Farmer’s Market Chicken Pot Pie
BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce
BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce
2 pounds duck legs (about 6), skin removed
1 cup Mesa Grill BBQ Sauce or your favorite store brand
3 cups Enriched Chicken Stock or lowsodium chicken broth
Habanero Sauce (recipe follows)
3 T. coarsely chopped fresh cilantro
Kosher salt and freshly ground black pepper
½ cup blue cornmeal
½ cup all-purpose flour
tsp. baking powder Pinch of
1 kosher salt
1 large egg, beaten
¾ cup whole milk
2 T. honey
1 T. unsalted butter, melted
Nonstick cooking spray
Fresh cilantro leaves, for garnish (optional)
Preheat the oven to 325 degrees F. Generously brush the duck legs with the barbecue sauce and place them in a baking pan. Pour the stock and ½ cup of the habanero sauce around them. Cover the pan, place in the oven, and cook for about 2 hours, or until the meat begins to fall off the bone. To make the pancakes, combine the cornmeal, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg, milk, honey, and butter; add the wet ingredients to the dry ingredients and mix until combined. Place a 6-inch nonstick pan over high heat. Spray with cooking spray and reduce the heat to medium. Ladle ¼ cup of the pancake mixture into the pan, swirling to evenly coat the pan with the mixture. Cook the pancake until just set on the first side, about 1 minute. Flip over and cook for an additional 20 to 30 seconds. Remove to a plate and repeat with the remaining mixture, stacking the pancakes and covering them with aluminum foil to keep warm. You should have 8 pancakes. Remove the duck from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the duck meat into bite-sized pieces and discard the bones. Combine the shredded meat with ½ cup of the reserved braising liquid in a sauté pan over medium heat until heated through. Add the chopped cilantro and season with salt and pepper to taste. Mound some of the duck mixture in the center of each pancake. Fold the pancake over the filling to make a semicircle and drizzle with the remaining habanero sauce and the smoked red pepper sauce. Garnish with cilantro leaves.
Habanero Sauce
10 cups Enriched Chicken Stock or low-sodium chicken broth
1 cup apple juice concentrate, thawed
3 T. dark brown sugar
2 star anise
1 cinnamon stick
½ habanero chile, coarsely chopped
1 T. fennel seeds, toasted
Kosher salt and freshly ground black pepper
Combine the stock, apple juice, brown sugar, star anise, cinnamon, habanero, and fennel seeds in a large
saucepan; place over high heat and boil, stirring occasionally, until reduced to 1 cup, about 1 hour. Strain into a bowl and season with salt and pepper to taste. This can be made up to 2 days in advance and refrigerated. Warm over low heat before serving.
Air Fryer Garlic Parmesan Chicken Wings
Air Fryer Garlic Parmesan Chicken Wings
12 wings
1/2 stick butter
1/2 cup freshly grated Parmesan cheese
1 tsp salt
juice from 1/2 lemon
1 tsp garlic salt
parsley
Melt together butter, Parmesan, salt, lemon juice and garlic salt in microwavable bowl for 1 minute (cover with Glad Press ‘n Seal to keep it from splattering). Toss wings in butter sauce. Place wings into air fryer
Sprinkle with additional garlic salt. Heat in Air Fryer at 350 for 11 min. Open Air Fryer and turn all wings and rotate them in the fryer. Heat in Air Fryer at 400 for 10 min more. Sprinkle with parsley.
Herb-Roasted Pheasant
Herb-Roasted Pheasant
1 pheasant
¼ bunch of rosemary, divided use
¼ bunch of sage, divided use
¼ lb white truffle butter, melted
1 bunch of escarole
10 Cipollini onions, peeled
4 cloves of garlic, thinly sliced
1/4 cup white wine, or vermouth
1 cup duck and veal demi-glace
Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneath the skin. Rub the softened truffle butter over the bird so that it forms a shell on the outside. Season well with salt and pepper. Place the bird in a pan on top of the peeled cipollini onions and roast in the oven for 10 minutes at 400 degrees, then lower the oven to 350 degrees for an additional 30 minutes. While the bird is roasting, sauté the escarole with the garlic and season with salt and pepper. You might need to add a little water to make sure the escarole is soft. Deglaze the roasting pan with the white wine or vermouth, then add the demi-glace. Reduce by half and strain, then stir in the minced herbs and season with salt and pepper to taste. Tip: Serve this dish with a side of sweet potato puree. To plate, place a dollop of the sweet potato puree just above the center of each warmed plate, then add the escarole beside it. Slice the meat off the breast of the pheasant (in three lengthwise slices for each breast) and remove the thighs. Place a thigh on each plate, then layer the sliced breast meat on top. Finish with a generous drizzle of sauce and serve with chilled white wine.
Instant Pot Lemon Caper Chicken with Egg Noodles
Instant Pot Lemon Caper Chicken with Egg Noodles
2 lb. egg noodles
2 T. freshly chopped rosemary
¼ freshly chopped basil
2 cups white wine
2 cups chicken stock
2 T. freshly squeezed lemon juice
5 T. cold butter, cut into T. pieces
2 chicken breasts, flattened to ¼ inch thick
½ cup capers
Salt and ground pepper to taste
Red bell pepper, optional
Lemon slice, optional
Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon juice into the Instant Pot. Secure lid and pressure cook on high for 2 minutes. Allow steam to release naturally. When steam has released, remove lid and gently stir in butter 1 T. at a time. Place chicken breasts on top of egg noodles and sprinkle with capers, and salt and pepper to taste. Secure lid and steam cook for 8 minutes allowing steam to release naturally. Remove chicken breast and set aside. Divide egg noodles and sauce between four pasta plates. Cut chicken breasts into 4 portions. Serve on top with a sprinkle of freshly chopped bell pepper and lemon slice, if desired.
Lemon-Ginger Fried Chicken
Lemon-Ginger Fried Chicken
1 tsp. grated lemon rind
1 cup fresh lemon juice (about 4 lemons)
2 tsp. minced peeled fresh ginger
1 ½ tsp. minced garlic
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
4 ½ ounces all-purpose flour (about 1 cup)
2 tsp. ground ginger
1 tsp. paprika
½ tsp. ground red pepper
1 tsp. kosher salt
½ tsp. freshly ground black pepper
¼ cup peanut oil
¼ cup fat-free, less-sodium chicken broth
2 T. brown sugar
1 lemon, thinly sliced
Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally. Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes. Preheat oven to 350°. Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.
Quick Uses for Leftover Chicken
Quick Uses for Leftover Chicken
- QUICK COCONUT CURRY Simmer a can of coconut milk with grated fresh ginger and finely chopped garlic until it has thickened and slightly reduced. Stir in a few handfuls of shredded chicken, get everything warm, and serve over basmati rice with fresh cilantro.
