One-Pot Parmesan Roast Chicken with Egg Noodles

This is another easy, one-pot, comfort food, Dutch oven recipe. This dish takes much longer to cook, about 2 hours, but it is mostly unattended.

The chicken is stuffed with Parmesan rind prior to roasting- amazing. The flavor was really infused into the meat. A halved lemon would also be a nice addition. An entire head of garlic is simultaneously roasted in the pot as well. Delicious!

The recipe was adapted from The New York Times, contributed by Clare de Boer. I modified the method and proportions.

The original recipe notes that any short, quick-cooking pasta could be substituted for the egg noodles. Sautéed mushrooms, spinach or herbs could also be incorporated at the end. I served roasted asparagus on the side.

Yield: 4 to 6 servings

• 1 whole chicken (I used a 5 1/2 pound chicken)
• 2 T unsalted butter, softened
• coarse salt and freshly ground black pepper
• 1 or 2 Parmesan rinds, plus grated Parmesan for serving
• 1 large head of garlic, cloves segmented, paper skin removed but kept in their sheaths
• 1 pound wide egg noodles
• 2 sprigs rosemary
• 3 T sour cream or crème fraîche

1. Heat the oven to 475 degrees F on convection roast or 500 degrees F in a standard oven.
2. Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.
3. Pat the chicken dry inside and out.
4. Separate the skin from the breast meat. Dot and smear the butter under the skin.
5. Generously sprinkle salt into the cavity and all over the skin, then follow with pepper.
6. Stuff the Parmesan rinds into the cavity of the chicken and place the chicken in a large Dutch oven. (I used a large enameled cast iron pot.)
7. Scatter the garlic cloves around the chicken.
8. Roast, uncovered, for 30 minutes.
9. When the chicken is golden and a chestnut-colored caramel has formed around the base of the bird, transfer the pot to the stovetop.
10. Using tongs, remove the garlic cloves from the pot. Squash each clove with the tines of a fork to squeeze out their roasted flesh; return garlic to the pot. Discard the sheaths.
11. Pour in enough water to come up mid-thigh around the bird (5 to 8 cups), avoiding the crisp breast skin. Bring the water to a simmer over high heat.
12. Lower the oven temperature to 400 degrees F and return the pot, uncovered, to the oven. Cook for another 60 minutes, or until the breast meat is 165 degrees F.
13. When the chicken looks like it’s giving up the will to hold itself together, remove the pot from the oven and place it on a burner over a high flame. Taste the liquid and season with salt.
14. Press the noodles into the broth and poke them down as they soften to make sure they’re all submerged. Add another 2 to 4 cups of water if necessary to keep the noodles just covered.
15. Boil over high heat for 4 to 5 minutes, stirring the noodles occasionally, until they’re cooked through.
16. Turn off the flame and bury the rosemary sprigs among the noodles. Let sit for 5 minutes for the rosemary to infuse and for the broth to thicken.
17. Stir in the sour cream, taste and adjust seasonings. Finish with a generous grind of black pepper.
18. Remove chicken from pot and slice the meat. Scoop noodles and broth into shallow bowls and top with chicken meat. Alternatively, take the pot to the table and pull apart the chicken, serving it with a tangle of noodles. Either way, garnish with lots of grated Parmesan on top.

Grilled Chicken Thighs with Cumin, Cayenne, & Citrus

My husband said, “I love dishes like this!”  Easy to prepare and packed with flavor.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions for a crowd. We ate it with rice and salad.

Although the dish is successful after a brief marinade, it would be even more flavorful if the marinating time was doubled- still quick. 🙂 Nice.

Yield: 8 to 10 servings

• 15 cloves garlic, peeled
• 2 large onions, quartered
• 3 T fresh oregano (or 1 T dried oregano)
• 2 T ground cumin
• 3/4 tsp cayenne, or to taste
• 1/4 tsp ground cloves
• coarse salt and freshly ground black pepper
• 3 T grape seed oil (or other neutral oil)
• freshly squeezed juice from 1 orange (about 6 T)
• freshly squeezed juice from 2 limes (about 6 T)
• about 4 1/2 to 5 pounds boneless, skinless chicken thighs
• chopped cilantro, for garnish

1. Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
2. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. (I used a Vitamix.)
3. Add the juices, blend, then taste and adjust seasoning; the flavors should be powerful.
4. Season the chicken with salt and pepper.
5. Smear sauce over chicken; if time allows, marinate 30 minutes or so. (I may try marinating for 60 minutes next time.)
6. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked to an internal temperature of 165 degrees F.
7. Serve, garnished with the cilantro.

