Posts Tagged ‘chicken’

Nick whipped this up tonight and it was delicious!


  • 2 chicken breasts
  • 1 turnips (the root part)
  • 1 golden beet
  • 1 red potato
  • 1 apple, unpeeled, cut into eighths
  • Brussels sprouts
  • Olive oil
  • Rosemary, thyme, salt, pepper
  • Mixed seasoning
  • Whole grain mustard
  • Butter

Skin and dice turnip and beet. Dice potato. Cut brussels sprouts in half. Season with rosemary, thyme, salt and pepper, then toss in olive oil. Arrange on baking sheet (place the brussels sprouts flat side down); bake for for 25-30 minutes at 450.

Meanwhile, season some chicken breasts with whatever mixed seasoning you have on hand (Nick used Trader Joe’s everyday seasoning) plus salt and pepper (depending on how much salt your mix uses). Heat some olive oil in oven proof skillet. Brown breasts for three minutes on one side; flip them over, then place chicken in the oven for 9-10 minutes alongside the root vegetables (we continued using separate pans).

When chicken is ready, remove from pan and keep warm. Return pan to stove; put in 4-5 apple slices and let them brown in drippings. Deglaze pan with 3/4 cup chicken broth; reduce for a few minutes. Add a pat of butter and 2 tbsp whole grain mustard.

Add root vegetables until well-coated (and extra broth if it seems dry). Put the chicken on a serving platter and arrange veggies with sauce on and around the breasts.

This would also be good with a carrot and/or parsnip thrown in.

Bon apetit!


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Nick made this up chicken piccata last night — I don’t have exact measurements for anything, but it turned out great!

Cut some red potatoes into medium-sized chunks.  Leave the skin on. Toss with olive oil, course salt, fresh ground black pepper, rosemary and a little thyme. Place in the grilling basket over indirect heat on the grill — try to keep the temperature in the grill between 350 and 400 (you can also use the oven, but we like to use the grill in the summer to avoid heating up the kitchen).

Then take a few chicken breasts and pound those suckers flat. Sprinkle with salt and pepper, then dredge in flour.  Pan fry in olive oil over medium-high heat until golden brown on each side. Remove to warm plate.

Brown a few cloves of crushed garlic in the hot oil. Deglaze the pan with white wine; reduce. Add chicken broth and a little lemon juice. Melt a few tablespoons of butter and mix with some flour; stir into broth mixture. Add some rinsed capers and simmer.

Meanwhile, toss some baby arugula in olive oil, lemon juice, salt and pepper. Plate up the chicken, top with caper sauce, add potatoes and arugula to side.

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Rosemary roasted chicken

Nick and I were wondering what to cook tonight; he found a recipe online around 5:30, which I adapted into the following with great results!


  • 4 cloves garlic, crushed
  • 10 shoots of fresh rosemary, divided (strip leaves off of 6-7 shoots, save 3-4 for garnish)
  • sea salt
  • red pepper flakes
  • olive oil
  • two lemons, for juice and garnish
  • 4 chicken breasts
  • 4-5 good-sized red potatoes
  • brussels sprouts
  • cremini mushrooms
  • chicken broth

Chop potatoes into quarters and parboil in salted water for about 8 minutes — NOT until completely done. Drain and set aside. Meanwhile, make a pile on a cutting board of garlic, rosemary leaves, a generous portion of sea salt and some red pepper flakes. Chop together with chef’s knife until a coarse, paste-like consistency is achieved. Place in a bowl with a few tablespoons of olive oil and the juice of 1.5 lemons. Place chicken breasts into bowl and coat liberally.  The chicken may remain in the marinade until ready to cook (10-15 minutes should be sufficient time).

Preheat oven to 400. Place some oil in a dutch oven on cooktop on high heat; when hot, sear chicken breasts on each side until golden brown. Set aside, then brown potatoes and brussels sprouts. Combine chicken, potatoes, brussels sprouts, mushrooms, three spent lemon halves in dutch oven. Pour in remaining marinade and enough chicken stock (won’t require much) to keep the pan from drying out in the oven. Place remaining rosemary on top. Cover and bake approximately 45 minutes.

We enjoyed this with some wild rice. A very flavorful meal, but still tasted light and fresh — and fairly low-fat!

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We had leftover spaghetti for lunch today and froze the rest of the sauce to enjoy throughout the winter. Another cool and damp day in Atlanta inspired us to make jambalaya.  We’ve experimented before, but tonight I think we finally found a keeper. This is adapted from Emeril Lagasse’s cajun jambalaya recipe.


  • 3/4 lb chicken breast cutlets
  • half a small onion, diced
  • about a third of a green bell pepper, diced
  • two ribs of celery, diced
  • 5-6 cloves of garlic, crushed
  • 5-6 campari tomatoes, diced
  • 1 tsp worcestershire sauce
  • 1 tsp hot sauce
  • 1 cup rice
  • 4 cups chicken stock
  • 1/2 lb andouille sausage, sliced

Cut chicken breasts into 1-inch cubes. Coat liberally with equal parts paprika, salt, garlic powder, black pepper, cayenne pepper, thyme and oregano (Nick said the finished product had too much oregano, so hold back if you don’t like oregano).  Work seasoning into chicken and set aside in fridge.

In large, deep cast iron dutch oven, saute onion, bell peppers and celery in olive oil until tender and slightly brown. Season with a little paprika, black pepper, cayenne pepper, thyme and oregano (again, hold back on the oregano unless you really like it — also do not add salt, as there is usually plenty of salt in the chicken broth). Add garlic, tomatoes, four bay leaves, worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to a low simmer and cook uncovered for 15-20 minutes, until rice is partially cooked.  Add chicken and sausage, and continue to cook until meat is done — about 10-15 minutes more.  Leave on a low simmer until most of the excess liquid is absorbed.

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This is a quick and easy dish that requires minimal prep…  We have it once a month or so.

For the chicken, get a few breasts and place them in a gallon-sized zip lock bag.  Just throw all the marinade ingredients in the bag with the chicken, seal it, shake it, and leave it in the fridge for an hour or two or three.  I usually include:

  • Salt
  • Black pepper
  • Cayenne pepper
  • Chili powder
  • Cumin (just a little)
  • Crushed garlic
  • Fresh coarsely chopped cilantro
  • Fresh lime juice
  • Olive oil

Throw the chicken on the grill and cook until done. But before you start cooking the chicken, you’ll probably want to get started on the rice and beans.

For the black beans, I’ve used both prepared beans out of a can and dried beans — they’re both good if you season them right.  For dried beans, be sure to soak them overnight prior to cooking.  I generally add:

  • Onion, diced
  • Garlic, crushed
  • Cumin (just a little)
  • Cayenne
  • Paprika
  • Cinnamon (just a little)
  • Cocoa (just a little)
  • Salt (if you are preparing dried beans, DO NOT ADD THE SALT until the beans are soft)

And finally, for the rice, just make plain white rice, cooked according to the directions on the box. Make a puree of lime juice and fresh cilantro in the food processor and stir into the cooked rice just before serving.


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