One Pot Meals | onedadskitchen

Spring Into Spring with Spring Stew with Chicken, Asparagus and Mushroom with Herb Dumplings

It looks like spring has finally arrived in my corner of New York here, at least over the last few days anyway where the temperature has been warmer and all of the snow has finally melted away! I even went to Opening Day at Citi Field yesterday to celebrate the warmer weather and the baseball season coming, so I know that everything is getting better around here. Now if the rest of life could just slow down a bit so I had some more time to do some fun writing, things would be even better! Oh well, it is better to be busy working than not and I’ll just have to learn to fit in blogging where I can and when I have time to do it. That being said, I decided to usher in spring weather for us by making a nice spring stew for dinner the other night. I got this recipe from Calphalon and it is a great one dish meal of spring stew with chicken, asparagus and mushrooms and some herb dumplings to top it off. it is very nourishing and hearty and sure hit the spot and made use of the spring favorite of asparagus along the way.

Spring Stew with Chicken, Asparagus and Mushrooms with Herb Dumplings

For the Stew:

1 whole, boneless, skinless chicken breast cut into 1-inch cubes

4 boneless, skinless chicken thighs cut into 1-inch cubes

3/4 cup all-purpose flour

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

5 tablespoons olive oil, divided

1 onion, cut into 1/4-inch dice

2 stalks celery, cut into 1/4-inch dice

3-4 carrots, trimmed and peeled, cut into 1/4-inch dice (about 3 cups)

1 pound asparagus spears, trimmed, cut into 1-inch lengths on an angle

8 ounces sliced mushrooms

1 red pepper, seeded, cut into 1/2-inch pieces

48 ounces chicken broth

2 sprigs fresh thyme

1 bay leaf

For the Dumplings:

1 1/2 cups yellow cornmeal

1/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon fresh chives, minced

1 tablespoon fresh parsley, minced

1 teaspoon fresh thyme, minced

2 teaspoons vegetable shortening

3/4 cup boiling chicken broth

Combine the flour, salt and pepper in a large shallow bowl. Dredge the cubed chicken pieces in the flour mixture to coat them well. Preheat a Dutch oven over medium-high heat for several minutes. Add 3 tablespoons of the olive oil to the hot pan and allow the oil to heat for about 1 minute. Add the chicken pieces to the pan (in batches if necessary so you do not crowd the pan) and brown the chicken on all sides, about 3 to 4 minutes. Remove the chicken pieces and set them aside and repeat the process with any remaining chicken.

Add 2 tablespoons of olive oil back into the Dutch oven and allow the oil to heat until shimmering. Add the onion, celery and carrots to the pan and saute the vegetables until the onions are translucent, about 4 to 5 minutes. Add the mushrooms, asparagus and red pepper to the pan with the other vegetables and continue to cook the vegetables, stirring occasionally, until the vegetables are tender, about 10 to 12 minutes. Return the chicken pieces to the pan along with the chicken broth, sprigs of thyme and the bay leaf. Give the mixture a stir and turn the heat down to medium-low to bring the stew to a simmer. Allow the stew to cook for 30 to 45 minutes.

Meanwhile, make the dumplings. Combine the cornmeal, four, baking powder, salt, chives, parsley and thyme together in a medium bowl. Cut the shortening into the flour mixture using your fingers until it is incorporated. Add the boiling chicken broth and stir the mixture with a spoon until the mixture is just combined and holds together. Turn the dough out onto a work surface and shape the dumpling dough into a 3/4-inch thick rectangle. Cut the rectangle into approximately 1 1/2-inch squares. Place the squares on a plate and keep them chilled until you are ready to cook them.

After the stew has cooked for 30 to 45 minutes, add the dumplings. Scatter the dumplings over the top of the stew. Cover the pan and cook the stew for an additional 12 to 15 minutes or until the dumplings have a light sheen to them. Ladle the stew into bowls and serve.

