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Easy Weeknight Baked Chicken with Gravy
Posted By
HelenFern
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Chicken,Main dish |
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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!
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.
[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.
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: 4servings
Author: HelenFern
Ingredients
6 to 8largechicken 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)
110-oz cancream of mushroom soup
110-oz cancream of chicken soup
10 to 12turnsfresh cracked pepper
1teaspoonsmoked paprika
1teaspoonkosher salt
1Tablespoonolive oil
1tablespoonsdried rubbed sage
Instructions
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 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!
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.
Posted By
HelenFern
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Casseroles,Chicken,Chicken,Main dish |
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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!
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.
4green onions, sliced, white and green parts separated
2clovesgarlic, crushed
2teaspoonsgrated fresh ginger
1/4cupcoarsly chopped peanuts
1/4 cupdry sherry
4tablespoonsponzu sauce
1Tablespoonhoney
1/2cupwater
1largelime - juiced
2teaspoonscornstarch
5 to 6cupscooked jasmine rice
salt and pepper for chicken
Instructions
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 cooking.
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.
Posted By
HelenFern
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Christmas,Ethiopian,Holidays,Internationally Inspired,Main dish |
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Last on our Christmas world tour is Ethiopia. We love the flavors of African food, so this was a perfect one for me to check out. But Christmas is not celebrated in Ethiopia until January 7!
Christmas in Ethiopia
Ethiopia uses a different calendar than the west (we use the Gregorian calendar). The Ethiopians[11] celebrate Christmas on the 29 of Tahsas, which on our calendar, is January 7.
Starting on November 25, Ethiopian orthodox people begin the season with a 40 day fast. This is called Tsome Nebiyat or the Fast of the Prophets and it directs people to abstain from all meat, dairy and alcohol. And they eat only one meal a day! This is intended to cleanse the body and the soul of sin.
On Christmas Eve the people attend mass from 6pm until 3am on Christmas day – and it’s Christmas day that the fast is broken.
Typically the first meal includes wat, a spicy stew of meat and vegetables, served with a flat bread (injera) that is spongy and acts as a spoon.
Most places eat doro wat, which is wat that is made with chicken, often served with rice. The meal is concluded with fresh roasted coffee that is passed around to take in the aroma.
Everyone dresses in the traditional white garments called shammas. After the meal there is a special church service where the people all receive blessings for the year, followed by games and activities to celebrate this very communal holiday.
What Exactly is Wat?
This delicious stew is made with meat, usually chicken, lamb or beef. It is made with a vegetable mixture, a spicy berbere seasoning, niter kibbeh (spicy Ethiopian butter) and tej (Ethiopian honey wine).
Doro wat is specifically made with chicken, which is what doro means. This hearty dish is delicious and easy to make, but it does cook a very long! However, it’s worth the wait.
Making the Stew
I like to get all my ingredients prepped first. It makes it easy to keep the flow of preparing the stew easier.
First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside.
Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes.
Cover the pot and cook on low for about 45 minutes, stirring occasionally.
Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.
Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.
Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour – until the chicken is cooked through.
Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.
Remove the eggs and let them cool a little, then cut them in quarters.
Serve hot over rice with the eggs. There will be enough chicken for about 2 per person – Add some injera on the side and enjoy.
Keyword:
basmati rice, berbere, browned butter, chicken, Ethiopia, red onion
Servings: 4servings
Author: HelenFern
Ingredients
8 - 10wholechicken legs (about 2 pounds)
3teaspoonskosher salt
1Tablespoonfresh lemon juice
4TablespoonsKitar Kebbeh (spiced Ethiopian butter)You can substitute regular butter, or even better ghee
2Tablespoonsolive oil
3 cupsred onion, sliced (about 1 large onion)
2largeclove of garlic, minced
1Tablespoongrated fresh ginger
3Tablespoonsberbere spice blend
3/4cupchicken broth
3/4cupTej (Ethiopian honey wine)you can substitute a white win, like sauvignon blanc or late harvest riesling, - add 1 teaspoon of honey.
8largeeggs, hard boiled and peeled - pieced all over with skewer
Rice and flat bread for serving
Instructions
First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside.
Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes.
Cover the pot and cook on low for about 45 minutes, stirring occasionally.
Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.
Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.
Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour - until the chicken is cooked through.
Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.
Remove the eggs and let them cool a little, then cut them in quarters.
Serve hot over rice with the eggs. Add some injera on the side and enjoy.
Posted By
HelenFern
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Casseroles,Christmas,Holidays,Internationally Inspired,Polish |
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Christmas in Poland is full of tradition – and food!! The celebration starts on Christmas eve and continues for three days.
Christmas in Poland
Christmas Eve -Wigilia – kicks off the holiday! It is the most important day of the three day celebrations and is always spent with family and friends.
Traditionally, the meal, called Kolacja wigilijna, was meatless except for fish. There are twelve dishes, one for each of the twelve apostles. An extra chair is always at the table, symbolizing there is room for all. The people of Poland believe that no one should be left alone on Christmas and there is always a place at their table.
While the meal is cooking, the children watch the sky. When the first star is seen, the meal begins! Everyone has to have a little bit of every dish to ensure good fortune in the year to come. And those dishes always included barszcz (a beetroot soup), carp, herring, pierogi, sauerkraut and poppy seed cake.
Bigos is a popular dish on Christmas, but for those sticking to the meatless tradition,here is another version. The Christmas Eve version is made with wild mushrooms and cabbage.
Christmas day and the day after offers even more feasting.
Where did Bigos come from?
Some say a woman in the countryside created it to use leftovers from the Christmas feasts. Now it’s popular to take the ingredients on hunting trips (why it’s called Hunter’s Stew[16]) to add the game meat and cook up by the campfire. Today it’s one of the most popular dishes in Poland. And it’s on most tables at Christmas.
Bigos is made of a variety of meats and sausage and various vegetables and can be eaten hot or cold, delicious any time of year!
How to Make Bigos (Hunter’s Stew)
This dish takes a while, but the longer it cooks, the more the flavors are enhanced.
First, soak the porcinis in 1/2 cup of hot water for 1 to 2 hours to rehydrate them. Chop them coarsely. Save the liquid!
Place the juniper, cumin, peppercorns and caraway in a pestle and crush the seeds with the mortar.
In a heavy kettle, heat the bacon fat on medium-high. Add the spices and saute until they are fragrant, about 3 minutes.
Cut the pork into chunks – add it and the chicken thighs to the kettle to brown them.
Add the onion, cabbage, mushrooms, prunes and tomato paste. Gently cook for about 5 minutes.
Stir in 1 cup of water, the mushroom water, paprika and dried marjoram. Add salt and pepper to taste.
Next, put the kielbasa, ham hock and pilsner in the pot. Bring it to a boil, then cover and cook on low for about an hour.
Remove the chicken from the pot and set aside to cool. When it’s cool enough to handle, strip the meat from the bones and add it back to the pot.
Next, stir in the sauerkraut and simmer for another 1 to 2 hours.
Add salt and pepper to taste and serve with mashed potatoes.
You can have this stew any time of year – hot or cold!
Posted By
HelenFern
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Breakfast,Chicken,Christmas,Greek,Holidays,Internationally Inspired,Main dish |
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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.
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.
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.
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!!
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
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
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