who has never experienced this before.
My mom was the master of making miniscule amounts of meat stretch to fill the bellies of our family of five. We never knew how frugal she was, or how “rich” we actually were until we reached adulthood. Surrounded by love and safety, our childhood was filled with great memories and adventures. Even though Mom never really liked cooking, she always seemed to whip up something that we liked. Creamed chicken over toast was one of Mom’s specialties.
That is what prompted this recipe. I left out the inevitable presence of frozen peas and made it gluten free, but basically, this is my childhood in one lovely and delicious hug.
One “trick” I have learned over the years is that, instead of chopping onions, an ultra-fine grater makes a beautiful onion-y mash and liquid that permeates every bit of sauce, without overpowering it or risking an unpleasant crunch. Sautéing this onion mash in butter makes the most incredible aroma – which translates to YUMMMMMM!
Every time I shop at Trader Joe’s, I pick up several packages of chicken, and cook them up. Then I have chicken for caesar salad, chicken and wild rice salad, pasta sauce, and many other quick meals. Having several packages of cooked chicken in the freezer makes a dish like this a breeze, but deli chicken works well, too.
Creamed Chicken over Mashed Potatoes
Description
Comfort food at its best, and a great way to use leftover (pre-planned) chicken, or deli chicken.
Ingredients
8 Tbsp butter, divided
1 small onion, grated
1/4 cup arrowroot powder
1/2 tsp thyme
1/2 tsp basil
3 cups chicken stock or bone broth
1 cup heavy cream, divided
1 cup shredded cheese (parmesan, gouda, or another white cheese)
3 cups cooked chicken, cut into bite-sized pieces
5 pounds golden potatoes
3 cloves garlic
Salt & Pepper
Instructions
Scrub and cut potatoes into similar-sized pieces. Cook them as desired. (My preferred method is in a pressure cooker, using a steamer basket over 1″ water. Season potatoes with salt and pepper, add 3 cloves minced garlic. Cover and cook on high for 6 minutes.)
Using a fine grater, grate onion onto a plate, capturing all the liquid. In a large saucepan, melt 4 Tbsp butter. Cook grated onion and liquid, and any remaining diced onion for 5 minutes over medium-low heat.
Add thyme, basil, black pepper, and arrowroot powder, cooking for 2-3 minutes. Gradually add chicken stock or bone broth, whisking continuously until thickened.
Add chicken to reheat. Then add 3/4 cup cream and grated cheese to melt, but not boil.
Mash potatoes with remaining 1/4 cup cream and 4 Tbsp butter, seasoning to taste.
