While hubby was recuperating in the hospital, we watched television a lot. Of course, since I love to cook, one of my fave stations is Food Network. One day, Ina Garten was on and she made Engagement Roast Chicken. We laughed at the story that once a woman made this for her man, he would propose and that’s why it was called Engagement Chicken.
While working up the menu for the week, I decided to look up Ina’s recipe, print it off and make it…just to see if hubby would propose to me 🙂
Preheat oven to 425 degrees F.
1 (4-5 pound roasting chicken)
Kosher salt and freshly ground pepper
2 lemons, cut into quarters (see picture)
1 whole head of garlic – I used Elephant Garlic
1 huge onion, thickly sliced (Ina recommended Spanish onions, I used white sweet onions)
1/2 cup white wine
1/2 cup chicken stock
1 tbsp. flourOh and before I go any further, look what I bought this morning! Another Lodge Cast Iron Skillet. I already have the 12-inch skillet and this one is a 9-inch skillet. Now I just need to keep buying them until I have them all!
Back to the recipe: rinse and pat the chicken dry, then place it in the skillet and pour some olive oil over the top; use your fingers to massage the oil into the chicken. Sprinkle chicken with salt and pepper.
Now, crack that garlic to pieces and start popping them into the chicken, along with two quarter pieces of lemon. It might look like they won’t all fit but trust me, that chicken stretches a bit and everything fit.
Next, take the left over lemons and slice up the onion; place in bowl with olive oil and mix well. I squeezed my lemons a bit.Pour the onions and lemons and oil around the chicken. It got a bit crowded in my skillet, so I went ahead and pushed a few onion pieces under the chicken.Carefully place in oven and bake for one hour, 30 minutes (you don’t need to cover the chicken). When timer goes off, remove from oven, jiggle a drumstick to see how loose it is and use your thermometer to check the temperature. A chicken breast should register at least 160 degrees F. If it does, remove the chicken from the skillet, pop on platter and cover with foil to keep it hot. Your chicken needs to rest at least 10 minutes.
Now, take the skillet still filled with onion and lemons and oil. Turn stove on medium-high. Add wine, chicken stock and then slowly whisk in flour. If you’ve got a wooden spoon, Ina suggests scraping the bottom of the roaster/skillet to pick up all of the pieces that baked on. Yum!Let it thicken – keep whisking – it might take about six minutes. Pour the whole skilletfull of flavor into a gravy dish. By now, your chicken is ready to be carved….Do you like the way I tied the drumsticks together? I didn’t have any kitchen string, so I improvised with cheesecloth! I cut some off and twisted it together like a rope and then tied the drumsticks together.
Carve the chicken and dig in. I made fresh roasted asparagus, mashed potatoes and warmed bread in the oven. The skillet gravy was excellent on both the chicken and the potatoes.This is all that’s left over from supper:Thanks, Ina! I’m definitely going to make this again!
This lunch creation is what I fixed for myself today, from the leftover chicken soup that I made yesterday.
I think it turned out pretty good 🙂
Soup – it’s been in the fridge, so skim off any fat
5-ounce can Carnation Evaporated Milk
2 tbsp. Argo Cornstarch
Grab a heavy pot and heat the soup on medium. Take out the potato chunks and smush them up (yep, just like yesterday!) and then put them back into the soup and stir well.They helped make the soup thicker, but the cornstarch mixture is going to really make it rich and creamy.
Since I knew I’d have leftovers from lunch, I just used the container that the soup had been stored in overnight and poured the evaporated milk into it. Then, I added the cornstarch and whisked it until it was smooth.Slowly add the cornstarch mixture into the hot soup. Turn soup up to medium-high and stir constantly. It needs to get to an “almost boil” but, of course, you don’t want it to burn.Keep stirring and occasionally lift the spoon to check on the soup’s thickness.Looks like soup to me!It was so good – and there are leftovers from this – which I will eat probably tomorrow for lunch!
I wasn’t feeling good yesterday so this is what I made for myself. Daniel decided he didn’t want any. After posting this recipe, you will see what I did with the leftover chicken soup.
32 ounces of Swanson Vegetable Stock
Three chicken thighs
Pinch of Salt
Pinch of PepperYou can see in the picture, I had the extra wide egg noodles out. Well, I changed my mind about using them (it seemed too much like work) and I used a different type of noodle:I didn’t use the flavor packet or veggie packet, though.
Okay, here are the directions: pour the veggie broth into the crock pot and add the chicken and spices. I used my crock pot because I wasn’t feeling well and it seemed like the easier, softer way.