- GREEN SALSA TACOS Warm shredded chicken with some store-bought salsa, and pile into tortillas with shredded cabbage, sliced avocado, and hot sauce.
- GREEN CHICKEN SALAD In a large bowl, toss the shredded chicken with a few spoonfuls of Roasted Garlic–Herb Sauce (here). Stir in whatever you’ve got in the fridge—sliced radishes and/or celery, chopped fennel, arugula or other soft salad greens, more fresh herbs, crumbled feta or other soft cheese, sliced tomatoes, maybe a little yogurt or mayo to make it creamy—and eat it on thick pieces of toast.
- CHICKEN STIR-FRY In a large skillet, heat the cooked chicken with a little soy sauce, toasted sesame oil, finely chopped garlic, and grated fresh ginger. Add some quick-cooking vegetables like thinly sliced bell peppers and/or onions, sliced mushrooms, baby bok choy, or chopped greens (kale, escarole, chard) and cook, tossing, until the vegetables are where you want them.
- CHICKEN SOUP All it takes is some chicken broth, some noodles or rice, and maybe a sliced carrot or two. Add the shredded chicken, warm it through, and serve with lemon wedges.
- CHICKEN QUESADILLA: Mix shredded chicken with shredded cheese, sour cream or cream cheese, garlic powder and cilantro. Spread some mixture on a flour tortilla and cook in a dry skillet 2-3 minutes per side until crispy and filling is warm and the cheese melting. You can do this by using only one tortilla and filling half to it and folding it in half or r by laying one tortilla flat on the pan and filling the entire tortilla and then covering with another tortilla. Serve with a sauce for dipping.
- BBQ CHICKEN SWEET POTATOES: Mix chicken with BBQ sauce and minced garlic. Split warm cooked sweet potatoes and add filling. Top with shredded cheese, thinly sliced red onion and thinly sliced jalapeno. Bake 15 minutes until filling is warmed and cheese melted. Drizzle with extra BBQ if desired.
Instant Pot Lemon Caper Chicken
Instant Pot Lemon Caper Chicken
1 T. olive oil
1.5 – 2 pounds boneless skinless chicken breasts
Salt and pepper
1 clove garlic, minced
3/4 cup reduced-sodium chicken stock (see note)
1/4 cup fresh lemon juice
1 tsp. dried oregano
1 tsp. dried basil
1 jar (4 oz) capers, drained
Heat Instant Pot to Sauté and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate. Add garlic and cook, stirring constantly for about 1 minute or until fragrant. Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top. Put cover on (make sure vent is turned to “sealâ€). Set Instant Pot to Manual (or Pressure Cook, depending on the model) for 10 minutes. Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit. Serve chicken with sauce in pan.
Instant Pot Chicken Piccata-ish
Instant Pot Chicken Piccata-ish
1 T. olive oil
1.5 – 2 pounds boneless skinless chicken breasts
Salt and pepper
1 clove garlic, minced
3/4 C. reduced-sodium chicken stock (see note)
1/4 C. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried basil
1 jar (4 oz) capers, drained
Heat Instant Pot to Sauté and add oil. Salt and pepper both sides of the chicken and add to hot Instant Pot. Brown chicken for about 4 minutes on each side and then remove to a plate. Add garlic and cook, stirring constantly for about 1 minute or until fragrant. Add broth, lemon juice, oregano, and basil and scrape any brown bits off the bottom of the Instant Pot. Return chicken to Instant Pot and sprinkle capers on top. Put cover on (make sure vent is turned to “sealâ€). Set Instant Pot to Manual for 10 minutes. Once done, quick release the pressure. Use an instant read thermometer and ensure chicken has an internal temperature of 165 degrees Fahrenheit. Serve chicken with sauce in pan.
Instant Pot Creamy Chicken Spaghetti
Instant Pot Creamy Chicken Spaghetti
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium red bell pepper, seeded and diced
½ medium yellow onion, diced
1 C. roughly chopped white mushrooms
1 T. extra-virgin olive oil
1½ tsp. garlic powder
1½ tsp. fine sea salt
½ tsp. ground black pepper
16 ounces gluten-free spaghetti
3 C. chicken broth or stock
1 C. sour cream
Preheat an electric pressure cooker using the SAUTÉ function. When the display panel reads HOT, add the chicken, bell pepper, onion, mushrooms, olive oil, garlic powder, sea salt, and black pepper. Using a wooden spoon, stir periodically and cook until the chicken browns on all sides and the onion begins to turn translucent, about 5 minutes. Break the spaghetti into thirds and place in the pot. Cover the pasta with the chicken broth, then place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 6. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Stir in the sour cream and let sit for 5 minutes before serving.
Mix and Match Skillet Meal
Mix and Match Skillet Meal
1 cup grain, uncooked
1 ½ cups vegetables, fresh, canned or frozen, ~cut bite-sized~
1 cup protein, cut bite-sized
2 cups sauce, stirred
½ tsp. spices
3 Tablespoons topping
To make in a skillet: Combine all ingredients except topping in a large skillet. Bring to a boil. Then reduce heat to low. Cover and simmer until grains are tender, about 15 to 45 minutes. Stir occasionally and add liquid if too dry. Add topping before serving. Refrigerate leftovers within 2 hours.
To bake in oven: Preheat oven to 350 degrees. Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes. Add topping before serving. Refrigerate leftovers within 2 hours.
