Jamie Oliver’s Chicken in Milk

  • 1 whole chicken, 3-4 pounds
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup unsalted butter
  • ¼ cup extra-virgin olive oil
  • 1 small cinnamon stick
  • 10 cloves garlic, skins left on
  • 2 ½ cups whole milk
  • 1 handful of fresh sage, leaves picked — around 15-20 leaves
  • 2 lemons
  1. Heat oven to 375, preferably on convection.
  2. Season the chicken aggressively with the salt and pepper.
  3. Place a pot that will fit the chicken snugly (I used a deep 4-quart pot) over medium-high heat on the stove, and add to it the butter and olive oil.
  4. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over.
  5. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot. (I left more fat than recommended but would reduce the amount next time.)
  6. Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot (preferably breast-side down) along with the milk and sage leaves.
  7. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well.
  8. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
  9. To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving.

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Sheet Pan Chicken & Mushrooms with Parsley Sauce

This dish was a quick and special weeknight meal. The parsley sauce really made the dish fabulous. I loved the roasted lemon slices as well. We ate it with roasted potatoes and asparagus on the side. Eating it with a green salad and quinoa, suggested by the author, would also be lovely.

This recipe was adapted from Food and Wine, contributed by cookbook author Julia Turshen. I increased the amount of chicken, mushrooms, and garlic. Delicious!

Yield: Serves 4 to 6

  • 2 pounds skinless, boneless chicken thighs
 (I used 10 thighs)
  • coarse salt
  • freshly ground black pepper
  • 1/2 cup plus 2 tablespoons (for each sheet pan) extra-virgin olive oil
  • 1 1/2 pounds (24 oz) mixed mushrooms, such as shiitake and cremini, stemmed and halved if large
  • 1 lemon, thinly sliced, plus slices for garnish
  • 1/2 cup finely chopped parsley, plus more for garnish, as desired
  • 2 tablespoons red wine vinegar
  • 2 large garlic cloves, minced
  1. Preheat the oven to 450°, preferably on convection roast, and place a large rimmed baking sheet in the oven to heat. (I used 2 sheet pans but may try to use only one next time.)
  2. Season the chicken generously 
on both sides with salt and pepper.
  3. Drizzle 2 tablespoons of the olive oil onto each hot baking sheet.
  4. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
  5. In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil.
  6. Remove sheet pan(s) from the oven and flip the chicken thighs.
  7. Carefully scatter the mushrooms and lemon slices 
evenly around the chicken.
  8. Return the sheet pan(s) to the oven and roast for about 30 minutes, rotating the pan(s) halfway through, until the mushrooms 
and lemon are browned and the chicken is cooked through.
  9. Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.
  10. Transfer the chicken, mushrooms and lemon slices to a platter.
  11. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.

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Four Years Ago:

Thai One-Pot

I made this quick one-pot dish so that my son could gobble it up before his swim practice. After practice, he used my husband’s phone to text me (repeatedly), “I’m starving! I need more ONE POT!!” He absolutely loved it. Needless to say, he ate all of the leftovers. 🙂

This recipe was adapted from Food and Wine. I lightened the recipe by using ground turkey instead of ground pork. I also used arborio rice. My serving had additional fresh lime juice squeezed all over the top. Tasty!

