Showing posts with label one dish meals. Show all posts
Showing posts with label one dish meals. Show all posts
This recipe which I am sharing today is for a simple all-in-one, single skillet chicken supper. I have downsized the recipe to feed two people, but it is quite easy to just double everything to serve four.
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The recipe comes from a recipe clipping that I had in my Big Blue Binder. The Big Blue Binder is a blue vinyl binder that I have carried with me all over Canada and across the world.
I have been collecting recipes in it since I was a teenager. It is filled with old family favorites, recipes shared with me from friends, and recipes I have clipped from magazines and copied out of library books. These are my tried-and-true recipes.
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I cannot say for sure which magazine I clipped this recipe from. I strongly suspect it was either Canadian Living or Good Housekeeping. It looks like it could be either one.
What I can tell you for sure is that it is delicious. Tender pieces of juicy golden chicken thigh meat, combined with golden brown potatoes and sweet red and yellow peppers, with a slight tangy glaze.
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One of the things I love about it, aside from its deliciousness, is the fact that it cooks all in one pan. Easy peasy lemon squeezy.
You brown the chicken, and then the vegetables, in the one skillet. It also goes together very quickly as well, making it a perfect mid-week supper! All you will really need in addition to this is perhaps a salad on the side.
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WHAT YOU NEED TO MAKE COUNTRY CHICKEN
Simple ingredients put together simply, in the most delicious way!!
- 3 medium sized chicken thighs, boneless, skinless
- 1 1/2 TBS all-purpose plain flour
- salt and black pepper to taste
- 1 TBS canola oil
- 1/2 pound (230g) medium sized potatoes, peeled and quartered
- 1 small red pepper
- 1 small yellow pepper
- 1 TBS soft light brown sugar
- 1 TBS apple cider vinegar
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I like to buy what is called the free-from chicken here in Nova Scotia. It has been raised without anti-biotics. I love chicken thighs.
They are my favorite cut of chicken. They always come out tender and juicy and have a lot more flavor in them than the rest of the chicken. Almost gamey.
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The original recipe calls for medium-size red potatoes. I didn't have any of those today and so I used medium sized yellow flesh potatoes, peeled. I simply cut them into quarters.
The original recipe also called for medium sized sweet bell peppers. I also didn't have them, but I did have small which I figured would be about the same size as half a larger one.
Just remove the stem, seeds and ribs and cut into bite sized pieces.
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The recipe calls for the chicken pieces to be cut in half. I have never been sure if they mean crosswise or lengthwise, or if it matters which way. I usually cut them in half lengthwise.
You can use either olive oil or canola oil. I think it is a huge waste to use extra virgin olive oil for cooking. It should be reserved for salads or dipping. I use light olive oil, which is better suited for frying things.
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HOW TO MAKE COUNTRY CHICKEN
This is really quite simple and very quick. Especially if you spend a few minutes ahead of time getting all of the individual components chopped and ready to go.
Cut each chicken thigh in half. Season with salt and pepper and then dust with flour to coat. I also like to trim and discard any fat from off of the meat before I cut it in half. Every little helps!
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Heat the oil in a medium sized non-stick skillet over medium-high heat. Add the chicken pieces. Fry until golden brown all over. Remove to a bowl and set aside.
Add the potatoes to the pan. Season lightly with salt and black pepper. Cook in the drippings until golden brown on all sides. Add the peppers and cook for a few minutes longer.
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Return the chicken to the pan, nestling it down into the potatoes and peppers. Cover with a lid and reduce the heat to medium-low.
Cook until the juices from the chicken run clear when pierced with a knife and the potatoes are fork-tender, about 15 minutes. Stir frequently.
Sprinkle the brown sugar and cider vinegar over all. Heat through and serve immediately.
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The brown sugar and vinegar work to kind of glaze everything. You don't really taste them. I remember the first time I made this I thought it might come out tasting of sweet and sour, but it really doesn't.
It just comes out delicious. Delicious I can handle!
As I said, a tasty mixed salad on the side and perhaps some crusty bread for those who are really hearty eaters, and dinner is served!
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MARTHA STEWART'S ONE DISH PASTA - One thing I love about this tasty pasta dish is that everything cooks in one pan, even the pasta (linguini) . . . you just add the dry pasta and other ingredients, including water, and it cooks all-together in the pan.
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No fuss, no muss. No faffing about with having to drain this or that . . . the water, tomatoes, etc. condense along with the starch from the cooking pasta to create a delicious sauce.