This is a delicious stew that makes good use of the chicken and vegetables. I think you could do this with a rotisserie chicken as well and perhaps not coat the chicken in flour, but you would not get as thick of a broth in the end so it depends on what you like the best. The dumplings, to me, were more like polenta dumplings from the cornmeal than an herb dumpling, put they tasted quite nice with the broth, chicken and vegetables and this made a great one pot meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

1 Comment

Posted by MikeG on April 14, 2015 in Cooking, Dinner, One Pot Meals, Soups & Stews

Tags: Calphalon, Calphalon spring stew, chicken stew, herb dumplings, spring stew, spring stew with chicken asparagus and mushrooms with herb dumplings

A Perfect Play on a One Pot Meal – Cook’s Country One-Pan Pork Chop Dinner

02 Apr

One pot meals are the dream of any busy home cook. You love to have a meal that tastes great, gets everything together in one dish and has easy clean up and cooking time. it may not always be as easy as it sounds and I am always on the lookout for different variations on the one pot meal. It is not often you see one involving pork that doesn’t involve a stir fry, so when I saw this recipe listed in the latest issue of Cook’s Country I was intrigued. It roasts the vegetables and the pork chops together, not something you often see because pork chops, even really think ones, do not take the same amount of time to roast as most of your vegetables do. I was wondering just how the chops would get nicely browned without doing them on the stovetop and still have everything roasted together in one pan.

One-Pan Pork Chop Dinner

4 (10-ounce) bone-in center-cut pork chops, 1 to 1 1/4 inches thick, trimmed

1/3 cup extra-virgin olive oil

Kosher salt and black pepper

1 teaspoon paprika

1 teaspoon ground coriander

1 pound Yukon Gold potatoes, unpeeled, halved lengthwise and cut crosswise into 1/2-inch thick slices

1 pound carrots, peeled and cut into 3-inch lengths, thick ends quartered lengthwise

1 fennel bulb, stalks discarded, bulb halved, cored and cut into 1/2-inch thick wedges

10 garlic cloves, peeled

2 teaspoons minced fresh rosemary

2 tablespoons minced fresh parsley

1 small shallot, minced

4 teaspoons red wine vinegar

1/8 teaspoon sugar

Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees.Pat the pork chops dry with paper towels and rub each chop with 1 teaspoon of the olive oil. Combine 2 teaspoons of the kosher salt, 1 teaspoon of black pepper, the paprika and the coriander together in a small bowl. Season the pork chops all over with the spice mixture and set the pork chops aside.

Toss the potatoes, carrots, fennel, garlic cloves, rosemary, 1 tablespoon of the olive oil, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of the black pepper together in a large bowl until the vegetables are well coated. Spread the vegetables in a single layer on a rimmed baking sheet. Roast the vegetables until they are just tender, about 25 minutes.

Carefully place the pork chop on top of the vegetables and return the baking sheet to the oven. Roast the pork chops until they register 140 degrees on an instant read thermometer inserted into the thickest part of the pork chops and the vegetables are fully tender, about 10 to 15 minutes longer, rotating the baking sheet halfway through the roasting process.

Meanwhile, combine the parsley, shallot, red wine vinegar, sugar, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper and the remaining 1/4 cup of olive oil together in a bowl.Transfer the vegetables and the pork chops to a platter and drizzle with the vinaigrette before serving.

The chops and the vegetables both were nicely browned and had great flavor. the spice run on the chops really helped them to brown nicely and provide just the flavor they needed for the dish and roasting the pork chops on top of the vegetables added some extra flavor to the veggies as well. Since the vegetables were nice and hot when I added the pork they helped to cook the pork nicely as well. The vinaigrette was a nice finish to the dish but I think it tasted great without it as well and we just passed the vinaigrette on the side for those that might want it on their meal. I love roasted carrots and throw in the potatoes, garlic and fennel (I added an onion too to the dish; who doesn’t love roasted onion?)and the flavors were phenomenal. Best of all, of course is that there was only one pan to clean up when dinner was done. It makes for a great weeknight meal in one dish that you can do in under 45 minutes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on April 2, 2015 in Cooking, Dinner, One Pot Meals, Pork, Sauce, Spices, Vegetables

Tags: Cook's Country, Cook's Country one-pan pork chop dinner, one-pan pork chop dinner, pork chop dinner, pork chop dinner in one pan, pork chops

A One Pan Favorite – Chicken and Potatoes Sheet Pan Supper

24 Mar

One pot meals are always a favorite of mine no matter what time of year it may be. Anything that can get you a meal in one dish that tastes great and gives you fast and easy clean up is usually a winner in my book, particularly when you are rushed and need to get a lot of things done. Lately that seems to be the case around here nearly every day, with lots of work going on for Michelle and me and Sean keeping pretty busy with school as the school year comes up on their last break of the year before summer comes around. he’s been busy picking classes for his first year of high school next year so it’s been chaotic for all of us, which makes an easy meal to cook all the better for during the week. This recipe, from the Kitchn, is for a simple chicken and potatoes roasted together on a sheet pan. I did change it around just a bit as I added some carrots to the mix to really make it a complete meal in one, but it could stand on its own as the original as well.

