Tag Archives: chicken

Inner Beauty Oven Fried Chicken

Yes I am self conscious about my thighs. But I love them just the same.

Confession: I’ve been wanting to share this recipe for a long time, but it wasn’t pretty enough. Just try to make fried chicken look appealing without a food stylist and studio lighting. If you succeed, let me know!

Let’s not let looks get in the way of substance because this, my friends, is a recipe you need to know…especially with Super Bowl, ski lodge lunch and après ski snack season upon us. (It will be equally useful for summer picnics, but we’re staying on message. And PS, see some Super Bowl recipe ideas way below.)

This recipe, by way of Food52, takes totally simple ingredients, and only asks that you adhere to an equally simple but all-important method:

 You brine it, you pat it, you coat it, you shake it hard and you bake it…in a hot oven on a hot roasting pan glistening with just enough melted butter. Oh, and you flip it. Because, you know, “chestnut golden brown” on only one side is just mean.

 My chicken took longer than 40 minutes for the first side to brown up, so use your good judgment on that. AND for max browning and crispiness be sure to use a metal roasting pan or rimmed baking sheet that gives each piece of chicken its space. I did some test pieces in a ceramic baking dish and they were not A-Team material.

 This totally passed the man test, the boy test, the boy-man test, the leftover test, the hot from the oven and cold from the fridge test, and the straight outta Tupperware in the lodge test. Be beautiful inside and out: Make this chicken!

Serves 4, or 3 big eaters

Provenance: From Food52 and Judy Hesser, whose daughter Amanda included it in her book Cooking for Mr Latte .

Ingredients:

  • 3 tablespoons sea salt (divided, plus more for serving)
  • 8 bone-in, skin-on chicken thighs (as good as you can get)
  • 2 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon coarsely ground black pepper (plus more for serving)
  • Optional: grated Parmesan cheese and grated fresh lemon zest (I have not yet tried this variation but it looks awesome)

Method:

  1. In the morning, combine 2 tablespoons salt and about a cup of warm water in a large bowl or container. Stir to dissolve the salt. Trim the chicken of excess skin and fat. Add the chicken to the bowl. Cover with very cold water and add a tray of ice cubes. Swish around with your hand to disperse them. Chill in the refrigerator until dinner time.
  2. Preheat your oven to 400°F (200°C). Remove the chicken from the fridge and pat dry completely with paper towels (you can lay them on a clean dish towel to get off a lot of the moisture). Put the butter in a roasting pan large enough to fit the chicken in one layer (if you crowd them, they will stew vs. crisp). Place the pan in the oven. In a 1-gallon freezer bag, pour in the flour, remaining 1 tablespoon salt and pepper (along with the parm and lemon zest if you are using.) Give it a good shake. Add the chicken pieces two at a time and shake them until thoroughly coated. As you lift them out of the bag, shake them off vigorously. This is vital. You do not want a gummy coating. Line them up on a plate, and repeat with the rest.
  3. Lay the chicken pieces in the roasting pan, skin side down, and oven-fry until a chestnut brown and crisp on the bottom, about 40 minutes (sometimes it takes as long as an hour). Don’t flip them until this happens. Use a thin spatula to scrape them up off the pan and turn them; cook the other side until the bottom is browned, which will take less time, around 20 minutes. Remove the pieces from the oven as they finish cooking, and place on a plate lined with paper towels. Just before serving, grind fresh pepper over top and sprinkle lightly with sea salt.

SUPER BOWL BONUS

And speaking of the Super Bowl…If you need some ideas for how to prep for your couch or wherever you are headed, you might want to consider Crock Pot Chicken Taco Chili (so easy and feeds a crowd), Peoples Choice Corn Bread (not so easy but so worth it. You WILL be the halftime star). Game Day Wings, because, WINGS, Buffalo Chicken Meatballs because HOT SAUCE and potato bites because TATERZZZ! For some healthy snacking get your Hail Mary Coconut, your Nootch Popcorn and your Party Time Hummus on. Have a great weekend all!

Chupe de Pollo con Chipotle

chipotle-chili-ck-1687650-x[1]First, I know it’s spring and everyone is thinking light, fresh, vibrant. So what’s with the winter stew you ask?  Here’s the scoop…

  1. It’s going to be 30 degrees and snowing at my house today (good grief!).  Every time I share this meal with someone they ask for the recipe (a Bring It pre-requisite).  I recently made this for a friend and I forgot how darn good it is.