CHEESY TUNA SKILLET PASTA - This is a fabulously tasty skillet meal. It goes together really quickly and is done in about 15 minutes time maximum. While it is cooking you can be putting together a nice salad to serve on the side. Easy peasy.
Its like your favourite Tuna Casserole, or Tuna Helper I guess. Cooked on top of the stove, all in one dish. Again, no fuss, no muss.
Yield: 2
Country Chicken
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
Golden brown glazed chicken, potatoes and peppers. This whole meal is simple to make, cooks all in one pan, and is incredibly delicious. You can easily double the recipe to feed four.
Ingredients
- 3 medium sized chicken thighs, boneless, skinless
- 1 1/2 TBS all-purpose plain flour
- salt and black pepper to taste
- 1 TBS canola oil
- 1/2 pound (230g) medium sized potatoes, peeled and quartered
- 1 small red pepper
- 1 small yellow pepper
- 1 TBS soft light brown sugar
- 1 TBS apple cider vinegar
Instructions
- Cut each chicken thigh in half. Season with salt and pepper and then dust with flour to coat.
- Heat the oil in a medium sized non-stick skillet over medium-high heat. Add the chicken pieces. Fry until golden brown all over. Remove to a bowl and set aside.
- Add the potatoes to the pan. Season lightly with salt and black pepper. Cook in the drippings until golden brown on all sides. Add the peppers and cook for a few minutes longer.
- Return the chicken to the pan, nestling it down into the potatoes and peppers. Cover with a lid and reduce the heat to medium-low.
- Cook until the juices from the chicken run clear when pierced with a knife and the potatoes are fork-tender, about 15 minutes. Stir frequently.
- Sprinkle the brown sugar and cider vinegar over all. Heat through and serve immediately.
Thank you for visiting! Do come again!
Once the warmer months hit, I want to be out and about outdoors. I am all for ease in the kitchen and I really don't want to be chained to the stove if I can help it! Who does!
That's when my lazy streak takes over and I get inspired to do things that are quick and easy, with minimum of fuss and little or no cleaning up. Actually . . . truth be told I try to do that most of the time anyways.
Quick, easy and fuss free doesn't necessarily equate to tasteless however as this recipe I am showing today will show you!
I love tray bakes. They are so simple to put together, and if you line your baking tray with foil, there is very little to clean up!
A quick spritz of low fat cooking spray also ensures that nothing sticks, and keeps the fat down as well. You get the effect of frying without the frying.
Today I have used a mix of vegetables, all cut into similar sized chunks . . . carrots, potatoes, swede, parsnips, leeks and onions. These get seasoned and tossed together with a tiny bit of oil and scattered over the baking tray.
I like to scatter some sprigs of thyme over top also. You can use whatever vegetables you prefer. Sweet potatoes, winter squash, aubergine, peppers, courgettes, slices of corn cobs, all work well.
The vegetable world is really your oyster, but you do want to use things that will cook pretty much in a similar amount of time, or else you could add the ones that take the longest to cook first and then add others as you go along.
These get roasted at a high temperature for about 10 minutes, then you take them out, give them a stir and place sausage chipolatas on top before returning the baking tray to the oven.
A chipolata is simply a thinner sausage, rather than the thick fat ones. They cook faster.
You could of course use the larger fatter ones if you want, but they will take longer to cook. If I was using larger ones, I would parboil them for a few minutes first in a mix of simmering water and lemon juice.
This also helps remove quite a bit of fat. You just drain it away. My ex SIL taught me this trick many, many moons ago, and she was Cordon Bleu trained, so I reckon she really knew what she was doing.
Once the vegetables have gotten golden brown, and the sausages are pretty much cooked through a mix of marmalade and a few other bits gets spooned over the sausages and they get roasted again, until the sausages are glazed and finger licking tasty good!
The glaze has an almost sweet and sour property to it, which I quite like with sausages, and if some of it reaches the vegetables, then so much the better!
Altogether this is really delicious. All you need on the side is a salad to finish the deal! Your family will love this. Children really enjoy the sticky sweet savoury element of this and it is a really delicious way to get them to eat some more veg, which can't be bad!
*Sticky Sausage Tray Bake*
Serves 4
A quick and easy weeknight supper that the whole family will love. You can use any root vegetables you enjoy.