Chicken and Potatoes Sheet Pan Supper

2 tablespoons olive oil

Zest of one lemon, grated on a fine microplane or grater

2 teaspoons Italian herbs, poultry seasoning or other spice or herb blend that you prefer

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 pounds mixed chicken parts, bone-in and skin-on (thighs, legs, drumsticks and/or breasts)

4 russet potatoes, cut into 2-inch pieces

Preheat the oven to 400 degrees. For easier clean-up, line a baking sheet with aluminum foil, parchment paper or a silicon baking mat. You can also use just a bare sheet pan if your prefer. In a small bowl, mix together the olive oil, lemon zest, seasonings or herbs that you are using, salt and pepper until they are well blended.

Spread out the chicken and the potatoes on the sheet pan in a single layer. Drizzle the oil and herb mixture evenly over the chicken and potatoes. Using your hands or a pair of tongs, flip and move the chicken and potatoes around until each piece is evenly coated with the mixture.

Place the sheet pan on the middle rack in the oven and allow the chicken and potatoes to roast for 25 to 30 minutes, or until the chicken pieces register 165 degrees on an instant read thermometer inserted in the thickest part of the chicken meat and the potatoes are tender. If the chicken skin is not crisp enough to your liking, run the tray under the broiler for 2 to 3 minutes until the skin is crispy.

transfer the chicken and potatoes to a serving dish or platter and serve hot.

As I said, I added carrots to the mix to round out the meal and a little bit of onion as well. You could put just about any type of vegetable you would like in the mix and I think they would roast nicely, like squash, turnips, Brussels sprouts, sweet potatoes, parsnips or whatever you like best. I used only chicken breasts when I made it because that is what I had on hand but any pieces will work well. the only thing I found is that I needed to add a little bit more olive oil to the mixture with the herbs in order to get the consistency where it would drizzle nicely. With the original amounts it seemed more like a paste to me, which is fine if you don’t mind spreading it on with your hands. another tablespoons of oil though will do the trick I think. Overall it was a fast and easy meal that was perfect for a weeknight, with a nice mix of lemon and herbs (I used dried Italian seasoning on mine) to coat everything. You can serve this with a salad and you have the perfect meal in minutes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on March 24, 2015 in Cooking, Dinner, One Pot Meals, Potatoes, Poultry, Uncategorized, Vegetables

Tags: chicken and potatoes on a sheet pan, chicken and potatoes sheet pan supper, one pot meal chicken and potatoes, roasted chicken and potatoes, russet potatoes, The Kitchn

Why is it Still Cold? Looks Like Time For Another Soup – Chicken and Barley Soup

19 Mar

We are still experiencing windy and cold weather here today in my area of New York and even though Spring starts tomorrow night, we are expecting 2 to 4 inches of snow tomorrow, which does not bring a smile to anyone’s face around here after all of the snow and cold we have had this winter. In any case,cold weather, and even early spring weather that can be chilly, is still a good time to break out the soup recipes and make something nice and warming. This particular recipe that I found at the Kitchn worked perfectly with some leftover chicken that I had. It is for chicken and barley soup and makes use of chicken, some veggies and barley to create a hearty and warming soup.

Chicken and Barley Soup

1 tablespoon olive oil or vegetable oil

2 carrots, peeled and diced

4 stalks celery, diced

1 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 quart chicken broth

1 cup water

1 cup pearl barley

2 cups diced cooked chicken

1 to 2 tablespoons lemon juice, to taste

Parsley, to garnish, if desired

Heat the olive oil or vegetable oil in a Dutch oven or large, heavy-bottomed soup pot. Add the carrots, celery, onion, oregano and salt. Stir to coat the vegetables with the oil and herbs, then cover the pot and allow the vegetables to sweat until the onions are translucent and the carrots are softened, about 10 to 12 minutes.

