RECIPE

Chicken Thigh Pie

Ingredients

  • 6 sweet potatoes, peeled and cut into 1-inch dice
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • Salt and ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1/4 cup orange or pineapple juice
  • 1/2 cup barbecue sauce
  • 4 scallions, thinly sliced
  • 1 cup frozen peas, defrosted
  • 2 boxes cornbread mix, such as Jiffy brand
  • 2 eggs
  • 2/3 cup milk

Preparation

Pre-heat the oven to 400°F for the cornbread (if you’re using Jiffy brand), or pre-heat according to the package directions.


Place a medium size saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.


While the potatoes are cooking, place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.


Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas and the reserved chicken and potatoes to the pan, then stir to combine. Season again with salt and pepper and transfer to a casserole dish.


Prepare the cornbread batter according to the package directions. Spread the batter over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes. Cut the casserole into slices and serve.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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