Category: Chicken

Chicken and Brown Onion Gravy

Chicken

This was a very successful dish. The girls and hubby had a second helping. It was super easy and only took under 45 minutes to make and plate.

Chicken and Brown Onion Gravy

Ingredients

6 chicken thighs (I used boneless and skinless)
1/2 onion, chopped
1/2 cup white wine- I used Sauvignon Blanc
1 cup chicken stock
2 tablespoons flour
fresh herbs, chopped- I used sage
salt and pepper to taste

Directions

Heat your pan on high- cast iron or dutch oven. Salt and pepper both sides of the chicken.
Brown your chicken on both sides, about 6 minutes per side, in a couple tablespoons of butter
Take your chicken out and add in 2 tablespoons of olive oil. Add in your onions and a bit more salt and cook down for about 5 minutes. Add in your wine and scrape all the chicken bits off the bottom of the pan. Then add in your flour and whisk until it thickens up a bit. Little by little, add in your stock. Whisk well. Add in your herbs. You should have a nice gravy consistency. Taste here and add more seasoning if needed. Then add your chicken back in and simmer until chicken is done, about 15 more minutes.

I served this with a side of cauliflower and couscous.

002

Chicken and Noodles

Chicken, One pot meal, Pasta

Hey guys! Happy Saturday! Earlier in the week I made pan roasted chicken legs with mushrooms. They were very easy to make. I just browned them in a pan, took them out and added 1/2 an onion and mushrooms. I cooked them down for about 6 minutes, then added The chicken back in and a bit of stock. They cooked for about 45 minutes on the stove. I could have sworn I took a picture, but I cannot seem to find them. Oh, well! They were delicious, but we had a bunch of leftovers. My throat has been a bit scratchy the last couple of days, so I wanted to make something comforting. I decided to make this chicken and noodles dish. Not quite a soup, more of a thick stew. It is so good! Here is how I made it.

Ingredients
leftover chicken shredded, about 2 cups (you could add any shredded chicken you have…breasts, thighs, rotisserie etc.)
3 tablespoons butter
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
1 container sliced mushrooms
1 tablespoon of thyme (dried, but fresh would be better)
handful of sage, sliced (you could add any herbs you like)
chicken broth/stock homemade or your favorite boxed variety
noodles of your choice- I used chinese noodles =)
3 tablespoons all-purpose flour
1/2 cup of water
Splash of half-and-half
salt and pepper to taste

Directions

In a large pot, add the veggies in 3 tablespoons of melted butter. Then add the salt, pepper, thyme, and sage. Cook for about 10 minutes, stirring occasionally. Add your stock. Bring the mixture to a gentle boil, add in the chicken and noodles. Make sure the noodles are covered with the stock. Stir occasionally.

Mix the flour with 1/2 cup water until smooth. Add it to the pot, then stir. Cook all together for another 10 minutes of so until it begins to thicken. Taste your delicious creation. If you need to add more salt and pepper, do so. If I had some parsley, I would have chopped some up and added to the top of this dish for some extra freshness. So comforting!

potatoes 004

potatoes 005

Crock Pot Creamy Chicken and Mushrooms

Chicken, Crockpot /Make Ahead Meals

First day of school. My girls had a great day as students. I had a great day as a teacher. It is going to be a wonderful year!!! This morning I made this crock pot meal. I served it with sauteed spinach and rice pilaf. Everyone loves rice. Spinach, on the other hand, is not so loved. Spinach is not the girls’ favorite vegetable. Too bad; they all have to take at least one bite. This dish may not be super photogenic, but it is super tasty.

Crock Pot Creamy Chicken and Mushrooms

Ingredients

4 skinless chicken thighs (bone-in) seasoned with salt and pepper
1 container of sliced mushrooms
1 onion chopped
1/2 cup chicken broth
1 cup sour cream
heavy cream as needed

Directions
Chop onions
Slice mushrooms
season chicken
place all in crockpot
add chicken broth
cook on low for 6-8 hours
Come home to juicy shredded chicken
Add in sour cream; let melt and stir. Add a bit of heavy cream if needed- can leave this out

Serve over pasta, rice, couscous, polenta, or with crusty bread or toast.
025

026

Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Chicken, One pot meal, Seafood

How ya’ll doin’ tonight? Not sure how to describe this bad boy. Creamy, smoky, mustardy and succulent. I have been thinking of combining these ingredients for quite sometime. Whole grain mustard, bacon, white wine…awesome combo! I was thawing some chicken thighs today and have been thinking of this dish all day. So here is how I put it together…

Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Ingredients

6-8 pieces of bacon
1 onion chopped
3 garlic cloves, crushed and minced
6-8 red potatoes (yellow or fingerling can substitute) Chopped in even small pieces. Depending on the size of your potato, I would say in quarters or 6ths.
1 heaping tablespoon stone ground mustard
3-4 Chicken thighs
1/2 pound- 1 pound of raw shrimp (anywhere from 10-20 shrimp depending on size.
a few tablespoons of white wine (can substitute with chicken or seafood stock)
2 tablespoons heavy cream
salt and pepper to taste

Directions

In a large cast skillet or pan (cast iron or dutch oven)…
Cook your bacon. Take out and place on a paper towel to cool.
Brown chicken in your bacon grease. Take out chicken.
Add in your onions and potatoes. Cook and stir occasionally for 10-15 minutes. Add in your mustard. Stir for 5 minutes. Add in your wine/stock and reduce for 5 minutes.
Chop your cooled chicken. Add back in your chicken. Cook for 10 minutes.
Chop your cooled bacon. Add in your raw shrimp, chopped bacon, and heavy cream. Cook and stir just occasionally under 10 minutes- when until your shrimp curls and turns pink.
Done =)

008

010

Jambalaya

Chicken, Crockpot /Make Ahead Meals, Leftovers/ Freezer Meals, One pot meal, Pork, Seafood

This was an easy and delicious recipe. Even though it had a bit of a kick to it, my girls still ate it. They especially loved all the meat! I made a huge pot of this. I plan on having it again for dinner one night this week and freezing the rest for later. A great one pot meal!

Jambalaya

Ingredients

There are many recipes out there that call for “cajun spice”, but they really are just made up of all the following herbs and spices. I like to create my own combo, so add or omit any you don’t like.

1 packet andouille or smoked sausage (could sub chicken sausage) sliced into bite-sized pieces
3 boneless skinless chicken thighs (could use 1 large or 2 small breasts)
1 pound shrimp, peeled and deveined
1 onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
3 cloves garlic, finely chopped
2-1/2 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chili powder, chili flakes, cumin, AND cayenne pepper—(These are your “smoke and heat”, so add more or less depending on what you like)
1 tablespoon Old Bay
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
3 tablespoons tomato paste
One 28 oz. can chopped tomatoes
1-1/2 cups long grain rice

Instructions

Heat the oil in a stock pot or Dutch oven over medium heat until hot.

Add the chicken and sausage. Cook thoroughly and take out and put to the side.

Add your chopped onion, bell pepper, celery, and garlic. Cook for 5-6 minutes until soft. Add the tomato paste and mix together for a 2 minutes.

Add the rice and all of your spices and herbs. Mix well.

Add the canned tomatoes (juice included). Mix and add in half of your chicken stock. Bring to a boil. Mix well. Add in the rest of your chicken stock.

Lower heat to low. Cook covered for 20 minutes or until rice is cooked through.
009

Lastly add the raw shrimp, chicken, and sausage. Gently stir in.

Cook for 5 more minutes until the the shrimp is firm. (Smaller shrimp may require less cooking time.) Stir periodically, if necessary, to keep from sticking.

004