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 soup cures everything right? Chicken soup for the cold, the flu, even the soul. In winter, we seek comfort recipes and foods and chicken soup is an all time favorite. But it can also be part of a very healthy diet and your weight […]
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 this dish.
It is also a great dish to make in a crock pot or slow cooker. You can easily brown the chicken and then add your sauce and everything and cook on low for about 5-6 hours or on high for about 3-4 hours.
Ingredients:
Directions:
Sprinkle each side of the chicken parts with salt, pepper and a light dusting of flour.
Heat a large heavy Dutch oven pan or large pot over medium high heat. Brown the chicken a few pieces at a time until they turn the color of a brown paper bag. You aren’t cooking the chicken completely you are just browning it. As each piece is browned place the chicken on a separate plate and continue until all the chicken is browned and removed from the pot. Turn down the heat and in that same pot add the butter, onion, garlic and pancetta.
Cook the onion mixture until brown over medium heat then add the chicken back into the pot. Pour in the white wine and cook for a minute or two then add the tomatoes and the chicken stock.
Season again with salt and pepper. Add the sugar, oregano and basil.
Stir a little, cover the pot and simmer for about 1 hour and 30 minutes over medium low heat. At this time you can add the sliced red pepper, mushrooms, peas, or any other twist you would like to the recipe. Cover again and cook for another. 30 minutes.
Once cooked transfer the chicken to a serving plate and serve with rice.
Cook’s Notes:
I like to vary my recipe from time to time so it isn’t boring. Here are some other things you can add to this recipe. One sliced green pepper, 1 Rosemary Stalk, a few sage leafs, or a cup of frozen peas.
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 […]
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 […]
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 notes below. I like to serve this with rice and a vegetable, but it is also great over pasta. You can remove the chicken from the pot and toss in some cooked pasta and top with grated cheese. To make this recipe Gluten Free just use Corn Starch in place of the Flour and Gluten Free Chicken Stock.
Ingredients
8 chicken thighs (I like to use the skinless boneless ones but the bone in is great too)
1/2 cup all-purpose flour or Corn Starch for a Gluten Free version
1/4 cup corn oil
1 sweet yellow onion, sliced thin
12 cloves garlic, peeled and smashed
1/4 cup freshly squeezed lemon juice
4 thin slices of lemon
1 cup chicken broth
A handful of fresh parsley, chopped, plus extra for garnish
3 tablespoons butter
1 cup dry white wine
¼ cup grated Parmesan cheese
Seasoned salt and fresh ground black pepper
Directions
Preheat the oven to 350 degrees F.
Season thighs well on both sides with seasoned salt and fresh ground black pepper. Place the flour in a shallow dish. Then, dredge the chicken in the flour and place on a separate plate. (Dredge=The process of pulling foods through dry ingredients to coat them before cooking.)
Place Dutch Oven pan (picture) 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 thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth. Let mixture simmer for a minute or two. Add the butter and allow it to melt.
Place the chicken thighs on top of the sauce. Top with chopped parsley and lemon slices. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Before serving sprinkle with a garnish of fresh parsley and the ¼ cup of Parmesan cheese.
Cook’s notes:
If you want to double or triple this recipe, you can brown your chicken in batches in a frying pan and place in a large roasting pan. Make the sauce in the frying pan and add the sauce to the roasting pan with the chicken. Cover with aluminum foil. Remove the foil halfway through the cooking process.
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. […]
For everything that ails you and a for a great, healthy meal to have on hand all week long, try this Chicken Vegetable Soup. In under 30 minutes, you’ll have a huge pot of soup. This can be made with any small pasta like orzo […]
