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
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
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
When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂
This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)
This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!
Make the Sauce:
- In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
- Whisk in all-purpose flour until combined.
- Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
- Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
- Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
- Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
- Return sauce to pan and season with salt to taste. Keep warm.
Make the Crêpes:
- In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
- Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
- Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
- Using a spatula, flip crêpe; reduce heat to moderately low.
- Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
- Cook until egg white is set and yolk is still runny, about 3 minutes.
- Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
- Repeat procedure to make 5 more crepes. Serve immediately.
One Year Ago: Buckwheat Popovers
Two Years Ago: Pear Clafoutis
Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés
Four Years Ago: Bread Machine Brioche
Five Years Ago: Asparagus Gruyère Tart
Posted in Greens, Recipes, Sauces, Vegetarian
Tags: brunch, cream sauce, cremini, cremini mushrooms, crepes, dinner, eggs, Fiesta Friday, French, mesclun, mushrooms, oyster mushrooms, roasted, savory, thyme, vegetarian, wild mushrooms
I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.
We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.
1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
1 14-ounce can diced tomatoes
8 ounces low-moisture whole-milk mozzarella, coarsely grated
4 ounces fontina, coarsely grated
2 ounces extra sharp cheddar, coarsely grated
2 ounces Parmesan, finely grated
1½ cups heavy cream
coarse salt and freshly ground black pepper
½ head of cauliflower, coarsely chopped
room-temperature butter or nonstick cooking oil spray (for pan)
- fresh herbs such as thyme, basil, or parsley, for garnish, optional
Preheat oven to 350°, preferably on convection.
Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
Add cauliflower and cooked pasta and toss to coat.
Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
Scrape in pasta mixture and spread out into an even layer.
Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
Remove foil and increase oven temperature to 425◦, preferably on convection.
Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
Let cool slightly before serving. Garnish with fresh herbs, as desired.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: basil, Capunti, casserole, cauliflower, cheddar, fontina, Italian, kid friendly, kid-friendly dinner, macaroni and cheese, mozzarella, parmesan, Parmigiano Reggiani, parsley, pasta, sharp cheddar cheese, thyme, tomatoes, vegetarian
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
- Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
- 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.)
- Place panko in a shallow bowl.
- Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
- Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
- Smear mustard-butter all over the top of the thighs.
- 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.
- 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.)
- Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
- Transfer to a platter and pour pan juices over top, as desired.
Posted in Chicken (Poultry), Quick, Recipes
Tags: baked, boneless skinless chicken thighs, carrots, chicken, chicken thighs, Dijon, dijon mustard, dinner, mustard, panko, rainbow carrots, roasted, sheet pan, thyme
My husband is not partial to brothy soups. Making this one required some convincing, but I was able to win him over by the inclusion of pasta and potatoes. By the way, he loved it. 🙂
This wonderful soup recipe was adapted from The New York Times, contributed by David Tanis. I increased the onions, garlic, and kale, and added fresh lemon juice. I also used my homemade turkey stock. We ate it with a green salad, of course, and sliced sourdough baguette. It was surprisingly filling! Absolutely delicious too.
- 3 tablespoons extra-virgin olive oil, more for garnish
- 2 cups+ diced onion (I used 1 1/2 large onions)
- 1 cup diced carrot
- 1 cup diced fennel or celery
- coarse salt and freshly ground black pepper
- 1 bay leaf
- 1 large thyme sprig or 1/2 tsp dried thyme
- 5 large garlic cloves, minced
- 2 teaspoons paprika
- 2 tablespoons tomato paste
- parmesan rind, optional
- 3 quarts/12 cups chicken broth, vegetable broth or water (I used 2 quarts of homemade turkey stock and 1 quart of chicken stock)
- 2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled (if desired) and cut in 1-inch chunks (I skipped peeling the potatoes)
- 6 to 8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 6-7 cups total)
- ½ pound dried pennette, orecchiette or other small pasta
- juice of 1 lemon
- 1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
- freshly grated Parmesan cheese, for garnish
- In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
- Stir in bay leaf, thyme sprig, garlic, paprika tomato paste, and parmesan rind (if using), and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
- Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
- Add the fresh lemon juice and stir to incorporate.
- Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil, if desired. Pass extra Parmesan at the table.
Note: If making ahead of time, do not add the pasta until reheating.
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Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: chard, dinner, escarole, Italian, kale, orecchiette, paprika, parmesan, pasta, potatoes, rosemary, russet potatoes, soup, thyme, vegetarian, yukon gold potatoes