Yield: Serves 4

  • 1 tablespoon canola or sunflower oil
  • 1 green bell pepper, cut into 1/4-inch strips
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
  • 1 teaspoon coarse salt
  • freshly ground black pepper, to taste
  • 1 1/4 pounds lean ground pork or turkey
  • 3/4 cup short-grain rice (I used arborio rice)
  • 2 1/2 cups chicken stock
  • 3 tablespoons light soy sauce
  • 1/4 teaspoon cayenne pepper
  • 4 scallions including green tops, chopped, plus more for garnish
  • radishes, cut into thin slices, to taste, for garnish
  • 5 tablespoons chopped cilantro or fresh parsley, plus more for garnish
  • juice from about 1 lime, plus lime wedges for garnish
  1. In a large frying pan, heat the oil over moderately high heat. (I used a 4-quart covered pan.)
  2. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
  3. Add the ground meat to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan, if using pork. Season with 1/4 tsp of salt and freshly ground pepper.
  4. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 1/2 teaspoon salt, and the cayenne.
  5. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
  6. Remove the pot from the heat and let stand, covered, for 10 minutes.
  7. Stir in the scallions, cilantro, and lime juice.
  8. Garnish with additional lime wedges, radishes, cilantro, and scallion slices, as desired. Serve.

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Oven-Roasted Chicken Shawarma

The New York Times described this dish as “an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie.” What a perfect description! This dish is insanely flavorful. We ate it with chopped cucumbers and tomatoes, wheat flatbread, bulgur pilaf, and “white sauce.” The traditional white sauce that is served with this dish is plain yogurt or sour cream (I used sour cream on this occasion) mixed with a little bit of coarse salt, garlic, and lemon juice. It can also be served with hot sauce.

This recipe was adapted from The New York Times, contributed by Sam Sifton. My husband said he would eat it every day. 🙂 Fabulous!

Yield: 4 to 6 servings

  • 2 lemons, juiced
  • ½ cup olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red-pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley
  1. Prepare a marinade for the chicken: Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.
  2. When ready to cook, preheat oven to 425, preferably on convection roast. Line a rimmed sheet pan with parchment paper.
  3. Add the quartered onion to the chicken and marinade, and toss once to combine.
  4. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  5. Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 on convection roast, or up to 40 minutes in a standard oven.
  6. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.)
  7. Scatter the parsley over the top and serve with tomatoes, cucumbers, pita or flatbread, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

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Green Goddess Roasted Chicken

This is a wonderful late summer dish to make when loads of fresh herbs are readily available. The chicken soaks up the amazing flavor of the Green Goddess marinade which is flavored with basil, chives, garlic, lime, and anchovies. Fabulous! The extra dressing can be passed at the table to drizzle on the cooked chicken, over vegetables, or saved for later to use as a salad dressing. We did it all. 🙂

This recipe was adapted from the New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs instead of a whole chicken with skin, and, as a result, reduced both the oven temperature and cooking time. We ate it with roasted CSA potatoes (roasted simultaneously- nice!), fresh corn, and Caesar salad on the side.

I’m bringing this delicious green chicken to share at Fiesta Friday #85, hosted by Jenny @ Dragonfly Home Recipes and Kaila @ GF Life 24/7. Enjoy!!

Yield: about 6 servings

  • 1 ½ cups buttermilk or plain yogurt
  • 1 cup packed basil leaves
  • ¼ cup packed chives
  • 2 large garlic cloves, peeled
  • 2 anchovy fillets
  • 1 scallion, white and green parts
  • finely grated zest and juice of 1 lime
  • 2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 4 pounds (about 15) boneless, skinless chicken thighs
  • 1 to 2 tablespoons extra-virgin olive oil, for drizzling
  1. In a blender or Vitamix, purée buttermilk, basil, chives, garlic, anchovies, scallion, lime zest and juice, salt and pepper until smooth.
  2. Put chicken halves in a bowl or large heavy-duty resealable plastic bag (I used a 2-gallon ziplock bag) and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
  3. Heat oven to 425 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a parchment-lined, rimmed baking sheet. (Discard the used marinade.)
  4. Pat chicken tops dry with paper towels and drizzle with oil.
  5. Roast until cooked through, about 20 minutes, or until an instant read thermometer reads an internal temperature is 165 F.
  6. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

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Two Years Ago:

Chicken Goulash with Biscuit Dumplings

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This dish was HOT. Super spicy. I was so excited to get my hands on both sweet and hot Hungarian paprika- and then even more excited to find a dish (Food & Wine Magazine’s “Best One-Pot Dish” no less) that incorporated hot paprika. Well, I don’t know if my paprika was just too fresh…

