Category Archives: chicken

Chicken and Rigatoni in One Pot–One Pot Pasta

Posted on February 18, 2016 | 3 comments

I must say that the first time I saw this recipe for one-pot pasta I was hesitant. I read up on it and found out that the actual recipe for this one-pot pasta hailed from Puglia. So for all of those “haters” out there I am just saying that I did do my homework here and found out that yes they do this in Italy and original recipe was from there. OK that’s enough of that. It doesn’t really matter where it’s from now does it? I have made 2 versions of this type of pasta and all I can say is yum. I will also add that you need to be a little bit more attentive during the cooking but the result was fabulous. We loved the creaminess and the pasta came out perfectly al dente. You just don’t want to overcook it, taste for doneness and sit down and eat. It was delicious the next day cold out of fridge as well. Give this one a try you won’t be sorry. Joel was very happy with the clean-up detail as well because it was one pot! Whole thing took under an hour from start to finish. One pan, people!!! dry noodles, sauce ingredients, water, wine a few good things and you’ve got a delicious impressive dinner.

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Stir in the roasted red peppers and cherry peppers, and sauté for another minute or so. Add in the crushed tomatoes and wine. Add in the water and the raw pasta and bring to a low boil. If you need more water you’ll know at this point , add a bit more water (a little at a time) Continue to cook, stirring very often, until the pasta has cooked to al dente , it will take anywhere from 15- 20 minutes. Taste pasta and judge how much longer it needs.

When pasta is done to your liking, reduce heat to low and add in the butter, basil and salt. When the butter is completely melted into the past, add in the cream and the cheese. Let simmer on low for another ten minutes or so, stirring occasionally. Top with additional cheese, basil and red pepper flakes if you like.

Serve warm.

3 Comments

Posted in chicken, one pot meals, pasta

Orange Chicken

Posted on February 15, 2016 | 1 comment

Orange chicken served with rice and beans

Chicken Cutlets dredged in flour and paprika

Rosemary and Garlic in Pan

Finished Product–Orange Chicken

Once again I took this recipe from the inimitable Jessica Seinfeld. I just love her recipes mostly because they are so easy and so delicious. This one is pretty easy to make with very few ingredients. Just make sure to get yourself some fresh rosemary, some fresh garlic and use fresh orange juice! This is a must and I used some oranges for a very simple garnish.

Get Cooking and Enjoy!

Ingredients:

*recipe as is will probably serve 4 , 2 cutlets a piece

4 boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

1 teaspoon paprika

4 cloves garlic–I minced the garlic, (chop finely) if you prefer just smash it and leave in larger pieces that you can remove right before serving or just leave in the sauce. We like garlic so I chopped it. Up to you, both ways are fine.

3 sprigs fresh rosemary

3 Tablespoons olive oil, plus extra if necessary– I used 4 because I cleaned out pan after chicken cutlets cooked up.

1/2 cup freshly squeezed orange juice, ( probably 1 large juicy orange)

1/2 cup chicken broth

Directions:

Rinse off chicken breasts and pat dry with paper towels. Season both sides with the salt and pepper. In a large bowl combine the flour and paprika. Dredge the chicken in the seasoned flour, shaking off excess flour, and place on a clean plate. Smash and peel the garlic and chop into small pieces or leave the garlic smashed and if you like you can remove it just before you serve or leave whole smashed cloves in the sauce, it’s really a personal preference. Wash the rosemary , pat dry, and pull the leaves from the sprigs. It should be about 2 Tablespoons.

Place a large skillet on the stove and turn the heat on to medium. Add the olive oil and heat until it shimmers ( about a minute) Using tongs, add the chicken, and cook 5 – 7 minutes per side more until browned and cooked through. You can cut through the thickest part to make sure it is cooked through) Transfer to a clean plate or platter and cover with aluminum foil to keep warm while you prepare the sauce.

