Sheet-Pan Malai Chicken and Potatoes

 

Sheet-Pan Malai Chicken And Potatoes 

Inspired by traditional South Asian malai chicken, a warmly spiced, yogurt-marinated dish that’s usually tandoor-grilled or served as a creamy curry, this sheet-pan meal comes together in under an hour. Here, the cream, or malai, is added just before serving, combining with lemon juice and water to create a silky, tangy sauce. The yogurt marinade acts as a powerful tenderizer for the chicken, so even a quick rest will enhance the flavors (if you have time for an overnight marinade, all the better). For this version, a sheet pan is used to maximize surface area and help the potatoes brown, but a cast-iron skillet also works.   NYTimes

Ingredients:   4 servings

For the chicken and potatoes
1½ pounds fingerling or baby potatoes
1medium yellow onion
1tablespoon melted ghee or olive oil
Kosher salt (such as Diamond Crystal)
4bone-in, skin-on chicken thighs (about 1½ pounds total)
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
For the marinade

¼ cup full-fat plain yogurt
⅓ cup cilantro leaves and tender stems, torn to fit the blender, plus more cilantro for serving if desired
5 garlic cloves
1(1½-inch) piece fresh ginger, sliced
1 to 2 serrano chiles, depending on your heat tolerance
1 tablespoon ghee or olive oil
1½ teaspoons garam masala
Kosher salt (such as Diamond Crystal)

Directions

Arrange the oven rack in the center of the oven and heat to 425 degrees.

Start the chicken and potatoes: As the oven heats, halve potatoes lengthwise (quarter and cut any larger ones). Halve the onion lengthwise and cut each half into quarters. Transfer potatoes and onion to a sheet pan, add the ghee and season with 1½ teaspoons salt. Transfer to the preheated oven, and roast for 10 minutes while you prepare the marinade.

Make the marinade: Using a blender, mini food processor or immersion blender, combine the yogurt, cilantro, garlic, ginger, chiles, ghee, garam masala and 1½ teaspoons salt. Blend until the mixture is mostly smooth. If needed, add a tablespoon of water to help the blender along. Transfer the marinade to a medium bowl or resealable bag, and add the chicken. Massage marinade into chicken and let marinate while the potatoes cook (see Tip).

When the vegetables have roasted for 10 minutes, remove the pan from the oven and nestle chicken on top, skin side up, scraping any excess marinade from the chicken skin onto the vegetables. Return sheet pan to the oven and adjust heat to 450 degrees. Roast until the chicken and potatoes are cooked through and the chicken skin is browned and crisp, 30 to 35 minutes. (If the potatoes aren’t fork-tender yet, remove the chicken from the pan and continue to roast the potatoes for another 5 to 10 minutes.)

Carefully transfer the chicken to a plate, leaving the vegetables in the pan. Add the lemon juice, cream and 3 tablespoons hot water to the sheet pan and toss with a metal spatula, carefully scraping up any browned bits, until the potatoes are coated in sauce. Transfer chicken back over top and serve immediately, garnished with more cilantro if you like.
TIP  If you like, the chicken can marinate for up to 2 hours on the counter, or ideally, overnight in the refrigerator. (If marinating overnight, remove the chicken from the fridge at least 30 minutes before roasting to ensure it cooks evenly.). Serves 4

Smoky Chicken & Black Bean Stew

Smoky Chicken & Black Bean Stew

Your new go-to chicken dish: gently spiced, with black beans and a zingy avocado salad on the side.

Ingredients:

4 boneless chicken thighs

1 tablespoon Fajitas seasoning

1 tablespoon vegetable oil

1/4 X 25g pack coriander

1 cup Smokey Black Turtle Beans

1/2 jalapeno pepper

1 avocado

2 limes, zest and juice of one, and 1 cut in wedges

Directions:

Preheat the oven to 200ºC, gas mark 6 or 400*F. 

 Line a baking tray with baking parchment. Put the chicken thighs in a mixing bowl with the fajita seasoning, oil and a pinch of salt. Massage well, then arrange on the lined tray and bake for 20 minutes until cooked through, the juices run clear and no pink meat remains.