Add the chicken broth, water and the pearl barley to the pot. Bring the mixture up to a simmer and then cover the pot and turn the heat down to low. All the soup to simmer until the barley is cooked through, about 30 to 40 minutes. Uncover the pot and add the cooked chicken. Allow the chicken to warm through, about 2 to 3 minutes, then add 1 tablespoon of the lemon juice. Taste the soup to adjust the seasonings and add more lemon juice, salt or pepper to suit your tastes. Serve the soup immediately and garnish it with parsley, if desired.

If you do not have any cooked or leftover chicken in the fridge, you can easily add some uncooked cubed chicken after you have sweat the vegetables and cook the chicken until it is no longer pink and cooked through, about 5 to 6 minutes. the lemon juice adds a nice touch to the soup but I found 1 tablespoon to be plenty and left it at that. I really liked the barley with this soup and it added great texture and flavor overall to make the soup a bit heartier than just your standard chicken soup or chicken and rice soup. You could always add different vegetables or other veggies if you prefer and this soup is hearty enough to stand on its own as a meal, though some nice crunchy homemade bread with it does go rather nicely. Hopefully it will be the last soup recipe of the winter for us here!

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on March 19, 2015 in Cooking, Dinner, One Pot Meals, Poultry, Soups & Stews

Tags: barley soup, chicken and barley soup, chicken and barley soup recipe, chicken soup, leftover chicken, one pot meals, soup recipes, The Kitchn

A Chilly Day Calls for a Simple Soup – Black Bean and Sweet Potato Soup

18 Mar

Just when you thought that winter might actually be over sometime soon around here, it seems to come roaring back over the last day or 2 with really high winds and really cold weather every time you step outside the house. Even though a lot of the snow that we have has melted away at this point, there is still a lot of ice out there because the temperature is not warmed up nicely. Cold and windy days call for a nice warm meal and this particular recipe is perfect if you do not have a lot of time to put a detailed soup together but want something that is going to give you that warm feeling. This recipe comes from Marcus Samuelsson and is for a very simple black bean and sweet potato soup that you can put together in about 15 minutes and then have it all cooked and done within another 30 minutes. With just a few ingredients necessary you be surprised just how much flavor you get.

Black Bean and Sweet Potato Soup

1 tablespoon olive oil

1 onion, chopped

2 medium garlic cloves, minced

2 teaspoons ground cumin

4 cups chicken or vegetable broth

1 15 ounce can of black beans, rinsed and drained

2 medium sweet potatoes, peeled and cut into a medium dice

Salt and pepper, to taste

1 teaspoon cayenne pepper

1 tablespoon fresh parsley

Heat the olive oil over medium heat in a large saucepan or Dutch oven. Add the onions and cook, stirring occasionally, until the onions become translucent, about 5 to 6 minutes. Add the minced garlic, cumin, cayenne pepper, salt and black pepper. Continue cooking until the garlic is fragrant, about 30 seconds to 1 minute longer. Add the chicken or vegetable broth, black beans, diced sweet potatoes and bring the mixture to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender and easily pierced with a fork, about 15 minutes.

Serve the soup topped with the fresh parsley. Add a dollop of sour cream or avocado for extra texture to the soup.

You can pretty much make this soup with it just what you have around in the pantry and have it any night of the week. If you want to make it a more vegetarian meal you can use vegetable broth or water instead of chicken broth. I really liked the combination of the black beans and the sweet potatoes together and the cayenne pepper added just the right amount of heat to give the soup a little bit of a kick. I did not have any avocado on hand but I think it would go really well on top for some added flavor and texture. The soup actually thickened up nicely over the course of a day or 2 in the refrigerator and was even better when I had it for lunch in the following days. I will definitely make this one again as it is easy enough to put together any time you feel like having it and it does make a great lunch with a half of a sandwich or a little bit of a salad or just on its own.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on March 18, 2015 in Beans, Cooking, Dinner, Lunch, One Pot Meals, Potatoes, Soups & Stews, Vegetarian

Tags: black bean and sweet potato soup, black bean and sweet potato soup recipe, black bean soup, black beans, Marcus Samuelsson, one pot meals, sweet potato soup, sweet potatoes

Take a Turn at Teriyaki Pork Stir Fry

10 Mar

When you need a fast and easy dinner it has not to think of making a stir fry. It does not matter what type of protein you have on hand (or none at all if you want a nice vegetable stir fry), all you need is a good sauce to use and some vegetables and you are good to go. I have always found that sir fry dinners work really well with leftover vegetables much like it is when you want to make a hash. At any rate, since Mondays are hectic days around here (although lately they all seem pretty hectic), a stir fry was a very easy way to go for dinner that could be done quickly. I had a pork tenderloin on hand and decided this would be the perfect foil for a nice stir fry meal so I found this recipe at food.com for a simple pork teriyaki stir fry, rounded up my ingredients and went ahead with the recipe.

