Turkey Shepherd’s Pie

I love a festive holiday meal. We ate this “lighter” version of a classic shepherd’s pie for our St. Patrick’s Day dinner with soda bread and roasted asparagus. My husband described it as a delicious blend of meatloaf and chicken pot pie. 🙂

The recipe was adapted from today.com, contributed by Kelly Vaughan. I modified the method and proportions. I loved the wine and the herbs in the filling. It was saucy and tasty.

Yield: Serves 6

• 1 pound russet potatoes, peeled and halved (I used 2 potatoes)
• 1/2 cup heavy cream or half and half, plus more as needed
• 5 T unsalted butter, divided
• 2 tsp Kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided, plus more to taste
• 2 T neutral oil, divided (I used canola oil)
• 1 pound 93% lean ground turkey
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 celery sticks, diced
• 6 large garlic cloves, minced
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh sage
• 1 T tomato paste
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 T all-purpose flour
• 1 cup frozen peas

1. Preheat the oven to 400 F, preferably on convection.
2. Make the topping: In a medium pot, add the potatoes and cover with 1-inch cold water. Bring to a boil over high heat, then reduce the heat to medium and continue to cook until the potatoes are fork-tender, about 22 minutes.
3. Heat the cream and 4 tablespoons of butter in a small saucepan over low heat, stirring occasionally to prevent scorching.
4. Add 1 teaspoon salt and 1/2 teaspoon of pepper to the cream and butter. Stir to combine.
5. Drain the potatoes in a colander.
6. Press the cooked potatoes through a potato ricer into the pot containing the seasoned cream and butter. Stir to combine. Set aside.
7. Make the Filling: In a large straight-sided skillet set over medium-high heat, add 1 tablespoon oil and heat until shimmering. (I used a stainless sauté pan.)
8. Add the ground turkey and 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, 7 to 9 minutes.
9. Using a slotted spoon, transfer the meat from the skillet to a bowl and set aside.
10. Add 1 tablespoon of oil and heat until shimmering. Add the onion, carrots and celery, and sauté until softened and translucent, 8 to 10 minutes.
11. Add the garlic, thyme, rosemary, and sage, and cook for about 1 minute.
12. Add the turkey back to the skillet and stir to combine.
13. Add the tomato paste and stir to combine.
14. Lower the heat to medium-low, add the white wine and cook for about 2 minutes, stirring occasionally.
15. Add the chicken stock and 1 tablespoon butter, and cook, stirring to combine, about 1 minute.
16. Add flour and stir to combine, bring to a simmer and mix until the liquid has slightly thickened.
17. Add the peas and cook, about 2 minutes.
18. Taste and season with salt and pepper.
19. Transfer the turkey mixture to a 2-quart oval baking dish and spread in an even layer. Top with mashed potatoes and spread evenly to cover the filling.
20. Bake for 20 minutes on convection or up to 25 minutes in a standard oven.
21. Broil on high for an additional 3 to 5 minutes, until the potatoes begin to brown. Serve immediately.

Skillet Chicken Meatballs with Mustard-Wine Sauce

I have a few meatball recipes to share. They are always a crowd-pleaser in my house and are a wonderful weeknight meal.

My husband and I are huge fans of mustard chicken so I was thrilled to see a mustard chicken meatball recipe! 😉 The recipe was adapted from Tieghan Gerard’s halfbakedharvest.com via The New York Times, contributed by Julia Moskin.

We ate the dish with a green salad and crusty bread to mop up the indulgent sauce. Amazing.

Yield: Serves 4 (15 to 20 meatballs)

• 1 pound ground chicken (I used 92% lean)
• 1 large egg, beaten
• 5 T panko bread crumbs
• coarse salt and freshly ground black pepper
• 1 T extra-virgin olive oil, plus more for your hands
• 2 slices thick-cut bacon, chopped
• 8 ounces shiitake (tough stems removed) or 10 oz cremini mushrooms, sliced (about 3 packed cups)
• 2 T salted butter
• 2 shallots, chopped
• 1 T fresh thyme leaves, plus more for serving
• 1 pinch crushed red pepper flakes
• 5 garlic cloves, finely chopped or grated
• 1 1/2 cups dry white wine, such as pinot grigio or sauvignon blanc
• 3/4 cup heavy cream (or milk of your choice)
• 1 T Dijon mustard
• crusty bread, for serving, optional

