Here Chicky, Chicky, Chicky................

One Pot Traditional Chicken Dinner
                                          super yummy, super simple,
                                                              put together in 15 minutes walk away
                                                                                          Dutch Oven 2hrs ready to serve
                                                                                                               Crockpot  8hrs ready to serve

 

OMG Deliciousness everyone loves

 

quarter potatoes
lay in the bottom of pot
first person that complains about skin
hand them a peeler
 

 

 

add chunked up onion
 

 

baby carrots
 if you don't feel like peeling the big guys

lots of celery big 2-3" chunks

 sweet potato, squash, mushrooms, green beans

asparagus did work since they were the big fat toughies
 all extra  yum if you want extra veggies

 

put chicken on top of veggies rub with seasonings,

forget to take photo

 

 

bake in a dutch oven

or

use an oven bag in a 13x9x2 pan

 

pop in oven, wait patiently 

 

in the oven potatoes will brown so plop a few on top

yummo

 

in the summer - chicken salad sandwiches with any leftover chicken

in the winter - the drippings make an awesome chicken soup

 

 

3 - 4  lb chicken
or
5-7  lbs roasting chicken

2 cups potatoes
1 cup onion or 1 med onion
3 cups veggies
1-2 tsp poultry seasoning

Preheat oven to 350°F.  In Dutch Oven or opened Cooking Bag placed in 13x9-inch baking pan place chicken, rub seasoning over chicken, add vegetables, I like to place some vegetables under chicken.  Bake in lower half of oven 1 ½-2 hours, depending on chicken size. Remove from oven. Let stand 5 minutes. Cut open bag. Serve chicken and vegetables with pan juices.

3 - 4  lb about 1 ½ hours with veggies
5-7  lbs about 2 hours with veggies

 

Crockpot instructions:

Place vegetables in crockpot, add deskinned chicken , rub seasoning over chicken.  Cook 8 hours on low, 4 hours on high. 

Veggies don't brown I put them all under chicken.

I take the skin off I don't like the idea of my veggies swimming in chicken fat.  Leave the skin on if you don't care where your veggies have been swimming;0)

 

Variations:

Barbeque rub is great especially if you want to make chicken salad with the leftovers

1 tsp each Rosemary and garlic, salt and pepper to taste

Rotisserie Style seasoning adapted from A Year of Slowcooking

2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary)
1 tsp garlic powder

 

Pasta with Chicken Thighs

Dinner, I’m hungry no one has gone shopping I’ve got 2lbs of chicken thighs in the fridge that were supposed to me marinated and frozen since the grill was still 2 blizzards under snow.   Why can’t I pass up a good deal, now what to cook tonight ?

Google chicken thighs and hope something edible comes up!! 

 

 

Awesome The Pioneer Women has a recipe looks like little work and I have everything to make it!!!  I love her recipes even though one was a flop I still love her cooking. 

The Pioneer Women's Penne with Chicken Thighs



Her Baked Ziti   I’ll put that under flops but first I want to find one I can flip.  I used to make one called lazy Lasagna if only I could find that recipe…….

 

I need to get back to dinner if I want to eat tonight.

 

This recipe was perfect - fix it and forget it, I really needed to get laundry and dishes done, yes dishes did I mention I was behind on chores.

 

 

This recipe is great done in that must have Dutch Oven, brown the meat in the pan add the Spaghetti Sauce, ingredients, pop in the oven walk away until it’s time to make the pasta.

My chicken thighs were boneless and honestly I wouldn’t make this recipe with Bone on Thighs to messy.  I had ½ jar of Basil Pesto and added that it really took the jarred sauce up a notch. 

 

 The Large onion is when I realized size does matter I chopped my large onion  whoa that’s a lot of onion I measured it, it over flowed 1 cup almost 2 cups of onion -

go back to the Pioneer Women’s page I’m guessing that it’s about ½ -3/4 cup of onion in the pan so that’s what I used I wasn’t making onion sauce after all.

 

 

 
Pasta with Chicken Thighs
 
Ingredients

2 lbs boneless skinless Chicken Thighs, trim the fat

2 Tablespoons Olive Oil
1 whole Large Onion, Diced (remember size matters)
Make that ½ cup onion diced
4 cloves Garlic, Minced
2 jars (24 Ounces Each) Spaghetti Sauce
Basil Pesto- about ¼ of a cup
Fresh Basil – if you have it I didn’t
S&P to taste
Parmesan Cheese, For Sprinkling

16 ounces, Penne Tinkyada Gluten Free is my favorite
or  1 spaghetti squash

 

Directions

Preheat oven to 300 degrees.

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch

oven over medium-high heat,. Brown chicken thighs quickly on both sides until golden
brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to

cook, about 2 to 3 minutes. Pour in spaghetti sauce, stir to heat. Add chicken thighs
back into the sauce. Cover and place pan in the oven for 1 1/2 hours, slowcooker on high 2 hours, or simmer on the stove, on the stove

Cook the pasta according to package instructions.  You can toss the pasta in the sauce with thighs or place pasta on plate cover with sauce and 1 chicken thigh.  Sprinkle with parmesan cheese.  Enjoy! 

 

Ricotta Dumplings

 Awesome, these dumplings put on any soup take a simple meal and put it over the top awesome to make a great meal!! I've been making these for years no idea where the original recipe came from. 

 

 Ricotta Dumplings
4 servings/ Prep/Total Time 10 minutes

Categories    : Soups & Stews

Ingredients

·         1      cup  fresh grated parmesan cheese

·         1/2  cup  ricotta cheese
·         1/4  cup flour,  I use gluten free flour
·         1 egg -- beaten
·         2      tablespoons basil
·         1/4  teaspoon nutmeg
 
In medium bowl stir ingredients together until just smooth.  With a dessert spoon gather a tablespoon of mixture, using a second spoon smooth into a dumpling.  Drop into a simmering soup.  Simmer partially covered until all dumplings are cooked through.  About six minutes.

Great on Chicken Soup, Hot Italian Sausage Soup, Sausage Soup Italian Style (brothy not to be confused with Hot Italian Sausage Soup)