I actually wiped the skillet clean and started with another tablespoon of oil for the sauce. I found the skillet cleaner this way. When pan cooled down a little bit I wiped it dry with a clean paper towel. Then proceed with the next step. Add in the garlic, stirring until golden brown, 1 – 2 minutes. Stir in the rosemary and let cook for about a minute. Now add the orange juice and broth. Let simmer and stir up all the brown bits that may be stuck to the bottom of the pan. Simmer until the sauce starts to thicken a bit, about 5 minutes. Taste for salt, I added a little bit.

To serve I placed on platter and spooned the sauce over the chicken and added some orange slices.

Enjoy!!

1 Comment

Posted in chicken

Tagged Chicken, chicken and oranges, orange chicken

Chicken and Rigatoni in One Pot–One Pot Pasta

Posted on December 17, 2015 | Leave a comment

*I used my large Le Creuset pot. A large skillet would work fine here as well.

Ingredients:

2 Tablespoons extra-virgin olive oil

5 cloves of garlic, chopped

app. 1 – 1 1/2 lbs. of chicken breast, cut into small chunks. Just buy a regular package of chicken breasts and cut them up as I did ( see photos)

2 large roasted red peppers, sliced into thin slices ( straight out of the jar) see photos

6 cherry peppers, chopped and de-seeded , you can use hot if you like it spicy or just mild cherry peppers which is what I used (straight out of the jar) see photos

1 cup water, you will probably add about 1/2 cup more but you should start out with a cup

1 lb. rigatoni, I like the way the rigatoni works of course penne or another type of macaroni will work just fine

1 cup white wine, use what you have open as long as it’s not a sweet wine

1 28 oz. can of crushed tomatoes

1 cup Parmesan Cheese grated, more for serving

1/2 stick unsalted butter

1/4 cup heavy cream

2 teaspoons fresh basil torn, you’ll want to add a little more at the end of cooking as well.

1/2 teaspoon kosher salt or sea salt

Crushed red pepper flakes, optional. If you like the heat add a little bit during cooking and you can always add more at end. 1/4 teaspoon to start is good.

Directions:

In a large skillet type of pot, heat the olive oil over medium heat and add in the garlic and chicken . Saute the chicken until it is just browned on the outside but not cooked through.

Serve warm.

Easy Chicken Soup with Orzo and Lemon

Posted on December 4, 2015 | 2 comments

I literally started this soup at 5 p.m. and app. one hour later I was eating it. Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling like cooking my soup for hours and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because the whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.

Ingredients:

1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick — if you don’t have a leek use 1 chopped yellow onion

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving

Directions:

Heat olive oil in a large heavy pot over medium heat. Add the leek, celery and carrots. Cook veggies, stirring often, until vegetables are soft, 10-15 minutes. I threw a little salt and pepper in to vegetables during this period, you can taste for salt and pepper again.

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

I then added the shredded chicken and dill and I also added a bit more of the chicken stock at this point since broth cooked down a bit. I heated soup a bit more and served with lemon halves, squeezing a bit of lemon into each bowl of chicken soup before serving.

2 Comments

Posted in chicken, soup

Tagged Chicken Soup with Lemon and Orzo, Chicken Soup with Orzo, Homemade Chicken Soup made easy

Italian Wedding Soup with Chicken Balls

Posted on October 18, 2015 | Leave a comment

Italian Wedding Soup with Chicken Balls

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy. It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs *see note below on fresh bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed. you can also use chopped kale.

*fresh dill ( I love the flavor) add at your own discretion about 1/4 cup minced fresh dill.