Grain – try bulgur, pasta, quinoa or rice
Vegetables – try a mixture of corn, carrots, green beans, onions, mushrooms, peppers or zucchini
Protein – try cooked cubed or ground beef, pork, chicken or turkey, canned tuna or salmon, tofu or beans
Sauce – try one can (10.75 ounces) condensed cream soup such as chicken, potato or tomato soup plus 1 1/4 cups water or low-fat milk
Spices – try basil, oregano, parsley, chili powder, garlic, onion powder or ground ginger
Topping – try grated cheese or crushed whole grain cereal or crackers
Ratatouille Sheet Pan Chicken
Ratatouille Sheet Pan Chicken
4 T. (½ stick) unsalted butter, room temperature
1½ tsp. fine sea salt, plus more as needed
1 tsp. chopped fresh rosemary leaves
1 tsp. chopped fresh thyme leaves
½ tsp. tomato paste
1 garlic clove, finely grated or minced
1 whole (3½- to 4-pound) chicken, patted dry with paper towels
2 medium eggplants (1½ pounds), cut into 1¼-inch chunks
1 large yellow onion, thinly sliced
5 T. extra-virgin olive oil, plus more as needed
6 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaves, torn into pieces
3 medium zucchini (1¼ pounds), cut into ¼-inch-thick slices
1 medium red bell pepper, sliced into ½-inch-wide strips
1 tomato, cut into 1-inch chunks
2 T. chopped fresh basil leaves, for serving
Flaky sea salt and freshly ground black pepper, to taste
Lemon wedges, for serving
In a small bowl, mash together the butter, salt, rosemary, thyme, tomato paste and garlic. Using kitchen shears, cut down the sides of the chicken’s backbone to remove it. Keep it for roasting later. Flip the chicken over and cut the chicken in half between the breasts. Rub the butter mixture all over the chicken halves, getting it underneath the skin. Place the chicken halves on a rimmed baking sheet and let them marinate for at least 2 hours, and up to overnight, in the fridge (leave it uncovered, which will help the skin dry out and then crisp up when it roasts). Arrange the racks in the top third, middle and bottom third of the oven. Heat the oven to 450°F. On a rimmed baking sheet, toss together the eggplant, onion, 5 T. olive oil and a big pinch of fine sea salt. Top the mixture with 2 thyme sprigs, 1 rosemary sprig and a third of the bay leaf pieces. Place the reserved chicken backbone in the middle of the baking sheet next to the vegetables and roast on the middle oven rack for 20 minutes, tossing the vegetables after 10 minutes. (The pan will be very full and that’s okay; the onion will reduce as it cooks.) Meanwhile, in a large bowl, toss the zucchini, bell pepper and tomato with just enough oil to coat and add a big pinch of fine sea salt. Divide the vegetables between two rimmed baking sheets and spread them out into one layer. Top each pan of vegetables with half of the remaining thyme, rosemary and bay leaf. Nestle half a chicken in among the vegetables on each pan. Make sure the chicken is resting on the pan, not the vegetables. Drizzle the chicken with olive oil. Place these baking sheets on the top and bottom oven racks (the eggplant is on the middle rack). Roast for 15 minutes. Toss all the vegetables (including the eggplant and onion) and drizzle the chicken with a little more oil. Switch the top and bottom baking sheets (to help evenly brown the chicken) and roast for another 15 to 25 minutes, until the chicken registers 155°F when a thermometer is inserted into the thickest part of the thigh. Keep an eye on the vegetables and transfer any that start to burn to a serving bowl. If the chicken is done but the skin isn’t brown enough for you, broil it for 1 to 2 minutes; then transfer the chicken to a serving platter and let it rest for 5 minutes. Transfer all the vegetables to a serving bowl, discarding the herb sprigs and bay leaf pieces, and toss them well with the pan drippings, any juice from the rested chicken and the basil. Sprinkle the vegetables with flaky salt and plenty of black pepper and then serve them alongside the chicken, with lemon wedges on the side.
Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce
Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce
1/2 cup whole-grain bulgur
1 T. extra-virgin olive oil
1 medium chopped yellow onion
4 large cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
3/4 tsp. red chili flakes
1 1/2 tsp. kosher salt
1 lb. ground chicken
2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
6 medium red, yellow, or green bell peppers
For the yogurt sauce:
1 1/2 C. non- or low-fat plain Greek yogurt
2 T. extra-virgin olive oil
1 1/2 T. fresh lemon juice, from 1 lemon
1/4 cup finely chopped fresh mint
3/4 tsp. kosher salt
Preheat oven to 400°F. In a medium saucepan bring 1 1/4 C. water to a boil. Add the bulgur and stir. Reduce the heat to medium low so it simmers. Cover the pan and cook until tender, about 12 minutes. Set aside. In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté until tender, about 5 minutes. Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook just until the chicken is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat. Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them. Divide the filling among the peppers. Set the tops on the peppers. Bake until the peppers are tender and slightly shriveled, but still firm, 30 to 35 minutes. In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt. Serve peppers warm with yogurt sauce on the side.
One Pot Skillet Lemon Chicken with Artichokes
One Pot Skillet Lemon Chicken with Artichokes
2 T. olive oil, divided
1 (9-ounce) package frozen artichoke hearts, thawed
1 tsp. salt, divided
½ tsp. ground black pepper, divided
4 (6-ounce) boneless, skinless chicken breast halves
2 T. unsalted butter
1 medium onion, cut into ½-inch pieces
3 garlic cloves, minced
1½ cups orzo pasta (about 8 ounces)
¼ cup fresh lemon juice
2½ cups unsalted chicken broth
2 T. chopped fresh parsley
Preheat the oven to 400°F. Heat 1 T. of the oil in a large ovenproof skillet over medium-high heat. Add the artichoke hearts, ¼ tsp. of the salt, and ⅛ tsp. of the pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl. Season the chicken with ½ tsp. of the salt and ¼ tsp. of the pepper. Add the remaining 1 T. oil to the skillet and reduce the heat to medium. Add the chicken to the skillet and cook, turning once, until lightly browned on both sides, about 8 minutes. Transfer to a plate. Melt the butter in the skillet over medium heat and add the onion and garlic; cook, stirring occasionally, until it begins to soften, 1 to 2 minutes. Add the orzo and cook until it is lightly toasted, 2 to 3 minutes. Add the lemon juice and cook, stirring, for 30 seconds. Return the artichoke hearts to the pan and stir in the broth and the remaining ¼ tsp. salt and ⅛ tsp. pepper. Bring the mixture to a boil, nestle the chicken breasts on top of the orzo, and transfer to the oven. Bake until an instant-read thermometer inserted horizontally into the center of the chicken registers 160°F and the orzo is cooked through, about 15 minutes. Stir in the parsley just before serving.
BBQ Chicken Quesadillas and Mexican Sour Cream Rice
BBQ Chicken Quesadillas and Mexican Sour Cream Rice
BBQ Chicken Filling for Quesadillas
2 T. oil
1-1/2 onions (vidalia is preferred) sliced into rings
1 T. honey
2 chicken breasts, diced
1/2 C. BBQ sauce
1 C. shredded mexican cheese
Heat one T. of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside. Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken. Use chicken, onions and cheddar as filling for quesadillas.
Mexican Sour Cream Rice
1 C. uncooked long grain white rice
1 (14 ounce) can chicken broth
1 C. sour cream
1 (4 ounce) can diced green chile peppers
2 C. shredded pepper Jack cheese, divided
1 1/2 C. frozen corn
1/4 C. finely chopped fresh cilantro
salt and ground black pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 C. pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Sweet Apple Chicken Sausage Pasta
Sweet Apple Chicken Sausage Pasta
1 lb. gemelli or other short cut pasta
4 T. extra virgin olive oil
1 large shallot or 1 small onion, chopped
12oz Sweet-Apple Chicken Sausage, sliced
1 apple, peeled then chopped
4 cloves garlic, minced
pinch red chili pepper flakes
salt and pepper
15oz can Great Northern Beans, drained and rinsed
6oz baby spinach
1 cup chicken broth
1/3 cup freshly grated parmesan cheese
Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside. Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then sauté until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then sauté until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute. Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.
