Category: Chicken Thighs

A Chicken in Every Pot:  Recipes to Stretch that Bird and Other Stuff to Soothe the Soul

A Chicken in Every Pot: Recipes to Stretch that Bird and Other Stuff to Soothe the Soul

I’ll admit there’s a lot of anxiety around COVID-19 and some of it is justified. It’s not just that a frightening virus is making its way around the world, but also that our cornerstones feel as if they’re crumbling. Schools closing, sports on hold, people hunkered down, groceries tight, churches live streaming their services, restaurants and stores shuttered, long-planned trips and weddings postponed. 24-hour news cycle repetitions without meaning to, frighten us a la 9-11 and more. We’re missing being with the people we love and like — if we’re staying home more as we’re advised — and that’s a hard row to hoe, friends, despite it being for our own and the common good. Feels a little like a world war to me, though of course it’s not. Right?

So first a little about what I’m thinking for staying sane, in touch, and active. Because we need that to be able to cook! — for sure. Next, a couple of ways I’m using odds and ends in my kitchen this week–just for ideas about wasting NADA. Then, I’ll get to that chicken and lots of ideas for cooking–and if that’s your first priority, scroll down immediately. Read on…

Continue reading “A Chicken in Every Pot: Recipes to Stretch that Bird and Other Stuff to Soothe the Soul”
Apple-Cranberry Hoisin Chicken Thighs and Rice with Sautéed Spinach, Asparagus, and Tomatoes

Apple-Cranberry Hoisin Chicken Thighs and Rice with Sautéed Spinach, Asparagus, and Tomatoes

IMG_0039

As summer very, very slowly wanes away, there are days when it’s cool enough to turn on the oven. My oven hasn’t been on in months with the exception of absolutely necessary baking (read birthday cakes), which is done before the sun rises lest the house take on one extra degree of warmth.  Last Friday, as Dave flew in from Bogota, Columbia, I wanted to have a dinner ready for which he didn’t have to grill one single item.  Enter SIMPLY MING ONE POT MEALS.  (Aside: I am not in the business of selling any cookbooks except my own, but Truth in Recipes requires I note this simple dish’s provenance.)

Alyce-Aspen kitchens signing books

I’ve owned this book not since in came out in 2010, but maybe since a year or two after that when a good friend mentioned she was cooking something from it.  The book sounded entertaining (it is) and helpful (also true). Who doesn’t want a new spin on one-dish or one-pot meals?  I made a few dishes from it and back it went on the shelf. If I’m not terribly intentional about looking at and using all of my cookbooks, they may sit a while before I drag them out to the kitchen again.  The quality of the book may have nothing to do with it; I cook out of my head a lot. (Why did I leave this sit all this time?)

shopmingsway_2270_1944993

 SIMPLY MING: ONE-POT MEALS

Something drew me to the Ming book last week, and with a few very small changes, I rustled up this one-pot meal very quickly; I think you could, too.

This plate full of goodness is based on a simple happy formula many Americans swear by:  chicken and rice in the oven. Ming’s version has a bit of an Asian twist.  What better, less expensive, easier dinner might you have other than sandwiches?  The bone-in, skin-on chicken thighs are sautéed, removed from the pan, where garlic, green onions and next rice are tossed in and cooked briefly. My pot includes a crisp, off-sweet chopped apple. Hoisin sauce is the secret weapon ingredient!  Wine and broth are added; the chicken goes back in. The whole shezaam is covered and carefully stowed in the oven for just 20-30 minutes or so.

You can see and read about the recipe here. I’m not fond of printing recipes that are available in books (as Ming says–cookbook authors need to send their kids to college), but this one has been made available in several places on the internet; have at it.

Changes/additions I made were these:

  1. I added crushed red pepper to the seasoning of the chicken as it browned.
  2. With no fresh cranberries available in September here in Colorado, I substituted a peeled and diced Granny Smith apple along with a handful of dried cranberries. I didn’t want to use all dried cranberries as I thought it might sweeten the dish too much. I also knew the fresh cranberries would give off liquid and felt the apple would mimic that.
  3. I seasoned both the onions and garlic as well as the rice itself with a little salt and pepper.

The pot:  I used a 5.5 quart covered, oven-safe sauté pan for this dish. If you don’t have such a large skillet, brown the chicken in batches in a smaller skillet.  Remove the chicken, add the vegetables and rice, and then add them to a greased very large casserole dish. Cover tightly with foil and bake as the recipe directs.