Let the chicken cook in the crock pot on LOW for about four hours; remove and cut into bite sized pieces.Take one potato, slice it up and add it to the crock pot. Turn the heat up to HIGH for another hour. At the end of the hour, the potato will be nice and soft. Remove the slices and smush them up. This will thicken the soup.Return the smushed potatoes to the crock pot. Now, slice up another potato and toss it into the crock pot, along with any veggies you like.
Cook on LOW for another hour or so; test the potato to make sure it’s tender but not too mushy.
Now, grab a soup bowl and the noodles; break up half of the noodles in the soup bowl:Pour some soup over the top of the noodles.Stir the soup and noodles around; it took about three minutes, maybe four, for the noodles to soften enough to eat.
Last night, Daniel wasn’t feeling well, so I fixed some homemade chicken noodle soup.
8 cups of water
4 chicken thighs
2 packets of Knorr’s Chicken stock
Dash of salt
Dash of pepper
1/2 package of Amish Kitchens Extra Wide Egg Noodles
Pour the water and Chicken stock packets into a nice, heavy pot. Bring to a boil and add the chicken and spices. Bring to a simmer and cover. Cook for about two hours. Remove chicken thighs and cut into bite-sized pieces. If you would like, this is the time to add potatoes or veggies. I added a potato and some corn.
Bring up to a boil and add noodles. The bag of noodles I purchased said to let them boil for ten minutes but last time I followed those directions, the noodles were overcooked. This time, I tested them after five minutes and they were perfect.
Oh, wow this recipe was incredible! We loved it. Credit for the original idea goes to the gals over at Utah Munchies.
1 pound chicken breasts, pounded flat
1/2 cup milk
1 tbsp. plus 1 tsp. McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning
2 tbsp. freeze dried chives (which I didn’t have)
8 tbsp. butter (a whole stick – why not? LOL)
6 cloves of garlic, minced
1 cup of chicken broth
1/2 can (14.5 ounce can) of Hunt’s Diced Tomatoes with Basil, Garlic & Oregano
2 cups heavy whipping cream
4 tbsp. dried basil, more or less
salt and pepper
1 pound spaghetti or Fettucini
Boil salted water and cook your pasta al dente.
Place the bread crumbs and garlic and red pepper spice in one container; mix well.Pour milk into another container. Prep anything else you can; I minced my garlic into a measuring cup and had made my broth and had the whipping cream open, as well as the tomatoes.Pound chicken flat: I like to put the slices into a plastic baggie and then pound them with my meat mallet. It’s neater that way and chicken doesn’t fly all over the place.Put the stick of butter in a skillet – I used my Lodge skillet – and turn on LOW while you get the chicken ready. Once the chicken is pounded flat, give it all a milk bath.Let the chicken soak for a minute or so, then turn the stove up to medium heat. When the butter begins to sizzle, start dipping the chicken into the crumb mixture (use your tongs because it gets messy!).Set each piece of chicken in the hot pan. Watch the temperature of the pan; Lodge cookware gets hot and stays hot, so you may need to lower the temperature of the stove.Mmm, look at all that butter! Finish cooking the chicken; it took about 10 minutes until all of the pieces were finished. Set them aside and keep them warm. By this time, my spaghetti was cooked and drained, so I poured it into an 11×7 dish and topped it with the chicken. After the chicken is all done, lower the heat to low and toss the garlic into the pan.Oooh, it smelled heavenly – I love garlic! Saute the garlic for about a minute; add the chicken broth and boil, scraping the bottom of the pan so that all the goodies come loose.Stir the whipping cream in plus the tomatoes. Bring to a low boil and stir constantly for a minute. Don’t boil it too long or it will curdle.Add the basil, salt and pepper. Now the sauce is ready to pour over the chicken and spaghetti.Oooh, there was a lot of sauce! Run carefully to the table with the serving dish and dig in. Serve with fresh Parmesan and hot bread.I served myself some spaghetti, put the chicken on top and then spooned sauce in the bowl. Hubby had two servings – I wanted seconds but was too full already 🙂 We are definitely having this again!
I’ve made this before! It was pretty good the first time, but this time we liked it better. The original recipe was in the January 2008 Family Circle magazine. I made a couple of changes from the first time.
Three chicken thighs
Preheat oven to 350 degrees F. Spray an 8×8 baking dish with canola oil and place the chicken thighs in the dish. Sprinkle with 1 tbsp. of the seasoning. Cover with foil and bake for about 15 minutes; remove from oven. Carefully remove foil and turn chicken. Sprinkle with the other 1 tbsp. seasoning.Cover with foil again and bake for another 15 minutes. Uncover and let the chicken cool for a bit. Cut chicken up into small, bite-sized pieces.
Now you need to boil 8 ounces of pasta (I used bow tie pasta) in lightly salted water; the pasta will probably need to boil for about 9 minutes, which gives you plenty of time to finish the remaining steps.
