Apple Cider Braised Chicken and Fall Veggies

dinner

I found and saved this recipe on Facebook a few weeks ago. Finding again and then cooking from a recipe on FB? I don’t even know. So I’m putting it here on NMB, and I can have it for always.

This smelled amazing and hit all the right notes. You know a recipe is a keeper when the kids ask for more vegetables and then even after two helpings go pick at the pan for their favorites (garlic! celery!).

This didn’t cook in the time the original recipe said it would (maybe I had too many vegetables?), so I’m going to post it here just like I made it. It’s a little fussy with moving from one pot to two, but not overly so, I don’t think.

Ingredients:

  • 9-10 chicken drumsticks
  • 3 cups butternut squash, peeled and chopped into 1-inch squares
  • 3 medium potatoes, chopped into 1-inch squares (next time I’ll probably double the potatoes–they were a favorite)
  • 4 stalks celery, chopped into 1-inch pieces
  • 1 1/4 cup apple cider or spiced apple cider (I used plain apple juice because that’s what I had)
  • 1 large yellow onion, halved and sliced
  • 1/4 cup chopped fresh sage leaves
  • 4-5 garlic cloves, peeled (I’ll use more next time, another favorite)
  • 2 tablespoons coconut oil
  • salt and pepper

Directions:

  1. Start by chopping and peeling all the veggies and setting them aside. This doesn’t actually have to be done first, but I bet you’ll be happier getting it out of the way.
  2. Preheat oven to 350.
  3. Next, heat coconut oil in a large dutch oven or oven safe pot with lid. Sprinkle chicken with salt and pepper.
  4. Add garlic and chicken to the oil and let chicken cook on each side for about 3 minutes at medium/high heat. Remove and add 1/4 cup cider to the pan to deglaze. Using something soft like a spatula, stir to remove any stuck bits from the pan. After a minute or so, add chicken back in, then cover with veggies and sage, a sprinkle of salt, 1 cup of cider, and cover. Bake at 350 for 45 minutes.
  5. Now at this point, my chicken wasn’t nearly done, so I moved the drumsticks to a 9×13 glass pan and put the chicken and the veggies (now separated) back into the oven for about 15 minutes. If your chicken is done with the initial bake, great. Proceed to step 6.
  6. Scoop out all the chicken and veggies. There should be some of the cider and fat left in the pot. If its thick, you can use is straight up as gravy. If it’s still too thin, add some of the vegetables back in to the liquid and use an immersion blender to thicken into a gravy to serve atop chicken and veggies.
  7. Plate chicken with veggies, add a drizzle of cider gravy, and enjoy.
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Crispy Chicken with White Wine Pan Sauce

Taken from Good Housekeeping magazine and served to friends tonight, this dish is a winner. That pan sauce…yum!

2 t olive oil
2.5lb chicken thighs
3/4 t salt, divided
2 medium shallots, chopped
2/3 C white wine
1/4 t dried rosemary
3 T sour cream
1/2 C chicken broth
chives

In a 12-inch skillet, heat olive oil on medium high. Season chicken thighs with 1/2 teaspoon salt. Cook, skin sides down, 6-8 minutes or until browned. Transfer to foil-lined baking sheet, skin sides up. Bake in 450 F oven 15 minutes or until cooked through.

To same skillet on medium, add shallots. Cook 2 minutes. Add white wine and rosemary, and 1/4 teaspoon salt. Simmer 2 minutes, scraping up browned bits. Whisk in sour cream and chicken broth. Serve chicken with sauce, garnish with snipped chives.

Roast Chicken with Potatoes “By the Wall”

I found this recipe as a newlywed back in St. Louis and looked it up today to use as a mercy meal. This time around I approximated on all ingredients, pouring them into 1- and 2-gallon freezer bags to coat the potatoes and chicken. I purchased a tray of eight thighs, another of 12 (ish?) drumsticks, and used 5 lb of golden potatoes. It gave me 2-9×13 pans and 1-8×8 pan for a total of three meals. Score! And it was delicious to boot.

Ingredients

    • 6 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 3 teaspoons dried oregano
    • 2 1/4 pounds white-skinned potatoes, peeled, each cut into 6 long wedges
    • 1 4-pound chicken, cut into 8 pieces
    • 3 tablespoons fresh lemon juice (I omitted this entirely)

Preparation

    1. Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
    2. Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.

Chicken in Coconut Milk with Lemongrass

koselig_chickencoconutmilk

Another recipe in the Koselig Cooking series, this is a good one if you’re a fan of Thai flavors. 

Serves 4 to 6

1 whole roasting chicken (3 to 4 pounds)
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter
1 tablespoon olive oil
1 cinnamon stick
2 whole star anise
1/2 cup roughly chopped cilantro stems
juice of one lemon + zest, discard rind
1 stalk lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
6 to 8 cloves garlic, peeled and smashed
1 (14- to 16-ounce) can coconut milk
3 cups torn greens (spinach, kale, chard, mizuna, etc.)
2 green onions, chopped into 1/4-inch pieces
Chopped cilantro, to garnish
Cooked rice, to serve

Pat the chicken dry and sprinkle it liberally with salt and pepper. Put the chicken, covered, in the refrigerator for up to 24 hours, or if you’re going to cook it right away, set it aside while you prepare remaining ingredients.

