Lunch: Chicken Potpie with Chive Mash Potatoes

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Potpie with Chive Mash Potatoes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

two 1-pound whole chicken breasts with skin and bones
1/4 pound pearl onions (about 1 cup), unpeeled
2 medium carrots, cut into 1/4-inch-thick slices
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick pieces
1/2 cup thawed frozen peas
1/4 pound mushrooms (about 8), sliced thin
2 tablespoons unsalted butter
1/4 cup finely chopped shallots (about 2 large)
1 bay leaf
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried tarragon, crumbled
1/4 cup all-purpose flour
1/3 cup dry white wine
2 1/2 cups low-salt chicken broth
freshly grated nutmeg to taste
1 tablespoon medium-dry Sherry

Instructions

In 5-quart saucepan bring 3 quarts water to a boil. Add chicken and simmer, uncovered, 20 minutes. Remove pan from heat and let stand 30 minutes. Transfer chicken to a bowl, discarding cooking liquid, and cool. Discard skin and bones. Cut chicken into 3/4-inch cubes and return to bowl.
In a 3-quart saucepan bring 2 quarts water to boil and cook onions until tender, 7 to 8 minutes. Transfer onions with a slotted spoon to a bowl of ice and cold water, reserving cooking liquid in pan. Cut root ends off onions and peel. Add onions to chicken.
Return reserved cooking liquid to a boil and cook carrots and celery until just tender, 4 to 5 minutes. Drain carrots and celery and add with peas to chicken mixture.
In pan cook mushrooms in 1/2 tablespoon butter over moderate heat, stirring, until soften and golden brown and all liquid they give off is evaporated and add to chicken mixture.
In pan cook shallots with bay leaf, thyme, and tarragon in remaining 1 1/2 tablespoons butter over moderately low heat, stirring, until soft and pale golden and stir in flour. Cook mixture, stirring, 3 minutes (it will look crumbly) and gradually whisk in wine, broth, nutmeg, and salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally, and whisk in Sherry. Discard bay leaf.
Pour sauce over chicken mixture and stir until combined well. Filling may be made 1 day ahead,cooled, uncovered, and chilled, covered.
Preheat oven to 425 °F.