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup extra virgin olive oil
1/8 cup dill weed
1/4 of a yellow sweet pepper
1/4 of a red sweet pepper
4-ounce package of Feta cheeseIn medium sized bowl, whisk together the red wine vinegar, mayonnaise, honey, salt, pepper, olive oil and dill. Add the chicken to the dressing while the pasta finishes up.Dice up the sweet peppers; I always keep sweet peppers in the freezer. It takes just moments for them to thaw. Toss them into the bowl with the chicken and dressing. By now, the pasta ought to be al dente. Drain and rinse with COLD water. This is the only time in cooking that pasta should be rinsed and rinsed with COLD water: when making a cold salad.Once the pasta drains well, pour it into the salad bowl and gently stir all ingredients together. Cover the salad and refrigerate until supper. Before serving, stir carefully and then enjoy!I served it with hot French baguettes with real butter. And of course, iced tea.It was super-delicious!
This was last night’s supper. I was pretty worn out after supper, so didn’t get back on the computer. The original recipe is from Smucker’s Orchard’s Finest at AllRecipes. The recipe called for using turkey cutlets but I didn’t have any turkey; I used chicken. Also, I didn’t use as much chili paste because I knew that the teen and I wouldn’t have been able to eat it 🙂
1 pound chicken breasts, cut into tenders
salt and pepper
1 tbsp. canola oil
1/2 cup Smucker’s Strawberry Preserves
3/4 cup frozen corn
3 tbsp. fresh orange sweet pepper
3 tbsp. fresh red sweet pepper
1 tbsp. cilantro
Salt and pepper the chicken tenders; warm the canola oil in a skillet on medium-high heat. Add the chicken.Brown the chicken until it’s cooked through.Remove from skillet and drain on paper towels.Turn off skillet, wipe skillet clean with paper towels and combine other ingredients:
Turn skillet on low and add these last ingredients, stirring often so that the preserves don’t burn.Remove skillet from heat and stir in about 1/2 tsp. of cilantro. Dish about two-thirds of the corn mixture into serving dish; top with chicken and then with remaining corn. Sprinkle with remaining cilantro.I served buttered potatoes with the meal.It was pretty good!Oh, yes, and fresh tomatoes!
These are yummy, so I made them again.
1 pound chicken tenders
1 cup zesty Italian salad dressing
2 tsp. lime juice
Preheat skillet on medium-high and pour chicken and marinade into skillet. The marinade will bubble and thicken. Cook the chicken for about 20 minutes; check with meat thermometer before removing from stove.
Rub the chicken into the bubbling marinade until it’s all coated. Make sure you check the temperature of the chicken. Chicken must read at least 160 degrees F.Let it rest for about 5 minutes before serving. I made white rice and corn (along with a French baguette) to go along with the meal.Simple and yummy.
Okay, confession: that’s not the name of the original recipe from Rachel at A Southern Fairytale. It’s what I decided to call it after making and eating it. It was very sticky. Delicious and sticky 🙂 Rachel’s original recipe is called Sweet and Spicy Chicken Thighs.
I made a couple of changes; nothing major, but you’ll see the difference in recipes when you compare hers with this one:
6 chicken thighs
1/4 cup French’s Worcestershire Sauce
3/4 cup apple butter (locally made apple butter!)
1 tsp. McCormick Gourmet Chipotle Chile Pepper Seasoning (you can use more or less depending on your family’s taste buds)
1 tbsp. McCormick Onion Powder
5 minced garlic cloves
My chicken thighs were a bit frozen still (I took them out of the freezer last night) so it took me a minute or two to separate them; then I found a larger container to put them in. Next, I grabbed a bowl to mix up the marinade. Pour in the Worcestershire sauce, apple butter and spices and garlic. Mix well and pour over the chicken. Use a pair of tongs to make sure that the chicken is thoroughly covered. The original recipe called for 8 chicken thighs; since I had only 6, there was plenty of marinade for the chicken to take its bath in. Cover and refrigerate and turn the chicken every couple of hours.
Preheat oven to 425 degrees F. Cover a 9×13 cookie sheet with foil and spray with cooking oil. Arrange chicken on sprayed foil and use a spoon to pour the marinade all over the chicken. Bake for about 45 minutes; check them with your meat thermometer. The chicken thighs need to reach at least 165 degrees F.When you’ve checked them all and they all reach the right temp, let them rest for 5 minutes – very important with all meat, no matter how it’s prepared! Are you beginning to see why I called it Sticky Chicky? Nice and sticky and messy, too, but oh, it was good….Serve with buttered potatoes and veggie. YUM! This recipe is definitely going to be repeated.