Meanwhile, pick the coriander leaves from the stalks and set aside. Finely chop the stalks and put in a saucepan with the beans and 4 tbsp water, then season. Set the pan over a medium heat and cook for 10 minutes until saucy. Finely slice the jalapeño and cube the avocado, then put in a small mixing bowl. Add the lime juice and season with salt.

Shred the cooked chicken with two forks and stir through the beans, along with any cooking juices and the lime zest. Pile onto plates, then toss the coriander leaves through the avocado and serve alongside, with the lime wedges. Scoop up with salted tortilla chips, if liked.

Serves 2

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Ingredients4  chicken thigh fillets

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Roasted Chicken and Clementines

Roasted Chicken & Clementines

Inspiration for the flavors here came from the clementine. Most of the supply comes from Morocco, and the spices here are definitely tagine-ish. The method, though, couldn’t be less exotic. Everything gets assembled in a roasting tin and blasted at high heat for a (relatively) short cook, just long enough to make some aromatic rice to go with it.

Ingredients:

Spice Mixture:

2 tsp (10 mL) ground cumin

1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) turmeric

1/4 tsp (1 mL) cayenne

1 tsp (5 mL) paprika

1 1/2 tsp (7 mL) salt

1/4 tsp (1 mL) finely ground black pepper

8 bone-in, skin-on chicken thighs

1 cup (250 mL) chicken stock

1/2 cup (125 mL) clementine juice

8 small shallots, peeled and halved lengthwise

6 Medjool dates, pitted and quartered lengthwise

1 large clove garlic, finely grated

3 clementines, sliced 1/4 inch (5 mm) thick

1/2 cup (125 mL) oil-cured black olives (optional)

Directions:

 Preheat oven to 450°F (232°C).

Make spice mixture by stirring spices together in a small bowl.

Add chicken to a large bowl, sprinkle spice mixture over and toss until evenly coated; set aside.

To a large, shallow roasting tin, add chicken stock, clementine juice, shallots, dates and garlic. Give everything a stir to break up the garlic, then tuck in chicken thighs, skin side up. Evenly distribute the clementine slices, doing your best to avoid placing over chicken skin (it’s okay if some of the clementine slices overlap each other).

Roast for 35 to 40 minutes or until chicken skin is crisp. Sprinkle olives over, if using, and let stand for 10 minutes before serving with basmati rice, couscous or mashed potatoes.  Serves 4

 

Chicken Thighs In Galic Sauce

 

Chicken Thighs In Garlic Sauce

Ingredients:

5 lbs. chicken thighs

1/2 cup all purpose flour

2 shallots, chopped

3/4 garlic cloves

3 teaspoons salt or to taste

1 teaspoon black pepper

1 teaspoon oregano

2 tablespoons fresh parsley

1/4 tablespoon butter

12 cherry tomatoes, cut in half

1/2 cup white wine

1/4 cup EVOO

Directions:

Place thighs in a large bowl and season with S&P and oregano.  Mix well together.  Remove and coat with flour.  In a deep pan heat on medium high,  then add  EVOO.  Add chicken thighs and brown on both sides.  Remove thighs and set aside.  

Bring heat down to medium and add butter, garlic, and shallots: Sauté until translucent.  Add wine and let sauce reduce for 5 minutes.  Add the thighs back to the pan with the tomatoes and parsley and let simmer on medium-low for 5 more minutes.

Serve over rice or your choice of vegetable or polenta. 

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken—it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth
Basmati rice

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover.

Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro. Makes 4 servings

Serve with a Riesling wine.

Chicken Scarpariello

 

SATURDAY, JUNE 10, 2023

Chicken Scarpariello

Chicken Scarpariello 

To make her Sunday-supper scarpariello—chicken sautéed in a tangy lemon glaze with bell pepper—Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. Grace Parisi opts for faster-cooking boneless thighs and skips the bell pepper in favor of jarred Peppadews, sweet-spicy pickled peppers from South Africa, sold in many US supermarkets. 
Ingredients
8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 large rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low-sodium broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup Peppadew peppers or other pickled peppers, sliced

Directions:                                                                                    

Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.