Directions:

preheat the oven to 350 degrees put parchment paper on a cookie sheet.

for the meatballs, place the ground chicken, sausage,bread crumbs, garlic, Pecorino, Parmesan, milk, egg, salt and pepper all in a bowl and mix well with a fork. I use a teaspoon, and make 1 to 1 1/2 inch balls and drop onto parchment paper lined cookie sheet. you should have about 30 to 40 small balls. bake for 25 – 30 minutes, until cooked through and lightly browned. set them aside. (I made about 30 balls, they were a little larger this time out)

For the Soup:

heat the olive oil over medium – low heat in a large heavy bottomed soup pot ( Le Creuset type pot) Add the onion, carrots, and celery and saute until softened, about 10 minutes, don’t brown. Add the chicken stock and wine and bring to a boil, at this point I let soup cook a while to soften the vegetables, app. 1 hour. ( a low simmer) if you’re in a hurry you can probably do the whole soup in 1/2 hour , veggies will be soft enough to eat. if some of the liquid evaporates you can always add a little more broth.

chicken balls out of the ovenItalian Wedding Soup cooking

Add the pasta to the simmering broth and cook another 6 – 8 minutes, until the pasta is tender. Add the meatballs and simmer for another minute or so. taste for salt and pepper. Stir in the fresh spinach and cook for another minute or so, the spinach will just wilt. Ladle into soup bowls and serve with freshly grated Parmesan cheese.

*a little note on fresh bread crumbs. Stale bread works well and I always have some bread in the freezer so I usually use that. You can also use a blender if you don’t want to use a food processor. The crumbs will keep in the freezer almost indefinitely. Just stick the crumbs in the microwave for a few seconds to take the chill out of them before using. I try to always make extra breadcrumbs and then I always have enough for the next time I make meatballs!

Easy Chicken Soup with Orzo and Lemon

Posted on October 15, 2015 | 1 comment

I literally started this soup at 5 p.m. and app. one hour later I was eating it. Now that’s always a good thing in my book. Usually I slow cook my broth etc. and it takes hours ( Homemade Chicken Soup ) but this time there was no time, I wasn’t feeling great and wanted that homemade flavor without all the work . You can certainly cook your own chicken if it works out for you time wise. This would also be perfect with leftover chicken. I bought a rotisserie chicken and this is what I did. For those of you who saw it on Instagram and Facebook–this one’s for you. One more little thing, the fresh dill is the secret ingredient and gives it that wonderful layer of flavor, don’t skip it. I also squeezed fresh lemon into each bowl of soup , this added yet another wonderful layer of flavor to this soup. This is also a fairly low-calorie soup because whole soup is made with only 1/2 cup of orzo and it was plenty. I used these vegetables this time but feel free to add parsnips, mushrooms, kale or any other veggies you like.

Ingredients:

1 Rotisserie Chicken, skin removed and shredded .

1 tablespoon olive oil

1 leek, white and pale green parts only, halved lengthwise, then sliced crosswise about 1/2″ thick

2 stalks celery, sliced into 1/2″ thick slices (app.)

2 large carrots cut into 1/2″ rounds. I found beautiful organic baby carrots and used them, it’s about 2 large carrots but feel free to use a little more or less.

1/2 cup of orzo

6 – 8 cups chicken broth, if you have homemade broth/stock good for you and use it. If not the box ones are awesome. Low-Sodium is good here if you’re concerned about the salt.

Kosher Salt and Freshly Ground Black Pepper

app. 1/4 cup of chopped fresh dill

*Lemon halves for serving

Directions:

Add 6 cups of chicken broth and bring to a boil. Then lower to a simmer for about 20 minutes, just till carrots are soft.

After about 20 minutes, I added 1/2 cup of orzo and cooked for 8- 10 minutes. Taste for Salt and Pepper.

1 Comment

Posted in chicken, soup

Tagged Chicken Soup with Lemon and Orzo, Chicken Soup with Orzo, Homemade Chicken Soup made easy

Apricot Honey-Mustard Chicken

Posted on September 25, 2015 | 4 comments

Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille

straight out of the oven–why you will want to have sprayed baking dish with cooking spray

Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe. We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did. This could also be a delicious addition to any Holiday Table.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.

Enjoy!