500g new potatoes, unpeeled and cut into chunks (a generous pound)
2 large leeks, trimmed and cut into 1 inch chunks
2 red onions, peeled and cut into wedges
4 carrots, peeled and cut into 1 inch chunks
2 parsnips, peeled and cut into 1 inch chunks
1/2 small swede (rutabaga) peeled and cut into 1/2 inch chunks
2 TBS olive oil
salt, pepper and garlic granules to taste
12 pork chipolata sausages (thinner sausages, use a meaty one with a nice flavour)
a few sprigs of fresh thyme
2 dessertspoons of marmalade
1 TBS soy sauce
2 tsp grainy mustard
2 tsp cider vinegar
Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray
with aluminium foil (or several smaller ones). Spray with nonstick
cooking spray. Toss the vegetables together with the oil, salt, pepper
and garlic granules to taste. Scatter out into a single layer on the
baking tray. Sprinkle with the fresh thyme sprigs. Roast for 20
minutes, remove from the oven and stir.
Lay the sausages on top. Return
to the oven and roast for 15 minutes. Remove from the oven and flip
the sausages over.
Whisk together the marmalade, soy sauce, mustard and
vinegar. Spoon a portion of this over each sausage. Return to the
oven for a further 10 to 15 minutes until all of the vegetables are
tender and the sausages are cooked through and glazed. Remove from the
oven, divide between 4 plates and serve.
Note - If you don't want to heat up the kitchen, his could be done outdoors on the BBQ using a large roasting tin that you don't mind using on the grill. Just heat up the BBQ, and then turn down to medium low, pop the tray on, close the lid and proceed. I have not done this, but I can't see why it wouldn't work. You could also do individual portions in foil packets, with the vegetables on the bottom, topped by a few chipolatas and a spoonful of the marmalade glaze, seal and roast on the grill.
We have really been blessed with beautiful weather this May/June. I am getting rather spoilt with it all. This week coming up is supposed to be even hotter still. I see a week of salads and grills coming! Bon appetit!
This content (written and photography) is the sole property of The
English Kitchen. Any reposting or misuse is not permitted. If you are
reading this elsewhere, please know that it is stolen content and you
may report it to me at: mariealicejoan at aol dot com Thanks so much for
visiting. Do come again!
I confess I am a great fan of one pan meals. This Pork Chop Dinner is a one pan meal that I have had written down in a notebook of mine for a very long time, and I confess that today I made it with thick slices of the leftover pork from the other day and halved the recipe for just the two of us. Its nice to know you can do that I think! It was delicious!
I know what you are thinking. She tortured the old man with pasta, yet again. What can I say? Guilty as charged.
But you know what? I actually think he is getting used to it! He didn't complain at all today!
And in all truth there was nothing to complain about! This was delicious.
And in all truth there was nothing to complain about! This was delicious.
Chicken and Pasta in a Garlic and Tomato Cream Sauce. A fabulous one pot dinner, with chicken, pasta and the most delicious sun dried tomato and garlic cheese sauce!
I really like meals like this. They make a little bit of meat go a long ways.
I really like meals like this. They make a little bit of meat go a long ways.
They're delicious. It all fits in one pan so there is less to wash up, and you only need a salad on the side to make the meal complete.
This is such a simple recipe. You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.
This is such a simple recipe. You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.
Some chicken, some cream, some cheese, herbs and seasoning and you have a sauce which is to absolutely die for!
It's rich and it's creamy and it's indulgent . . . you don't have to use the pasta I have chosen to use if you don't want to.
It's rich and it's creamy and it's indulgent . . . you don't have to use the pasta I have chosen to use if you don't want to.
Bow Ties (Farfalle) or penne, or fusilli would all work very well. In any case I do hope you will give it a go because I know that if you do, you will absolutely love this!
Decadent
and delicious. Tender pieces of chicken and al-dente pasta in a lucious
garlic sauce filled with lots of basil and sun dried tomatoes.
1 pot of Knorr Garlic Paste seasoning (alternately you can use 3 large cloves of garlic, peeled and minced)
12 sun dried tomato halves, in oil, drained and patted dry
2 TBS of oil from the jar of tomato halves
1 pound of chicken breast meat, cut into cubes
fine sea salt and sweet paprika to taste
225ml of single cream (1 cup)
125g of grated cheese mix (1 cup, I used a mix of strong cheddar, mozzarella, jack and edam cheeses)
1/2 pound of tubular pasta (I used macaroni, 8 ounces)
1 TBS dry basil
a pinch of red pepper flakes
110ml of reserved pasta water (1/2 cup)
fine sea salt and black pepper to taste
Put
a pot of lightly salted water onto the boil. Cut the tomato halves
into slivers. Heat the oil in a large skillet. Add the tomatoes and
garlic paste. Cook and stir for a few minutes, until very fragrant.
