Bone in Chicken Stew

Bone in Chicken Stew

White meat or dark meat? Breast or thigh? Most people choose to use boneless, skinless chicken breast when cooking, citing health reasons. True, they have less fat, but they also have wayyyy less taste. I use skin on, bone in chicken thighs. Thighs have a richer flavor and are much moister. You can always just remove the skin before eating.

Speaking of health, you can just use 2 cups of chicken broth rather than using root beer. Don’t. This sauce will make you weep, it is that good.

Servings: 3-4

Time: Active time: 10 minutes; Cook: 45 minutes; Stew in an hour

Hardware:  Measuring spoons and cups, a cutting board and knife, a large heavy bottom skillet that can be used on the stove and in the oven (I prefer a cast iron skillet), a gallon plastic bag, a wooden spoon, tongs, a plate, a thermometer

Ingredients:

Pre-slice the veggies

• 2 pieces of thick cut bacon
• 2 teaspoons olive oil
• 4 chicken thighs
• Salt & pepper
• 1 cup flour
• 1 cup root beer
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon brown mustard
• 1 pound gold potatoes
• 2 shallots (2 ounces)
• 2 large carrots
• 2 celery stalks
• 2-3 sprigs of fresh thyme (1 teaspoon dried)
• Pinch of hot pepper flakes

1. Take the chicken from the refrigerator while you are preparing the veggies. This will allow the chicken to rise to room temperature, ensuring that it cooks evenly. Pre-heat the oven to 375˚.
2. Scrub the potatoes and cut them into very thin rounds. It is important that they be as thin as possible so that they will cook through. Peel and slice the shallots. Cut the celery and carrots into quarters long ways and then into 3-inch pieces. Roughly chop the bacon. Measure the liquids.  Set everything aside.
3. Heat the oil and bacon over medium high heat in the heavy bottom skillet until the bacon fat melts, about 3 minutes. Place the bacon on the plate.
4. Generously salt and pepper the thighs. Put the flour into the plastic bag. Then add the thighs and shake like crazy.
5. Place the floured thighs, skin side down into the bacon fat and allow them to brown, about 5 minutes per side. Place the chicken onto the plate.
6. Deglaze the skillet with the root beer and broth. Make sure to scrape off any little browned bits of flour as you stir. Stir in the sugar, mustard and pepper flakes. Toss in the thyme and bring to a boil, stirring often.
7. Place the potatoes into the bottom of the pan, trying to make sure that they are submerged as much as possible. Layer on the shallots, carrots and celery. Sprinkle the bacon on top of everything. LIGHTLY salt.
8. Place the chicken, skin side up, on top of the veggies and put the skillet into the oven.  Cook for 30-40 minutes or until the thermometer reads 160˚ when inserted into the fattest thigh.
9. Remove the chicken and the herbs. Discard the herbs. Toss the veggies in the liquid in the bottom of the skillet.

   

   Chicken thighs are so flavorful

10. To plate make a bed of veggies, top with a thigh and smother in sauce.

Black Bean Burgers

Black Bean Burgers

Every Monday, we go vegetarian. By celebrating Meatless Monday, we are going easy on our wallets and our hearts. I usually just share a no measure recipe on A Bite to Eat’s Facebook page. However, this recipe deserved to be written down.

You could add green peppers, garlic or jalapeños to the burgers with the onions. You can used leftover quinoa or used a pre-cooked pouch. I also think that these would be very kid friendly.

If you skip the rolls, these burgers are high in fiber and protein and have a low glycemic index

I you like these, try the Mushroom Not Burgers. 

Servings: 10 sliders or 5 burgers

Hardware: A can opener, a strainer, cutting board and knives, measuring spoons and cups, a food processor, a silicone spatula, a large bowl, a spatula, a non-stick skillet (I used cast iron)

Time: Active time: 8 minutes; Cook: 10 minutes; Bean burgers in half an hour

Ingredients:

• 1-26 ounce can black beans (I like Bush’s)
• 2 cups cooked quinoa
• 1 egg
• 1 small onion (4-6 ounces)
• ½ cup unseasoned bread crumbs
• 1 tablespoon chili powder
• ½ teaspoon salt
• Olive oil for the bottom of the pan 
• Buns and burger fixings

1.       Rinse and drain the beans

2.       Roughly dice the onions

3.       Add everything to the work bowl of the processor and pulse until the beans are a paste. You should stop a few times to scrape down the sides and bottom of the bowl. The beans will become the consistency of Play-Doh or modeling clay.