Teriyaki Pork Stir Fry

2/3 cup soy sauce

1/4 cup brown sugar

1 tablespoon cornstarch

2 teaspoons fresh ginger, grated

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

1 pound boneless pork loin chop or 1 pound pork tenderloin

1 red, yellow or orange pepper, cut into thin 1-inch strips

6 ounces snow peas

4 green onions, chopped

1 teaspoon sesame oil

1 (8-ounce) can bamboo shoots, drained

White or brown rice, for serving

In a medium bowl or large measuring cup, whisk together the soy sauce, brown sugar and cornstarch until the mixture is smooth and well blended. Add the ginger, garlic and red pepper flakes and whisk again to blend the ingredients. Cut the pork into thin strips and add it to the soy sauce mixture. Toss the pork to coat it well in the sauce and cover and refrigerate the pork for at least 15 minutes.

Meanwhile, make the white or brown rice according to the package directions and set the rice aside.

Heat 1/2 teaspoon of the sesame oil in a large skillet or wok over high heat until it is smoking. Remove the pork from the marinade and add the pork strips to the skillet, reserving the marinade for later. Stir fry the pork for 2 to 3 minutes until it is no longer pink. Remove the pork from the skillet with a slotted spoon to a bowl and cover the bowl to keep the pork warm. Add the remaining sesame oil to the skillet. Add the bell pepper, snow peas and green onions and stir fry the vegetables for 2 to 3 minutes until they are crisp-tender. Return the pork to the skillet with the vegetables and stir in the reserved marinade and the bamboo shoots. Bring the mixture to a boil and cook for 1 to 2 minutes or until the sauce has thickened. Remove the stir fry to a large bowl or platter and serve with the warm rice.

Of course the great thing about a stir fry is that you can use any vegetables you have on hand. I had some multi-color peppers so I went with red, yellow and orange and I also had a pack of frozen stir fry vegetables on hand that I added to the vegetables at well to make it a full meal. the sauce was perfect for the pork and the vegetables and everything smelled great and tasted even better. As a matter of fact, there was very little left over from the meal, just enough for Michelle to take for lunch with her. it’s a fast one pot meal (well 2 with the rice) that you can have made in under 30 minutes for any night of the week.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

Leave a comment

Posted by MikeG on March 10, 2015 in Cookbooks, Dinner, One Pot Meals, Pork, Sauce, Stir Fry, Vegetables

Tags: Food.com, one pot meal, pork stir fry, pork teriyaki stir fry, stir fry, stir fry dinner, stir fry vegetables, teriyaki pork stir fry, teriyaki sauce

Vegetarian Comfort Food – NYT Cooking

22 Feb

Vegetarian Comfort Food – NYT Cooking.

have you decided to give up meat for Lent or for part of Lent? Maybe you just want to try to eat healthier on your own or are looking to add a meatless meal day to your meal plans for healthier eating for you and your family. Whatever the reasons may be, NYT Cooking has put together some great vegetarian and vegan recipe options for everything from main dishes and desserts to side options so you can try out what interests you the most. Check it out!

Leave a comment

Posted by MikeG on February 22, 2015 in Beans, Breakfast, Cakes, Cookies, Cooking, Cooking Tips, Cooking Websites, Dessert, Dinner, Fruit, One Pot Meals, Pantry, Pasta, Pizza, Potatoes, Produce, Rice, Salad, Sandwiches, Side Dishes, Snacks, Soups & Stews, Vegetables, Vegetarian

Tags: New York Times vegetarian comfort food, NYT Cooking, vegetarian comfort food, vegetarian desserts, vegetarian dish, vegetarian meals, vegetarian recipe ideas, vegetarian recipes, vegetarian side dishes

39 Delicious Things You Can Make In A Skillet

09 Feb

39 Delicious Things You Can Make In A Skillet.

Skillet cooking is a great way to make use of that cast-iron skillet or stainless steel skillet and make a whole meal right in one pan on many occasions. Buzz Feed has put together 39 great skillet recipes to cover everything that you like and more to make delicious, easy meals. Check it out!