1. In a medium bowl, combine the ground chicken, egg, panko and a pinch each of salt and pepper.
2. Using a cookie scoop, ration the mixture into 1-inch portions, making 15 to 20 meatballs.
3. Coat your hands with a bit of olive oil, then roll each scoop into a 1-inch ball, placing them on a plate.
4. Place the bacon in a large skillet over medium heat. (I used a 12-inch cast iron skillet with a silicone frywall insert to contain spatters.) Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5 minutes.
5. Using a slotted spoon, transfer the bacon to a large plate, reserving the fat in the skillet.
6. Add the meatballs to the same skillet over medium heat. Cook, turning every couple of minutes, until browned and crisp, about 5 minutes. Transfer the meatballs to the plate with the bacon.
7. Add the 1 tablespoon olive oil to the same skillet over medium heat. When the oil shimmers, add the mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.
8. Add the butter, shallots, thyme and a pinch each of salt, black pepper and crushed red pepper. Cook, stirring occasionally, until the mushrooms are golden brown and the shallots have softened, 3 to 5 minutes.
9. Add the garlic and stir until fragrant, 1 minute more. Transfer the mushroom mixture to the plate with the bacon and meatballs.
10. Pour the wine and 1/2 cup of water into the skillet. Cook, scraping up any browned bits from the bottom, until reduced slightly, about 8 to 10 minutes.
11. Whisk in the cream and mustard.
12. Return the bacon, meatballs and mushroom mixture to the skillet and simmer over medium, stirring occasionally, until the sauce is slightly thickened and the meatballs are cooked through, 8 to 10 minutes, adding a few tablespoons of water if needed to keep the liquid saucy.
13. Garnish with additional thyme.
14. Serve from the skillet- placing the meatballs on plates and spooning the sauce over them.

One-Pot Butter-Roasted Tomato Soup with Pesto

I have quite a few comfort food dishes to share. I hope to post two at a time to make sure that I squeeze them in before spring weather arrives!

I loved the genius idea of slow-roasting canned tomatoes with onions prior to blending them into a soup. I also loved the shortcut of swirling in store-bought pesto. Eating the soup with grilled cheese on the side was essential- of course. 🙂

The recipe was adapted from Half Baked Harvest Super Simple: More than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods by Tieghan Gerard. I modified the method and used whole grain Dijon mustard and Camembert in the grilled cheese instead of honey and Brie. Nice.

Yield: Serves 4

For the Soup:

• 1 (28 oz) can whole peeled San Marzano tomatoes (I used Cento)
• 2 small or 1 medium yellow onion(s), quartered
• 3 T salted butter
• 2 T fresh thyme leaves or 2 tsp dried thyme leaves
• coarse salt and freshly ground black pepper
• 1 cup whole milk, plus more as needed
• 3-6 T basil pesto (I used 5 T of Trader Joe’s Basil Pesto)
• chopped fresh basil or thyme leaves, for garnish

For the Grilled Cheese:

• unsalted or salted butter, at room temperature
• sliced sourdough bread
• Camembert or Brie cheese, sliced
• whole grain Dijon mustard, for spreading OR honey, for drizzling
• chopped fresh basil or thyme leaves

To Make the Soup:

1. Preheat oven to 425 F, preferably on convection roast.
2. In a large Dutch oven or oven safe stockpot, combine tomatoes, onions, butter, thyme, a pinch of salt, and a few grinds of black pepper. (I used a large stainless steel Dutch oven.)
3. Roast until the onion is soft and fragrant, about 20 minutes. Let cool slightly.
4. Using a slotted spoon, transfer the roasted tomatoes and onions to a blender or food processor and add the milk. (I used a Vitamix.)
5. Blend until completely smooth, 1 to 2 minutes.
6. Return the mixture to the Dutch oven and cook over medium heat to warm through, 2 to 3 mins.
7. Stir in 3 tablespoons of pesto.
8. Thin with more milk, if desired.
9. Taste and add more pesto, salt, and/or pepper as needed.
10. While keeping the soup warm over low heat, make the grilled cheese.

To Make the Grilled Cheese & To Serve:

1. Use butter to coat one side of each bread slice. (This buttered sides will be the outside of the sandwich.)
2. Spread the mustard (or drizzle honey) on one of the non-buttered sides of each sandwich.
3. Place the sliced cheese and basil on top. Close up the halves to make sandwiches.
4. Place a large skillet with a lid or an enameled cast iron panini pan with a lid over medium-low to medium heat.
5. Add the sandwiches one or two at a time. Cover with the lid and cook until bread is golden brown and cheese has melted, about 2 to 3 minutes per side.
6. Divide the soup among four bowls. Garnish with chopped basil and additional ground pepper, as desired.
7. Cut each grilled cheese in half and serve on the side.

Simple-is-Best Stuffing (Dressing)

After reading an article about how this Thanksgiving dish has been a staff and a fan favorite at Bon Appétit for over ten years, I was convinced that I had to include it as part of our feast this year.