Thai Stir-Fried Chicken with Cashews

This is an incredible version of this classic Thai dish. The vegetables are prepped while the chicken quickly marinates- genius. The marinade also deglazes the pan and doubles as the sauce.

The recipe was adapted from Milk Street, contributed by Courtney Hill. I served it over jasmine rice with stir-fried CSA yu choy and baby bok choy on the side. Everyone loved it. 🙂

Yield: Serves 4

• 5 to 6 medium/large garlic cloves, finely grated or pushed through a garlic press
• 3 T fish sauce
• 2 T soy sauce
• 2 tsp white granulated sugar
• 2 tsp cornstarch
• 1/2 teaspoon red pepper flakes
• freshly ground black pepper or ground white pepper
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 T peanut or vegetable oil (I used canola)
• 1 small to medium red bell pepper, stemmed, seeded and sliced into thin strips
• 1 bunch scallions, cut into 1-inch lengths (I used about 5)
• 1/2 cup roasted cashews
• jasmine rice, for serving (I cooked 2 cups rice)

1. In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and 3/4 teaspoon pepper.
2. Stir in the chicken, then marinate at room temperature for 15 minutes. Meanwhile, prep the vegetables.
3. Drain the chicken in a fine mesh strainer set over a medium bowl, pressing the chicken to remove excess marinade. Do not discard the marinade!
4. Stir 1/4 cup water into the marinade and set aside. (It will be used for the sauce.)
5. In a 12-inch skillet over medium-high, heat the oil until barely smoking.
6. Add the chicken in an even layer, cover with a splatter screen and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
7. Stir in the bell pepper, scallions and cashews.
8. Stir the marinade mixture to recombine, add to the pan and bring to a simmer, scraping up any browned bits. Cook, stirring often, until the liquid thickens and clings to the chicken, about 2 minutes.
9. Taste and season with pepper.
10. Serve over or with rice on the side, as desired.

Sheet Pan Chicken-Feta Meatballs

I have a couple wonderful meatball recipes to share. We ate these tender, flavor-packed meatballs with warm marinara sauce, garlic bread, and green salad. It was a fabulous weeknight meal.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I doubled the recipe. I also used store-bought marinara, Rao’s, as a shortcut. I served everyone a shallow bowl lined with warm sauce so that the meatballs could be placed on top. Perfect.

The original recipe also suggests serving the meatballs with roasted vegetables such as asparagus or broccoli (which could be cooked in the same oven), over salad, or in a brothy soup.

Yield: about 6 servings

• 1 1/2 cups finely crumbled feta, divided
• 1/2 packed cup fresh mint leaves, finely chopped, divided
• 1/2 cup old-fashioned rolled oats
• 2 T plain thick yogurt (such as labneh or Greek or Icelandic yogurt)
• 2 tsp dried oregano
• 1 tsp red-pepper flakes
• kosher salt (I used Diamond Crystal)
• 2 pounds ground chicken or ground turkey (preferably dark meat)
• 1/4 cup (4 T) extra-virgin olive oil
• 1 to 2 lemons, halved
• marinara sauce and garlic bread, for serving, optional

1. Heat the oven to 425 degrees. (I set my oven to convection roast.)
2. In a large bowl, mix 1 cup feta with half the chopped mint, plus the oats, yogurt, oregano, red-pepper flakes and 2 teaspoons salt, breaking up any lingering feta chunks with your hands.
3. Add the ground chicken, gently combining until it’s lightly speckled with green dots.
4. Use a cookie scoop to ration the mixture into 36 to 40 scoops 1- to 1 1/4-inch each.
5. Drizzle the oil on 2 sheet pans and use your hands to spread it around.
6. Use your oiled palms to shape the scoops into firm but not compact balls; lightly roll them in the oil on the sheet pan when shaping to coat them and prevent them from sticking.
7. Once the meatballs have all been rolled out, spread them out evenly on and between the sheet pans.
8. Cook meatballs until the bottoms are browned and the centers are no longer pink, 15 to 18 minutes. The internal temperature should reach 165 degrees.
9. Squeeze half of the lemon over each pan, then use a wooden spoon to move the meatballs around, turning the browned side up, and scraping up any browned bits on the pan.
10. Transfer to a bowl or leave in the pan and top with the remaining feta and mint.
11. Cut the remaining lemon into quarters and serve at the table for squeezing on top, as desired.

