- The Lazy Gastronome - https://www.lazygastronome.com -

Easy Weeknight Baked Chicken with Gravy

Looking for a super easy weeknight dinner? This chicken and gravy is super easy to prepare, smells wonderful while it’s cooking, and tastes like you spent all day on it!

weeknight

What’s a “Weeknight” meal?

If you work outside the home and have a family, week nights can get stressful trying to prepare a nutritious AND delicious meal for the family.

goop weeknight [1]

You come home tired, you just want to sit and relax. A “weeknight” [1] meal is quick to prepare, doesn’t take a long time to cook, and is comforting and tastes amazing! This one hits all the those points.

Making the Chicken and Gravy – 

Preheat the oven to 350 degrees.

In a large casserole dish, add the soups, pepper and paprika.

Stir it all to blend.

Place the chicken on top of the soups. Score the skin, then sprinkle the olive oil over the chicken skin, then top with the salt, a little more pepper and sage.

Bake 45 minutes to an hour. The skin should be golden and crisp and the internal temperature of the meat should be between 180 and 200 degrees.

Remove it from the oven and let it rest about five minutes.

Stir the gravy before serving.

Serve with mashed potatoes or stuffing and your favorite steamed veggie or a salad – voilà! It’s dinner!

Want to make it even easier?

Instead of mashed potatoes or stuffing, place some whole potatoes in the oven at the same time as the chicken, directly on the rack. Cook until they are soft and steamy. Use a steam in the bag frozen vegetable and you have dinner with only one pan to wash.

© Copyright 2024 The Lazy Gastronome

5 from 9 votes
Print [2]
Weeknight Baked Chicken and Gravy

Looking for a super easy weeknight dinner? This chicken and gravy is super easy to prepare, smells wonderful while it's cooking, and tastes like you spent all day on it!

Course: Main Course, main dish
Cuisine: American, week night, Weeknight
Keyword: breakfast sausage, chicken, cream of chicken soup, easy, mashed potatoes, mushroom soup, one pan
Servings: 4 servings
Author: HelenFern
Ingredients
  • 6 to 8 large chicken thighs (Use your favorite part of the chicken - adjust cooking time to the pieces - i.e. legs will take much less time than thighs or breasts)
  • 1 10-oz can cream of mushroom soup
  • 1 10-oz can cream of chicken soup
  • 10 to 12 turns fresh cracked pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 Tablespoon olive oil
  • 1 tablespoons dried rubbed sage
Instructions
  1. Preheat the oven to 350 degrees.

  2. In a large casserole dish, add the soups, pepper and paprika. Stir it all to blend.

  3. Place the chicken on top of the soups. Score the skin, then sprinkle the olive oil over the chicken skin, then top with the salt and sage.

  4. Bake 45 minutes to an hour. The skin should be golden and crisp and the internal temperature of the meat should be between 180 and 200 degrees.

  5. Remove it from the oven and let it rest about five minutes.

  6. Stir the gravy before serving.

  7. Serve with mashed potatoes or stuffing and your favorite steamed veggie or a salad - voilà! It's dinner!

Recipe Notes

Instead of mashed potatoes or stuffing, place some whole potatoes in the oven at the same time as the chicken, directly on the rack. Cook until they are soft and steamy. Use a steam in the bag frozen vegetable and you have dinner with only one pan to wash. 

                                                                                                                                                                 © Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Spicy Chicken Rice Bowl

Posted By HelenFern On In Casseroles,Chicken,Chicken,Main dish | 8 Comments

This dish is full of spicy flavors with just a little heat. It’s all in one bowl [6], but make plenty. You will want seconds!

spicy

How to make any recipe easy to prepare – 

I love easy. When it’s time to cook dinner, I’m usually tired and I want to get it cooked and eat! Here are some tips to make any recipe easy to prepare.

Start with prepping. If you have everything precut and premeasured, all you’ll need to do is add to the pan and some cook time. You can do this in the morning or even the night before.