In all seriousness, this recipe is a winner. It came to me from a friend who brought it to my house many years ago. I had a bike accident which resulted in a lot of couch time and several months on crutches. I couldn’t do much except sit, read, watch movies and visit with friend. It was so hard not to cook! On the up side, my unbelievably generous neighbors and good friends made meals for me and my family while I was out of commission. They delivered 3-4 meals each week right to my doorstep and there was always enough for left overs. It was so kind of them and very much appreciated (my husband loved it so much that when I came off crutches he actually said, “I’m going to miss the meal delivery”!). One of the meals they brought was this chicken stew. We all loved it and I had to have the recipe. Since then, I’ve made it over and over for friends and family and, every time I shared this meal with someone, they asked for the recipe. And so, a Bring It entry was way overdue!

This stew has a bit of a kick with the chipotle peppers. Careful if you are wimpy in terms of “heat”. It can get away from you quickly. Otherwise, go for it and enjoy!

Ingredients

1 (7 ounce) can chipotle in adobo sauce
1 Tbsp extra virgin olive oil
2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups fat free, less sodium chicken broth
1 1/2 pounds skinless, boneless chicken breasts
2 medium red potatoes, cut into 1/2 inch pieces
1 (15.5 ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream (I used 1% milk)
1 cup chopped, seeded plum tomatoes
1/4 cup chopped, fresh cilantro
Salt and pepper to taste

Method

  1. Remove 1 chile and 1 tsp adobo sauce from can (reserve remaining chiles and sauce for another use). Finely chop chili, set chile and sauce aside separately.
  2. Heat oil in large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic), cook 6-7 minutes or until onion is tender, stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to medium-low and simmer for 30 minutes or until chicken is cooked. Remove chicken with a slotted spoon and cool slightly (enough so you can handle it). Shred chicken with 2 forks, cover, keep warm.
  3. Remove pan from heat, let stand 5 minutes. Place 1/3 of broth mixture in blender and process until smooth. Pour broth mixture into large bowl and repeat procedure in two more batches. Return pureed broth to Dutch oven. Stir in potatoes and hominy; bring to simmer over medium heat. Cook uncovered for 20 minutes or until potatoes are tender. Stir in chicken and cream, simmer 5 minutes. Remove from heat. Stir in remaining adobo sauce, tomatoes, cilantro, and salt/pepper.

Bring It

Bring in original pot or crockpot with crusty loaf of bread – super easy.

slow cooker chicken chili

Fi-Fi to the Rescue (with chicken taco chili)

I have a friend (and you know who you are) who refers to her slow cooker as FiFi, short for “Fix It and Fugget It.” Of course, she is on her second slow cooker because she forgot about FiFi for three months while it was filled with leftover Chicken Marbella. But let’s fuggedabout that image right now, and focus on dinner….tonight…with zero effort. This recipe comes from Amy, who I am calling right out because she deserves credit on at least two fronts.

First, Amy appreciates the vast the difference between crockpot cookery and crockpot warmery, an issue discussed in the Fast and Slow Lasagna post. Other than chopping up one onion (and some cilantro unless you are a slacker like me and blew it right off), the only effort involved here is opening cans, and FiFi is the only dish called into service.

Second, Amy offered up a recipe that is as delish as it is easy. With a whole lot of cold winter nights and aprés ski opportunities in the forecast, and with the Super Bowl right around the corner this comes just in time. We ate this for dinner, for lunch the next two days and were not the least bit relieved when it was gone.

Ingredients

Makes 10 servings

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can of cannelli beans (use whatever combo of beans you have)
1 8-oz can tomato sauce
10 oz package frozen corn kernels (canned works too)
2 14.5-oz cans diced tomatoes
1 packet taco seasoning
1 Tbsp cumin
1 Tbsp chili powder
4 boneless skinless chicken breasts (or equivalent weight boneless, skinless thighs)
chopped fresh cilantro (for overachievers)

Method

Combine beans, onion, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Dig deep and serve with cheese and sour cream to show you care.

OK we're ready. Bring on FiFi's finest chicken chili!

OK we’re ready. Bring on FiFi’s finest chicken chili!