Thomas Keller’s Lemon-Brined Buttermilk Fried Chicken

Fried chicken is an essential part of my husband’s annual birthday feast. This may be the best version I’ve ever made. Not only was the meat incredibly tender from the lemony and garlicky brine, the seasoning in the crispy coating was super delicious as well. Fabulous.

The recipe was first published in Food and Wine in 2007 and then updated and re-published as a staff-favorite recipe in 2022. It was contributed by Thomas Keller who serves it every other Monday at his restaurant Ad Hoc in Napa Valley. The recipe was adapted from his book Ad Hoc at Home.

I adapted the recipe by modifying the method and proportions, and by substituting boneless, skinless chicken thighs for bone-in chicken pieces. I brined the chicken the day that I fried it. I also used a countertop electric skillet to more easily maintain an even cooking temperature- absolutely life changing. (Thank you to my Mother-in-Law for giving it to me!)

I made 15 chicken thighs- enough to have leftovers for days. That’s how we like to extend birthday celebrations in my house. 🙂 I included instructions on how to successfully re-heat the chicken below.

We ate the fried chicken with Creamy Macaroni and Cheese, Sweet Potato Spoon Bread, and green salad with Ice Box Buttermilk Salad Dressing. We completed the feast with Vanilla Bean Birthday Cheesecake for dessert. Perfect. ❤

Yield: Serves 8 to 12

For the Brined Chicken:

• 8 cups (2 quarts or 1/2 gallon) cold water
• 1/2 cup Diamond Crystal kosher salt
• 2 T honey
• 6 bay leaves
• 1 head of garlic, unpeeled, halved crosswise
• 1 T black peppercorns
• 1 small bunch fresh thyme
• 1 small bunch fresh flat-leaf parsley
• 1 lemon, halved
• 10 to 15 boneless, skinless chicken thighs, trimmed and patted dry

For the Seasoned Flour & To Finish the Dish:

• 3 cups (about 12.75 oz) all-purpose flour
• 2 T garlic powder
• 2 T onion powder
• 2 tsp paprika
• 2 tsp cayenne pepper
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 2 cups whole buttermilk
• about 2 quarts canola or peanut oil, for frying
• fresh rosemary and thyme sprigs, for garnish
• fine sea salt or ground fleur de sel, for garnish

To Brine the Chicken:

1. In a large bowl, combine the water and salt; stir until dissolved.
2. Pour the salt water into a 2 gallon zip-top bag inside a large pot. (I used a stainless pasta pot.) Add the honey, bay leaves, garlic, peppercorns, thyme, parsley, and lemon halves; stir to combine.
3. Add the trimmed boneless, skinless chicken thighs, being sure they’re completely submerged; seal the bag. Refrigerate for 10 to 12 hours. (Do not refrigerate for longer than 12 hours or the chicken may become too salty.)
4. Remove chicken thighs from the brine and pat dry with paper towels. Scrape off any herbs or peppercorns stuck to the meat. Discard the brine.
5. Let the chicken stand until it comes to room temperature, about 30 to 45 minutes.

