Skillet-Roasted Chicken and Stuffing

Hello!

It's been entirely too long...

I hope you all are doing well. Thank you to everyone who has still stopped by my blog, even though I have not posted anything in several months. I never intended to be gone for that long, but my goodness, this year has flown by! You may have noticed I have not posted a recipe since February. I do work full-time, and back in February I took on several new responsibilities at my job. Needless to say, I had a very busy first few months of the year, and I kind of just let other things fall by the wayside. Thankfully, things have started to slow down and I have a much more manageable workload.

I'm really excited to be back this week as I prepare for one of my favorite holidays: Thanksgiving! I will say that Christmas has always been my absolute favorite holiday, with Thanksgiving coming in a close second. As I get older, I am growing to appreciate Thanksgiving more and more. While I love Christmas and what it stands for, it certainly gets more stressful to prepare for year after year. I think I just love the simplicity that is Thanksgiving: family and food. There's no gift buying to do, just good food and time to spend with family and friends.

Speaking of Thanksgiving, I started some of my prep today. I have homemade chicken stock simmering on the stove as we speak and am getting ready to start on pie crust.

That brings us to today's recipe (sorry for the long intro!), Skillet-Roasted Chicken and Stuffing. I came across this recipe on an episode of Cook's Country and have intended to make it for quite some time. I finally made it a couple weeks ago and it did not disappoint. I love a good, homemade dressing, but it can be time consuming. This recipe simplifies the stuffing but does not sacrifice quality or flavor. What I like most about this is that the chicken and stuffing is all done in one pan. Easy prep and easy clean up makes this a great dish for a weeknight meal.

Also, if you are anticipating a small crowd for Thanksgiving, this dish would be a great alternative to making a large turkey with all the sides.

Skillet-Roasted Chicken and Stuffing
Adapted from Cook's Country, February/March 2013

Ingredients

• 1 small, whole chicken (4-5 lbs)
• 6 tablespoons unsalted butter
• 2 tablespoons minced fresh sage
• 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme (I did not have fresh so I used dried and I used a little less because I wanted to add some fresh parsley for some added green)
• 2 tablespoons minced fresh parsley
• Salt and pepper
• 2 small onions, finely chopped
• 2 celery ribs, minced
• 7 ounces French Bread cut into 1/2-inch pieces (6 cups)   
• 1/3 cup low-sodium chicken broth

Directions
1. Preheat oven to 375 degrees, adjust oven rack to low-middle position. Melt 4 tablespoons of butter. Stir in half of the sage and thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pat chicken dry with paper towels, then brush the herb/butter mixture all over the chicken, set aside. 
2. Melt remaining 2 tablespoons of butter in an oven-safe, 12-inch skillet over medium heat. Add onions and celery and saute until softened, about five minutes. Add remaining sage and thyme, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about one minute.
3. Off the heat, place chicken breast side up in the skillet. Arrange bread cubes around the chicken in the bottom of the skillet. Transfer skillet to the oven and roast until breasts register 160 degrees and thigh register 175 degrees, about one hour to one hour fifteen minutes. Rotate skillet halfway through roasting.
4. Carefully transfer chicken to serving plate and lightly tent with foil. Allow chicken to rest for at least 15-20 minutes before carving. 
5. Stir the toasted bread and vegetables (skillet handle will be hot!) until incorporated. Cover and allow to sit for 10 minutes. After the 10 minutes, uncover and stir in chicken broth and any chicken juices that have accumulated on the plate. Warm stuffing over low heat for about three minutes.
6. Carve chicken and serve with warm stuffing.

Note: If you do not already own one, I highly suggest that you invest in an instant-read meat thermometer. I own this one by ThermoWorks and love it! It has not let me down.

French Bread Pepperoni Pizza

Need a quick dinner idea? Love pizza, but don't have the time to make a homemade crust? Try this quick and easy French bread pizza. 

I posted a recipe for my homemade pizza sauce last week so I figured I needed to post a recipe that you can use it for! Growing up, my mom would occasionally make us this French bread pizza. It's super simple and you don't have to deal with the hassle of making a crust.

I for one, love a good homemade pizza crust but I don't always have time to make the bread dough. For a good pizza, in a short amount of time, I will whip out one of these French bread pizzas.

It's so simple: pick up a loaf of French bread at your supermarket's bakery, slice it lengthwise in half, brush with a little olive oil, toast it for a few minutes in the oven, add your toppings, pop back in the oven and bake until cheese is bubbly and bread is golden.