Cut up all the vegetables and put them in a container – you can just dump them into the pan when you need them. Measure out all the seasonings and set them in a bowl, using a different bowl for each step. If it all goes in on one step, put them together. If they go in on a different step, keep them separate.

Here are the prep specifics for this recipe:

Cut up the carrots, white onion, and jalapeño. To make it really spicy, leave the seeds in! Put them together in a large bowl. Add the garlic, ginger and whites of the green onions. Cover and set aside.

In another, small bowl, mix the ponzu, honey, and water. Cover and set aside.

And finally, chop the peanuts.

You now have everything prepped. Only thing left is to cook it!

Making the Spicy Chicken Rice Bowls – 

Sprinkle salt and pepper on both sides of the chicken.

Add the oil to a large skillet and start heating on medium-high to high. While the oil is heating, get the rice going. I use my trusty little rice cooker.

When the oil is hot and sizzling, carefully lay the chicken, skin side down, into the hot oil. Cook until it’s golden brown, about 5 minutes,

then turn. Allow to cook for about five more minutes.

Push the chicken to the side and add the vegetables. Gently sauté until they start to sweat a little, about 3 to 4 minutes, until they begin to caramelize.

Turn the chicken so it’s skin side up.

Use the sherry to deglaze the pan, stirring constantly.

Next, pour the ponzu mixture into the pan and stir to coat all the veggies. Bring it all to a boil, add the lime and peanuts, then cover and simmer on medium for about 20 minutes, or until the chicken is cooked through.

Mix the cornstarch with about 3 Tablespoons of the liquid in the pan. Pour into vegetables and stir quickly to blend the mixture and thicken the sauce.

Serve over rice and garnish with the green part of the green onions.

spicy

5 from 5 votes
spicy
Print [7]
Spicy Chicken Rice Bowls

Chicken thighs cooked with vegetables and Asian seasonings with just a little heat and served over hot rice.

Course: lunch, Main Course, main dish
Cuisine: Asian, one dish
Keyword: carrots, chicken, chicken thighs, ginger, green onion, jalepeno, jasmine rice, onion, ponzu, rice, spicy
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 large bone-in chicken thighs
  • 2 to 3 Tablespoons peanut oil
  • 1 cup carrots, thinly sliced
  • 1 medium  jalapeño, cut into thin strips
  • 1/2 large white onion, sliced
  • 4 green onions, sliced, white and green parts separated
  • 2 cloves garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 1/4 cup coarsly chopped peanuts
  • 1/4 cup dry sherry
  • 4 tablespoons ponzu sauce
  • 1 Tablespoon honey
  • 1/2 cup water
  • 1 large lime - juiced
  • 2 teaspoons cornstarch
  • 5 to 6 cups cooked jasmine rice
  • salt and pepper for chicken
Instructions
  1. Sprinkle salt and pepper on both sides of the chicken.

  2. Add the oil to a large skillet and start heating on medium-high to high. While the oil is heating, get the rice cooking.

  3. When the oil is hot and sizzling, carefully lay the chicken, skin side down, into the hot oil. Cook until it's golden brown, about 5 minutes, then turn. Allow to cook for about five more minutes.

  4. Push the chicken to the side and add the vegetables. Gently sauté until they start to sweat a little, about 3 to 4 minutes, until they begin to caramelize. 

  5. Turn the chicken so it's skin side up.

  6. Use the sherry to deglaze the pan, stirring constantly. Next, pour the ponzu mixture into the pan and stir to coat all the veggies. Bring it all to a boil, add the lime and peanuts, then cover and simmer on medium for about 20 minutes, or until the chicken is cooked through.

  7. Mix the cornstarch with about 3 Tablespoons of the liquid in the pan. Pour into vegetables and stir quickly to blend the mixture and thicken the sauce.

  8. Serve over rice and garnish with the green part of the green onions. 

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

spicy

Leave me a comment – I’d love to hear your thoughts!

