Inspiring People to Cook Again
Indian Chicken Curry is a recipe I made up after having something similar in Miami. This Indian curry recipe has a bunch of ingredients but they all get tossed into the crock-pot or slow cooker, so it’s super easy to make. The flavors are intoxicating […]
Chicken Cacciatore is one of my all time favorite Italian dishes. I love the rich flavor of the sauce served over rice. I also like this dish because it is so versatile. See my cook’s notes for all of the various ways to shake up […]
When fall and the holidays are approaching, I am drawn to savory dishes and comfort foods. This one fits the bill! Tarragon Chicken in a leek cream sauce is a rich dish that’s perfect for a cold night. Be sure to serve this with some bread and a side of rice because the sauce is so delicious you won’t want to waste a drop.
I prefer to make this dish only using thigh meat but my family likes the legs and the breast meat so I use a whole chicken and discard the back, neck and gizzards. I also cut the breasts in half cross ways so that it makes two smaller pieces and the dish cooks evenly.
Ingredients:
Directions:
Preheat the oven to 350 degrees F.
Season chicken pieces well on both sides with salt and fresh ground black pepper. Place the flour in a shallow dish. Dredge the chicken in the flour lightly and place on a separate plate. (Dredge means to coat food before cooking.)
Place Dutch Oven (picture) or an ovenproof pan with 2 to 3-inch sides on the stovetop. Add oil and heat over medium-high heat. When the oil is hot but not smoking, add the chicken pieces a few at a time and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the pan and set aside on a dish.
Add the leeks and the peppers to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 2 minutes. Then add the bullion, the wine, and the chicken broth and cook for another minute or two. Add the butter and allow it to melt.
Place the chicken on top of the sauce. Top with the chopped parsley, tarragon and a sprinkle of salt and pepper. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Remove from the oven and remove chicken to a serving platter. Place pan back on the stove over a low heat. In a cup mix one cup of heavy cream with two tablespoons of flour. Whisk that mixture into the sauce until lumps are gone. Allow sauce to simmer for a minute or two so it thickens. Add the frozen peas and drizzle sauce over chicken on the platter. Garnish with some fresh parsley, and serve extra sauce in a bowl on the side.
Chicken vegetable soup with chicken spinach meatballs, is a great healthy dish for a light dinner or lunch. I like to use ground chicken because it has great flavor and less fat than beef but any ground meat will work. You can also use ground […]
Vegetable soup with Escarole and beans is an easy, healthy vegetarian soup recipe that can be made for a quick dinner or a light lunch. Any small pasta like orzo, tubatini or shells works great in this dish, but most of the time I like […]
Crock Pot Chicken with Pan Gravy – An Easy Crock Pot Recipe. Chicken recipes come and go but this healthy Chicken Crock Pot Recipe is an easy chicken dish that anyone can make. If you have never cooked a whole chicken in a slow cooker, or as most call it a Crock Pot, give this a try. You can prepare it in the morning and forget about it until dinnertime. (you can literally get this into the crock pot in 15 minutes).
Turning the pan juices into delicious gravy is a snap. Be sure to have some crusty bread or rolls to go along with this meal.
I promise you will make this over and over again, because it is so easy and the leftovers can be made into something else for another night.
See my “Cook’s Notes” for variations and other suggestions at the bottom of the page.
Serves 6-8 people
Ingredients:
Directions:
Place the carrots, garlic and the onion slices in the bottom of the crock pot. Sprinkle with salt and pepper. Cut the other half of the onion in half again so it can be placed inside the bird.
Rinse the chicken and discard the giblet bag. Pat dry and add the onion to the cavity. Place the whole chicken in the crock-pot on top of the veggies.
Sprinkle the entire top of the bird with a good amount of salt and pepper then the dried soup. Drizzle the bird with about 2 tablespoons of olive oil. Cover and cook on low for about 5-6 hours or on high for about 3 or 4 hours.
Once the bird is cooked you can carefully remove it by using a carving fork at the neck end and a spoon in the cavity at the other end. The bird will be very tender so go easy when removing it. Transfer to a cutting board and allow the bird to cool for at least 15 minutes before carving.
While the bird is resting, remove the carrots and onions from the bottom of the slow cooker and the cavity of the bird. Place in a bowl to serve along side of the chicken and set aside.
For the gravy:
With a soup ladle, skim off any excess fat off of the top of the juice in the crock pot. Add remaining juices to a small saucepan and place on the stove top on medium heat. Whisk in 2 tablespoons of flour and bring the sauce to a low simmer until the sauce thickens. I sometimes use a teaspoon of gravy master to give the gravy more color and flavor and a tablespoon or two of butter at the end too, but you don’t have to. Taste and season with salt and pepper. Serve along side of the carved chicken.
Cook’s Notes:
You can easily vary this recipe and add some celery, leeks, or fresh herbs. As always don’t be afraid to get creative. If you don’t have any soup mix you can just sprinkle the bird with a few different seasonings you have in your pantry like, onion powder, garlic powder, poultry seasoning, rosemary, thyme. Cooking is not like baking where everything has to be measured so closely. It’s more of an art and less of a science, so give it a try.
Your whole family will love this dish. When you serve it, I guarantee it will look like something from a fine restaurant. You don’t have to tell them how easy it was to make. If you need to double or triple the recipe, see my […]
Chicken Bolognese is an easy recipe that is fresh, lighter and healthier then the classic Bolognese Sauce. Chicken Bolognese gives you all the great flavor but a lot less fat than the original version in a lot less time. You won’t miss any of the taste. […]