Chicken Marengo
Chicken Marengo
Olive oil spray
1 cup penne or farfalle
½ tsp. olive oil
½ to ¾ pound chicken breasts or thighs
Sea salt and freshly ground black pepper
5 garlic cloves, quartered
6 ounces wild mushrooms, sliced
½ cup small green pimiento stuffed olives
1 cup fresh or frozen pearl onions
2 T. chopped fresh parsley
1 T. chopped fresh basil
5 to 6 leaves rainbow or Swiss chard, stemmed and chopped
14oz. can Diced Tomatoes
Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Pour the pasta, ⅓ cup water, and the olive oil into the pot, and stir to coat the noodles. Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over everything. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Chicken Thighs with Saffron, Green Olives, and Mint
Chicken Thighs with Saffron, Green Olives, and Mint
Flour for dredging
12 chicken thighs (2 1/2 to 3 pounds), rinsed and patted dry
salt and freshly ground black pepper
1/4 cup EVOO
2 large red onions, thinly sliced
1/2 tsp. saffron threads
1 cup small green olives
1 medium carrot, finely chopped
3 cups chicken stock
1/2 cup fresh mint leaves
Spread the four on a plate. Season the chicken thighs liberally with salt and pepper and dredge in the flour. In a Dutch oven, heat the olive oil over high heat until smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a plate. 2. Add the onions and saffron to the pot and cook until the onions are softened, 8 to 10 minutes. Add the olives, carrot, and stock and bring to a boil. Return the chicken thighs to the pot, arranging them in a single layer, and bring to a boil. Lower the heat to a simmer, cover the pot tightly and simmer for 15 minutes. 3. Remove the lid and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter. Season the sauce with salt and pepper to taste and add the mint leaves. Pour the sauce over the chicken thighs and serve.
Sheet Pan Chicken Leg Quarters with Cauliflower and Shallots
Sheet Pan Chicken Leg Quarters with Cauliflower and Shallots
1 head cauliflower (2 pounds), cored and cut into 8 wedges through stem
6 shallots, peeled and halved
¼ cup extra-virgin olive oil, divided
2 T. chopped fresh sage or 2 tsp. dried, divided
1 tsp. table salt, divided
1 tsp. pepper, divided
4 (10-ounce) chicken leg quarters, trimmed
2 garlic cloves, minced
1 tsp. grated lemon zest, plus lemon wedges for serving
8 ounces grape tomatoes
1 T. chopped fresh parsley
Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element. Heat oven to 475 degrees. Gently toss cauliflower and shallots with 2 T. oil, 1 T. sage, ½ tsp. salt, and ½ tsp. pepper on rimmed baking sheet. Arrange cauliflower pieces cut side down in single layer in center of sheet. Pat chicken dry with paper towels. Make 4 diagonal slashes through skin and meat of each leg quarter with sharp knife (each slash should reach bone). Sprinkle chicken with remaining ½ tsp. salt and remaining ½ tsp. pepper. Place each piece of chicken skin side up in 1 corner of sheet; rest chicken directly on sheet, not on vegetables. Whisk garlic, lemon zest, remaining 2 T. oil, and remaining 1 T. sage together in bowl. Brush skin side of chicken with seasoned oil mixture. Transfer sheet to lower rack and roast until chicken registers 175 degrees, cauliflower is browned, and shallots are tender, 25 to 30 minutes, rotating sheet halfway through roasting. Remove sheet from oven and heat broiler. Scatter tomatoes over vegetables. Place sheet on upper rack and broil until chicken skin is browned and crisp and tomatoes have begun to wilt, 3 to 5 minutes. Remove sheet from oven and let rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
Instant Pot Chicken Tortellini Soup
Instant Pot Chicken Tortellini Soup
1 T. olive oil
1/2 large onion chopped
3 sticks celery chopped
3 medium carrots peeled & sliced
3 cloves garlic minced
3 dashes Italian seasoning
3 large chicken breasts (or use 6 thighs)
4 cups chicken broth or stock
2 cups water
2 generous cups refrigerated cheese tortellini
1/2 cup heavy cream (optional) or to taste
Salt & pepper to taste
Prep your ingredients. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally. Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on “sealing”. Cook on high pressure for 8 minutes.
Once the countdown has completed, let the pressure release naturally for 5 minutes, then carefully quick release the remaining pressure. Take the lid off the pressure cooker. Press the “sauté” button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).
Chicken and Stuffing Casserole
Chicken and Stuffing Casserole
Cooking spray
2 (103/4-ounce) cans chicken stock, or homemade
4 boneless, skinless whole chicken breasts
1/2 C. (1 stick) unsalted butter
2 medium onions, chopped
1 (8-ounce) package herb-seasoned stuffing mix
1 T. dried sage
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 (10.5-ounce) cans cream of chicken soup, or 2 1/2 C. homemade
Chopped Parsley, for garnish
Preheat the oven to 400°F. Spray a 9 x 13-inch casserole dish with cooking spray. In a large saucepan set over low heat, bring the chicken stock to a simmer. Add the chicken breasts, cover with a lid, and poach them for 15 to 20 minutes, or until they are tender, and the meat no longer shows sign of pink when sliced at the thickest part. Remove the pan from the heat and let the chicken cool in the poaching liquid. Reserve 2 C. of the cooking liquid. Cut the chicken into small cubes. In a large skillet set over medium-high heat, melt the butter. Add the onions and cook, stirring, until translucent, about 5 minutes. Add 1 C. of the reserved poaching liquid, the stuffing mix, sage, salt, and pepper. In another medium saucepan set over medium-low heat, combine the cream of chicken soup and the remaining 1 C. of poaching liquid. Heat for about 5 minutes. Put the chicken in the bottom of the prepared casserole dish. Pour the soup mixture over the chicken and top with the stuffing mixture. Bake for 30 minutes, or until the casserole is heated through and the edges are bubbling.
Savory French Onion Tart Casserole
This simple onion tart is a perfect example. It has a thin, flaky crust, a creamy caramelized onion filling, and a delicious topping of Gruyere cheese. With a “touch†of crumbled bacon, this meal is over the top! And even though tarts are great cut up into small pieces for use at parties, we prefer serving ourselves a larger slice along with a simple green salad dressed in our homemade Balsamic Vinaigrette dressing.