When ready to bake the chicken, preheat the oven to 375°F.

Melt the butter in a large Dutch oven over medium heat, then add the oil. Put in the chicken, breast-side up, and let it sizzle for about 30 seconds. Carefully flip the bird and crisp the other side for another 30 seconds. Remove the pan from the heat, put the chicken on a plate, and pour off the fat in the pot.

Transfer the chicken back into the pot, breast-side up, and add the cinnamon stick, star anise, chopped cilantro stems, lemon, lemongrass, garlic, and coconut milk. Cook, uncovered, in the preheated oven for 60 to 90 minutes (depending on size). Spoon the sauce over the top of the bird to baste every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh reads 165°F.

Remove chicken from the pot and put it on a plate. Pull out and discard the cinnamon stick and star anise. Put the pot with the sauce back on the stovetop over medium heat, add the spinach and stir until just wilted, about 10 seconds.

Carve the chicken and serve each piece over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro leaves.

Tandoori Chicken

I found this one on Instagram, and I don’t want to lose it. It’s a keeper — easy, easy and tasty.

Ingredients
1 1/2 teaspoons curry powder (I used garam masala, and it was great)
1/2-1 1/2 teaspoons red pepper flakes (our family likes it on the less-spicy side)
1 1/2 teaspoons salt
3/4 teaspoon ground ginger
3/4 teaspoon smoked paprika (I use regular, as I don’t care for smoked, but that’s personal preference)
3/4 teaspoon ground cinnamon
3/4 teaspoon ground tumeric
1 tablespoon minced garlic (I didn’t have this; I’m sure it would only add)
2 tablespoons lemon juice
1 14-ounce can (or 1 1/2 cups) coconut milk
1/2 cup cilantro, chopped

chicken (original recipe calls for 9 thighs; I used 4 leg quarters)

Directions
1. Whisk together all ingredients (except chicken) and place in a gallon-size ziplock bag. Add chicken and massage marinade into chicken. Place the mixture in the fridge to marinate for 6 hours.
2. Preheat oven to 350.
3. On the stovetop, heat a cast iron skillet (or oven safe skillet) on medium-high heat with a few tablespoons of olive or coconut oil. Brown the chicken, skin side down, for approximately 5 minutes or until the chicken in a nice golden brown.
4. Turn the chicken over, skin side up. Pour the remaining marinade over the chicken.
5. Bake chicken until it reaches an internal temperature of 160 degrees. (Mine took about 40 minutes, but the original recipe said 20, so…)

Basil Chicken (revised for Whole 30)

We are about to embark on a Whole 30, and I wanted to see if one of our favorite recipes could be compliant. Good news! It can! No sugar in this version, so I swapped out the water for apple juice; no soy either, so I used coconut aminos instead of soy sauce. I also upped the basil a bit, but that’s just a family preference.

Ingredients

  • 1/2 cup apple juice
  • 2 tablespoons Red Boat fish sauce
  • 2 tablespoons coconut aminos
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons coconut oil
  • 1/2 cup thinly sliced onion, plus 1 cup finely chopped onion
  • 8 cloves garlic, finely chopped (about 3 tablespoons)
  • 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 1/4 cups torn fresh basil leaves

Directions

  1. In a small bowl, combine apple juice,  fish sauce, coconut aminos, and crushed red pepper. Set aside.
  2. Heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes. Transfer the mixture into the bowl with the sauce mixture and set aside.
  3. Add the remaining 1 tablespoon oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes.
  4. Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer.
  5. Remove the pan from the heat and add the basil, tossing until slightly wilted.
  6. Serve over cauliflower rice or spaghetti squash.

Chicken Cordon Bleu

Last night was the second time I made this (surprisingly easy) recipe. When Ian saw me dishing it up for him, he said, “Oh! We’re having the really, really yummy meal again!” Simon’s reaction was similar, so, yeah, this is a keeper.

Ingredients:

  • 4 chicken breasts
  • 1/4 cup melted butter
  • 1 cup breadcrumbs
  • 8 pieces deli-sliced ham
  • 8 slices swiss cheese (or about 1 cup shredded swiss cheese works too)

Directions:

  1. Preheat oven to 350 degrees and grease a 9×13 baking pan
  2. Slice chicken breasts in half top-to-bottom, so you end up with thin — or flat, really–  pieces (and you can even pound these to make them flatter)
  3. Dip chicken into melted butter and then press into breadcrumbs (don’t flip the chicken over, just coat one side with breadcrumbs)
  4. Lay ham and cheese onto filleted chicken and roll up
  5. Place each roll in a 9×13 pan, using a toothpick to hold the rolls together
  6. Bake for 40-50 minutes

* We haven’t yet tried it with the sauce, but last night’s chicken was a wee bit dry and could have benefited from it I think.

Cheese sauce:

  • 2 tablespoons butter
  • 1 teaspoon instant chicken bullion
  • 1/4 cup shredded swiss cheese (I typically use the rest of the sliced swiss, just tear it up.)
  • 2 tablespoon parmesan cheese
  • 1 1/4 cup milk
  • 2 tablespoon flour
  • dash of pepper

Melt butter on medium heat; stir in flour. Let mixture bubble for a minute. Add bullion and milk. Add remaining ingredients.