You see that gravy on the plate there? I have been calling it liquid gold because it was so, so good. You will be licking your plate clean, I can almost guarantee it. We recently received a Staub and this is another recipe from Molly Steven’s All About Braising using the cocotte. This was definitely a dish of a lot of firsts for me. This was the first time I ever cooked a whole chicken before, made stuffing from scratch (cooked inside the bird), and made such a delicious pan sauce. This may have been the best thing I ever made and it really was not too difficult at all. Like the pot roast it entailed many steps and a good few hours, but nothing was too technical or intimidating to take on. Again, this was a time consuming Sunday cooking event. I tried to time it so we ate before the AFC Championship game, but it took a little longer than expected and we ate at half time. Luckily since the Steelers had taken such a big lead my nerves were calm enough that I was able to eat!
Category Archives: Chicken
We sometimes get requests from our loyal readers for certain recipes and one we recently received was for chicken tortilla soup. This worked out perfectly because I happen to be a huge fan of tortilla soup and I have never made it before. So, I happily took on this challenge and made it on a very cold Sunday afternoon.
Depending on how long you’ve been following us this may look familiar. I posted this recipe almost a year ago in one of our first posts ever. Since our style has changed a bit since then and I never even showed a picture of it in the bowl, I figured I’d go ahead and share this with you again, or for the first time.
On Halloween night we changed up our usual chili recipes and made a white chicken chili. It was a nice change and the recipe could not be easier. I don’t have any pictures of the process because there really wasn’t one. All of the ingredients went into the crock pot and the rest took care of itself!
This is an interpretation of burgers and wings and most importantly, buffalo and blue cheese flavors! This was inspired by our friend Matt that brought buffalo chicken burgers to a cookout a while back. He got the idea from the Pittsburgh Post-Gazette. I took the basic idea and added some flavors that we have enjoyed with this combo.
Start with ground chicken.
Garlic Parmesan buffalo sauce was a key ingredient that was mixed into the burgers and I also reserved some as a topping sauce.
Get those hands dirty and mix up the meat and form the patties.
I prepped the rosemary potatoes and threw them on the top shelf of the grill for about a half an hour before starting the burgers. It was just foil wrapped redskin potatoes with rosemary, garlic, onion, banana peppers, salt, and pepper, and oil.
Be sure to wrap it well in 2-3 layers of foil.
Grill the burgers up as you normally would. Be sure that the grill is well oiled as the chicken has more of a tendency to stick and come apart a bit.
A friend was coming over and I wanted to make a little afternoon snack. It wasn’t too hot out so I didn’t mind baking something. I started by pan sauteing some cubed chicken breast with some salt and pepper and putting it in the crocks.
I sauteed the aromatics a little longer than usual to really brown the garlic and get a deep almost smoky garlic taste.
Once the garlic was browned enough, I added some fresh basil for the last few minutes of sauteeing.
Then add the rest of the sauce ingredients which is basically an alfredo. The cheese was grated imported Romano which we got in the Strip District for $6.99 a pound. What the Strip provides is amazing and limitless!
Then pour the sauce over the chicken until covered.
Top with some fresh basil and chopped tomatoes.
Honestly, this did not turn out great but I am posting it for the basic idea and vision and as some pointers for myself and the readers. The idea was to grill chicken thighs with a thick walnut pesto paste that was almost like a jerk sauce. The first step was the sauce and I started that by prepping some garlic to be roasted in foil.
Into the over for about 15-20 minutes.
While the garlic was roasting, I harvested some fresh basil from the garden.
Now it was time to combine all of the ingredients and blend them into the paste.
Once the paste was prepared, I was ready to apply it to the chicken. I got bone in thighs and took the skin off of about 2/3 of them and left it on the rest.
Then onto the grilling and this is where things started to go astray. A combination of the oil in the sauce, the fat of the thighs, and the skin of some of the thighs led to the grill seriously flaming up. I had to turn the gas off and move the chicken to the other side for a bit until the flames died down. A dirty grill also contributed to the problem. I was able to save most of the thighs, but some did get pretty scorched. They were still edible, but some were a bit too blackened for my usual liking. So I would suggest to use this recipe and bake the thighs instead. I don’t think it was a flawed recipe, but a flawed method.
We dressed them up with some fresh chopped tomatoes and basil and a sprinkle of Parmesan cheese. The meal was fine, but not one of our finest. As mentioned, I think that it would have been better prepared if it were baked and suggest trying that way instead of the grill.
My sister sent me this recipe for chicken piccata almost two years ago and Greg and I been loving it ever since. It ‘s certainly a basic version, but it’s a nice easy to follow recipe and tastes great. I’ve served it with different sides in the past, including pasta, rice and veggies. Rice is probably the best as it soaks up the delicious lemony sauce. For this go round however I served the chicken with some steamed broccoli (another good sauce absorber), squash and zucchini.
The ingredients include olive oil, chicken (of course), chicken stock, lemon juice, butter, capers and flour ( not pictured). I actually experimented a bit and substituted almond flour for traditional all-purpose flour. Almond flour/meal has more fiber and less carbohydrates than regular flour and worked pretty well in this dish.
I purchased chicken breasts that were already sliced thin. If you are using regular chicken breasts you can slice them in half and pound them out. This is a bit easier if the chicken is still semi-frozen or if you buy it fresh, you can put it in the freezer for a few minutes to make it easier to slice.
The next step is to coat each chicken piece with flour.
Then get your butter and olive oil going in a pan and begin to cook the chicken. Since the pieces are pretty thin they do not need much time, maybe 2-3 minutes per side.
As each piece of chicken finishes cooking just set them aside. Once all of the chicken is cooked and removed from the pan, add the chicken broth and lemon juice to make your sauce. Let the sauce get up to a boil, then turn it down to simmer and reduce. Once the sauce is nearly finished you can add capers (this was not part of the original recipe) if you’d like. Then dip each piece of chicken into the sauce, coating it completely. Plate the chicken and pour sauce over top or serve in a gravy boat.
Some pre-sauce shots:
and after the saucing… (I covered the veggies in the sauce too!)
I hope your enjoy this one!
Recipe for Chicken Piccata (courtesy of my sister)
In certain circles, dark meat gets a bad reputation. I don’t really get it. Dark meat is much more juicy and flavorful than it’s white meat counterpart. A boneless, skinless chicken breast (about 4 ounces) has about 2.5 grams of fat and 110 calories. A 4 ounce thigh, with the bone and skin removed, has 4 grams of fat and also 110 calories. (Nutritional info courtesy of a great website). So why not live on the wild side and make chicken thighs for dinner? Ok. done. Oh, and chicken thighs are also a LOT cheaper than breasts.
We bought a nice big tray of chicken thighs from Giant. These did have bones and skin on them, both which keep in a lot of flavor and natural juices. We started off by making a braising liquid, using the shallots, jalapenos, lemon and wine (unfortunately we only had red wine, which is why the chicken is purple/red hue).
we seasoned the thighs and sprinkled them with some ground rosemary (I used the bullet for this).
and in they went
just a few minutes on each side and into a baking dish
Now on to the roasted cauliflower. We first discovered roasted cauliflower from our friend Candace and it was love at first bite! We’ve made it several times now and usually marinate it in something different each time.
The marinade this time consisted of oil, hot sauce, lots of seasonings and some mustard.
The cauliflower roasted in the oven along with the chicken.
I like it really roasted, on the border between cooked and almost burned! It’s amazingly flavorful.