Serve with crusty bread.
Suggested Pairing: bright, cherry-rich Chianti Classico.

Braised Chicken Thighs With Cider, Celeriac & Chard

Braised Chicken Thighs With Cider, Celeriac & Chard            

This dish is an inviting one-pot meal for a cool autumn evening. Broiling the chicken for a moment at the end gives you perfectly crispy skin alongside tender braised meat. Serve with simply cooked grains or crusty bread. Serves 4

Ingredients:

2 lbs (905 g) bone-in skin-on chicken thighs, about 6 to 8 

Salt and freshly ground pepper to taste
1 tbsp (15 mL) olive oil
4 cups (1 L) peeled and diced celeriac, cut into 1 1/2- to 2-inch (4- to 5-cm) chunks
1 can (473 mL) Thornbury Village Craft Apple Cider
6 large cloves garlic, unpeeled
2 sprigs thyme
1/2 tsp (2 mL) dried chili flakes   
1 bay leaf
1 tbsp (15 mL) grainy Dijon mustard
1 small bunch Swiss chard, stems  removed, leaves torn into large pieces, about 4 cups (1 L)

Directions:

Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.
 
Pour off all but 2 tbsp (30 mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.
 
Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up.
 
Stir mustard into braising liquid, turn up heat to medium-high. Simmer until sauce has reduced slightly, about 4 minutes. Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired.
 
While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.  

1. Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.

2. Pour off all but 2 tbsp (30 mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.

3. Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up.

4. Stir mustard into braising liquid, turn up heat to medium-high. Simmer until sauce has reduced slightly, about 4 minutes. Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired.

5. While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.

 

Cassoulet

Cassoulet

This casserole always emphasizes pork in the form of sausage, ham, pancetta or bacon and also variously includes duck, goose, chicken, lamb or mutton. The crust of bread crumbs on top adds crispy texture and flavour.
Ingredients
1 lb (500 g) Great Northern white beans
8 Confit Chicken Thighs (recipe follows)
1 lb (500 g) fresh pork shoulder or thick loin chops
1 lb (500 g) fresh or cured garlic sausage
2 tbsp (30 mL) olive oil, preferably oil from confit chicken
1½ cups (375 mL) small-diced yellow cooking onions, about 2 medium
1½ cups (375 mL) small-diced celery, about 2 large stalks
1½ cups (375 mL) small-diced carrots, about 2 medium
1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves
1 cup (250 mL) dry white wine
3½ cups (875 mL) combination of confit chicken juices and chicken broth
½ cup (125 mL) tomato sauce or 2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) finely chopped fresh thyme or 1½ tsp (7 mL) dried
1 large bay leaf
Bread Crumbs
4 cups (1 L) coarse fresh crumbs (see TIP this page)
¼ to ⅓ cup (60 to 80 mL) melted butter

Directions:
Place beans in a large bowl; generously cover with water. Let soak overnight; drain and discard soaking water just before using.

Remove and discard skin, bones and clinging chicken fat from confit thighs; keep meat in large chunks.

Preheat oven to 325°F (160°C).

Cut pork into 1-inch (2.5-cm) cubes. Cut sausage into 1-inch (2.5-cm) lengths.

In a large Dutch oven that can go into the oven, heat oil until hot, over medium heat. Add pork cubes all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.

To fat already in pan, add sausage all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.

To fat already in pan, add onion, celery and carrots all at once; sauté 8 to 10 minutes or until lightly cooked. Stir in garlic; cook 1 minute or until fragrant. Add wine; increase heat to medium-high and briskly boil until wine is reduced by half.

Add broth and tomato sauce to pot. Stir in drained beans plus pork, sausage and thyme. Gently fold in confit chicken pieces; tuck in bay leaf. Heat until mixture is just beginning to bubble; do not boil.

Cover and place in oven for 1½ hours. Stir bread crumbs with melted butter. Uncover and scatter buttered bread crumbs overtop. Bake another ½ hour.

Serve in pasta bowls or shallow soup dishes. Accompany with fresh baguette slices for sopping up delicious sauce and a tossed salad lightly dressed with vinaigrette.