A couple of other things:  A meal good enough for company, this dish contains a lot of rice. You’ll likely have rice leftover that you can take to work for lunch even if four people have already had their way with it. There are 8 thighs, so the dish will serve 4 or 6 depending on hunger.

While dishes like these are touted as a whole meal–and they are– I’m always in need of some greenery on the table and on the plate. While the chicken and rice baked, I sautéed chopped asparagus, spinach, and tomatoes in grape seed oil with minced ginger, garlic, salt, and crushed red pepper.

IMG_0042In the meantime,  Rosie enjoyed the late afternoon…

IMG_0037Sing a new song; try Ming!

Alyce

Chicken and Carrot Stew

Chicken and Carrot Stew

Happy New Year!

While I seldom blog recipes from other places, this easy chicken stew from Bon Appétit is luscious and makes a quick change from my typical  winter beef or lamb stews.  I’ve made it a time or two for friends, fixing it mostly beforehand, adding the cream right before serving.  A scoop of rice and some fresh, sauteéd spinach make for a healthier and well-rounded meal and even lowers the price per serving.  However, not to fear:  this recipe uses inexpensive chicken thighs to start with.

 My kitchen is still a Christmas kitchen--tins full of cookies, crocks full of nuts.  Leftovers in the frig. Christmas dishes in the cupboard.  On and on.  I’m really still in holiday mode and am not back to a regular routine of grocery shopping, cooking, writing, blogging, choir rehearsals, etc.  It is only the tenth day of Christmas (10 Lords-a-leaping!) and I celebrate all twelve days of Christmas plus Epiphany.   Come Sunday night (January 6–Epiphany), you’ll find a table full of people at my house, still decorated, come to have one last, light Christmas romp complete with games. 

 Monday morning will find me contemplating what will, by then, look like a very old Christmas mess, putting it all away and doing a thorough clean before contemplating returning to work on the soup book.  Until then, I’m cooking quick meals, heating big pots of soup or bolognese  I froze earlier in the season, ordering pizza, or hitting favorite restaurants while my daughter’s home.  After all, a kid, even a 25-year-old one, at home for the holidays likes to have their favorites.  And Mom, Mom’s a bit tired of cooking.  I can’t believe I said it, but it’s true.  (Thank God for the freezer.)

While you’re putting away your own holiday mess, cook up this fast stew and see if it doesn’t become one of your favorites.  It’s made mostly from food you might already keep in the larder or freezer (I always have boneless chicken thighs for quick soups.) and if you don’t have the leeks, substitute onions.   If you’re looking for lighter meals, you might try substituting non-fat evaporated milk, half and half, or a lower-fat milk for the cream.   Try this:

chicken and carrot stew from Bon Appétit  
4 servings (perhaps 6 if you add the rice and spinach)

Ingredients

  • 2 cups 1/4-inch-thick rounds peeled carrots (about 3 medium-large)
  • 1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
  • 1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes
  • Sea salt
  • 2 tablespoons all purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh Italian parsley
  • Fresh thyme sprigs (for garnish)

Preparation

  • Cook carrots in large saucepan of boiling salted water 3 minutes. Add leeks to pan with carrots and cook until carrots are tender, about 3 minutes longer. Drain; set aside.

  • Sprinkle chicken with sea salt and freshly ground black pepper. Whisk flour, thyme, and paprika in medium bowl. Toss chicken in flour mixture. Heat oil in heavy large nonstick skillet over medium- high heat. Add chicken to skillet and cook until browned, about 2 minutes per side. Add wine; boil until reduced by half, 2 to 3 minutes. Scatter carrots and leeks over chicken. Add broth, cover, and simmer until chicken is cooked through, about 15 minutes. Add cream and mustard. Stir until sauce thickens slightly, about 2 minutes. Season sauce to taste with sea salt and pepper. Transfer to large shallow bowl. Scatter parsley over and garnish with thyme sprigs.

Read More http://www.bonappetit.com/recipes/2011/04/chicken_and_carrot_stew#ixzz2GpkItqiz

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
 Interested in entering a bread recipe contest?

 Jan. 31 Deadline for National Festival of Breads Entries!

Remember that your original bread recipes must be submitted via the online entry form by Jan. 31. Please, be sure to include King Arthur Flour and Fleischmann’s Yeast in your ingredients list! Recipes that do not include these two ingredients will be disqualified! Click on the link to read the rules.  
  Enter by January 31, 2013  http://www.americasbreadbasket.com/nfob

Sing a new song,
Alyce