Simple right?

French Bread Pepperoni Pizza

Ingredients

• 1 loaf of French bread
• Extra virgin olive oil
• Pizza Sauce 
• 4-6 ounces of mozzarella, shredded
• Pepperoni

Directions

1. Preheat oven to 425 degrees. Slice French bread in half lengthwise. Place onto a rimmed baking sheet (I usually brush a little olive oil onto the pan underneath the bread). Brush the tops of the bread with a little olive oil. Toast in the oven for about 5 minutes.

2. Top French loaves with pizza sauce, mozzarella, and pepperoni. Return to oven and bake for about 8-10 minutes or until cheese is melted and bubbly. Cool for 5 minutes before slicing and enjoying.

Note: Pizza can be made with a variety of toppings. If using additional cheese or toppings, hollow out a little bit of the loaf so that it can hold all of the toppings.

Pizza Sauce

Oven Barbequed Chicken Legs

Oven roasted chicken covered in tangy barbeque sauce. A quick and easy main course that is ready in 30 minutes!

I hesitated to post this recipe because of it's overly simple nature. But then, I think of how some of the simple, good recipes are hard to come by. It's so easy to fill my recipe box with dinner ideas that take one, two, or even three hours to prepare. That time frame isn't possible for a busy weeknight--I have to have a good repertoire of easy, go-to meals.

So today I am sharing with you oven barbeque chicken. You can follow the same recipe and cook the chicken on a barbeque grill if you wish. I prefer the oven because I think it's more time consuming to prepare our grill (we have a charcoal grill) so I opt to do my "barbequing" inside.

Chicken legs are one of my favorite cuts of the chicken and they are relatively inexpensive. So I think they make a great low-budget and fast meal. Growing up, my favorite meals my mom prepared was her homemade fried chicken. My mom would cut a whole chicken, fry it and serve it with mashed potatoes and gravy. We are a family of five, so that meant we ate every piece of chicken and sometimes we didn't get a choice of what cut we got. My brothers and I often fought over the legs--our favorite piece out of them all. Since there were three of us, and only two legs, that meant someone would miss out. Mom would often make us take turns on who got the leg. If you missed out that time, you would get a leg the next time she fixed fried chicken. As we got older (and...ate more) she would generally buy an extra package of chicken legs and fix them. Everyone got a leg (or two) and was happy. I guess I've always preferred the leg because dark meat is more tender and flavorful. I tend to fix a lot of boneless, skinless chicken breasts out of convenience and simplicity, but I think the dark meat is the best cut.

This recipe takes very little prep work. While the oven is heating up, clean up the chicken legs as needed--you can leave the skin on or remove it. Sprinkle with a little salt and pepper (season under the skin as well) and arrange on a foil-lined baking sheet (the foil makes for easy clean up). Always allow meat to sit for at least 5-10 minutes after salting because it allows the salt to absorb into the meat and tenderize and season it. Once the oven is to temperature, pop the chicken in the oven onto the middle rack and allow the chicken to cook until it's almost cooked through. Remove the chicken about five minutes away from done time. Brush on your favorite barbeque sauce and return it to the oven. Be generous with the sauce--it will bake and caramelize so you need a good amount. Serve with extra barbeque sauce if desired.

And there you have it, easy barbeque chicken in under thirty minutes!

Oven Barbeque Chicken Legs

Ingredients 

• 2 lbs, skin-on chicken legs
• 3/4 teaspoon table salt*
• 1/2 teaspoon black pepper
• 1/2-1/3 cup barbeque sauce, store bought or homemade

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with heavy duty aluminum foil, set aside. Remove chicken legs from package and trim away any excess fat or skin. Remove skin if desired or leave intact. Lightly season with salt and pepper--if leaving the skin on, carefully peel the skin back, season with salt and pepper and then lay the skin back in place. Arrange legs on baking sheet, spacing two inches apart.

2. Bake chicken legs for about 20 minutes. Remove from oven and brush chicken with barbeque sauce using a pastry brush. About one heaping tablespoon per leg. Return to oven and bake an additional 5 minutes or until chicken is done. To test chicken with a kitchen thermometer. Insert thermometer into chicken leg as close to the bone as possible without touching the bone. Fully cooked chicken should register 165 degrees. Serve chicken with additional barbeque sauce, if desired.

