This incredible comfort food dish uses rotisserie chicken meat as a shortcut. I made it even more of a shortcut by using my pre-made homemade stock, but I included the chicken stock instructions in the recipe below.
This recipe was loosely adapted from cookbook author Sheri Castle, via The Washington Post. The broth was rich and flavorful and the dumplings were the icing on the cake. Fluffy and fabulous. This is truly the perfect dish to serve on a cold winter night.
Yield: 6-8 servings
For the Stock & Stew:
1 large rotisserie chicken (Costco size) or 2 small rotisserie chickens
4 cups cold water (to make the stock) or 4 cups or homemade poultry stock (for a shortcut)
8 cups low-sodium chicken stock (store-bought or homemade) (4 cups if using pre-made homemade stock)
3 large thyme sprigs (to make stock)
3 tsp Kosher salt, plus more as needed, divided
1 T white wine vinegar
1 T unsalted butter
1 small yellow onion, chopped (about 3/4 cup)
2 medium ribs celery, thinly sliced (about 3/4 cup)
2 medium carrots, scrubbed well and cut into thin rounds (about 1 1/2 cups)
1 T fresh thyme leaves
1/2 tsp freshly ground black pepper, or more as needed
For the Dumplings:
1 cup all-purpose flour
- 1 cup whole wheat pastry flour
1 T baking powder
1 tsp Kosher salt
1/2 tsp granulated sugar
1/2 tsp coarsely ground black pepper
6 T unsalted butter, cut into small cubes and chilled
3/4 cup half-and-half
chopped fresh parsley, for garnish
For the Stock & Stew:
- Pull the meat from the chicken(s) and tear it into largish bite-size pieces; cover and refrigerate until needed.
- I substituted/used 4 cups of homemade turkey stock instead of making stock with the chicken carcass. *If making the chicken stock base, place the carcass and skin in a large saucepan or small pot. Add the cold water, 8 cups broth, thyme sprigs and 1 teaspoon of the salt; bring to a boil over medium-high heat, then reduce the heat to medium and cook, uncovered, for about an hour, until the carcass falls apart and the liquid reduces to about 8 cups and tastes like rich chicken soup. Strain the broth through a fine-mesh strainer into a large saucepan; discard solids.*
- If using pre-made stock, combine the 4 cups homemade stock with 4 cups of store-bought chicken stock. Stir in the vinegar into the stock, season with salt and pepper to taste, and keep warm on the lowest heat setting.
- Melt the butter in a Dutch oven over medium heat. Add the onion, celery, carrots, thyme leaves and a pinch of salt, stirring to coat. Cook for 8 minutes, or until vegetables begin to soften, stirring often.
- Add the 8 cups stock and cook for 10 minutes, or until the vegetables are tender. Carefully watch the heat to ensure that the stock doesn’t boil over.
- Season with 1 teaspoon salt (or more, to taste) and the pepper.
- Stir in the reserved shredded rotisserie chicken meat; reduce the heat to low.
For the Dumplings & to Finish the Dish:
- Whisk together the flours, baking powder, salt, sugar and pepper in a medium bowl.
- Work in the butter and shortening with a pastry blender or your fingertips until the mixture is crumbly.
- Add the half-and-half and stir only until combined to form a soft, sticky dough.
- Bring the chicken stew to a boil over medium-high heat. Use a 1-ounce scoop (I used a large cookie scoop) or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. The hot liquid seals the dumplings so that they rise instead of spread.
- Reduce the heat to medium; cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top. Don’t be tempted to lift the lid- if the heat escapes, the dumplings may deflate.
- Uncover and let stand for 5 minutes. Sprinkle with parsley and serve warm.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: chicken, comfort food, dinner, dumplings, rotisserie chicken, Sheri Castle, soup, Southern, stew, thyme, white wine vinegar
I love using a rotisserie chicken short cut to make a delicious weeknight meal. This sauce in this wonderful dish reminds me of another one of my favorite weeknight dishes using gnocchi.
It was recommended to eat this meal with crusty bread to sop up the sauce (yum!) so I made Portuguese rolls– a great choice. 🙂 I also served it with roasted potatoes which was completely unnecessary, but pleased my husband.
This recipe was from From COOK90: The 30-Day Plan For Faster, Healthier, Happier Meals By David Tamarkin, via Bon Appétit. Fabulous!
4 oz bacon (about 4 slices), sliced crosswise ¼” thick
2 shallots, thinly sliced
⅓ cup dry white wine (I used Pinot Grigio)
4 garlic cloves, finely chopped
2 tsp finely chopped rosemary
1 14.5-oz. can diced tomatoes
1 cup chicken stock, plus more, as desired to adjust sauce consistency
½ tsp Kosher salt
¼ tsp crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces (breast meat halved)
1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces (I used a 10 oz bag of kale)
- crusty bread, for serving, optional
- Heat oil in a large Dutch oven or skillet with a lid over medium. (I used a large enameled cast iron pan.) Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
- Add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute.
- Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil.
- Nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. (I added the kale in 2 batches, adding the second layer after 5 minutes.)
- Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.
Posted in Chicken (Poultry), Greens, Quick, Recipes
Tags: bacon, braised, chicken, dinner, fast, kale, Pinot Grigio, quick, rosemary, rotisserie chicken, shallots, tomatoes, wine
This classic recipe is going to be my new go-to chili. It was easy to prepare, a little bit lighter, using ground turkey and omitting cheese, and is only mildly spicy- a crowd-pleaser. The heat can easily be increased by adjusting the amount of chili powder to taste. It had a wonderful combination of seasonings including cinnamon and cocoa powder.
I used all white beans but this dish would be delicious with any type of beans or an interesting combination. 🙂 We ate it over brown rice with cornbread and green salad on the side. It would be perfect to serve at a Super Bowl feast!
This recipe was adapted from Bon Appétit. It was part of a “sleeper hit recipe” collection from the magazines’ archives. The collection contains tried and true favorite recipes from back in the day that may be passed over due to blurry, low-resolution (aka unappealing!) photos. I’m happy that they brought them to my attention. I’ll have to try others. 🙂
- 2 tablespoons olive oil or vegetable oil
- 2 medium yellow onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 pounds lean ground turkey
- 4 T chili powder
- 2 bay leaves
- 1 T unsweetened cocoa powder
- 1 1/2 tsp coarse salt, plus more to taste
- 1/4 tsp ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock or beef stock
- 1 cup (8 oz) tomato sauce
- 3 15-ounce cans small white beans, such as Cannellini, rinsed, drained (or any combination of beans such as kidney and/or black beans)
- thinly sliced red onion, for garnish
- chopped fresh cilantro, for garnish
- plain low-fat yogurt or light sour cream, for garnish
- Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
- Add turkey; stir until no longer pink, breaking up with back of spoon.
- Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer.
- Discard bay leaves. Taste and adjust seasoning, as desired.
- Ladle chili into bowls. Pass red onion, cilantro and yogurt/sour cream toppings separately.
Note: Chili be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving with toppings.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: black beans, cannellini beans, chili, cilantro, cocoa, cocoa powder, cumin, dinner, ground turkey, kidney beans, lighter, red onion, stew, Super Bowl
This dinner was like a mini-Thanksgiving feast. 🙂 I served the chicken with roasted gold and sweet potatoes, broccoli, and acorn squash. The incredibly flavorful, rich sauce made the meal complete.
This recipe was adapted from Food and Wine, contributed by José Andrés. It was inspired by the rotisserie chicken and sauce made by the Morales family at El Asador de Nati in Córdoba, Spain. The sauce incorporates the pan drippings with an entire head of roasted garlic. Wonderful.
- Preheat the oven to 425°, preferably on convection roast.
- Season the chicken all over with salt and pepper and place in a large ovenproof skillet (I used a 12″ sauté pan) along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until
an instant-read thermometer inserted in the thickest part
of the chicken breast registers 160°. (I used the oven probe.)
- Transfer the chicken
and garlic to a cutting board; let rest for 15 minutes. Pour the pan drippings into a heatproof bowl.
- Meanwhile, in the skillet, heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
- Add the wine, bay leaf, thyme and the reserved pan drippings.
- Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
- Discard the bay leaf. Transfer to a blender, add 2 tablespoons of water and puree until very smooth. Season the sauce with salt and pepper. (I used a Vitamix.)
- Carve the chicken and transfer to a platter. Drizzle with sauce and serve additional roasted-garlic pan sauce on the side.
Posted in Chicken (Poultry), Recipes, Sauces
Tags: bell pepper, chicken, El Asador de Nati, gravy, Jose Andres, pan sauce, roast chicken, roasted garlic, Spanish, Thanksgiving, thyme, Vitamix, wine
One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂
I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.
Yield: Serves 4 to 6
- 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
- 2 teaspoons red-pepper flakes
- 1 teaspoon hot smoked paprika
- 4 garlic cloves, finely grated
- 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
- ¼ cup distilled white vinegar
- 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
- 2 scallions, thinly sliced
- Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
- Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
- Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
- Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
- Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.)
- Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
- Scatter with herbs and scallions before serving.
Posted in Chicken (Poultry), Recipes
Tags: chicken, chile butter, cilantro, dinner, hot paprika, parsley, potatoes, roast chicken, roasted, scallions, sheet pan, smoked paprika, vinegar, yukon gold
I have made this simple and full-flavored dish a couple of times recently. It’s a crowd pleaser in my house.