Roasted Chicken Parts with Brussels Sprouts and Shallots
Roasted Chicken Parts with Brussels Sprouts and Shallots
1½ pounds Brussels sprouts, trimmed and halved
12 ounces shallots, peeled and halved
6 garlic cloves, peeled
4 tsp. minced fresh thyme, divided
1 T. vegetable oil, divided
2 tsp. minced fresh rosemary, divided
1 tsp. sugar
1½ tsp. table salt, divided
1 tsp. pepper, divided
2 T. unsalted butter, melted
3½ pounds bone-in chicken pieces (2 split breasts cut in half, 2 drumsticks, and 2 thighs), trimmed
Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts and shallots with garlic, 2 tsp. thyme, oil, 1 tsp. rosemary, sugar, ¾ tsp. salt, and ¼ tsp. pepper. Combine butter, remaining 2 tsp. thyme, remaining 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper in bowl; set aside. Pat chicken dry with paper towels and sprinkle with remaining V2 tsp. salt and remaining 1/2 tsp. pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken skin side up on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet. Brush chicken with herb butter and roast until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35 to 40 minutes, rotating sheet halfway through roasting. Transfer chicken to serving platter and let rest for 5 minutes. Toss vegetables with pan juices and transfer to dish with chicken. Serve.
Sheet-Pan Pasta Bake with (leftover) Chicken and Kale
Sheet-Pan Pasta Bake with (leftover) Chicken and Kale
Kosher salt
12 ounces penne pasta
1 cup panko breadcrumbs
1 cup grated Parmesan cheese divided
4 T. olive oil divided
1/2 tsp. garlic powder
1/4 tsp. Italian seasoning
3/4 tsp. freshly ground black pepper divided
1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces
1 pint cherry tomatoes halved
1 cup sour cream or crème fraiche
1 T. Dijon mustard
4 cups shredded rotisserie chicken
1 1/2 cups shredded mozzarella cheese divided
Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor. Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.). Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.
Mojo Chicken with Rice and Beans
Mojo Chicken with Rice and Beans
This recipe doesn’t call for marinating the chicken, but if you’re feeling extra, go ahead and slip the chicken legs into a plastic bag with ½ cup Garlic Mojo Sauce and let it hang out in the fridge for however long you’ve got – two hours, four hours, even overnight.
4 whole chicken legs (thigh and drumstick)
Kosher salt
Freshly ground black pepper
2 T. vegetable oil
½ cup Garlic Mojo Sauce, plus more for serving
2 cups cooked basmati rice
1 (15-ounce) can black beans, rinsed and drained
2 scallions, thinly sliced
Trim any excess skin from the chicken legs, then pat the legs very dry with paper towels. Season generously with kosher salt and black pepper. Set a large, heavy skillet over medium heat and add the oil. Add the chicken legs, skin side down, and cook, lifting them once or twice to let the hot fat run underneath, until the skin is golden brown and crisp, 10 to 15 minutes. Transfer the legs to a plate, skin side up, and pour off all but 1 T. fat from the skillet. Pour the mojo and 1 cup water into the skillet and let it come to a simmer, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin side up. Cover the skillet, lower the heat to medium-low, and cook the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 15 to 20 minutes. Transfer the chicken to a clean plate. Add the rice and beans to the skillet and simmer, stirring occasionally, until it reaches your desired consistency. (I like it pretty wet, almost like a stew, so I let it simmer for only a few minutes.) Taste and season with kosher salt—you’ll need about ½ tsp., depending on how much you let the liquid reduce. Divide the rice and beans among four shallow bowls and top each bowl with a chicken leg and some scallions. Serve with extra mojo on the side.
One-Pan Roast Chicken and Shallots
One-Pan Roast Chicken and Shallots
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled, halved if large
kosher salt to taste
2 tablespoons Dijon mustard
a few sprigs tarragon or thyme
2 cups white wine
fresh-cracked black pepper
8 bone-in skin-on chicken thighs or drummies or a combination
Preheat the oven to 400ºF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to the pot, season with salt, and sauté them in the butter until they begin to soften and caramelize, approximately 10 to 12 minutes. Lower the heat as needed if shallots are browning too quickly. Add the mustard and thyme and stir until the mustard coats the shallots evenly and begins to brown. Add the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any brown bits. Meanwhile, season the chicken pieces generously with salt and pepper on both sides. When the wine simmers, add the chicken pieces to the pan and transfer the pan to the oven. Cook for 40 to 50 minutes or until the skin is nicely brown and crisp. Remove pan from oven. Using a spoon, swirl around the sauce and take a taste. If it tastes good, serve it. If it tastes fatty, transfer the meat and shallots to a platter, pour the juices into a Pyrex and let them sit until the fat rises, about 5 minutes. Skim off the fat. Return the juices, chicken and shallots to the pan. Return to the oven or bring to a simmer stove top to reheat. If chicken isn’t as brown as you would like, you can stick it under the broiler too. Serve immediately with crusty bread and a salad.
Sautéed Quail with Black Barley, Beets, and Fig Sauce
Sautéed Quail with Black Barley, Beets, and Fig Sauce
For the Quail and Barley
1⁄2 cup olive oil
1 T. Dijon mustard
5 sprigs rosemary (1 stem removed; 4 left whole)
5 sprigs thyme (1 stem removed; 4 left whole)
2 bay leaves
2 cloves garlic, minced
4 deboned quail (1 lb.)
Kosher salt and freshly ground black pepper
1 cup black barley
2 T. unsalted butter
For the Fig Sauce and Beets
4 black mission figs, quartered
3 T. red wine
3 T. ruby port
2 T. sugar
1 1⁄2 T. fresh lemon juice
1 shallot, minced
Kosher salt and freshly ground black pepper
2 1⁄4 lb. golden baby beets, trimmed
6 T. balsamic vinegar
3 T. sherry vinegar
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 clove garlic, smashed and peeled
For the quail: In a large bowl, whisk the olive oil with the mustard, rosemary leaves, thyme leaves, bay leaves, and garlic. Add the quail, toss to coat, and cover with plastic wrap. Marinate the quail in the refrigerator for 12 hours. For the barley: In a large saucepan of boiling, salted water, add the barley and cook until al dente, about 30 minutes. Drain and transfer the barley to a bowl, cover, and keep warm. For the beets: In a medium saucepan, combine the remaining 1 T. sugar with the beets, both vinegars, bay leaf, rosemary and thyme sprigs, garlic, and 4 cups water. Bring to a boil, and then reduce the heat to maintain a simmer, and cook until the beets are tender, about 30 minutes. Using a slotted spoon, transfer the beets to a cutting board and let cool for 5 minutes. Peel and halve the beets, then return them to the cooking liquid. Let the beets stand until cooled to room temperature and then drain from the cooking liquid and toss with the barley in a bowl. Divide the barley and beets between 4 serving plates. In a 12-inch cast-iron skillet, heat the butter over medium-high. Remove the quail from the marinade, and season with salt and pepper. Stuff each quail with 1 rosemary sprig, and then add the quail to the skillet, breast side down, and cook, turning once, until lightly browned and cooked to medium, about 5 minutes. Transfer each quail to a plate on top of the barley and beets, garnish each with a thyme sprig, and serve with the fig sauce on the side.
Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon
Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon
1 T. salt
1 T. smoked paprika
1 T. granulated garlic
1 lb. carrots, peeled and sliced lengthwise 3 T. olive oil, divided
½ lb. asparagus
3 lb. chicken drumsticks
¼ cup white wine vinegar
3 T. honey
2 T. whole grain mustard
2 T. chopped tarragon
Preheat the oven to 425°. In a small bowl, mix the salt, smoked paprika, and granulated garlic until fully combined. Set aside. Place the carrots cut side down on a large, rimmed baking pan. Drizzle 2 T. of the olive oil over them and toss until evenly coated. Sprinkle 1 tsp. of the prepared spice mixture evenly across the carrots. Spread them out flat and even again in the pan and cook for 15 minutes. Remove the pan from the oven. Push the carrots to one end of the pan to make room for the asparagus. Toss the asparagus with 1 T. of olive oil, and then spread the spears out evenly across the cleared half of the baking pan. Sprinkle 1 tsp. of the spice mixture evenly across the asparagus and the carrots. Return the baking pan to the oven and cook for 5 minutes. Remove the pan from the oven and set the vegetables aside on a platter. Add the chicken drumsticks to the empty sheet pan. Sprinkle enough of the spice mixture over the drumsticks to cover on all sides, and then spread them out evenly. Place the pan in the oven and cook for 15 minutes. Turn the pieces over, and then cook for another 15 minutes. Add the carrots and asparagus to the pan, arranging them in an even layer around the drumsticks. Cook for 5 minutes, or until the chicken has reached an internal temperature of at least 165°. Remove the pan from the oven and set it aside while you prepare the gastrique. (A gastrique infuses vinegar and a sweetener of some form, in this case honey, with flavoring agents of your choice. Its purpose is to bring out the full flavor and saltiness of meats.) Place the honey in a saucepan over medium heat. Whisk constantly for 2 minutes until foamy. Add the vinegar and stir constantly for 3 minutes, and then remove the pan from the heat. Let the mixture sit for 2 minutes, and then stir in the mustard. Drizzle the gastrique evenly over the chicken and vegetables. Sprinkle 1 T. of chopped tarragon evenly over the pan, toss gently to coat both sides, and then spread the ingredients back out. Sprinkle the remaining T. of chopped tarragon evenly across the entire pan, and then serve immediately.
Sticky Sesame Chicken
Sticky Sesame Chicken
1 pound boneless skinless chicken thighs
2 T. olive oil
2 tsp. tapioca flour
2 T. sesame seeds
1/4 C. chopped fresh cilantro
4 lime wedges
1/4 C. coconut aminos
1 tsp. erythritol brown sugar replacement
1 T. minced fresh garlic
1 T. minced fresh gingerroot
2 tsp. sesame oil
3 T. rice wine vinegar
Pat the chicken dry. Dice into 1/2-inch pieces and season it with salt and pepper to taste. In a large mixing bowl, whisk together the coconut aminos, erythritol brown sugar, garlic, ginger, sesame oil, rice wine vinegar, and salt and pepper to taste. Add the chicken and toss to coat. Cover and transfer to the refrigerator for 30 minutes to marinate. Heat the olive oil over medium-high heat in a large sauté pan. Remove the chicken from the marinade, allowing the excess to drip away. Reserve the marinade. Place the chicken in the hot pan and cook for 3 to 4 minutes per side. Add the tapioca flour to the marinade and whisk to combine. Add the marinade to the pan with the chicken and cook for 4 to 5 minutes, until the sauce thickens. Evenly divide among 4 bowls and serve the chicken garnished with sesame seeds, cilantro, and lime wedges. Stored in an airtight container in the refrigerator, this dish is good for 3 to 4 days.
4 servings, 331 calories, 18g fat, 1g fiber
Thai Chopped Chicken Salad
Thai Chopped Chicken Salad
2 heads romaine lettuce, chopped
2 C. shredded red cabbage
1 C. shredded carrots
2 C. shredded cooked chicken breast
¼ C. crushed peanuts
¼ C. scallions, sliced
For the dressing
¼ C. unsweetened natural peanut butter
¼ C. full-fat coconut milk
2 T. gluten-free tamari
2 T. rice vinegar
2 T. lime juice
1 tsp. sesame oil
Place the romaine lettuce, red cabbage, carrots, chicken, peanuts, and scallions in a large bowl. Whisk together the peanut butter, coconut milk, tamari, rice vinegar, lime juice, and sesame oil in a small bowl. Pour the dressing over the salad, toss, and divide equally into 4 smaller bowls. If you are preparing this dish in advance, store the dressing and salad separately in airtight containers and toss them together when you are ready to serve.
4 servings, 359, 20g Fat, 9g Fiber
Sweet-Tart Duck Breasts with Fresh Cherry Sauce
Sweet-Tart Duck Breasts with Fresh Cherry Sauce
2 5- to 6-ounce duck breasts
Coarse sea salt, such as Maldon
2 tsp. olive oil
1 small shallot, finely diced
1/2 C. dry red wine
1/4 C. low-sodium chicken stock
7 ounces Bing cherries, pitted, stemmed, and halved
1 T. balsamic vinegar
10 twists on the black pepper mill
1 tsp. honey, preferably orange flower
1/2 T. very cold unsalted butter
Take the duck out of the fridge 15 minutes before you want to use it. Preheat the oven to 400°F. Score the fat on top of the duck in a crosshatch fashion, carefully to score only the fat and not the flesh beneath it. Season the duck on all sides with salt. Preheat a small nonstick skillet on medium heat. Place the duck, skin-side-down, in the hot pan and leave it alone for 10 to 12 minutes, until the skin is golden brown and the fat has rendered. Take the pan off the heat and turn the duck breasts over so the bottom of the breasts are coated in the rendered duck fat. Pour the excess fat into a heat-proof container and keep for frying potatoes. Put the duck, skin-side-up in its original sauté pan, in the oven and cook for 10 minutes. The internal temperature will be about 135°F. Let the duck breasts rest on a cutting board for 10 minutes before slicing. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Add the olive oil and the shallots. Sauté for 1 minute, just to soften the shallots. Add the wine, stock, and cherries. Bring the mixture to a boil. Add the balsamic vinegar, salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes. Remove a 1/4 C. combination of liquid and cherries and purée in a mini food processor. Return the puréed mixture to the pan with the rest of the sauce and stir in the honey and the cold butter. Slice the duck. Pour the sauce onto a serving plate and arrange the slices of duck on top. Season with a bit of salt and pepper for garnish.
