chicken | Bob Redfern's Outdoor Magazine TV Series

Doug the Food Guy shows Bob how to make his famous Chicken Tray Bake.

Ingredients

4 x 8oz chicken breast (or your favorite cut)
1.5lb new potatoes
1/2 stick unsalted butter
Olive oil
1 lemon
Fresh parsley
Fresh thyme
Sea salt and pepper to taste
2 or 3 fresh vegetables of your choice (carrots, squash, tomatoes, asparagus, etc)

Instructions

Wash and scrub potatoes well.
Quarter the potatoes.
Fill a stock pot with cold water. Add the potatoes and a large pinch of salt.
Bring to a boil, then cook for around 10 minutes (depending on the size of your potatoes), or until they’re nearly done.
Drain the potatoes over the sink into a colander. Steam dry for a couple of minutes, then add to a roasting tray.
Scatter over the vegetables, dot over the butter and drizzle with a tablespoon of olive oil.
Roughly chop the fresh parsley and thyme. Zest the lemon onto the vegetables in the tray and toss well.
Add the chicken and season with salt and pepper.
Squeeze the juice over the chicken and vegetables, using your fingers to catch any seeds.
Bake in the oven at 450F for 10 to 15 minutes, or until the chicken is cooked through and the vegetables are soft.

Recipe Notes
Make this one your own by using whatever vegetables are in season.

Kim Hardee demonstrates a new take on chicken pot pie. Bob and Kim are at Wicked Tuna Restaurant in Murrells Inlet SC.

Chicken Puff Pastry Recipe

2 cups of garden peas Frozen
Half a stick of butter
One cup of steamed carrots
One cup of blanched diced potatoes
4 cups of shredded chicken
2 tablespoons of tarragon
Two cups of heavy cream
4 tablespoons of flour
Salt and pepper to taste
Puff pastry sheets
2 cups of chicken stock

Saute butter carrots onions and potatoes add flour and tarragon then add chicken stock and heavy whipping cream. Stir until thick and creamy add cooked chicken and frozen peas.

Cut pastry sheets into squares and bake in the oven at 400 for about 10 minutes when pastry sheets are done pull out of the oven make a hole in the pastry square and fill and it’s and fill with mixture.

Full Transcript

[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of State, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Welcome, folks, to beautiful Murrells Inlet, South Carolina, here at the Wicked Tuna restaurant. Listen, you haven’t seen this young lady back on our show. It’s been about four and a half years, Kin Hardy from Loris, South Carolina, she’s the former Executive Chef and the owner of Deli Beans restaurant at Conway. She’s now kinda moved on, but she was gracious enough to come back and share some of the recipes that she’s formerly cooked, okay, at Deli Beans and the catering company. Kim, thank you so much.
Great to be back, thank you.
I am all about what you’re about to cook today.
Okay, are you ready?
I am ready.
This is a simple recipe that anybody can follow. What I’ve got here started off within the pot because actually, we have, you know, we’re TV cooking today. So, I’ve blanched some things off with Chicken Stock. I take Potatoes, I used Fingerling Potatoes in this and Carrots, you can use Peas, if you like. I’m not a big Pea fan, so I didn’t do that. So, what I’ve got in the pot is Butter, I’ve got Celery, Onions, Fingerling Potatoes and Carrots in there. So, what we’re gonna do is, we’re basically gonna take the Chicken Pot Pie to a whole nother level. Don’t be scared to put too much Butter in there, you can never have enough Butter, Butter’s always better.
Listen, Marie Calender ain’t got a thing on Kim Hardy.
That’s exactly right, that is exactly right. You know, I tell people, don’t worry about exact measurements, just when you’re cooking, have fun with it, just cook to taste. Next time, you wanna add a little more, add a little more add a little less.
There you go.
Okay, so, we’ve got this here, I’m gonna add some Salt and Pepper.
Okay.
This is all cooked down. If you want to cheat, you can use canned vegetables, but I wouldn’t do that.
I got you, fresh is always the best.
What we’re gonna do is, to make it a little bit different here is, I’m going to add some Flour to this and then, we’re gonna add some Tarragon to it. It’s gonna give it a little sweet flavor.
Right.
So, this is basically just like making Gravy.
And, so, the Flour is going to thicken it up.
Right.
I got you.
So, we’ve got this goin’, add a little more and remember, if you add too much Flour, just add a little bit more Cream, Milk, Water, whatever you’re making. Alright, so, we’re gonna take that and, then, I’m gonna put some Tarragon in here.
Okay.
That’s just gonna give it a little bit different flavor.
It smells great.
Alright, so, now, I’m gonna add a little bit of Chicken Stock to this.
Okay.
And, then, Bob, we’re gonna add some more Calories.
Okay, I think, I know what that is.
This is Heavy Whipping Cream.
Heavy Cream, yeah, oh, wow, goodness.
To make it extra good, if you’re on a diet, this is probably not the dish for you.
Well, it’s okay, they can use other alternate sources for that.
You can use Skim Milk, you can get by with it, or you can just lose the weight and treat yourself to this.
That’s it, you eat it on a Monday, you can lose it by Tuesday.
That’s exactly right. It just depends on how you want the consistency of this. You can add a little more Broth or a little more Cream, to make it not quite so thick. I would add a little more if you plan on serving it later.
Okay.
So, we’re just gonna go a little bit more on this, and this is a nice, generous portion here.
Oh, wow.
Everything is ready to go, nice and simple, we’ll put a little bit pretty on it, right there.
Garnish it up, yeah.
And, that’s it, and you can also do this in smaller portions for Appetizers, if you like. And, generally, pretty much everybody likes this.
Chicken Pot Pie, there you have it.
Yeah.
Well, Kim, thank you so much for being a guest again.
Thank you.
It’s great to see you again, and, folks, listen, I will tell you, buy and eat local. And, remember, it’s simply a matter of taste. Log on to certifiedscgrown.com, and see for yourself what’s fresh on the menu. We’ll see you right back here next week on another edition of the Sportsman’s Table.

[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s a matter of taste.