A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
This is barely a recipe, but so delicious, fast and easy. It’s now on the weeknight dinner rotation for sure. Here’s all you need: Bone in, skin on, chicken thighs (however many you plan on serving) Cherry tomatoes on the vine 1 garlic bulb Olive …
Ingredients 4-5 bone in chicken thighs (if they have skin on them, pull off and discard) 2 cups blended roasted green chilis 2 cups chicken broth 1 small onion, diced 2 garlic cloves, minced 1 tsp kosher salt 1 1/2 tsp ground cumin 1 1/2 …
1 1b boneless, skinless chicken thighs, trimmed and cut into 3 inch pieces
2 Tablespoons olive oil
2 Tablespoons lemon juice
1 Tablespoon honey
1 tsp kosher salt
Salt & Pepper to taste
2 red onions, thinly sliced
1 8 oz package sliced white button mushrooms
3 tablespoons olive oil
Parsley to garnish
Cooked rice to serve (or pasta, or bread)
Whisk together the oil, lemon juice, honey, and salt.
Season the chicken well with salt and pepper, and add to the bowl, stirring to coat well. Set aside while cooking the onions.
2 red onions, peeled and sliced. It should be 4 cups.
Heat a dry cast iron skillet over medium high heat for 2 minutes until very hot and add the onions in a single layer. Season with salt, and cook undisturbed for 1 minute, stir, season, cook for another minute, stir, cook another minute, stir, cook for 1 minute more.
It’s now been cooking for a total of 4 minutes.
Add 1 8 oz package sliced white button (or other) mushrooms to the skillet and season with salt, then stir to combine. Let cook mostly undisturbed, stirring every minute or so for 4-5 minutes. Mushrooms should start to shrink and brown.
Add 3 tablespoons olive oil and cook and stir until the onions brown. Taste the onions. Mine were particularly sharp, so I added 1 tsp of sugar to aid the caramelization. Lower the heat to medium and push the mixture to the sides of the skillet.
Add the chicken to the center and let cook undisturbed for 5 minutes.
Stir the chicken, mushrooms and onions together and cook for another 10 minutes, stirring occasionally. Check the chicken with a meat thermometer.
We liked ours over rice with a little bit of parsley for garnish, but we would also probably like with the original recipe’s suggestion of pasta or bread as well.
Nat’s What I Reckon Honey Mustard Chicken 8 medium or 6 large skin-on boneless chicken thighs (works with boneless, skinless as well) salt to taste 1 Tablespoon vegetable oil 2 Tablespoons butter 1 onion, peeled and sliced 1 small bunch parsley, stems and leaves …
The result was so good that now I have to write it down! If I had planned this dish I might have used upgraded items like ricotta or my own marinara sauce, but either way, this tasted delicious. First I took out a package of …
I started with slicing three chicken breasts in half horizontally. Only 1 of the halves was still thicker than 1/2 inch, so I did pound that out with a meat mallet to even it out. I generously seasoned all the halves with salt and pepper.
I prepared 1 plate with two eggs, beaten; 1 plate with maybe 3/4 cup of flour; and 1 plate with a cup or so of panko and 1/2 cup or so grated Parmesan along with 1 tsp garlic salt.
Using tongs, I lightly coated the halves with flour, dipped in the beaten eggs, and coated with the Panko mixture. I set each chicken breast half into a large dish as they were coated.
Next, I set the oven to preheat to 450 Fahrenheit and started heating 1/2 cup of olive oil in a large skillet set at medium high heat.
Once the oil was shimmering, I fried three halves at a time for just 2 minutes on each side. I didn’t want to crowd the chicken even tough there may have been room for all six halves.
I brushed a large Pyrex dish with olive oil and spooned some of the marinara sauce into a thin layer in the dish. I then created a single layer of the chicken and spooned about 1/3 cup of the sauce on top of each breast. A light sprinkling of grated Parmesan cheese came next, followed by 2 slices of mozzarella on each piece of chicken.
I baked the chicken for 15 minutes, then turned on the broiler and broiled an additional 2 minutes.
The chicken came out very moist, and the coating crispy. Not bad for a first try with no measuring!
3 boneless, skinless chicken breasts
salt & pepper
1/2-3/4 cup flour
2 eggs, beaten
2 cups panko
1/2 cup finely grated Parmesan
1 tsp garlic salt
olive oil
marinara sauce (I used Rao’s jarred sauce)
Grated Parmesan
Fresh Mozzarella (I used Belgioioso pre-sliced)
Preheat oven to 450 Fahrenheit
I did this backwards. All the instructions are above!
It’s not quite Happy Teriyaki but it’s close! Seattle Style Teriyaki Sauce (with my changes) 1 cup low sodium soy sauce 1 cup white sugar 1 1/2 teaspoons packed brown sugar 6 cloves garlic, minced 1 1/2 tablespoons grated fresh ginger 1/4 teaspoon ground black …
Charred Tex-Mex Chicken Fajitas Step 1: Marinade Two Large Skinless Boneless Chicken Breasts 2 limes 2 Tablespoons Oil 1 large clove garlic, minced 1 tsp salt 1/2 tsp chili powder 1 1/2 tsp cumin Whisk together the marinade ingredients in a container that will fit …
Pollo Alla Romana
5 oz diced pancetta
6 bone in, skin on chicken thighs, cut in half
Salt and pepper
1-2 Tablespoons olive oil
1 red bell pepper, trimmed of stem, ribs, and seeds and cut into 1 inch pieces
1 yellow bell pepper, trimmed of stem, ribs, and seeds and cut into 1 inch pieces
1 medium to large yellow onion, diced
3 large garlic cloves, minced
Generous handfuls of:
fresh oregano
fresh parsley
fresh thyme
White wine
1 – 2 cans chopped tomatoes
Heat one tablespoon olive oil in a large pan over medium heat. Add the pancetta and render the fat, stirring regularly. Once rendered, remove with a slotted spoon and set aside.
Liberally season the chicken thighs with salt and pepper, and add to the pan, browning on both sides. Remove from pan and set aside.
Add the garlic and stir until just fragrant, then add the onion, fresh herbs, and pancetta. Sauté for 2 minutes and then deglaze with white wine. Stir up all the brown bits and add the peppers and the tomatoes, stirring to combine.
(this is where I may remove the skin next time)
Add back the chicken and stir to coat. Lower the heat so it is still bubbling but not boiling, and cover. Prop the lid up slightly (I’ve seen suggestions to use a wooden spoon to do so but I just slanted the lid) Stir occasionally and cook 45 minutes. Check with meat thermometer to 165 Fahrenheit.
Remove from heat, cool, then put into a container and refrigerate overnight.
Before reheating, remove the chicken from the bone and discard the bones.
Hidden Valley Ranch/Garlic/Paprika Baked Chicken 4 lb Bone-in, Skinless Chicken Thighs 3 Tbsp Hidden Valley Ranch Dressing and Dip powdered mix 1 1/2 Tbsp garlic powder 1 Tbsp semi-sweet smoked paprika 1 tsp ground black pepper 4 Tbsp olive oil Preheat oven to 500 Fahrenheit. …