In my house, Sunday’s are for cooking and baking, and there is nothing better on a cold Sunday evening than a roast chicken. I love roast chicken because of it’s ease of preparation. It really couldn’t be simpler.
I take an organic chicken and salt it inside and out, return it to its plastic bag and let it sit in the refrigerator for a few hours. Next, I stuff the cavity with bunches of thyme and rosemary, a garlic head, and one lemon, quartered. Lastly I melt unsalted butter and brush it all over, finishing it off with a small sprinkling of salt and pepper.
One hour and ten minutes later, my gorgeous chicken comes out of it’s 410 degree oven perfectly cooked and juicy. There really is nothing better on a lazy Sunday evening.
Yum yum chicken dinner. I make this with pre-made lentils and breaded chicken breasts from trader joe’s. Super easy and delicious. The egg yolk is runny and mixes with the lentils and chicken and is just scrumptious.
recipe in second part of post…
1 cup cooked green lentils
2 small cooked breaded chicken breasts, I use trader Joe’s frozen breaded chicken breasts
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
Salt and Pepper to taste
Heat lentils until warm. Add minced garlic to lentils and mix. Set aside. Heat breaded chicken breast in olive oil until crispy. Take chicken breast and shred with a fork. Add balsamic vinegar to chicken and allow to marinate for a few minutes. Heat 1 tablespoon of olive oil in a frying pan and fry egg until yolk starts to set. Sprinkle salt and pepper over egg. Add shredded chicken on top of lentils and place fried egg over chicken. Enjoy!
Warm Roast Chicken With Arugala Salad and Lemon Caper Vinaigrette
When I get home from teaching the last thing I want to do is cook an elaborate meal. I also don’t want to eat crap, so I’ve experimented with TEQUILA LIME CHICKEN TACOS using GROCERY STORE ROAST CHICKEN, but I wasn’t really in the mood for that today…
Full recipe in the second part of post…
I’ve recently been reading Nancy Silverton’s book, “A Twist Of The Wrist: Quick Flavorful Meals With Ingredients From Jars, Cans, Bags, and Boxes”, which has tons of delicious recipes that can be made in a snap, and so I decided to come up with my own quick, no-cook chicken dinner. This recipe is great because most of the ingredients are already in my PANTRY and it really whips up in minutes! It was surprisingly delicious!
Recipe below makes one serving
1 cup cooked roast chicken, lightly heated…you want the chicken to be warm, not hot
2 cups arugala
1 slice toasted sourdough bread
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon drained capers
1/4 teaspoon salt
1/4 teaspoon black pepper
Warm chicken in microwave so that it’s thoroughly warm but not hot. Toast slice of sourdough. Mix all ingredients for vinaigrette in separate bowl until emulsified and well combined. You can adjust the amounts of salt, garlic, and lemon juice depending on your taste. Toss Arugula in bowl with dressing so that it is well coated. Place slice of bread on plate. Pile chicken on top, and add arugula salad on top. Voila! Enjoy!
Perfect Comfort Food
Chicken and dumplings stew is quintessential comfort food. Dont get me wrong, I love CLASSIC MACARONI AND CHEESE, but sometimes a nice stew does the job like no other! This dish is perfect for these cold winter nights. I make a big pot of this and have it for dinner the rest of the week! This is an extremely easy recipe to make, so give it a try!
Chicken and Dumplings recipe in the second part of post…
This recipe is adapted from Elise’s recipe over at Simply Recipes
- 5 cups of prepared chicken stock
- 1 whole chicken, in parts (2 legs, 2 thighs, 2 breasts)
- 3 celery stalks, trimmed and cut into 1/2-inch pieces
- 4 medium carrots, peeled and cut into 1/2-inch pieces
- 6 boiling onions, peeled and halved
- 6 Tbsp unsalted butter, or chicken fat from the cooked chicken
- 6 Tbsp all-purpose flour
- 1 teaspoon dried thyme
- 2 Tbsp dry sherry or vermouth (optional)
- 1 Tbsp of heavy cream (optional
- 3/4 cup frozen peas, thawed
- 1/4 cup minced fresh parsley leaves
- Ground black or white pepper
- 2 cups + 2 tablespoons cake flour (can sub all-purpose flour)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 Tbsp butter, melted
- 3/4 cup milk
- 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Poach the chicken in the stock.
Add skinless chicken parts (legs, thighs, breasts), 2 bay leaves, and 3/4 teaspoon of salt to the stock and bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts from the pan and set aside. When they are cool enough to handle, remove the meat from the bones in 2-inch chunks or strips. Place a strainer over a large bowl and pour the broth through it, straining out the solids from the broth. Discard the solids. Skim and reserve the chicken fat from broth (a fat separator works great for this task) and set aside 5 cups of broth, reserving extra for another use.
While chicken is cooking, sift together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.) Set aside.
Heat reserved chicken fat (or butter) in the pan you had used to make the stock over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then slowly add the reserved 5 cups of chicken stock; simmer until mixture thickens slightly, 2 to 3 minutes. Stir in the vegetables, simmer for 5 minutes. Stir in chicken and optional cream; return to a strong simmer. Add salt and freshly ground black pepper to taste.
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.
Gently stir in peas and parsley. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.
Classic Chicken Salad With a Twist
I love making quick and delicious versions of classic recipes. We were on our way to the beach this weekend when I decided to whip up some Chicken Salad Sandwiches for lunch. This recipe differs from classic Chicken Salad because it doesn’t contain mayonnaise, and it has bits of apples and sage…Yum!
Quick Chicken Salad after the jump…
Chicken Salad With Apples and White Wine Vinaigrette
Recipe makes two sandwiches
2 cups cooked chicken. I use grocery store bought roasted chicken.
1/2 cup red onions
3/4 cups of chopped celery
1 garlic clove, minced
1/2 tsp lemon zest
1 tsp chopped sage
1/2 cup chopped apple
3 tbs good olive oil
1 tsp dijon mustard
1 tsp white wine vinegar
salt and pepper to taste
Shred the chicken in a bowl. Mix all of the vegetables, garlic, sage, lemon zest, and apples. Make vinaigrette. Whisk together the oil, mustard, and vinegar until emulsified. combine vinaigrette with chicken, add salt and pepper to taste. Enjoy! we had it on sourdough bread and a bit of mesculin, but you could have it with crackers, on a bed of greens, etc.