It was crispy on the outside and custardy on the inside. Full of classic Thanksgiving flavors including parsley, sage, rosemary and thyme- all from my yard. 🙂 The bread was torn rather than cut to add texture. Great.

The recipe was adapted from Bon Appétit, contributed by Victoria Granof. I also loved that it could be assembled a day in advance.

Yield: 8–10 servings

• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking dish
• 1 lb good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)(I used sourdough)
• 2 1/2 medium onions or 2 large onions, chopped (about 2 1/2 cups)
• 3 celery stalks, sliced 1/4-inch thick
• 1/2 cup chopped flat-leaf parsley
• 2 T chopped fresh sage
• 1 T chopped fresh rosemary
• 1 T chopped fresh thyme
• 2 tsp Diamond Crystal kosher salt or 1 1/2 tsp Morton kosher salt
• 1 tsp freshly ground black pepper
• 2 1/2 cups chicken stock or low-sodium chicken broth, divided
• 2 large or extra-large eggs

1. Preheat oven to 350°F, preferably on convection.
2. Grease a 13x9x2″ (or equivalent) baking dish with unsalted butter and set aside.
3. Scatter bread pieces in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 30 minutes on convection or up to 40 minutes in a standard oven. Let cool.
4. Meanwhile, melt butter in a large skillet over medium-high heat; add onions and celery. (I used a 12-inch stainless “all in one” pan.) Stir often until just beginning to brown, about 10 to 12 minutes. Scrape into a large to bowl; let cool.
5. Add toasted bread pieces, parsley, sage, rosemary, thyme, salt, and pepper to the bowl; toss gently to combine.
6. Drizzle in 1 1/4 cups chicken stock and fold gently.
7. Whisk eggs and remaining 1 1/4 cups chicken stock in a measuring cup. Pour over bread mixture; fold gently until thoroughly combined.
8. Transfer to prepared dish, cover with parchment paper topped with foil.
9. Bake until an instant-read thermometer inserted into the center of dressing registers 160°, 40 to 50 minutes.
10. Remove parchment and foil and continue to bake until set and top is golden brown and crisp, 35 to 45 minutes longer.

Do Ahead: Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

Southern Summer Squash Casserole

When another generous neighbor shared their beautiful summer squash (and amazing cucumbers), I made this Southern squash casserole. It was a fabulous variation.

The recipe was adapted form Bon Appétit, contributed by Kelly Janke. Simple, rich, and delicious. The original recipe notes that if you can’t find yellow squash, use zucchini!

Yield: Serves 4

• cooking oil spray, for greasing the pan
• 3 T unsalted butter, divided
• 1 1/2 pounds yellow summer squash (3 medium), sliced crosswise 1/4″ thick
• 1 3/4 tsp Diamond Crystal or 3/4 tsp plus a pinch Morton kosher salt, divided
• 1 small to medium onion, finely chopped (I used a small CSA yellow onion)
• 6 T heavy cream
• 4 T sour cream
• 2 oz sharp white cheddar, grated (about 1/2 cup)(I was generous!)
• 1/2 oz Parmesan, finely grated (about 5 T or 1/3 cup), divided (I used Parmigiano-Reggiano)
• 1/2 T fresh thyme leaves, plus more for serving
• 1/4 tsp freshly ground black pepper
• 16 Ritz crackers (or other buttery crackers)
• zest of 1/2 lemon, optional (I omitted it)

1. Preheat oven to 375° F, preferably on convection.
2. Grease a 6×9″ baking dish with cooking oil spray or unsalted butter.
3. Melt 1 T unsalted butter in a skillet over medium-high heat.
4. Cook the sliced squash, tossing often, until softened and golden brown, 8–10 minutes. Season with 1/2 tsp Diamond Crystal or 1/4 tsp Morton salt and transfer to a large bowl. (This step removes excess moisture from the dish.)
5. Melt 1/2 T unsalted butter in same skillet. Add onion, finely chopped, and 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton salt. Cook, stirring often, until onion is softened and golden brown, about 5 minutes.
6. Reduce heat to low and pour in heavy cream; stir to combine. Bring to a gentle simmer, then remove from heat.
7. Stir in sour cream and 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton kosher salt.
8. Add mixture to bowl with squash, then add cheddar, 2 1/2 T Parmesan, thyme, and pepper; stir gently to combine.
9. Transfer to prepared baking dish and spread into an even layer. Wipe and reserve skillet.
10. Using your hands, crush crackers into coarse crumbs in a medium bowl.
11. Melt remaining 1 1/2 T unsalted butter in reserved skillet over medium heat. Stir in remaining 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton salt until dissolved, then pour over cracker crumbs.
12. Sprinkle remaining 2 1/2 T finely grated Parmesan over and toss to combine.
13. Scatter cracker mixture evenly over casserole.
14. Bake casserole until golden brown on top and bubbling, 35–40 minutes.
15. Top with zest of 1 lemon, if using, and more thyme leaves. Let cool 5 minutes before serving.