Add the chicken pieces. Sprinkle with paprika and salt to taste. Cook
over medium high heat, stirring, until the chicken is cooked through and
lightly browned.
Add the pasta to the boiling water and cook for the required amount of time.
While
the pasta is cooking add the cream to the skillet with the chicken in
it, along with the cheese Bring to a gentle boil and then immediately
reduce to low. Add the dried basil and pepper flakes. Drain the
pasta, reserving 110ml (1/2 cup) of the cooking water. Tip the cooked
pasta into the skillet with the chicken and sauce. Stir to coat. Add
enough of the pasta water to give you a nice creamy sauce. Taste and
adjust seasoning with salt and pepper. Heat through for several
minutes and then serve.
* Chicken and Pasta in a Garlic and Tomato Cream Sauce*
Serves 4
Serves 4
a pinch of red pepper flakes
Add the pasta to the boiling water and cook for the required amount of time.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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This is a recipe I had bookmarked a long time ago in a little cookery book I have from the BBC Good Food people, entitled 101 Storecupboard Suppers. I love the little BBC Good Food Books. They are not that expensive and are usually chocker block full of recipes that I want to cook. I know . . . I know . . . I have enough cookbooks, but as any food enthusiast knows, you can never have too many! (Todd doth protest!)
After all of the turkey, ham etc. of Christmas and the leftovers, we fancied something completely different for our tea tonight. To be honest I was feeling quite lazy also. I did a shop this morning and after that, I was pooped. It's freezing out there today. The frost of the day has not melted and the sun is now going down. It's going to be a pretty cold night tonight! Something warm and comforting was in order!
I have always had a love affair with Buffalo Chicken Wings! I just love those flavours . . . the spiciness of the hot sauce, the richness of the chicken . . . the slight vinegar tang, the butter . . . the blue cheese. What's NOT to like about all that??? I can't find anything not to like either!
I have quite a few cookbooks in my collection actually. I've never actually counted them all . . . but there were (at last count) probably close to 1000. (Don't judge me.) I've been collecting cookbooks since I was about 16 and as I am now 59 (how did that happen???), that's a pretty long time. I do have my favourites and I wanted to show you one of those today . . . it also happens to be one of my oldest ones. In fact . . . this cookery book was published before I was even born.
Rice was not something which my mother ever cooked when I was growing up. I came to love it as an adult and it was something which I used at least once or twice a week when my own family was growing up . . . steamed and as a side dish, or as a delicious main. My children love, loved my Quick and Easy Chicken Fried Rice. And they were oftly fond of Spanish rice as well.
During the week, I like to keep suppers pretty much on the simple side. Mind you, if I am honest, I like to keep suppers pretty much on the simple side anyways.
I had way more than enough of complicated when I was working as a chef, more than enough to last a lifetime
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
Delicious and simple works for me!
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
That's why I just adore recipes like this one I am showing you here today. It's super simple, quick and easy . . . and delicious on top of it all.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
With two large single boneless, skinless chicken breasts you can feed a family of four heartily and nobody will feel hard done by in the least!
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
Especially if you serve it up with some hot biscuits/scones. (I'll pop my mum's recipe down below. They're the best!) That's what we love to have with it. I guarantee everybody will be happy!
And that my friends, makes me happy. ☺
And that my friends, makes me happy. ☺
*Creamy Chicken Noodle Skillet*
Serves 4
A delicious stove top casserole which is a real family pleaser! NO heating of the oven means the kitchen stays cool! Serve with fresh biscuits for a fabulous family style supper. Serves 4
450ml of chicken broth (2 cups)
1 tin of condensed cream of chicken soup
1 soup can of milk
1 TBS dried parsley flakes
1 tsp dried thyme
1 tsp garlic powder
1/2 pound flat noodles, broken if long
a handful of frozen petit pois
180g of grated strong cheddar cheese, divided (1 1/2 cups)
chopped fresh parsley to garnish
Heat the oil in a large deep skillet. Add the chopped vegetables. Cook, stirring, without browning over medium high heat until they beging to tenderize. Add the chicken. Season with some salt and black pepper.
Cook, stirring over medium heat, until the chicken is no longer pink, but don't allow it to brown. Add the chicken broth, soup, milk, parsley flakes, thyme, garlic powder and noodles. Stir well together. Bring to the boil, then reduce to low and allow to simmeror 20 to 25 minutes, stirring every five minutes or so to help keep the pasta from sticking together.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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