Covered, cassoulet keeps well when promptly refrigerated, for 3 or 4 days, however loses some quality when frozen. A splash of hot broth in the serving bowl bottom restores slightly soupy texture to reheated cassoulet.

TIP Coarse fresh bread crumbs: Cut a day-old baguette or ciabatta into chunks, leaving crust attached. Whirl in batches, pulsing in food processor until broken up and large crumbs have formed. Any extra crumbs can be frozen for use in another recipe.
Makes 10 to 12 servings

Confit Chicken Thighs

Long slow cooking produces very tender and flavourful results. Here, chicken thighs bake covered in fat for hours at a very low temperature. The result is incredibly moist and savoury chicken that can be chunked and tucked into a cassoulet or made into pulled shreds to stir into a risotto or pasta.
Ingredients:
8 chicken thighs, skin-on and bone-in only
1 tsp (5 mL) fine sea salt
1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves
1 tbsp (15 mL) finely chopped fresh thyme leaves
½ tsp (2 mL) freshly ground black pepper
2 cups (500 mL) olive oil

Directions:
Place thighs, skin-side down, snugly in a single layer in an 8 x 8-inch (20 x 20-cm) or 7 x 11-inch (18 x 28-cm) glass baking dish. Tuck excess skin to thigh sides, exposing flesh.

Mix salt with garlic, thyme and black pepper. Distribute evenly over chicken; rub in slightly. Cover with plastic wrap; refrigerate overnight.

Preheat oven to 200°F (100°C).

Discard plastic wrap. Leaving chicken in dish, pour oil over thighs so they are submerged. Cover dish tightly with foil.

Bake in centre of oven for 10 to 12 hours. Gently using tongs, remove chicken to another dish; cover and chill. Cool cooking liquid slightly; strain. Separate fat and juice; refrigerate juice to use in cassoulet.

Refrigerate fat separately; it keeps well for a week or 2 in the refrigerator, or portion into small containers and freeze. Use this savoury oil in other recipes (including Cassoulet) from sautéed meat and potatoes to stir-fries and soups.

To use chicken, scrape off skin and visible fat; discard. Gently remove thigh meat from bones, keeping it in large chunks. Confit chicken has a rosy colour, but is fully cooked. Cover and refrigerate to use in cassoulet. Use within 3 days or freeze.   Makes 8 thighs

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavor for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken —it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover. Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. 

Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.

Makes 4 servings

Chicken Tiki Masala ~ Instant Pot

Chicken Tiki Masala

Six Servings.

Ingredients:

Marinate the chicken:

1 ½ pounds Boneless Skinless Chicken Thighs (breast or thighs), cut into large pieces

½ cups Full-Fat Greek Yogurt

4 cloves Garlic minced

2 teaspoons Minced Ginger minced

½ teaspoon Turmeric

¼ teaspoon Cayenne Pepper

½ teaspoon Smoked Paprika for color and a slightly smokey taste

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

1/2 teaspoon Ground Cumin

1 teaspoon Liquid Smoke (omit if unavailable)

For the Sauce:

1 Onion chopped

1 14-ounce Canned Tomatoes

1 carrot chopped

5 cloves Garlic minced

2 teaspoon Minced Ginger minced

1 teaspoon Turmeric

½ teaspoon Cayenne Pepper

1 teaspoon Smoked Paprika

1-2 teaspoon Kosher Salt

2 teaspoons Garam Masala

1 teaspoon Ground Cumin

To Finish:

4 ounce Half and Half (use full-fat coconut milk if dairy free)

1 teaspoon Garam Masala

¼-1/2 cup Cilantro chopped

Directions:

Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn't separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.

Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce.

Cook at High Pressure for 10 minutes and release pressure quickly.

Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.

Meanwhile using an immersion blender, purée the sauce well.

Add 1/2 cup of half and half, cream, or coconut milk and stir well.

Remove half the sauce and freeze for later.
Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.

Tips And Tricks For Making Chicken Tikka Masala
The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does.

To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.
Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.

If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.

You can make this recipe with skinless chicken breasts if you prefer.

