PAMPERED CHEF CHICKEN BRAID RECIPES

Steps:

• Slice the leeks and cut the bacon into ½" (1-cm) pieces. Heat the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium-high heat for 1 minute. Add the bacon and cook until crisp and brown, about 5–7 minutes, stirring occasionally.Pat the chicken thighs and legs dry with paper towels and season each side with the rub. Remove the bacon with a slotted spoon and set aside.Reduce the heat to medium. Working in two batches, brown the chicken, skin-side down, about 5 minutes (see cook’s tip). Flip and cook an additional minute. If there’s more than 2 tbsp (30 mL) of oil in the pan, drain the extra.Add the leeks to the pan and cook for 1 minute. Add the garlic and cook until fragrant, about 20–30 seconds. Add the wine, cook until reduced, about 3–4 minutes.Add the butter and mustard. Once the butter has melted, stir in the flour until combined. Add the stock, bacon, and thyme; stir.Add the chicken thighs and legs back into the pan and place the spinach on top. Cover and cook on medium-low until the chicken reaches 165°F (74°C), about 13–15 minutes.If you like, serve with mashed potatoes, rice, or pasta.

Steps:

• Preheat the oven to 375°F (190°C).Break up the cream cheese in a large bowl with a spatula. Add the chicken, kale, Parmesan, red peppers, rub, and salt. Mix until combined.Cover the bottom of the Stone Bar Pan with the dough and press to seal. Add the filling evenly over the middle of the dough, leaving 1" (2.5 cm) from the short sides of the dough and 3" (7.5 cm) from the long sides bare.Cut strips on each long side, about 1" (2.5 cm) apart using kitchen shears. To braid, lift two opposite strips of dough up, twist once, then pinch both strips together and continue until you form a braid, making sure not to make the braid too tight. Fold and tuck the ends up to seal.Whisk the egg and brush over the dough. Sprinkle with the sesame seeds. Bake until deep golden brown, about 22–25 minutes.