I am a fan of spicy food, but my family had to slather this spicy gravy with sour cream in order to eat it. :/ A lot of water was consumed as well. :/ I thought that the sour cream in both the sauce and the biscuits would temper the heat- or by eating each bite along with part of a fabulously moist and tender biscuit would be enough…

BUT- after saying all of that- this dish was so wonderful it definitely deserves to be made again. Smell- AMAZING. Biscuits- AMAZING. I would modify the recipe by using 1 tablespoon of hot Hungarian paprika along with 1 tablespoon of sweet paprika next time. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Grace Parisi.

Yield: Serves 4 to 6

  • 2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces (I used 10 thighs)
  • coarse salt
  • freshly ground black pepper
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 5 T cold unsalted butter, cut into tablespoons
  • 2 T extra-virgin olive oil
  • 2 tsp baking powder
  • 2 1/2 cups chicken stock
  • 1 cup sour cream (I used light)
  • 1 large yellow or white onion, finely chopped
  • 1 red bell pepper, finely diced
  • 4 garlic cloves, minced
  • 2 T hot Hungarian paprika (I would substitute 1 T sweet for half of the hot next time)
  • 3/4 tsp caraway seeds
  • 1/2 tsp dry thyme or 1 tsp fresh thyme leaves
  1. Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour.
  2. In a deep ovenproof skillet (I used enameled cast iron), melt 1 tablespoon of the butter in the olive oil. Add the chicken and cook over high heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.
  3. Meanwhile, in a food processor, pulse the 1 1/2 cups of flour with the baking powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pulse in the remaining 4 tablespoons of butter until the mixture resembles coarse meal.
  4. Whisk 1/2 cup of the stock with 1/2 cup of the sour cream and drizzle over the dry ingredients; pulse until a dough forms.
  5. Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes.
  6. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 cups of chicken stock and 1/2 cup of sour cream and stir until smooth. Add the thyme and bring to a boil.
  7. Scoop twelve 3-tablespoon-size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. If biscuits are not golden, turn on the broiler and broil for about 2 minutes, until the biscuits are golden. (I omitted this step.)
  8. Serve the goulash in bowls, spooning the biscuits on top.

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Two Years Ago:

Grilled Chicken Thighs with Chile-Yogurt Sauce

One of my friends has been teasing me about my fondness for chicken thighs!  I have several chicken thigh recipes to share and was initially trying to separate them with other posts… you know, to not get teased… 😉 Well, I decided to post them all consecutively instead- as a chicken thigh “festival” of sorts! 🙂 They are so versatile and tasty. Enjoy!

This quick and simple recipe results in super moist and tender chicken. The sauce provides the spiciness, so the heat level can easily be adjusted – or omitted (gasp!)- to taste.

We ate this delicious chicken with warm naan, Turkish Bulgur and Vegetable Pilaf, as well as grilled peppers, tomatoes, and red onions on the side. This recipe was adapted from a Food and Wine kebab recipe, contributed by Jimmy Bannos, Jr. of The Purple Pig in Chicago. Great!

  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sweet paprika (I used Hungarian)
  • 15 boneless chicken thighs, trimmed of excess fat (for kebabs cut each thigh into 3 pieces)
  • 1 cup plain Greek yogurt (I used fat free)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon crushed red pepper
  • coarse salt
  • freshly ground black pepper
  • lemon slices or wedges, for serving, optional
  1. Season the chicken with salt and pepper.
  2. In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.
  3. Meanwhile, in a small bowl, mix the yogurt, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
  4. Light a grill. For kebabs: Thread 3 pieces onto each of 8 skewers. (We grilled the thighs whole.)
  5. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes.
  6. Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.

Note: The yogurt sauce can be refrigerated overnight.

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