Panko-Crusted Roast Chicken Thighs with Mustard & Thyme

This is a superstar weeknight dinner. I already know that I’m going to make it a million times. 😉 The preparation is actually very similar to my favorite weeknight salmon recipe.

This recipe was adapted from Bon Appétit, contributed by Jenny Rosenstrach. I used boneless, skinless chicken thighs instead of bone-in, and adapted the cooking temperature, method, as well as the cooking time. I roasted the chicken over sliced rainbow carrots and also roasted potatoes and asparagus on separate sheet pans in the same oven. Wonderful!

  • ¾ cup panko breadcrumbs
  • 4 tablespoons unsalted butter, room temperature
  • ¼ cup Dijon mustard
  • 2 tablespoons thyme leaves, plus 6 sprigs
  • 10 boneless, skinless chicken thighs, patted dry
  • coarse salt and freshly ground pepper
  • 2 pounds medium carrots, scrubbed, cut into 4-inch pieces, halved lengthwise if thick (I used rainbow carrots)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 pounds tiny gold potatoes, optional
  • 2 pounds asparagus, optional
  1. Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
  2. Place carrots on a parchment paper-lined rimmed baking sheet. Toss with olive oil, salt and pepper. Add the thyme sprigs and roast for 15 to 20 minutes; remove from oven and set aside. (At this point, I also began roasting the potatoes on a separate sheet pan, for about 30 minutes.)
  3. Place panko in a shallow bowl.
  4. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
  5. Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
  6. Smear mustard-butter all over the top of the thighs.
  7. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet, on top of the carrots, with the breadcrumbs facing up.
  8. Roast until carrots are tender and chicken is cooked though, 20-25 minutes. (I cooked the chicken to an internal temperature of 165 degrees.) (At this point, I also roasted the asparagus on a separate sheet pan, for about 15 minutes.)
  9. Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
  10. Transfer to a platter and pour pan juices over top, as desired.
Two Years Ago: Chicken Meunière
Three Years Ago: Chicken with Mustard
Five Years Ago: Chicken in Tomatoes

Chicken Pot Pie with Drop Biscuit Topping

This chicken pot pie was really elevated by the inclusion of fresh herbs. Even the biscuits had arugula in them. I loved it!

This was our Valentine’s Day dinner. ❤ The recipe was adapted from My Paris Kitchen, by David Lebovitz. I increased the amount of onions, garlic, peas, and chicken. I also used arugula instead of watercress in the biscuits.

I chose the “Americanized” version of his Chicken Pot Parmentier by using the biscuit topping rather than the potato topping. According to Lebovitz, the fresh tarragon in the filling still makes this dish decidedly French. Fancy comfort food. 🙂

Yield: Serves 6 to 8

For the Chicken Filling:

  • 4 cups (1 quart/1 liter) chicken stock (I used my homemade turkey stock)
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 25 peeled pearl onions (I used frozen pearl onions, thawed)
  • 6 T (3 oz/85 g) unsalted butter
  • 6 T (60 g) all-purpose flour
  • 2 cloves of garlic, peeled and minced
  • 2 T dry white wine
  • 4 to 5 cups shredded or diced cooked chicken (I used rotisserie chicken meat)
  • 1 1/2 cups frozen peas or shelled fava beans, thawed
  • 2 T finely chopped fresh tarragon
  • 2 T finely chopped fresh flat-leaf parsley
  • 1 tsp coarse salt, plus more as needed
  • 1/2 tsp freshly ground black pepper

For the Drop Biscuit Topping:

  • 2 cups (280 g) all-purpose flour
  • 1/2 tsp coarse salt
  • 3/4 tsp freshly ground black pepper
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 8 T (4 oz/115 g) unsalted butter, chilled and cubed
  • 1/2 cup packed (50 g) finely chopped arugula or watercress
  • 1 cup (250 ml) buttermilk

To Make the Chicken Filling:

  1. Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 10 to 15 minutes. Turn off the heat and set aside.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour, and cook, stirring constantly, for 2 minutes.
  3. Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go.
  4. Cook for about 9 minutes, until thickened.
  5. Add the garlic and wine and cook for 1 additional minute.
  6. Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt and pepper. Taste and adjust seasoning, if necessary.
  7. Transfer the mixture to a shallow 2 1/2 to 3 quart baking dish. Set the baking dish on a rimmed baking sheet to catch any drippings.
  8. Preheat the oven to 400 degrees, preferably on convection.