Christmas in Greece – Avgolemono

Posted By HelenFern On In Breakfast,Chicken,Christmas,Greek,Holidays,Internationally Inspired,Main dish | 7 Comments

Christmas in Greece. The season is evident with all the lights and holiday markets, but the celebration truly begins on December 24 and goes until January 6th – the 12 days of the epiphany.

Kicking of the celebratory traditions is the the chicken soup eaten after returning from midnight mass. Many people have been fasting and this delicious soup is a gentle way to break that fast and begin the celebrations.

Greece

Christmas in Greece

Christmas in Greece is similar to other parts of the world, with a few exceptions.

Being surrounded by the sea, it is tradition to decorate a boat or ship, called a karavaki. Since the 19th century, trees have become more popular and many people do both.

greece

And there are no presents on Christmas day. St. Basil (Saint Agios Vasilis) comes on New Year’s day to bring gifts.

Christmas dinner includes chicken, lamb or pork and a lot of different sides, like yiaprakia (stuffed cabbage leaves), and Christopsomo (Christ’s bread).

And there is more on New Year’s Day, including the Vasilopita (St. Basil’s Cake) – a sponge cake with a gold coin baked in. Whoever gets the slice with the coin will be blessed with good luck for the year.

Making the Avgolemono Soup 

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Start by seasoning the chicken on both sides with kosher salt and pepper.

Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

Add the onion and cook for about 3 to 4 minutes.

Stir in the garlic and cook another minute or two.

Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

While it’s cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

Cut the chicken into chunks and return to the pot.

Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

Greek

Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better.

Stir the eggs into the soup. Add salt and pepper to taste.

Serve with fresh parsley or dill and a drizzle of olive oil on top. We gobbled this one up!!

Copyright 2023 Lazy Gastronome

5 from 4 votes
Print [11]
Avgolemono - Lemony Chicken and Rice Soup

Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.

Course: Breakfast, dinner, Main Course, main dish, supper
Cuisine: Christmas, Greek
Keyword: chicken, Christmas, Christmas Eve, eggs, lemon juice, rice, soup
Servings: 6 bowls
Author: HelenFern
Ingredients
  • 3 large chicken thighs
  • 3 Tablespoons olive oil (plus more for garnish)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 64 oz chicken broth
  • 2 bay leaves, dried
  • 3/4 cup jasmine rice (raw)
  • 3 eggs separated
  • 1/2 cup fresh lemon juice
  • fresh parsley or dill for garnish
  • salt and pepper to taste
Instructions
  1. Start by seasoning the chicken on both sides with kosher salt and pepper.

    Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.

    Add the onion and cook for about 3 to 4 minutes.

    Stir in the garlic and cook another minute or two.

    Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.

    While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.

    Cut the chicken into chunks and return to the pot.

    Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.

    Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.

    SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.

    Serve with fresh parsley or dill and a drizzle of olive oil on top.

Recipe Notes

 

Copyright 2023 Lazy Gastronome

 

Καλά Χριστούγεννα – Merry Christmas

Leave me a comment – I’d love to hear your thoughts!

Chicken Noodle Casserole – A Leftover Creation

Posted By HelenFern On In Chicken,Main dish | 11 Comments

As usual, I made way too much food on the 4th of July! Only one person even touched the chicken! (Can’t say the same for the ribs – LOL). I wanted to use some of the leftovers but I didn’t want the same meal – so something with pasta…Chicken Noodle! And who doesn’t like a dish that’s chicken noodle?

Here’s how you do it:

In an effort to use up some things in the refrigerator, I added some bell pepper (I had two halves) and some leftover chopped onion. You can be creative and add anything you want to use up – like peas or corn, cheese, even leftover sauces!

So here is my version – I’d love to hear about yours!

Melt 3 Tablespoons of the butter in a heavy skillet over medium heat. If you are using fresh mushrooms, cook them first until they are soft and lightly browned.

Next, gently sauté the onions and garlic until they are are starting to soften.

