Chicken and stuffing. The two go hand-in-hand, and I can't fathom my food world without this combination. As a young girl, roast chicken with mom's stuffing and gravy was our Sunday dinner twice-a-month. Spring, Summer, Fall or Winter, be it a Sunday or a weeknight, it's always prime-time for chicken and stuffing on my dinner table, and, this super-easy casserole is a spin-off of my Aunt's apple-pie pork-chop and stuffing casserole recipe -- which, uses two boxes of Stovetop stuffing mix in place of classic white bread stuffing, plus, a can of apple pie filling is added to the bottom of the casserole for an added, sweet-and-savory surprise.
Paillard is a fancy French word, a verb, meaning "to pound":
A bit about paillard (PI-yahrd): This fancy French word means "to pound", and, references a lightly-pounded portion-sized slice or medallion of meat, poultry or seafood that gets quickly sautéed. A paillard is not madly smashed to smithereens. Pounding should make it wider and thinner, with the point being to pound it in a manner that makes it even in thickness -- to break down the fibers, to tenderize it, and, to make it cook evenly. It's done with a flat-sided meat mallet, not a sharp, pyramid-toothed gadget guaranteed to pulverize. To those who smack away using the back of a heavy skillet, while the bravado is amusing, it's less than affective, as you can't concentrate the necessary force directly on the places that need it to do a truly expert job.
The taste and texture of lightly-pounded paillards is an extra step well worth the effort. I find it to be a time-saver too. The time it takes to pound six boneless skinless chicken thighs, including the time to get out a cutting board, the plastic wrap and a flat-sided meat mallet is about five minutes. Once done, cooking the paillards is considerably faster and easier, had I not taken the time.
This quick & easy sweet & savory chicken dinner is applicious:
4 tablespoons corn or peanut oil, for sautéing paillards
freshly-ground sea salt and peppercorn blend, for seasoning paillards
2 22-ounces can apple pie filling
2 6-ounce boxes Stove-Top Chicken Stuffing Mix
1 generous cup diced celery
1 generous cup diced onion
2 cups chicken broth
6 large boneless, skinless chicken thighs (Note: This is approximately the equivalent of 3, boneless, skinless chicken breast halves that have been butterflied to form 6 pieces/portions.)
~ Step 1. Place the thighs between two large layers of plastic wrap and lightly pound with the flat side of a meat mallet to a thickness of more than a 1/4" and less than 1/2".
~ Step 2. Remove and discard the top layer of plastic wrap and lightly sprinkle the tops of paillards with:
Bone Suckin' Sauce Seasoning and Rub
In a 16" electric skillet on low heat, heat:
6 tablespoons corn or peanut oil
Increase heat to medium- medium-high (240°-250°).
~Recap: Cover a large cutting board with plastic wrap. Unravel/unroll the chicken thighs and place them, flat and slightly apart, atop the plastic. Cover with a second sheet of plastic. Using a flat-sided meat mallet, pound to a thickness of 1/4"-1/2". Remove and discard top layer of plastic.
~Step 3. Add the paillards to the hot oil in the skillet. Season their tops (liberally) with freshly-ground sea salt and peppercorn blend. Sauté gently until light-golden in color on both sides, turning only once, about 7-8 minutes per side, turning the heat down, if necessary, to prevent scorching. Turn the heat off. Using a fork, transfer the paillards from the skillet to a plate and briefly set aside (leave drippings in bottom of skillet).
~Step 4. Return heat in skillet to 225º and wait 30-60 seconds, just long enough to reheat the chicken drippings, Add the celery and onion. Sauté the vegetables, stirring constantly with a large spoon, until crunch tender, 2-3 minutes. Add the chicken broth and the stuffing mix. Stir until the stuffing is thick and has absorbed the broth. Turn the heat off, cover the skillet, and let sit for 5-6 minutes.
~Step 5. Open one can of apple pie filling and use a spoon to scoop and distribute it evenly in the bottom of a 13" x 9" x 2" casserole. Uncover the skillet. Use the spoon to scoop and evenly distribute the stuffing atop the apple pie filling. Open the second can of pie filling and distribute it evenly atop the stuffing. Arrange the still warm chicken paillards atop the pie filling.
~Step 6. Cover casserole with aluminum foil and bake on center rack of 325° oven 30 minutes. Uncover and continue to bake another 15 minutes, or until stuffing is turning golden on top. Remove from oven, place it on the table and serve ASAP.
Place it on the table & serve it up. Leftovers reheat great too:
Apple Pie Chicken Paillard and Stuffing Casserole: Recipe yields 6 hearty servings.
Special Equipment List: large cutting board; plastic wrap; flat-sized meat mallet; 16" electric skillet w/lid; fork and/or spatula; 13" x 9" x 2" casserole; large spoon; 2-cup measuring container; 2 1/2" ice-cream scoop; aluminum foil
Cook's Note: A Paillard, a noun, is a thin, lightly-pounded cut, large or small, of any type of meat -- most commonly beef, chicken, lamb, pork or veal. That said, occasionally, in certain culinary applications, firm seafood, like lobster, shrimp or scallops, can, for the right reason, become a paillard. It's also possible to use some vegetables to make a paillard. Paillard, the verb, generally speaking, means to lightly-pound. I'm using a boneless chicken thighs as an example: ~ To Paillard or Not to Paillard -- & Define a Paillard ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)
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