Winner winner chicken dinner

After a hot summer away from the stove, fall is the season that many of us return to the kitchen. And the timing is perfect, as the season offers a bounty of foods and flavors to inspire new recipes.

Chicken is the perfect complement for any of these, including warm herbs and spices like sage, nutmeg, cumin and chili powder, and the fruits of the season like apples and pears.

Here are two new chicken recipes that make the most of autumnal flavors.

Chicken paillards with pears looks and tastes fancy enough to serve for guests, but is easy and fast enough to make for a weeknight family meal. Use chicken cutlets, the pre-sliced chicken breast halves that are much thinner than regular boneless and skinless breasts. (This makes them quicker to cook to an even doneness.)

Saute the cutlets on top of the stove and then, in the same pan, cook sliced leeks and canned pear slices. Add chicken stock and heavy whipping cream to make a flavorful sauce. Season with chopped fresh sage and a bit of nutmeg. Serve the dish over rice or with baked potatoes to soak up the delicious sauce. A dark green vegetable or a side salad will complete the meal.

And if you need to feed a crowd on a buffet or at a tailgate party, or would just like to make a large, warm dish that the family can enjoy for several nights, try chicken pot pie with cheddar cornmeal crust. This Southwestern adaptation of chicken pot pie gives a new flavor twist to one of fall’s classic comfort foods.

Start by sautéing boneless and skinless chicken thigh meat, cut into chunks, on the top of the stove. In the same pan, cook chopped onion, chopped sweet potato and garlic; add flour to thicken when the vegetables are done.

Add warm chicken stock to the pan and cook to thicken even more before adding whipping cream, a bag of frozen vegetables, chopped tomatoes, lime juice, salsa and chopped cilantro.

Place the chicken mixture in a large baking pan, and top with a mixture of packaged cornbread mix, eggs, milk, butter, lime zest, scallions and shredded cheddar cheese. Bake until the top is golden brown, about 30 minutes. This one-dish meal is delicious served with cold Mexican beer.

Chicken Paillards with Pears
Serves 4
2 pounds chicken breast cutlets (breasts sliced thin)
1/2 cup flour
2 tbls butter, divided
2 tbls olive oil, divided
1 cup sliced leeks (about one medium size leek)
1 tsp salt
1/2 tsp black pepper
1 can (14.5 oz) pear slices, drained
1 1/2 cups chicken stock
1/4 cup heavy cream
2 tsps fresh sage, chopped
1/4 tsp ground nutmeg

Preheat oven to 250 degrees F.

In plastic bag with zipper top, place flour. Add chicken cutlets and toss well to coat.

In large sauté pan, place 1 tablespoon butter and 1 tablespoon olive oil. Warm over medium-high heat until butter is melted. Remove cutlets from bag, shake off excess flour and add to pan in batches to cook. Saute until browned on both sides, about 3 to 4 minutes per side. Remove chicken to oven-proof platter and keep warm in oven.

To same pan, add remaining butter and oil and warm over medium heat. Add sliced leeks, salt and pepper and sauté until caramelized, about 4 to 5 minutes.

Add pear slices to leeks and sauté about 4 minutes. Add chicken stock to pan, increase heat to high, bring to a boil and cook until stock is reduced by half, about 7 minutes. To stock add cream, 1 teaspoon sage and nutmeg and simmer until slightly thickened.

Serve chicken over hot rice with pears and sauce spooned over.

Chicken Pot Pie with Cheddar Cornmeal Crust
Serves 8
2 lbs chicken thigh meat, boneless and skinless, cut into 1-inch chunks
4 cups chicken stock
1 tbls olive oil
1 tsp chili powder
1 tsp ground cumin
2 tsps salt, divided
1/2 tsp black pepper
4 tbls butter
1 large onion, chopped
1 small sweet potato, cut into cubes
2 cloves garlic, minced
1/2 cup flour
1/4 cup heavy cream
1 pkg (16 oz.) frozen Mexican-style vegetables (corn, red bell pepper, black beans, etc.)
1 lime, juice and zest (separated)
1/3 cup chopped cilantro
1/2 cup mild or medium salsa

Cheddar Cornmeal Crust:
2 eggs, beaten
1 cup milk
4 tbls butter, melted
2 pkgs (8 oz.) cornbread mix
6 scallions, white and light green parts, minced
2 cups shredded Cheddar

Preheat oven 400 degrees F.

Place chicken stock in a saucepan over medium heat and bring to a simmer. (Stock may also be warmed in a microwave oven. Cook on high heat for 3 to 4 minutes).

In a large pot, heat oil over medium-high heat. Add chicken and cook, stirring occasionally, for 4 minutes. Add chili powder, cumin, 1 tsp salt and pepper and cook, stirring constantly, 3 minutes more. Remove chicken from pan and set aside.

In same pot over medium heat, melt butter. Add onions and sweet potato and sauté 5 minutes, until translucent. Add garlic and cook 1 minute longer. Reduce heat to low, add flour and cook, stirring constantly, for 1 to 2 minutes until it is a golden brown color. Raise heat to medium-high and slowly add hot stock, stirring, until mixture comes to a simmer. Simmer 1 minute, until thickened. Add chicken back to the pan and add cream, frozen vegetables, lime juice, cilantro and salsa. Mix well and remove from heat. Spoon mixture into a 13 x 9 x 2-inch rectangular pan or any 3-quart casserole dish.

Place eggs in a large bowl. Add milk, lime zest, remaining teaspoon of salt, melted butter and cornbread mix. Combine well. Stir in scallions and shredded cheese. Spoon cornbread mixture over filling. Bake 30 to 35 minutes or until crust is golden brown. Remove from oven, allow to cool 5 to 6 minutes and serve hot.