2 Comments

Posted by MikeG on February 9, 2015 in Beef, Breakfast, Cooking, Cooking Tips, Cooking Websites, Dinner, Equipment, Leftovers, Lunch, One Pot Meals, Pasta, Pork, Potatoes, Poultry, Rice, Sauce, Sausage, Seafood, Stir Fry, Vegetables

Tags: 39 delicious things you can make in a skillet, 39 skillet recipes, Buzz Feed 39 things to make in a skillet, BuzzFeed, cast iron skillet, one pan meals, recipes you can make in a skillet, skillet recipes

A Heartwarming Winter Meal – Chicken Thigh and Italian Sausage Cacciatore

07 Feb

It doesn’t seem like it could actually get much colder or more miserable around this winter and February has only just begun. We have had enough snow already with more in the forecast for this week to go along with pretty frigid temperatures pretty much every day of the week for the last two weeks. When the weather gets like this, the thoughts of cooking meals, for me at least, turn to things that are warm, rustic and comforting. You want a meal that is going to make you feel warm all over when you eat it. This is the time of year when things like stews and soups are great, and this particular recipe turned out to be somewhat like a stew. I had seen the recipe from Guy Fieri on the Food Network not long ago and it made use of some of the basics around the house to produce a nice chicken thigh and sausage cacciatore so I thought I would give it a try.

Chicken Thigh and Italian Sausage Cacciatore

2 tablespoons olive oil

1 pound sweet Italian Sausage, cut into large pieces

6 chicken thighs, bone-in and skin-on

Kosher salt and freshly ground black pepper

1 cup sliced cremini mushrooms

1 cup frozen pearl onions, thawed

1 cup diced red bell peppers

1 head garlic, roasted

1/2 teaspoon red pepper flakes

1 cup dry red wine

1 cup chicken stock

1 cup marinara sauce

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 tablespoons fresh flat-leaf parsley leaves

Preheat the oven to 350 degrees. Add the olive oil to a large Dutch oven set over medium-high heat and add the sausage pieces, searing them until they are browned all over, about 3 to 4 minutes. Remove the sausages to a plate and set them aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side. Remove the chicken thighs to a plate and set it aside.

Add the mushrooms, pearl onions, red peppers, roasted garlic and the red pepper flakes to the pot and season them with salt and pepper. Saute the mixture until the vegetables are softened and the pearl onions become translucent, about 4 minutes. Add the red wine and bring the mixture to a boil, and then simmer for 5 minutes, deglazing the pan and scraping up any bits on the bottom of the pan.

In a large roasting pan add the browned sausages and the chicken thighs, the sautéed vegetables and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher’s twine or kitchen twine and add it to the pan. Stir all of the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, about 35 to 45 minutes. Remove the herb bundle and serve the cacciatore on a large serving platter, garnished with the parsley.

I did make a couple of changes to the recipe as I went along. I removed the skin from the chicken thighs as I thought it would get flabby during the cooking even after searing it and there was already enough fat in the dish from the sausage. I also used a mix of different colored peppers, using red, yellow and orange peppers. Finally I added some grape tomatoes along with the marinara sauce to give the dish a little more flair and fresh flavor. I loved the mix of the chicken and sausage and all of the vegetables together and I served this over rice and it was delicious. I think you could also serve this with pasta, noodles or even a risotto and it would be just as good and the leftovers tasted even better the next day for lunch with the flavors having a chance to meld even more.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

6 Comments

Posted by MikeG on February 7, 2015 in Cooking, Dinner, One Pot Meals, Poultry, Sausage

Tags: chicken thigh and Italian sausage cacciatore, chicken thigh and sausage cacciatore, chicken thighs, food network, Guy Fieri, italian sausage

Recipes to Cook with Your Cast Iron Skillet

20 Jan

Recipes to Cook with Your Cast Iron Skillet.

I love my cast iron skillets and you can never have too many recipes that make great use of them. Bon Appetit has put together 18 recipes for you that you can use for your cast iron skillet for everything from breakfast to dessert. Check it out!