To Coat and Cook the Chicken:

1. Fill a 12-inch electric skillet with about 2 quarts of oil; heat to 320-325 degrees. (Alternatively, fill a large pot with oil to a depth of 2 inches; heat over medium to medium-high to 320 degrees.)
2. Set a wire rack over a foil and paper towel-lined, rimmed, baking sheet. Reserve for cooked chicken.
3. Line a second rimmed baking sheet with parchment paper. Reserve for raw chicken.
4. In a large bowl, whisk the flour, garlic powder, onion powder, paprika, cayenne, 1 teaspoon of kosher salt, and 1/2 teaspoon black pepper. Divide the mixture between two glass pie dishes (about 1 1/2 cups each).
5. Put the buttermilk in a large, shallow bowl. Season with remaining 1 teaspoon of salt and 1/2 teaspoon black pepper.
6. Working with one chicken thigh at a time, dip the chicken in the first bowl of flour; turn to coat and pat off excess. Dip into buttermilk, letting excess drip back into the bowl. Dip into the second dish of the flour mixture.
7. Transfer the coated chicken to the baking sheet lined with parchment paper. Repeat with remaining pieces. (I continued to do this while simultaneously starting to cook some of the chicken thighs.)
8. Carefully lower the chicken thighs into the hot oil, adjusting the heat as needed to maintain a temperature of 320 degrees. (I cooked 3 thighs at a time.)
9. Cook for 2 minutes, and the carefully turn over using tongs, continuing to cook and turn as needed for even browning. (I had 1 set of tongs for transferring the raw chicken and 1 set of tongs to turn the chicken while cooking.)
10. The chicken is cooked when it is a deep golden brown, very crisp, and an instant read thermometer inserted in the thickest portion reads 165 degrees, about 9 minutes total.
11. Transfer the cooked chicken to the prepared wire rack set over the lined baking sheet. Let it rest while you fry the remaining chicken pieces. Sprinkle with fine sea salt to taste, if desired.
12. Transfer the fried chicken to a platter, garnish with the herb sprigs or chopped herbs. (Alternatively, the rosemary and thyme can be cooked in the hot oil for a few seconds before being used as a garnish.)
13. Serve hot or at room temperature.

Notes:

• The original recipe recommends cooking chicken breasts and wings at 340 degrees, if using instead of thighs or drumsticks.
• If using bone-in skin-on chicken (the best meat-to-crust ratio is achieved using 2 1/2 to 3 pound whole chickens), let the pieces rest skin-side up. Modify the cooking time as needed to reach an internal temperature of 165 degrees (about 12 minutes for thighs and drumsticks, 7 minutes for breasts, and 6 minutes for wings).
• To reheat leftover fried chicken do not be tempted to use a microwave! Reheat uncovered, placed on a wire rack over a rimmed baking sheet in a 400 degree oven for 10 to 15 minutes.

Roasted Chicken with Avocado-Cilantro Sauce over Cumin Rice with Caramelized Onions

Ha! Milk Street Magazine published these two flavor-packed dishes on the same page so I served them together. We ate the chicken and rice with roasted cauliflower. Delicious. 🙂

The avocado-cilantro sauce was amazing and would compliment any meat or chicken. It was inspired by a standard accompaniment to grilled meats in Venezuela called guasacaca. The recipe was adapted from Milk Street Magazine, contributed by Courtney Hill.

The rice was inspired by an everyday dish in Pakistan and India called jeera (or zeera) rice. The recipe was adapted from Made in India by Meera Sodha, via Milk Street Magazine, contributed by Dimitri Demopolous. The original recipe notes that it is ideal for pairing with any roasted or grilled vegetables or meat as well as with curries or dal.

To prepare these dishes together, I began by making the rice dish. While the rice cooked and rested, I prepared the chicken and the sauce.

For the Chicken & Avocado-Cilantro Sauce:

Yield: Serves 6

• 2 1/2 pounds boneless, skinless chicken thighs (about 10) OR 3 pounds bone-in, skin-on chicken thighs OR breasts OR a combination, trimmed and patted dry
• 4 T extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 2 ripe avocados, halved, pitted and peeled
• 1 1/2 cups lightly packed cilantro OR flat-leaf parsley, plus extra chopped, to serve
• 1 jalapeño chili, stemmed and seeded
• 1/2 medium white or yellow onion, roughly chopped
• 3 T white vinegar
• optional garnish: Lime wedges OR crumbled queso fresco OR chopped pickled jalapeños OR a combination