*Measurements for salt and pepper are approximate. I always grab a little using my fingers and lightly and evenly sprinkle over the meat. It really doesn't take much to season well. However, I am a low salt cook, so if you feel it needs more, add more. Just keep in mind that the barbeque sauce will add some seasoning as well.

Yields: 4-5 Servings (two chicken legs a piece)

Skillet Chicken Parmesan

Pan-Seared chicken breast in a bright, marinara sauce with three cheeses and topped with toasty breadcrumbs. It's a simple recipe for chicken Parmesan. Best of all, you only need one skillet!

I'm back! Sorry to have disappeared from the blog for so long. It's been a whirlwind these last few weeks. We were gone for vacation, came back and I started a new job. Needless to say, I've been busy and very tired. I've mainly cooked many of my quick, staple recipes instead of experimenting for the blog. I did manage to make this wonderful Chicken Parmesan that is delicious and very simple.

When I think of chicken Parmesan, I think of the first time I cooked for my husband (then boyfriend). My parents were out of town one evening so I decided to invite Mark over and make dinner. Chicken Parmesan was one of our favorites to order at an Italian restaurant so I thought I'd give it a try. I had never made it on my own before, but I figured it couldn't be that hard. I mean, all it is breaded chicken, marinara and pasta right? It wouldn't take that long...

Oh my...

While I knew how to cook, I had never taken on a meal like this. Since I was still living at home, my mother did all the cooking and I occasionally made a meal or dessert/snack item for us. I knew how to make the sauce, chicken and pasta. However, I had never practiced this dish (nor was I using a recipe) and didn't take in account the preparation, organization and time.

I had three pots going: one for boiling pasta, one for making sauce and one for frying the chicken. I decided to make "homemade" breadcrumbs by tearing up some french bread. Not a bad idea, but the fresh bread didn't adhere well. And for some bright idea, I decided to "stuff" the chicken breast with cheese before breading and frying. Boy was that a mess.

Mark waited patiently in the living room watching TV while I prepared dinner. By the time I made the main course, garlic bread and salad, I had spent a good 1 1/2 to 2 hours on the meal. I can't remember what time we ate. I just remember how fast the meal went by and how it didn't taste up to my expectations. I also had a huge mess to clean up. Between cooking and cleaning up, my evening was spent.

I'm not sure that Mark remembers that frustrating evening. I for some reason, can't forget it. Every time I see a chicken Parmesan recipe:

I think of that night and...

I run.

Okay, not really, but I have no desire to make traditional chicken Parmesan.

One evening, I was watching Cook's Country and they were making a super, simple recipe of "Skillet" Chicken Parmesan. It only required one pan (a skillet) for all three steps and was ready in 30 minutes or less.

Gah! Could it be possible?

I decided to give it a try and it produced the most delicious, Chicken Parmesan I've ever had! Never again will I try a traditional Parmesan recipe. This recipe takes the fuss out of the recipe but doesn't sacrifice flavor. Unlike traditional Parmesan, there is no breading/frying and then baking in the sauce. The chicken is sauteed, and then added back to the pan when the sauce is done. Top it with three delicious cheeses, let them melt and then top with toasty breadcrumbs. It's a genius idea!

And best of all, this is the perfect dish to make for a date night at home, when you are having guests, or just a weeknight family meal. You can prep all your ingredients early and put it together quickly before dinner. It's a dish that looks like you put a lot of work into it, but is very simple.


Skillet Chicken Parmesan

Ingredients

• 2 Chicken breasts, sliced horizontally into cutlets. 1/2-3/4 of a pound
• 2 tablespoons olive oil
• 3/4 cup grate Parmesan Cheese
• 1 Slice of french bread or hearty white sandwich bread
• 2 tablespoons chopped fresh basil
• 1-14.5 ounce can of crushed tomatoes
• 1 clove of garlic, minced
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1/3 cup mozzarella cheese, shredded
• 1/3 cup provolone cheese, shredded
• salt and pepper to taste

Directions

1. In food processor, pulse bread until coarse crumbs; 10-12 pulses. Toss bread crumbs with olive oil and toast in a non-stick 12-inch skillet, stirring constantly; about 5 minutes. Transfer to bowl and toss with 2 tablespoons Parmesan cheese and one tablespoon basil. Wipe skillet clean with paper towel.