You'll see jars of this sauce with the Indian cuisine in the grocery store. Skip those and make this sauce instead. It's worth the extra effort.

If you don't like your food spicy, reduce or omit the cayenne pepper to reduce the heat.

My recipe for Homemade Garam masala is made with cumin, coriander, cinnamon, cardamom, and a host of other delicious things. You should try making it instead of using store-bought.

There's no reason you can't use leftover tikka masala sauce with leftover grilled chicken. Just throw it in a skillet with a tiny bit of oil and saute to reheat and enjoy chicken tikka masala a second time.

Vesuvius Chicken

Vesuvius Chicken

Ingredients  

3 tablespoons olive oil 

4 chicken thighs with skin and bones 

Salt and freshly ground black pepper 

1 1/2 pounds small red-skinned potatoes, halved 

4 large garlic cloves, minced 

3/4 cup dry white wine 

3/4 cup chicken broth 

1 1/2 teaspoons dried oregano 

1 teaspoon dried thyme 

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed 

2 tablespoons unsalted butter.  

Directions:  

Preheat the oven to 450 degrees F. Heat the oil in large ovenproof pot over high heat. 

Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. 

Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. 

Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. 

Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Fall One Pot Meal

Fall One Pot Meal

Ingredients:

4 oz. bacon, cut into ¼-in. cubes
8 oz. baby bella mushrooms, cut into ½-in. wedges
1 tsp. fresh thyme leaves
8 bone-in chicken thighs (about 2 lbs.), skin on
½ tsp. kosher salt
½ tsp. freshly ground black pepper
3 Tbs. sunflower oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
½ cup (4 oz.) dry white wine
1 cup (8 oz.) chicken stock
10 fresh sage leaves, tough center rib removed, leaves coarsely chopped
1 cup farro
2 cups ½-in. cubes butternut squash
½ medium cauliflower, outer leaves removed, cut into 2-in. florets
¼ cup tightly packed coarsely chopped fresh flat-leaf parsley, for garnish

Directions:
Heat an 11-in, skillet over medium heat. When hot, add the bacon. Once the fat starts to render, add the mushrooms and thyme. Cook for 4 to 5 minutes, until the mushrooms begin to brown. Transfer the bacon and mushrooms to a bowl and set aside.

Sprinkle the chicken thighs with salt and pepper. Add the oil to the skillet and swirl around. Then add the chicken, skin-side down. Cook on all sides for 6 to 8 minutes, until browned. Transfer the chicken to a plate.

Add the onions and garlic to the skillet and cook until translucent, 3 to 4 minutes. Pour in the wine and reduce by half. To the skillet, add the stock, sage, farro, and the chicken and any accumulated juices, and cover. Reduce heat to medium-low and cook for 12 to 14 minutes. Then add the squash and cauliflower and cook until the veggies are fork tender, 14 to 16 minutes. Stir in the reserved mushrooms and bacon. Garnish with parsley and serve.     Makes 4 servings

Pro Tip:

You can substitute the sunflower oil with any other neutral oil, such as grapeseed or canola.

Add coarsely chopped toasted hazelnuts for an extra crunch.

Lemongrass Chicken Noodle Bowl

LEMON-GRASS CHICKEN NOODLE BOWL

Want delivery without having to order in? This noodle bowl is all the good things from your favourite Vietnamese eatery. Chili garlic sauce, a condiment available at most big grocers, can be substituted for the garlic and chili in both the dressing and the sauce—add 1½ tsp (7 mL) to each. And don’t be put off by what looks like a long list of ingredients. Some show up twice to make following along easier.