To Make the Drop Biscuit Topping:

  1. In a large bowl, whisk the flour, salt, pepper, baking soda, and baking powder to combine.
  2. Add the butter and, using a pastry cutter, combine until the butter is broken into pea-size pieces.
  3. Add the arugula, and then the buttermilk, mixing just until the dough holds together.
  4. Using a spring-loaded cookie scoop, distribute the dough evenly over the chicken filling. (I made 3 rows of 6 biscuits.)

To Finish:

  1. Bake the chicken potpie for 25 to 30 minutes, or until the topping is deep golden brown and the filling is bubbling and hot.

One Year Ago: Chicken Stew with Biscuits

Two Years Ago: Fried Chicken Thighs & Cheesy Grits

Four Years Ago: Fried Chicken Biscuits

Five Years Ago: Slow Cooker Barbecue Pulled Pork and Popovers

Sheet Pan Meatballs with Chickpeas, Turmeric, and Lemon

This is a wonderful weeknight sheet-pan dish. It was full-flavored and relatively healthy too. I think I’m in love with crispy roasted chickpeas!

This recipe was adapted from Smitten, where the dish was loosely based on a New York Times sheet-pan chicken dish that I’ve also made and posted. I increased the amount of ground turkey, and meatball seasonings, size, as well as cooking time. I also used cumin seeds instead of fennel seeds.

We ate it with warm naan, brown Basmati rice, and roasted asparagus. The lemony red onions and yogurt toppings were essential and delicious.

Yield: Serves 6

Time: about 1 hour

For the Chickpeas:

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • coarse salt and freshly ground black pepper

For the Meatballs:

  • 1 1/2 pounds ground turkey
  • 3/4 cup panko
  • 6 tablespoons plain yogurt (I used 2% Greek yogurt)
  • 3 tablespoons water
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 4 garlic cloves, minced or pushed through a garlic press
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • heaping 1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
  • 4 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To Serve:

  • 3 tablespoons lemon juice (from about 3/4 of a lemon)
  • 7 oz (almost 1 cup) plain yogurt (I used 2% Greek yogurt)
  • toasted pita wedges or naan
  • harissa or another hot sauce, as desired
  • brown Basmati rice, for serving, if desired
  1. Heat oven to 400 degrees, preferably on convection.
  2. Combine chickpeas, cumin seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet.
  3. Drizzle with olive oil, season with salt and pepper and toss to coat.
  4. Roast for 25 minutes, until beginning to firm/crisp up. (The red onions will start to get very crispy and charred.)
  5. Meanwhile, make meatball mixture. Mix all ingredients- except the ground meat- in a large bowl with a fork. Then incorporate the meat.
  6. Form into 1.75-inch (about 2 T) meatballs, about 15 large meatballs. (I used 3 small cookie scoop scoops for each meatball.)
  7. Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center.
  8. Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Position the meatballs in the center of the pan; I made 3 rows of 5 meatballs. Place baking sheet in oven and bake 15 to 20 minutes, or until meatballs are cooked through, about 165 degrees in the center.
  9. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  10. Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  11. When meatballs are cooked, scatter remaining fresh herbs over the tray.
  12. Serve with lemony onions and yogurt, toasted pita wedges, rice, and hot sauce, as desired.

Two Years Ago: Broken Pasta with Shredded Pork & Arugula

Three Years Ago: Indian Butter Chicken

Four Years Ago: Caramel Chicken

Five Years Ago: Chicken Teriyaki Plate and Spaghetti & Turkey Meatballs

Firehouse Chili Gumbo

This is the last “soup” that I have to share (for now!) in my cozy soup series. 😉 It would be perfect for any Super Bowl Sunday feast. It was layered with flavor.

The recipe was adapted from The New York Times, contributed by Sam Sifton. The original recipe was adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It uses a roux as a base, making it a chili “gumbo.” I substituted ground turkey for the ground beef.

