Posts from the ‘chicken’ Category

Tastes Like Chicken

I am beyond ready for fall to be here. Maybe in some parts of the country it is, but in Tennessee we’ve been getting an occasional tease of cooler weather, only to be brought to reality by 90 degree days with 150% humidity. My hair is less than pleased.
I’ve been spending hours drooling over recipes for soups and other cozy comfort foods, but the fact that it’s still hot out and and my tiny little kitchen heats up in about 2 seconds has been keeping me from cooking much at all. Luckily there are people around to cook for me, or I’d starve.
Yesterday though, when looking through recipes, I came across one for roasted chicken, and all of a sudden, that’s all I wanted, so I threw on a pair of shorts and got to roasting. If you can’t beat the heat, join it, right?
Original recipe is here.

Roasted Chicken and Vegetables

1 cut up chicken
1 pound small potatoes (I used red potatoes and cut them into smaller rounds)
1 large carrot
4 big shallots
5 garlic cloves
1 bell pepper
6 oz bacon
1/2 a cup white wine
1/2 a cup water
2 chicken bouillon cubes
3 tbsp oil
1 tsp Lawry’s seasoned salt
1 tsp sweet paprika powder
1/4 tsp dried thyme
fresh sage
Preheat oven to 400. Combine oil with seasoned salt, paprika, thyme, lots of pepper, and 1 crushed bouillon cube and mix well. Peel the carrots and shallots. Chop up all of the vegetables into chunks (cut the shallots in half). Place half the vegetables in the bottom of a roasting pan. Place chicken on top and brush the chicken with the oil mixture. Put the rest of the vegetables around the chicken and throw the garlic, skin on, in the pan as well. Dice up the bacon and fry until crispy. Add white wine, water, and crushed bouillon cube to the bacon and let simmer for a few minutes until it thickens slightly. Pour over the vegetables in the roasting pan, making sure to avoid the chicken. I promise you, you don’t want any of the oil mix to wash away, because it’s magical. Place the sage leaves in the pan and put the pan in the oven for an hour. About 30 minutes into it, pull the pan out and pour juice from the bottom of the pan all over the chicken and vegetables and place back in the oven for another 30 minutes. At 1 hour, mine was perfectly done. The vegetables were soft, the chicken was juicy, and the skin… the skin was worth fighting someone over. Seriously. So crispy and amazing.
This recipe earned a high five and the suggestion to be placed in permanent recipe rotation. Win.


Friday Night Improv

We (roommate (La) and I) had a slight change in plans for dinner tonight, involving mixed up addresses among other things. Long story short: I had to come up with some sort of dinner, without much to work with. The result was delicious, if I do say so myself, and more than enough for us and our friend Mimi.

Spicy Chicken Rotini
3 frozen boneless skinless chicken breasts
1 jar Bertolli tomato and basil sauce
2 tsp red pepper flakes
1 tbsp sugar
1 lb rotini pasta

Pour half of the sauce into the bottom of a crockpot, then stir in the pepper flakes and sugar. Place the chicken breasts in, then pour the remaining sauce on top. I stirred it all around as much as I could, placed the cover on, and set it high for about 4-5 hours. When we were hungry, I shredded the chicken in the pot and mixed it together. Serve over rotini.

I also served creamed corn, which is called (creatively enough) Allyn’s special corn.

1 package frozen corn
1 tbsp butter
3 tbsp heavy cream
2 tsp salt
10 good shakes of Tony’s, or to taste

Throw it all together in a saucepan with a lid, over medium low heat for about twenty minutes, stirring occasionally. Once the corn is thoroughly heated, take the lid off and cook until the cream has thickened.

La’s homemade lemon drops helped round the evening out.