Add the pepper and celery, continuing to cook for about 5 to 10 minutes.

noodle

Heat the oil for a minutes or two, then stir in the chicken [15] and pre-cooked mushrooms.

noodle

Stir in the flour and cook it until it starts to thicken lightly.

Quickly stir in the milk and

noodle

continue cooking until the sauce is just starting to thicken.

Remove from the heat and add some salt and lemon pepper to taste.

Stir in the noodles.

Pour the entire dish into a 2 quart casserole dish that has been lightly sprayed with oil.

My favorite casserole dish … Click on the picture for more information.  And this really is my favorite – this is not a paid plug! (I own two sizes)

2-qt. Enameled Cast Iron Baker [16]

Top with bread crumbs and dollops of butter.

Bake at 350 degrees for about 30 minutes, or until the top is browned and it is heated all the way through.

Serve hot.

© Copyright 2023 The Lazy Gastronome

noodle

5 from 9 votes
Print [17]
Chicken Noodle Casserole

This recipe was created to use up leftover, but we'll be having it again!

Course: Main Course, main dish
Cuisine: American, casseroles, leftovers
Keyword: bell pepper, chicken, leftover, noodle, noodles, onion
Servings: 4 servings
Author: HelenFern
Ingredients
  • 7 Tablespoons butter
  • 1 cup chopped onions
  • 2 large cloves of garlic, minced
  • 1 cup chopped bell pepper (half green/half red)
  • 1/4 cup coarsely chopped celery
  • 1 Tablespoon vegetable oil
  • 2 cups chicken cut into bite sized pieces
  • 1/4 cup pre-cooked mushrooms (about 1/2 cup raw)
  • 2 Tablespoons all-purpose flour
  • 3/4 cup milk
  • 1/8 cup bread crumbs
  • salt and lemon pepper to taste
Instructions
  1. Melt 3 Tablespoons of the butter in a heavy skillet over medium heat. If you are using fresh mushrooms, cook them first until they are soft and lightly browned.

  2. Next, gently sauté the onions and garlic until they are are starting to soften.

  3. Add the pepper and celery, continuing to cook for about 5 to 10 minutes.

  4. Heat the oil for a minutes or two, then stir in the chicken and pre-cooked mushrooms. Stir in the flour and cook it until it starts to thicken lightly.

  5. Quickly stir in the milk and continue cooking until the sauce is just starting to thicken.

  6. Remove from the heat and add some salt and lemon pepper to taste.

  7. Stir in the noodles.

  8. Pour the entire dish into a 2 quart casserole dish that has been lightly sprayed with oil.

  9. Top with bread crumbs and dollops of butter. 

  10. Bake at 350 degrees for about 30 minutes, or until the top is browned and it is heated all the way through.

  11. Serve hot.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

noodle

Leave me a comment – I’d love to hear your thoughts!

Chicken Chop Suey – A Nostalgic Chinese American Dish

Posted By HelenFern On In Chicken,Chinese,Main dish | 16 Comments

Looking for a quick and delicious dish packed with vegetables that you serve in one bowl? Here’s a great one to try! A Chinese favorite – Chicken Chop Suey –

What is chop suey?

This dish originated using leftovers. Little bits of meats and vegetables were quickly stir fried [21] and served with rice and soy sauce. It came from China and was called tsap seui – Chinese for “various scraps”.

Many of the workers from this area migrated to California and brought the dish with them. It became so popular, it was served in many of the local restaurants.

In the 1960s Chinese restaurants were really popular, especially in California. People frequented them – I remember our family went to Chinese food at least two times a month! And Chinese food and Chop Suey were interchangeable terms.

As more Asian cuisine made it’s way into the United States, chop suey began to lose favor. By the 1970s interest waned and it was not as readily available as it had been. Now it’s considered a nostalgic dish, but I say, let’s bring it back!

What do you need to make Chop Suey?

