Creamed Chicken with Garlic Mashed Potatoes and Harvard Beets

Creamed Chicken with Garlic Mashed Potatoes and Harvard Beets

2 to 3 pounds chicken, cut into stewing pieces
¼ pound butter 
2 medium onions, diced
2 cans chicken broth
3 cups heavy cream
2 cups mochiko
½ cup parsley, chopped  
salt and pepper, to taste

In your favorite braising pot, melt butter and brown chicken and onions about 5 to 8 minutes.  Stir from time to time on medium heat, until chicken is lightly browned.  Add broth to cover and let simmer for 30 minutes.

Skim off fat, add cream and bring to a boil.  Cook for 2 minutes.  Thicken with a paste of mochiko mixed with water.  Pour the paste slowly into cream sauce and keep stirring and cooking for about 3 minutes, or until it reaches the desired consistency.  Adjust seasoning with salt and pepper to taste and fold in parsley.

Garlic Mashed Potatoes

2¼ pound potatoes  
4 whole cloves garlic
½ pound butter 
3 ounces cream
white pepper and salt, to taste

Peel and cut potatoes into 1-inch cubes.  In a pot, cover the potatoes with cold water, add garlic and bring to a boil.  Cook for 8 to 10 minutes, or until done.  Drain.  Puree in a food processor or whip with an electric mixer.  Add the butter and cream.  Season with salt and white pepper.

Harvard Beets

2 cans sliced beets
2 Tablespoons sugar, or more to taste
1 Tablespoon vinegar, or more to taste
2 Tablespoons cornstarch, mixed with 1½ Tablespoons water 
Dash of white pepper

Bring to a boil the sugar, beet liquid, and vinegar.  Gradually add cornstarch mixture, cooking and stirring until you get the consistency you like.  You may need to make more cornstarch paste if you want it thicker.  Some beets come packed in more liquid than other, you may need to adjust the amount of sugar and vinegar until you get just the right balanced taste of sweet and sour.

Add a dash of white pepper, fold in the beets and heat through.