Ingredients:

6-8 chicken thighs (check that they aren’t very small) average to large size thighs

Kosher Salt and Freshly Ground Black Pepper -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients

Directions:

Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

4 Comments

Posted in chicken

Tagged Chicken, chicken with apricot and mustard, dijon mustard and apricot chicken

Rosemary Grilled Chicken

Posted on September 4, 2015 | 2 comments

Sometimes you just want a “no recipe” recipe. This is more of a throw it together when you don’t know what to cook kind of thing. I was in Whole Foods and was looking for inspiration saw some Rosemary in the Herbs section and headed over to the butcher. I asked the butcher ( and this is important here) to remove back bone and cut whole chicken in 1/2. You can butterfly but I find that chickens cut in half are easier to manage. All you need is olive oil, kosher (coarse salt) and freshly ground black pepper and there you have it. I grilled mine outdoors but you could even do it in the oven if you had to. It cooks in about 20 – 25 minutes and it is delicious. I marinate it for about an hour before I cook it. I served it with fresh heirloom tomatoes and fresh mozzarella, just a perfect summer meal.

Ingredients:

1 whole chicken–back bone removed and split in half

Kosher Salt –sea salt any coarse salt–be generous because chicken needs it

Freshly Ground Black Pepper just because it’s s much better tasting

Fresh Rosemary–about a tablespoon chopped–or a little more , it really needs the flavoring so be generous with the seasonings

Directions:

About an hour before I am going to cook it, I take chicken out of fridge. I pat it dry with some paper towels. Then I take a little olive oil at a time and brush all over the outside of each 1/2 of chicken. I generously sprinkle kosher salt, pepper and chopped rosemary. Using my clean hands I rub the chicken all over. Let it sit for about an hour at room temperature before cooking.

I heat up grill on high. Place chicken on grill skin side down and lower grill temperature a little bit. I set the timer for five minutes and then flip them over. Cook on the other side for about 10 minutes and then cook for about 5 minutes on the skin side, 20 minutes is usually good , cut into thigh for clear juice to run. If you need a bit more time put back on but watch it. Dry over done chicken is not OK.

Perfect Dinner served with grilled local corn, mozzarella and tomatoes and some roasted sweet potatoes.

2 Comments

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Tagged Chicken, chicken on the grill, rosemary grilled chicken, simply grilled chicken

Devil’s Chicken on the Grill

Posted on July 31, 2015 | Leave a comment

chicken flattened out right before cooking

look at the color of the skin on this chicken, no black!!! just golden and brown

marinade for chicken

We absolutely love spatchcocked chicken. Simply delicious made in the oven and on stove top (see recipe for Spatchcocking the Chicken) . In any event I hadn’t ever made it on the grill and I wanted to . It came out just perfect, just wish I had better photos. We started eating it before I could photograph so I kind of assembled it and snapped. Next time I will take better photos and add them because this will be a staple in our house.

As you know we love spicy food but you don’t need to use crushed red pepper you can just season with salt , pepper and paprika, garlic powder whatever you’d like . This is how I did it and for those of you who do like it a little spicy this was perfect. It wasn’t really all that spicy at all just a hint of kick.

You will ask your neighborhood butcher to please remove the backbone of your chicken unless you’re good with the kitchen shears and can take it out by yourself. I prefer having butcher do it . (see photo) Chicken will still be in one piece or you can have them cut it into two pieces, it doesn’t really matter which way. I kept it as one whole chicken.

Ingredients couldn’t be simpler, I’m sure you have all ingredients but the chicken.

Ingredients:

2 cloves garlic–chopped

1 Tablespoon fresh thyme leaves ( app. 10 sprigs) removed from sprigs and chopped

3 Tablespoons fresh lemon juice ( 1 nice size lemon)

2 Tablespoons Extra-Virgin Olive Oil

1 1/2 teaspoons kosher salt

3/4 – 1 teaspoon crushed red pepper ( use as little or as much as you’d like I used 1 teaspoon)

1/2 teaspoon freshly ground black pepper

1 whole chicken with back-bone removed and flattened as much as possible, if you’d like you can have chicken cut into 2 halves.

Directions:

In a small bowl , add chopped garlic, chopped thyme along with lemon juice, oil, salt, red and black pepper. Whisk all ingredients together. Rinse the chicken and pat dry with paper towels.