This recipe was adapted from The New York Times, contributed by Mark Bittman. According to the article, Jean-Georges Vongerichten learned how to make this recipe from the chef Paul Bocuse, who popularized it at La Mère Brazier in Lyon, France.
I decreased the oven temperature, used shallots in the sauce and scallions as a garnish. I kept all of the drippings to make the sauce and omitted the water and butter in the finished sauce. The extra sauce was wonderful drizzled over roasted potatoes and sautéed greens.
Yield: Serves 4 to 6
- 2 tablespoons olive oil
- 1 3-pound chicken, cut up for sautéing
- coarse salt and freshly ground black pepper
- ¼ cup minced shallots (about 2 large)
- 1 cup good red-wine vinegar (preferably with 5% acidity)
- 1 tablespoon butter, optional
- fresh parsley, thyme, or tarragon for garnish
- sliced scallions, for garnish
- Preheat the oven to 425 degrees, preferably on convection roast.
- Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
- Place skillet in the oven. Cook 15 to 20 minutes, or until almost done, about 165 degrees (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven and turn off the heat, and leave the door slightly ajar; alternatively place in a warming drawer tented with foil.
- Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes.
- Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acid smell has subsided somewhat. Add 1/2 cup water if using vinegar with >5% acidity (I omitted the water), and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened.
- Stir in butter, if desired.
- Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Garnish with herbs and scallions, as desired. Serve immediately.
Note: Most wine vinegar sold in the United States has an acidity level of 7%; many French vinegars are just 5% acidity. So it’s best to cut strong vinegar with some water.
Posted in Chicken (Poultry), Quick, Recipes
Tags: chicken, dinner, easy, French, Mark Bittman, parsley, red wine vinegar, sauce, scallions, shallots, tarragon, thyme
I have several recipes to share from Christopher Kimball’s wonderful book, Milk Street.
This recipe used several genius techniques. The first was using a French technique, panade, which incorporates a bread and dairy paste into meat to bind it together and keep it moist during cooking. These meatballs were incredibly tender as a result. The author also uses the microwave to infuse oil with shallots, garlic, and spices- genius!
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I used ground turkey instead of ground beef and substituted Greek yogurt for whole milk plain yogurt. I really loaded the pita bread halves with meatballs, sauce, and toppings making them essentially knife and fork “sandwiches.” These meatballs would also be wonderful served over rice with a green salad. Delicious!
Yield: Serves 4 to 6 with 1 1/2 cups sauce
For the Meatballs:
- 3 T extra-virgin olive oil, divided
- 1 medium shallot, finely chopped
- 1 garlic clove, grated
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- one 8-inch pita bread, torn into small pieces (about 3 ounces)
- 1/4 cup plain whole-milk yogurt (I used Greek yogurt)
- 1/4 cup water
- 1 cup packed fresh mint leaves (1 ounce), finely chopped
- 1 1/4 to 1 1/2 pounds ground turkey or beef
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Lime-Yogurt Sauce:
- 1 cup plain whole-milk yogurt (I used Greek yogurt)
- 3 T tahini
- 3 T lime juice
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 to 3 pita bread rounds, halved
- tomato slices
- cucumber slices
- red onion slices
- fresh mint or parsley leaves
- lime-yogurt sauce
To Make the Meatballs:
- In a small bowl, stir together 2 T of the oil, the shallot, garlic, cumin, cinnamon, and oregano. Microwave until fragrant, about 30 seconds, then set aside to cool.
- In a large bowl, combine the pita bread, yogurt, and water. Use your hands to mash the mixture to a smooth paste. Add the reserved oil mixture, the minute, ground meat, salt and pepper. User your hands to thoroughly mix.
- Divide the mixture into 12 portions, then use your hands to roll each into a smooth ball. Refrigerate for 15 minutes.
- In a 12 or 14-inch skillet, heat the remaining tablespoon of oil over medium to medium-high heat until just beginning to smoke. Add half of the meatballs, and, using a spatula press them into 1/2-inch thick patties.
- Cook over medium, adjusting the heat as necessary, until the meatballs are well browned on both sides and register 140 degrees F at the center, about 4 min on the first side and 2 minutes after flipping.
- Transfer to a platter and tent with foil. Repeat with the remaining meatballs.
To Make the Sauce:
- Whisk together all ingredients until smooth.
- Fill half of a pita bread pocket with 2-3 meatballs.
- Top with sliced tomatoes, sliced cucumbers, red onion, herbs, and sauce, as desired.
Posted in Chicken (Poultry), Quick, Recipes
Tags: dinner, Greek yogurt, ground beef, ground turkey, kofta, meatballs, Middle Eastern, Milk Street, mint, Panade, pita, sandwich, sauce, Turkish