Sheet-Pan Chicken with Roasted Plums and Onions
Sheet-Pan Chicken with Roasted Plums and Onions
2 tsp. fennel seeds
2 T. fresh lemon juice
1 tsp. grated lemon or orange zest
4 garlic cloves, finely grated
2 tsp. honey
¼ tsp. ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 C. ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
â…” C. torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving
Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar). Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours. When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat. Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.
One Pot Chicken and Orzo
One Pot Chicken and Orzo
4 T. olive oil, divided
4 boneless, skinless chicken breasts
1 t. dried basil
salt and pepper to taste
2 zucchini, sliced
8-oz. pkg. orzo pasta, uncooked
1 T. butter, softened
2 T. red wine vinegar
Optional: 1 t. fresh dill, snipped
Garnish: lemon wedges Heat 2 tablespoons oil in a skillet over medium heat. Sprinkle chicken with basil, salt and pepper. Add chicken to skillet and cook, turning once, for 12 minutes, or until juices run clear. Remove chicken to a plate and keep warm. Add zucchini to skillet and cook for 3 minutes, or until crisp tender. Meanwhile, cook orzo according to package directions; drain and stir in butter. Whisk together remaining oil, vinegar and dill, if using; drizzle over orzo and toss to mix. Season with additional salt and pepper, if desired. Serve chicken and zucchini with orzo, garnished with lemon wedges. Serves 4.
Chicken Romano
Chicken Romano
3 T. Italian-flavored dry bread crumbs
3 T. grated Pecorino-Romano cheese
1 lb. chicken cutlets
1 T. olive oil, divided
14-1/2 oz. can diced tomatoes, drained and 1/3 c. juice reserved
3 cloves garlic, pressed
2 T. Kalamata olives
1 t. balsamic vinegar
1/8 t. red pepper flakes
3 T. fresh basil, chopped
Combine bread crumbs and cheese in a shallow dish. Dredge chicken pieces in bread crumb mixture until coated on both sides. Heat oil in a large skillet over medium heat. Working in batches, add 2 chicken cutlets. Cook, turning once, for about 10 minutes, until golden on both sides and no longer pink in the center. Remove from skillet and keep warm. Add tomatoes, garlic, olives, vinegar, red pepper flakes and reserved tomato juice to skillet. Cook for 2 minutes, stirring occasionally, or until slightly thickened. Remove from heat and discard garlic. Stir in basil. To serve, spoon sauce over chicken. Serves 4.
Warm Duck and Grilled Apple Salad
Warm Duck and Grilled Apple Salad
1 duck leg
2 granny smith apples
1/2 sweet onion
1/4 C. calvados
1/4 C. apple cider
4 sage leaves
2 T. olive oil
salt and pepper
1/4 C. pistachios
2 C. mustard greens (try to get smaller younger ones – the 2 C. is after you have washed them and cut them into ribbons – sans stems)
2 T. unsalted butter
reduced balsamic vinegar to drizzle.
Heat the oven to 250. Heat the olive oil in a skillet, and generously salt and pepper the duck leg. Brown the leg on both sides and then remove it to a baking dish. Cut the onion into wedges, and half of one of the apples. Add those to the baking dish. Pour the duck fat from the pan over everything then add the cider and calvados. Lay the sage leaves on top and cover it all tightly with foil, and into the oven. You have probably completely destroyed your stove with fat splatters, you have some time if you’d like to clean up a bit. The duck needs to be in the oven for about 3 hours. You can also toast your pistachios in a dry pan and set them aside while you wait. Also wash your mustard greens and chop them into wide ribbons. When the duck is completely fall apart tender – you can tell when you peek, give it a little poke with a fork – remove it from the oven. Heat the butter in a griddle pan. Cut the other apple into 8 wedges, remove the seeds, then griddle them on both sides until they are just brown but not mushy – you want to keep some texture. Assembly: Lay the greens on a platter. Take the skin off the duck and then use fork to pull the meat away from the bone – avoid the tricky little bones that want to go along. Arrange the duck and apples on top of the greens. Add the onions from the duck pan, then drizzle with a couple of T. of pan drippings and balsamic vinegar and sprinkle the pistachios on top.
Chicken Salmoriglio
Chicken Salmoriglio
1 T. grated lemon zest, plus 2 lemons halved crosswise
2 medium cloves garlic, finely grated
1 tsp. dried oregano, crumbled
kosher salt and freshly ground black pepper
5 T. extra virgin olive oil, divided
1 T. honey
3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
1 bunch watercress, trimmed, or 1 (5-ounce) container baby arugula
1 T. finely chopped fresh oregano
Heat the oven to 475 F with a rack in the lower-middle position. Grate 1 T. zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up; set the lemon halves aside. .In a small bowl, stir together the zest, garlic, dried oregano, 1½ tsp. salt and 1/2 tsp. pepper. Measure 1 T. of the lemon-garlic mixture into a large bowl. Stir 4 T. of oil into the remaining mixture; set aside. To the large bowl, add the remaining 1 T. oil, the honey, 2 tsp. salt and 1/2 tsp. pepper, then stir to combine. Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken thigh. Add the thighs to the bowl and turn to coat on all sides, rubbing the seasoning mixture into the slashes. Arrange the chicken, skin-side up, and the lemon halves, cut-sides up, on a rimmed baking sheet. Roast until the chicken is beginning to brown and the thickest part reaches 165-170 F, about 20 minutes. Leaving the chicken in the oven, turn on the broiler. Continue to cook until the chicken is deep golden-brown and the thickest part reaches about 175 F, about 5 minutes. Remove from the oven. Place the watercress on a serving platter, creating a bed for the chicken. Using tongs, place the chicken on top of the watercress. Squeeze 3 T. juice from 1 or 2 of the lemon halves, then stir the juice along with the fresh oregano into the lemon-garlic oil to make the salmoriglio. Drizzle the sauce over the chicken and serve with the remaining lemon halves for squeezing.