Yield: Serves 8 to 10

For the Chili:

  • 2 tablespoons neutral oil, like canola or grapeseed
  • 3 pounds ground beef or ground turkey, ideally coarse-ground
  • 1 tablespoon coarse salt
  • teaspoons ground black pepper
  • 1 teaspoon ground cayenne pepper, or to taste
  • 2 tablespoons chile powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 tablespoons steak sauce (I substituted soy sauce)
  • 2 tablespoons Worcestershire sauce
  • 28-ounce cans diced tomatoes

For the Gumbo:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 large yellow onion, peeled and diced
  • 2 medium shallots, peeled and diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 ribs celery, trimmed and diced
  • 3 cloves garlic, peeled and minced
  • 2 6-ounce cans tomato paste
  • 2 8-ounce cans tomato sauce
  • 1 to 2 cups tomato juice
  • 1 cup ketchup
  • 1 tablespoon apple-cider vinegar, or to taste
  • 2 tablespoons hot sauce, or to taste

For Serving:

  • sliced scallions, shredded sharp cheddar cheese, and/or tortilla chips, for garnish, as desired
  • corn bread or corn muffins, optional
  1. Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. (I used an enameled cast iron pot.)
  2. Working in batches, cook the ground meat, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
  3. Pour off excess fat, turn heat down to medium and return the browned meat to the skillet or pot.
  4. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine.
  5. Add steak sauce/soy sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
  6. Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes.
  7. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
  8. Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste.
  9. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
  10. Serve garnished with scallions, shredded cheese, and/or tortilla chips, as desired.

One Year Ago: Squash & Pork Stir-Fry

Two Years Ago: Duchess Baked Potatoes

Three Years Ago:

Four Years Ago:

Five Years Ago:

Turkey à la King

Is it okay to make a comfort food dish using leftovers from a comfort food meal? Hope so! 😉

This dish reminds me of a chicken dish that I used to make –long ago– for my husband served over waffles. No wonder he loved this upgraded version! It was a wonderful way to use the rest of our leftover Thanksgiving turkey. It would also be fabulous with rotisserie chicken meat.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I doubled the recipe to accommodate all of my leftover turkey. We ate this creamy concoction with my favorite Sweet Potato Biscuits, but it would also be amazing served over waffles, as a crepe filling, or with noodles. My son ate some over toast. Great.

  • 1 stick (8 tablespoons) unsalted butter
  • 2-3 T olive oil
  • 1/4 cup all-purpose flour
  • 2 to 3 1/2 cups turkey or chicken stock, low-sodium if store-bought
  • 1 pound sliced mushrooms, ideally wild (I used cremini mushrooms)
  • 3 cups shredded cooked turkey or rotisserie chicken
  • cup heavy cream or half & half
  • cups frozen peas
  • tablespoons dry sherry
  • coarse salt and freshly ground black pepper, to taste
  • finely chopped parsley, for garnish
  1. Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
  2. Slowly add 1 cup of the stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
  3. Set a large sauté pan over medium-high heat, and add the olive oil.
  4. Add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes.
  5. Add the turkey (or chicken), then the warm sauce and cream, and stir to combine.
  6. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
  7. Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, or as a crepe filling or waffle topping, garnished with the parsley.

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Sheet-Pan Chicken with Chickpeas, Cumin, & Turmeric

I love yogurt marinades because the resulting meat is always extremely tender. This dish was particularly great because it used a yogurt marinade with a short marinating time, only 30 minutes.  It was also a sheet-pan dish which made it a full-flavored weeknight meal.

This recipe was adapted from The New York Times, contributed by Alison Roman. I used boneless, skinless chicken thighs instead of bone-in, and substituted caraway seeds for the fennel seeds. We ate it garnished with the yogurt sauce and lemony red onions, with Basmati rice and roasted vegetables on the side. Perfect.

  • 10 boneless, skinless chicken thighs, or 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • coarse salt and freshly ground pepper
  • 1 ½ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon caraway seeds or fennel seeds
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ½ cup mint or cilantro leaves, torn
  • Basmati rice, for serving
  1. Season chicken with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees, preferably on convection roast.
  4. Combine chickpeas, fennel/caraway seeds, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center.
  6. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, about 30 minutes for boneless meat and up to 45 to 50 minutes for bone-in meat. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
  7. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  8. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  9. Once chicken is ready, scatter with lemony onions and mint or cilantro, as desired.
  10. Serve with seasoned yogurt alongside as a sauce.

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Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6
  1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
  2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
  3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
  4. Add the stock to the pan and bring to a boil over moderately high heat.
  5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
  6. Remove from the heat and let steam, covered, for 15 minutes.
  7. Fluff the pilaf with a fork and season with salt to taste.
  8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
  9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

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