Put chicken on a baking tray and cover with marinade , I used a pastry brush to get marinade all over the chicken. Let chicken sit in marinade at least an hour and up to 24 hours.

Heat the grill ( spray grill first with cooking spray or oil the grates).

I turned heat on grill up all the way , once grill got very hot I turned it down to medium-low and placed the chicken on grill skin-side down, closed the cover and cooked it low and slow for about 22 minutes. You can check on chicken by lifting up with tongs , be sure to check up on it often to make sure you have no flare-ups with your grill. Flip chicken over and cook for another 20-25 minutes. You can cut into chicken to make sure it’s done. This method worked perfectly for me , as all grills are different you will have to see how long it will cook on yours. I did it 22 minutes per side and it seemed to work out perfectly.

Chicken and Potatoes in one Pan

Posted on June 29, 2015 | 2 comments

This is one of those awesome one pan meals which I absolutely love to make and couldn’t be more perfect for the cold winter nights ahead. Not to mention a snow storm about to hit NY where we are now. I am still cooking my way through Jessica Seinfeld’s ” Can’t Cookbook” even though I can cook. I happen to be a huge fan of one pot meals and I love how easy it is to clean up afterwards. The chicken crisped up beautifully and the potatoes were out of this world. The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper. The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try you won’t be sorry. It tasted as good as it looks. Enjoy and thanks to Jessica Seinfeld for another great recipe.

www.doitdelicious.com

The Can’t Cook Book by Jessica Seinfeld

Ingredients:

1 yellow onion sliced into thin slices

1/2 cup water

app. 5 medium-sized Yukon Gold or Russet Potatoes ( 1 1/4 lbs. app. )

1 Tablespoon olive oil

2 Tablespoons fresh Rosemary Leaves ( I used about 3 sprigs)

1 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 bone-in , skin-on chicken thighs (small ones) app. 1 1/4- 1 1/2 lbs.

4 chicken drumsticks (app. 1 lb.)

1 Tablespoon ground coriander

Directions:

Heat the oven to 425 degrees. Get out a large oven-proof skillet.

Thinly slice the onion and scatter over the bottom of skillet. I sprayed with cooking spray first as I always do. Add the water over the onions. Wash but don’t peel potatoes and slice them into 1/4″ rounds. Lay the potato slices right over the onions, over-lapping as necessary. Drizzle with the olive oil. Wash and dry the rosemary sprigs and sprinkle over the potatoes , just the leaves which you’ll pull from the rosemary sprigs. Sprinkle 1 tsp. salt and 1/4 tsp. of pepper as well.

I wash the chicken and pat it dry with paper towels. In a small bowl you will combine the coriander and the remaining 1/2 tsp. of Salt and 1/2 tsp. pepper. Using your hands rub the spices all over the chicken on both sides. Lay the chicken , skin side up, over the potatoes. Remember to always wash your hands after handling raw chicken and before touching any other foods you may come in contact with.

Roast until the chicken is cooked through, you can always cut into a piece to make sure it’s no longer pink. The potatoes should be tender after about an hour. These were some delicious potatoes! Perfection on a plate.

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Posted in chicken

Tagged Chicken, chicken and potatoes in one pan, Potatoes and chicken, skillet roasted chicken and potatoes

Category Archives: chicken

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Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs *see note below on fresh bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but whatever you have will do

1/4 cup grated Parmesan ( again nothing beats fresh) but whatever you have will do here as well

3 tablespoons milk

1 extra large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Soup Ingredients:

2 tablespoons olive oil

1 small -medium yellow onion minced

1 cup diced carrots ( 3 )

1 cup diced celery (2 stalks)

10 cups chicken stock

1/2 cup dry white wine( use whatever you have open)

1 cup small pasta tubetini, ditalini, stars, etc.

5 ounces fresh spinach, washed and trimmed. you can also use chopped kale.

Directions:

preheat the oven to 350 degrees put parchment paper on a cookie sheet.

For the Soup:

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