Well, thanks for bearing with me on the chicken chili recipe. Here it is:

Jamie Carmody’s white chicken chili

Jamie is a creative chef and owns Out of Thyme cooking studio here in Cincinnati.

I  have made this myself and  have used chicken thighs and yellow onion, with good results.

2-3 each chicken breast (boneless/skinless, chopped into spoon sized pieces)

2 cans, 14.5 oz each great northern beans (drained)

1 medium white onion (chopped)

2 cloves garlic, minced

1 tsp chili powder

1 tsp cumin

1  qt chicken broth

Favorite cheese for topping – we like Mexican blend

Sauté onions in a large sauté pan for 3-4 minutes, until softened, but not browned.   Add the garlic, cook for 1 minute then add the chicken and beans and stir. Add the seasonings, salt and pepper, stir and then add the chicken broth. Simmer over medium heat for 30 minutes. Serve with cheese and cornbread.

FRENCH APPLE TARTS PROBLEMS

A couple of you have had problems with these tarts burning in the oven and here’s what I told one reader and it may apply to your oven, as well:

Puff pastry needs a high temperature to create the flaky layers and it must be cold going into the oven. I’m thinking that less sugar (1/2 cup) and butter (6 tablespoons)  could be used especially since some puff pastry sheets are smaller. I used a French puff pastry made with all butter and it was a good size. Also ovens vary. With some of my puff pastry recipes, I start out at 400 then lower the temp to 350 and that may work here, as well. I’ll have to make the tarts again following those suggestions and can let everyone know.

I’ll see if there’s room in my column to put these notes about the pastry since they are important.