4.       Heat the oil in the skillet over medium. Form the bean mixture into ½ to ¾ inch patties. Shape the patties to fit the buns you are using.

5.       When the pan is hot, sauté the patties 4-5 minutes on each side. They should have a crispy crust on the outside. Make sure that they are not burning. You may need to coat the pan between batches. You can keep the cooked patties warm on the lowest setting in the oven.

6.       Serve the bean burgers with the same topping you would serve with hamburgers.

Old Rémoulade Bay Wings

Old Rémoulade Bay Wings

A few days ago I gave you a new wing recipe, A-1 Wings.  They are delicious. They are also naked. I know that some people prefer their wings without breading, and some prefer them breaded and deep fried. If you fall into the second group, these are for you. If you don’t care as long as the wing are delicious, these are also for you.

I mixed 2 of my favorite flavors Old Bay and Rémoulade Sauce. I figured that since these were both used for seafood then the flavors would go well together. And boy was I right. You can use a jar of Rémoulade Sauce, but I prefer to make my own. These are the ish!

Servings:  Dozen wings

Hardware:  Kitchen scissors, 2 large plastic Ziploc bags, a plate, plastic wrap, measuring cups and spoons, a large heavy skillet with a lid (I use cast iron), thermometer, tongs, a baking sheet, a cooling rack (or paper towels), a sauce pot, a garlic press

Time: Prep-15 minutes, Rest time: 30 minutes, Cook-15 minutes, Wings in an hour

(Start about 2 hours before you want to serve the wings)

Ingredients

• 1 dozen wings
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1+ 1 tablespoons Old Bay Seasoning
• Salt
• 2 eggs
• ½ cup milk
• 2 cups vegetable oil for frying
• ½ stick of butter
• 2 cups Rémoulade Sauce (Your favorite brand or make your own)
• Sliced red peppers and celery sticks, ranch dressing

  

1. Use the kitchen scissors to separate the flaps from the drummettes.  Also snip the points from the flaps.
2. Mix the flour, cornstarch and one tablespoon of the Old Bay in a Ziploc bag.  Shake up.
3. Put the eggs and milk in the other Ziploc bag.  Shake like crazy.  Make sure the eggs are completely mixed.
4. Sprinkle the chicken with the other tablespoon of Old Bay. Liberally salt the wings. Put the seasoned chicken into the flour.  Shake up. Then put the chicken into the egg mixture.  Then back into the flour mixture.  You can repeat this process if you like more breading.
5. Put the chicken onto the plate and cover in plastic wrap.  Put into the fridge for 30 minutes.  This will help the batter stick to the chicken.  You can leave the chicken in the fridge for up to three hours.  Remove the plate from the fridge about ½ hour before cooking to allow the wings to cook evenly.
6. Place the cooling rack over the baking sheet.  If you don’t have a cooling rack, just line the baking dish with paper towels.  Set aside.
7. Put enough oil in the pan to fill it about half way up.  Pre-heat the oil until it is 350°.  This step is very important to keep the chicken from absorbing too much oil and becoming greasy.  You will want to adjust the temperature while cooking so the oil stays between 300° to 400°.   
8. Place the wings in a single layer in the hot oil.  Do not crowd the chicken.  You may need to cook in batches. Cover the chicken and do not turn for at least 5 minutes.
9. Turn the chicken and cook until it is a crispy golden brown.  The drummettes take longer than the flaps.  To make sure your chicken is done, cut into the thickest part of a drummette, the juices that run out should be clear and the meat should be completely opaque and have no hint of pink.
10. As the chicken finishes, place it on the cooling rack to drain.  You can place the cooling rack in the oven on the lowest setting to keep the chicken warm. The cooling rack will cause the wings to stay crispy as they aren’t resting in the grease and hot air is circulating around them.
11. While the wings are cooking place the Rémoulade Sauce and butter into the sauce pot on medium high.  Stir until the butter is melted.  Turn off the heat.
12. When all the wings are finished, toss them in the sauce.  Make sure they are all coated.  You can let them sit in the sauce for a minute or two.

To serve, remove them from the sauce.  Serve them with sliced red peppers and celery sticks and lots of napkins.