Sheet Pan Greek Chicken and Potatoes
Sheet Pan Greek Chicken and Potatoes
Don’t use extra-large bone-in chicken breasts if you can help it; 12-ounce pieces work best. If unavoidable, keep in mind that bone-in breasts weighing about 1 pound each require 40 to 50 minutes of roasting.
1 tsp. dried oregano
¼ to ½ tsp. red pepper flakes
Kosher salt and ground black pepper
Four 12-ounce bone-in, skin-on chicken breasts or 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
2 T. extra-virgin olive oil
1½ pounds medium Yukon Gold potatoes, unpeeled, cut into 1-inch-thick wedges
2 lemons, halved crosswise
8 medium garlic cloves, peeled
½ cup pitted Kalamata olives, roughly chopped
2 T. drained capers
3 T. roughly chopped fresh dill, divided
Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the oregano, pepper flakes, 2 tsp. salt and ½ tsp. black pepper. Sprinkle 2 tsp. of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the oil, potatoes, lemon halves and garlic, then toss to coat. Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin side up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the lemons, cut sides up, and the potatoes in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the thighs (if using) reaches 175°F, about 30 minutes. Using tongs, transfer the chicken and lemon halves to a serving platter. Push the potatoes to the edge of the baking sheet, leaving the garlic in the center. Using a fork, mash the garlic to a rough paste. Add the olives, capers and 2 T. of the dill to the baking sheet, then, using a wide metal spatula, stir and toss the ingredients, scraping up any browned bits. Transfer the potato mixture to the platter, placing it around the chicken. Sprinkle with the remaining 1 T. dill.
Lombardy-Style Rice with Chicken
Lombardy-Style Rice with Chicken
This humble dish from the Lombardy region of northern Italy is known as riso alla pitocca. With familiar flavors and a creamy consistency from the starchiness of Arborio rice, it’s pure comfort food, Italian style. Riso alla pitocca is in some ways similar to risotto, but is simpler to cook because there’s no need to add liquid in multiple additions, nor for careful or continuous stirring. We do, however, stir the rice vigorously at the end, after the grains are tender, to help create a richer, thicker, more velvety consistency. Don’t use chicken breasts, which are too lean and easily overcook. Chicken thighs are more flavorful, as well as more resistant to overcooking.
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
Kosher salt and ground black pepper
2 ½ C. low-sodium chicken broth
2 T. extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, chopped
2 medium garlic cloves, thinly sliced
½ cup dry white wine
1 cup Arborio rice
¼ cup chopped fresh chives
2 T. salted butter, cut into 4 pieces
2 ounces Parmesan cheese, finely grated (1 cup)
Season the chicken with 1 tsp. salt and ½ tsp. pepper. In a 1-quart liquid measuring cup or medium microwave-safe bowl, heat the broth, covered, until simmering, 2 to 3 minutes; set aside, covered. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, carrots and ½ tsp. salt, then cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, scraping up any browned bits, until the wine has mostly evaporated, 2 to 3 minutes. Stir in the hot broth, the rice and chicken. Bring to a simmer, then cover, reduce to low and cook until the rice is tender, about 15 minutes. Remove from the heat and quickly stir, then re-cover and let stand for 5 minutes. Add the chives, butter and about three-fourths of the cheese, then stir vigorously until the butter is melted and the rice is creamy. Taste and season with salt and pepper. Serve sprinkled with the remaining cheese.
Duck Tart with Cherry Jam and Goat Cheese
Duck Tart with Cherry Jam and Goat Cheese
12 oz Flour
6 1/2 oz Shortening
2 1/2 oz Water (cold)
1/2 tsp. Salt
1/2 oz Sugar
1 T. Shallots, sliced
1 cup Dried Cherries
1 3/4 cups Balsamic Vinegar
1/2 cup Sugar
1 1/2 T. Honey
1 Boneless Duck Breast
1/4 cup Shallots, sliced
1 T. Olive Oil
3 T. Balsamic Vinegar
Salt & Pepper, to taste
1/4 cup Goat Cheese
2 T. Parsley, fried
Mix shortening into flour until fine. Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky. Refrigerate for 20 minutes. Roll dough to 1/8″ think. Grease a small 4-inch tart or pie pan with non-stick coating. Gently press dough into pan and cut away any excess. Using a fork, poke holes in the dough and cover with parchment paper. Pour dried beans or pie weights in dish. Bake tart crust in 375 degree oven for 20 minutes or until golden brown. When cooled, remove crust from dish and set aside. Cherry Jam: Combine the first five ingredients together in saucepan. Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes. Duck Filling: Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper. Sear duck breast, skin side down until a crispy golden brown. Turn duck over and continue to cook until medium. Remove from pan and let cool. Add onions to skillet and sauté until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool. Thinly slice duck breast and add to the cooled onion mixture. Toss until combined. Assembly: Spread 1 tablespoon of cherry jam into each tart shell. Crumble 1/3 of the goat cheese into the tart shell. Add duck mixture to the tart and top with remaining cheese. Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.
Crockpot Chicken & Stuffing
Crockpot Chicken & Stuffing
Chicken Breasts
Italian Seasoning
Salt/Pepper
Stuffing Ingredients
Cream of Chicken Soup (or healthier homemade version)
Sour Cream
Stuffing Mix- Such as Stove Top
Low Sodium Chicken Broth
Green Beans- Fresh or Frozen
Optional Stuffing Additions:
Onions
Celery
Dried Cranberries
Rosemary
Season the chicken. Place on the bottom of a lightly greased Crock Pot. Combine the stuffing ingredients and place over or next to the chicken Add the vegetables. Heat on high for 4 hours or on low for 6-7. See below for tips on regulating the consistency of the stuffing according to your preference. Uncooked stuffing, green beans, and chicken breasts in a crock pot.
For Firmer Stuffing: If you like your breadcrumbs still very much intact and firm, use more stuffing, up to 12 ounces. If your stuffing is too moist: Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape. You can also pop the stuffing in a 400º oven for 10-15 minutes to brown up the top.
Garlic Butter Chicken and Potatoes Skillet
Garlic Butter Chicken and Potatoes Skillet
1 1/2 lb (650g) chicken breast, cut into strips
1 1/2 lb (650g) baby yellow potatoes, quartered
1 T. olive oil
3 T. butter, divided
5 garlic cloves, minced
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1 tsp. fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
The marinade
1/4 C. soy sauce (or coconut amino if you’re strictly paleo)
1 T. olive oil
1 T. hot sauce (we used Sriracha)
Fresh cracked pepper
To make the garlic butter chicken with potatoes: In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes. Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes. In a large skillet over medium-high heat, mix 1 T. olive oil and 1 T. butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. Keep the same skillet over medium heat and add remaining 2 T. butter, lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken. Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.