2. Using sharp knife, hold chicken securely and slice each breast horizontally into two cutlets of even thickness. Lightly salt and pepper each side. Place flour in a shallow dish (I like to use a pie plate) and lightly dredge the chicken in flour. Shake off excess. Heat two tablespoons of vegetable oil in skillet over medium-high heat. Add cutlets and cook until golden brown on both sides. About 5-8 minutes. Transfer to a plate. Wipe skillet clean with paper towel.

3. Reduce heat to medium-low. Add one tablespoon olive oil and minced garlic to skillet. Saute until garlic is fragrant, 30 seconds to one minute. Add crushed tomatoes. Cover and simmer for 5 minutes. Stir in basil and salt and pepper to taste. Return chicken to skillet and press down into sauce to cover. Sprinkle mozzarella, provolone and remaining Parmesan cheese over chicken. Cover and simmer until cheese is melted. Uncover and top with toasted bread crumbs. Serve.

Notes:
*Unlike some Parmesan chicken recipes, this does not include pasta. You really don't miss it! If you desire to serve with pasta and marinara, make extra marinara and serve with the pasta of your choice.
*I halved the original recipe to make it more friendly portioned for two people.

Chicken and Dumplings

Moist, chicken and tender dumplings in a rich, savory broth. It's the perfect comfort food for a chilly spring night!

We were on vacation last week in beautiful, Colorado. I will share more of that later this week. We had fun and are back home and back to normal.

We've had a bit of a chilly week which made perfect weather for some comfort food. This chicken and dumpling recipe is one of my favorites. The soup is very rich and flavorful and is topped off with soft dumplings.

Just talking about it makes me hungry for the leftovers in the fridge...

The recipe is fairly simple and the soup can be prepped ahead of time. It can reheated when ready for the dumplings or kept warm in a low temperature oven. Pat the chicken dry with paper towels and season with salt and pepper. Heat some vegetable oil over medium high heat and brown chicken skin side down for 4-5 minutes. Turn chicken over and brown for an additional 4-5 minutes. Transfer chicken to a plate and remove skin. If needed, add olive oil to dutch oven (you may not need additional oil after browning the chicken) and saute onions and celery until softened. Stir in flour and cook an additional one minute. Whisk in water and broth until combined. Add in carrots, bay leaves, and chicken thighs. Bring to a boil. Cover and reduce heat to low and simmer for 30 minutes until the chicken is done. Remove the chicken and allow to cool before shredding. Keep soup at a simmer until ready to assemble the dumplings. Return shredded chicken to pot and add salt and pepper as needed. Mix together the flour, baking powder, melted butter, salt and milk until combined. Scoop golf-ball sized dumplings and drop into simmering soup. Cover and cook until doubled in size. If making ahead of time, keep warm in a low temperature oven (195 degrees), covered, for up to two hours.

Chicken and Dumplings

Ingredients

• 2 lbs of bone-in, skin-on, chicken thighs
• 2 tablespoons vegetable oil
• 1 onion, finely diced
• 2 stalks of celery, finely diced
• 4 carrots, peeled and cut
• 2 tablespoons all-purpose flour
• 2 bay leaves
• 1 can  low-sodium chicken broth
• 1 1/4 cups of water
• Salt and Pepper to taste
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted and cooled
• 3/4 cup milk, warmed

Directions

1. Heat one tablespoon of oil in a dutch oven over medium-high heat. Pat chicken dry and season with salt and pepper. Brown chicken skin side down 4-5 minutes. Turn chicken over and brown an additional 4-5 minutes. Transfer chicken to plate and remove skin. 

2. Add onions, celery and 1/4 teaspoon salt. Saute for 5 minutes until vegetables soften. Add flour and cook for one minute. Whisk in water and chicken broth. Add carrots, bay leaves and chicken to pot. Cover and simmer for 30 minutes or until chicken registers 175 degrees. Remove chicken and allow to cool. While chicken cools, keep soup covered and simmering. Shred chicken and return to pot. Remove bay leaves and add salt and pepper to taste.

3. Mix flour, baking powder, salt, melted butter and milk until combined. Do not over mix. Using two large soup spoons, scoop golf ball sized dumplings into soup. 9 dumplings in total. Cover and simmer for 15-18 minutes until dumplings have doubled in size.

Note: Do not mix dumplings ahead of time. If made too far ahead the dumplings will be dense.

Adapted from: Best Lost Suppers by Cook's Country