Winner Winter Chicken Dinner
Hello there! Thanks for visiting the new page for all things “recipes”! I figured if you’d come so far as to visiting the site at all, you may be interested in learning more about the type of food I love to cook for clients and at home for my family.
I love comfort food but I do think there’s a lot of misconceptions on what traditional comfort food looks like these days. Gone are the days when heavy fats, dairy and carbs were necessary to get a casserole on the table. Don’t get me wrong, I love a pan sauce or gravy to finish a Sunday Supper but that doesn’t need to be created with butter or heavy cream anymore.
I think one pot meals are a great idea for home cooking especially when I’m prepping for a client. This is my take on a “Winner Winner Chicken Dinner” featuring crispy bone in chicken thighs, roasted root vegetables and a luscious mushroom sauce. It reminds me of back in the day when Campbell’s Soup Company used to have a recipe for a chicken and rice casserole with a can of their mushroom soup. My version of comfort food is all about taking the comforts of childhood and bringing them into a healthier 2021. Ps, if you want to double this recipe, skip the traditional cast iron frying pan and go for a heavy bottom dutch oven big enough for 8 thighs + veggies! Thanks so much for visiting and stay tuned here for more recipes!
Test this recipe out and tag me in your posts! @katescustomkitchen
Cast Iron Chicken Thighs (serves 2)
Ingredients:
2 x tbsp extra virgin olive oil or avocado oil
4 x bone in skin on local chicken thighs
1 x large carrot, peeled, large dice
1 x large russet potato, peeled, large dice
1 x celery stalk, roughly chopped, large dice
1 x small yellow onion, peeled, large dice
3 x rosemary sprigs
3 x fresh sage leaves (If you don’t have sage but have the more commonly found thyme in your fridge, use that instead)
1 x cup organic low sodium chicken stock or bone broth
4 x crimini mushrooms, finely diced
1 x cup 1% organic milk (feel free to substitute nut milk for this, unsweetened)
2 x tbsp cornstarch
2 x tbsp water
Directions:
1) Preheat oven to 350 degrees.
2) Wash, peel and chop your vegetables. Set aside.
3) In a large heavy bottom or cast iron pan, heat the olive oil over medium heat. Once heated, place your chicken thighs skin side down. Seared until crispy, about 3 min.
4) Remove chicken thighs and place vegetables in bottom of the pan. Place chicken thighs skin side up on the bed of vegetables, nestling them down as much as you can.
5) Place herbs in and around the chicken and veg then add your chicken stock/broth. Season liberally with salt and pepper.
6) Bake for 35-40 min or until the chicken thighs reach an internal temperature of 160 degrees.
7) Remove chicken and veg onto a plate and tent with tinfoil. This will not only keep it warm but will allow the chicken to rest and come up to 165 degrees internally.
8) Place your pan on the stove over low – medium heat. Do one turn around the pan of olive oil and add your mushrooms. Sautee for about 3 minutes.
9) Once your mushrooms are browned, add your milk and bring to a simmer. Season with salt and pepper.
10) Mix your cornstarch and water together in a small bowl and add the liquid mixture to your sauce. Stir and wait until it thickens. **Note, if using a nut milk you may need to double your cornstarch/water mixture to obtain the desired thickness.
11) Remove your herbs from the chicken and vegetables, plate and spoon over your pan sauce.
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