Typically made with chicken or pork, it is sometimes made with beef. The meat is cooked with various seasonings and spices, then the vegetables are added. A traditional chop suey is made with bean sprouts, water chestnuts, bamboo shoots and other vegetables.

Today, it can be made with anything left in your refrigerator. Cabbage, carrots, snap peas – whatever sounds good to you. We don’t care for water chestnuts or bamboo shoots, so we didn’t add them. It’s the Asian spices that make this dish.

What is the difference between chop suey and chow mein?

The two dishes are very similar with just one significant difference – Chow mein includes noodles that are added to the pan during cooking.

Although chop suey can use noodles, it’s typically served with rice. In either case, the starch is placed in the bowl. The meat and vegetables are then served on top or off to the side.

Here’s how you make it – 

Cook the meat first. Heat the olive oil and 1 teaspoon of the sesame oil in a large skillet or wok.

Gently cook the meat until it’s about half way cooked through.

Add the garlic and ginger and gently stir for a few minutes.

Chinese

Prepare the vegetables.

When the meat has cooked through,

chinese

add them to the pan and stir fry for about 3 minutes. Add the water and gently cook until the veggies are tender crisp.

chinese

While it’s cooking, mix up the sauce in a small bowl and

whisk the eggs with 1/2 teaspoon of sesame oil.

eggs

When the vegetables are done, stir in the sauce (give it a quick stir first – the cornstarch will likely settle) and cook until it’s beginning to thicken.

chinese

Move everything to the side and pour in the eggs. Let them sit until they begin to cook, then break them up and stir the entire dish.

chinese

Serve over hot rice with soy sauce on the side. Garnish with sesame seeds if you like.

chinese

© Copyright 2023 The Lazy Gastronome

5 from 14 votes
Chinese
Print [22]
Chicken Chop Suey

A nostalgic dish traditionally made with leftovers. Quick and easy to make and packed with flavor!

Course: dinner, Main Course, main dish, supper
Cuisine: American, Chinese, Chinese-American
Keyword: bean spouts, bowl, chicken, chinese new year, mixed vegetables, one pot
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2 cups chicken thigh or breast, cut into bite sized pieces
  • 1 Tablespoon olive oil
  • 1-1/2 teaspoons sesame oil
  • 1/4 teaspoon minced fresh garlic
  • 1/2 teaspoon dry ginger powder
  • 1 small celery stalk, sliced
  • 1 small carrot, sliced thin
  • 1/2 cup sliced yellow onion
  • 1/2 cup sliced cabbage leaves
  • 1/2 cup snap peas cut in half (about 10)
  • 3/4 cup sliced mushrooms (I used King oyster)
  • 1 cup mung bean sprouts
  • 1/4 cup water
  • 2 large eggs
  • 3-4 cups cooked white rice (short grain is best for this dish)
  • Sesame seeds for garnish (optional)
Sauce
  • 1/4 cup soy sauce
  • 1/3 cup oyster sauce
  • 1 Tablespoon cornstarch
Instructions
  1. Cook the meat first. Heat the olive oil and 1 teaspoon of the sesame oil in a large skillet or wok.

  2. Gently cook the meat until it's about half way cooked through.

  3. Add the garlic and ginger and gently stir for a few minutes, or until it is fragrant.

  4. Prepare the vegetables.

    When the meat has cooked through, add them to the pan and stir fry for about 3 minutes.

  5. Add the water and gently cook until the veggies are tender crisp. 

  6. While it's cooking, mix up the sauce in a small bowl and whisk the eggs with 1/2 teaspoon of sesame oil. 

  7. When the vegetables are done, stir in the sauce (give it a quick stir first - the cornstarch will likely settle) and cook until it's beginning to thicken. 

  8. Move everything to the side and pour in the eggs. Let them sit until they begin to cook, then break them up and stir the entire dish.

  9. Serve over hot rice with soy sauce on the side.  Garnish with sesame seeds.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

 

Chinese

Leave me a comment – I’d love to hear your thoughts!