Notes:

If doubling the recipe, cook the squash in 2 batches and bake in a 9×13 pan.

If you’re taking it on the road, you can bake this casserole dish a couple hours ahead and reheat it for about 10 minutes at 350° before serving.

Dairy-Free Dips

My cheese-loving friend asked me to bring a dairy-free appetizer to her house for a get together. It was actually a little bit of a difficult assignment for me. I wanted to bring something besides hummus or guacamole. Many other appetizers were eggplant-based and she isn’t an eggplant fan.

I decided to bring this Mediterranean assortment. I made a Greek Yellow Split Pea Dip and a Turkish Tomato and Red Pepper Dip, serving both with warm naan and pita chips. I added Trader Joe’s stuffed grape leaves and Greek chickpeas with garlic and cumin to complete the platter.

I also brought a jar of Quick Dill Pickles! Always a crowd-pleaser. 🙂

Greek Yellow Split Pea Dip

This bean dip was our favorite of the assortment. In Greece it is traditionally made with fava beans or yellow split peas. The recipe was adapted from Food and Wine.

We preferred it at room temperature.

Yield: Makes 4 cups

• 1/2 pound yellow split peas
• 1/2 large or 1 small yellow onion
• 1 bay leaf
• 6 oil packed sun-dried tomato halves, drained (about 1/2 of an 8oz jar)
• 2 T red wine vinegar
• 3 large garlic cloves
• 2 shallots, chopped
• 3 large basil leaves
• 1 1/2 tsp dried oregano, preferably Greek
• 1/2 tsp fresh thyme
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• kosher salt and freshly ground black pepper (I used about 1 to 1 1/2 tsp salt)
• toasted pita, naan, lavash, and/or pita chips, for serving

1. In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water.
2. Bring to a simmer; cover and cook over moderate heat until the split peas are tender, about 25 minutes.
3. Drain the split peas and discard the bay leaf.
4. In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano, and thyme until minced.
5. Add the split peas.
6. With the machine on, slowly pour in the 1/2 cup olive oil and process until a smooth paste forms.
7. Season with salt and pepper to taste.
8. Transfer to a bowl, drizzle with olive oil and serve with pita, naan, lavash, and/or pita chips.

Turkish Tomato & Red Pepper Dip

According to the original recipe, Turkish meze, known as ezme, are typically combinations of raw vegetables. This one was reminiscent of gazpacho. Fresh and light.

The recipe was adapted from Milk Street, contributed by Rose Hattabaugh. She notes that it is important to seed the tomatoes to remove some of their moisture. Also, processing the vegetables in batches results in more evenly sized pieces; pulsing, rather than letting the machine run, to ensure the vegetables are chopped, not processed to a purée.

We preferred it chilled.

Yield: Serves 4 to 6

• 1 pound ripe tomatoes, cored, halved crosswise and seeded (I used 8 Campari tomatoes)
• 1/2 large or 1 medium yellow onion, quartered
• 1 medium red bell pepper, stemmed, seeded and quartered
• Kosher salt
• 1 tsp sweet paprika
• 1 tsp ground sumac, optional
• 1 serrano or jalapeño chili, stemmed, seeded and minced
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 T pomegranate molasses, plus more to serve
• 1 T freshly squeezed lemon juice
• extra-virgin olive oil, to serve
• toasted pita, naan, lavash, and/or pita chips, for serving

1. In a food processor, combine half the cored and seeded tomatoes, half the onion, half the bell pepper and 1 1/2 teaspoons salt. Pulse until the vegetables are chopped into rough 1/8-inch pieces, 10 to 12 pulses; do not purée them.
2. Transfer to a fine-mesh strainer set over a medium bowl.
3. Repeat with the remaining tomatoes, onion and bell pepper and another 1 1/2 teaspoons salt.
4. Add to the first batch in the strainer. Let drain, stirring occasionally, for about 15 minutes.
5. Discard the liquid collected in the bowl, then transfer the vegetables to the bowl.
6. Add the paprika, sumac (if using), minced chili, parsley, molasses and lemon juice; stir to combine. Taste and season with salt.
7. Using a slotted spoon, transfer to a serving dish or bowl. Drizzle with olive oil and additional pomegranate molasses. Serve with pita, naan, lavash, and/or pita chips.

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.