Ingredients:

DRESSING
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) sugar
1/2 cup (125 mL) warm water
1 Thai chili, finely chopped
1 clove garlic, finely chopped

SAUCE
1 tbsp (15 mL) fish sauce
2 tbsp (30 mL) firmly packed brown sugar
1/2 cup (125 mL) chicken stock or water
2 stalks lemon grass, finely chopped
1 Thai chili, finely chopped
2 cloves garlic, finely chopped
8 oz (225 g) fine rice vermicelli
1 tsp (5 mL) plus 3 tbsp (45 mL) grape-seed, canola or peanut oil
4 boneless, skinless chicken thighs cut into 1-inch (2.5-cm) chunks
1/2 tsp (2 mL) curry powder
1/2 tsp (2 mL) salt
Freshly ground black pepper
4 cups (1 L) loosely packed mixed herbs (recipe follows)
1 cup (250 mL) finely shredded red cabbage (optional)
1/2 cup (125 mL) chopped roasted, salted peanuts

Mixed Herbs:
If you live near a well-stocked Asian market that’s open, pick up some Vietnamese coriander, mint, perilla, and Thai basil to garnish your bowl. Otherwise, stick to a combination of cilantro and mint.

Directions:
Make the dressing by combining the ingredients in a small bowl and whisking until the sugar is dissolved. Make the sauce by doing the same in a separate bowl. Set both aside for now.

2. Place the vermicelli in a large heatproof bowl. Pour enough boiling water over to cover the noodles and let stand until they’re soft, about 4 minutes. Drain, rinse well under cool running water, and toss with 1 tsp (5 mL) oil.

3. Sprinkle the chicken with curry powder and salt. Season with lots of black pepper. Heat remaining 3 tbsp (45 mL) oil in a wok or frying pan over medium-high heat. Once it’s smoking, add the chicken and cook, undisturbed, for about 3 minutes per side, or until golden all over. Remove to a clean bowl with a slotted spoon.

4. Pour the sauce into the wok and cook until reduced by half. Add the chicken and juices to the wok and continue to cook until sauce is thick and glossy, about 3 minutes longer. Remove from heat.

5. Divide the noodles (if they’re stuck together, loosen with a bit of cold running water) between 4 bowls. Pour a quarter of the dressing over each. Top with the chicken, herbs, cabbage (if using) and peanuts.

Serves 4

Garlic Chicken ~ Instant Pot

Ingredients
1 tablespoon vegetable oil
2 tablespoons butter divided
4-6 chicken thighs bone-in, skin-on
¾ teaspoon salt
¼ teaspoon ground black pepper
3 cloves garlic crushed
1 cup chicken stock
¼ cup brown sugar
1 tablespoon honey
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried thyme
½ teaspoon fresh parsley for serving

Directions

Season the chicken thighs with salt and pepper.

On the Instant Pot, press on SAUTE, add the oil and melt the butter. Brown the chicken starting skin side down, flip and brown it from the other side. When the chicken is golden brown, remove from the pot and set aside.

Melt the remaining butter in the Instant Pot, and add the garlic. Cook for a minute until it's fragrant.

Add the chicken stock, and deglaze scraping off any stuck bits to the bottom of the pot.

Add the honey, brown sugar, oregano, basil, and thyme. Season with a pinch of salt, and put the chicken back in the pot.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 8 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Transfer chicken thighs to a serving plate, and to thicken the sauce (optional), set the Instant Pot to SAUTE mode, and add 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Add that to the sauce, and whisk until the sauce thickens. Have a taste and add more salt if needed.

Pour the sauce over the chicken, and garnish with chopped parsley leaves.

Notes

You can use chicken breasts instead of thighs, but you won’t get that caramelized flavor and the chicken breast meat is drier.

When browning the chicken thighs, if the pot is crowded then work in batches.

You need to make sure that you brown the chicken really well, starting skin side down. But also keep an eye on it so that it does not stick to the bottom of the pot, I like to use kitchen tongs to move the chicken around a little as they’re being seared.

Thickening the sauce is optional but HIGHLY recommended to get that awesome glaze and thick sauce.

Serve this Instant Pot brown sugar chicken with any starch that you like! I usually serve this over basmati rice or brown rice, but mashed potatoes and pasta are also great options.

And you might also want to serve some veg on the side. I recommend a portion of Instant Pot broccoli, or Instant Pot green beans.

Storing – Fridge: Store the chicken in a sealed container in the fridge for up to 2 days. Reheat in the microwave, or in the oven until it’s heated through. Freezer: These chicken thighs can last up to three months in the freezer, so be sure to write the date on the bag with a freezer-proof marker.