1. Heat the oven to 425°F with a rack in the middle position and another rack in the highest position. (I set my oven to convection roast.)
2. On a foil or parchment paper-lined rimmed baking sheet, toss the chicken with 2 tablespoons of the oil, then season with salt and pepper. (Using foil is a better choice if broiling the skinless meat after roasting.)
3. If using skinless meat, arrange thighs “skin side down” and roast about 10 minutes. Flip over and roast an additional 5 minutes. Remove pan from oven and adjust oven to the broil setting.
4. Place pan on the top rack and broil to finish browning the meat, an additional 2 to 3 minutes. Meat should reach an internal temperature of 165. (Alternatively, if using skin-on, bone-in meat: Arrange skin side up and roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh (if using) reaches about 175°F, 30 to 40 minutes. Remove from the oven and let rest for 10 minutes.)
5. Meanwhile, in a food processor, combine the avocados, cilantro, jalapeño, onion, vinegar, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Process until smooth, 1 to 2 minutes. (I used a Vitamix which made the sauce incredibly creamy.)
6. Transfer the chicken to a platter and pour over any accumulated juices. (If serving with cumin rice, plate chicken over the rice and pour over any accumulated juices.)
7. Sprinkle with chopped cilantro (or other optional garnishes listed above) and serve with the sauce.

For the Cumin Rice with Caramelized Onions:

Yield: Serves 6

• 3 T ghee OR salted butter, cut into 3 pieces, divided
• 2 medium yellow onions, halved and thinly sliced
• kosher salt and freshly ground black pepper
• 2 teaspoons cumin seeds
• 2 cardamom pods
• 1 1/2 cups basmati rice, rinsed and drained
• chopped fresh cilantro, to serve, optional

1. In a large saucepan over medium-high, melt the ghee. (I used a 4-quart stainless steel pot.)
2. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally to start and more often once browning begins, until the onions are deeply caramelized, 10 to 15 minutes; reduce the heat if the onions brown very unevenly or too quickly.
3. Meanwhile, rinse the rice. Drain and set aside.
4. Add the cumin seeds and cardamom pods to the browned onions; cook, stirring, until fragrant, about 1 minute.
5. Stir in the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to low, cover and cook without stirring until the rice has absorbed the liquid, 15 to 18 minutes.
6. Remove from the heat and let stand, covered, for 10 minutes.
7. Using a fork, fluff the rice; remove and discard the cardamom. Taste and season with salt and pepper. If desired, serve sprinkled with cilantro.

Greek Chicken with Cucumber-Feta Salad

I have two wonderful chicken and rice dishes to share. This dish was part of The New York Times’ List of The Best of 2022- I’m surprised that I missed it when it was first published. It was fresh, delicious, and can be enjoyed in every season. I prepared the chicken in a cast iron skillet on the stove, but it could also be grilled in warmer weather.

The recipe was adapted from The New York Times, contributed by Ali Slagle. I omitted the olives and modified the method and proportions. I served the chicken over white Basmati rice with the cucumber salad and roasted broccoli on the side. Great.

Yield: 6 servings

• 2 cups plain whole milk Greek yogurt
• 6 garlic cloves, finely grated or pushed through a garlic press
• Kosher salt (Diamond Crystal)
• freshly ground black pepper
• 1 1/4 tsp dried oregano or mint
• 2 1/2 to 3 pounds (about 10) boneless, skinless chicken thighs, trimmed and patted dry
• 1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
• 1 pound ripe tomatoes (I used grape tomatoes, halved)
• 2 T extra-virgin olive oil, plus more as needed
• 4 ounces feta, crumbled (about 3/4 cup)
• 1/2 cup Kalamata olives, pitted and halved (I omitted them)
• white or brown Basmati rice, for serving, optional (I used 2 cups of rice with 1 tsp salt)

1. If serving chicken over rice, prepare the rice according to the package directions. (I used a rice cooker.)
2. In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve.
3. Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
4. Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 1/2 teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
5. In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. (I used a 12-inch cast iron skillet.)
6. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Use a splatter screen! Flip and cook until cooked through, another 5 to 7 minutes, or until the internal temperature reaches 165 degrees. Transfer to plates to rest. (For grilling info, see Tip.)
7. To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms.
8. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives (if using) and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid.
9. Serve the chicken over rice with the cucumber-feta salad on the side.

Tip: To grill the chicken: Heat a grill to medium and clean and grease the grates. Grill the chicken over direct heat until it’s well browned and releases from the grates, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. (For a gas grill, close the lid between flips.)