Braised Chicken with a Veggie Spiral

Chicken can get old and boring, fast. Sure there are so many recipes for it, but its still chicken… lol Ive roasted, fried, stuffed, diced, shredded, and spun various cuts on a rotisserie, but Ive never braised anything. I had no idea how simple it was, and how juicy and flavorful the meat would end up being. And the spiral is a great twist on simple, healthy veggies! Enjoy!

Braised Chicken

3 chicken quarters, leg & thigh – bone in, skin on
1/2 cup dry white wine
1/2 cup chicken stock
1 large carrot – roughly chopped
3 cloves garlic – roughly chopped
6 Cippolini onions – quartered
1 pack sliced crimini mushrooms
1 tablespoon EVOO
2 tablespoons of your fav seasoning mix
salt and pepper to taste
2 bay leaves
1 can chopped tomatoes

veggies

In a deep cast iron skillet, or dutch oven, heat oil until glassy. Rinse your chicken, pat dry, season generously with salt and pepper. Brown on all sides, about 10min total, and set chicken aside.

Add mushrooms, onion, and garlic to the pan. Sautee until tender, about 3min. Add tomatoes and carrots and bring to a simmer. Add wine, broth, and seasoning, mixing everything together so it is all incorporated and bring to a boil. After about 3min, add the chicken back to the pot, skin side down. Make sure to shimmy the chicken all the way under the veggies, so that its covered in broth. Put a lid on and let it simmer, untouched, for 1 hour.

braised chicken

Veggie Spiral

2 green zucchini
2 yellow zucchini
2 russet potatoes
1 large onion
1/2 cup cheese (I used a blend of Parmesan, Romano, and Asiago)
1 tablespoon garlic herb seasoning mix, or whatever you prefer

I dont have a fancy baking dish, so I used a round pie pan. *shrugs*
(you can prep all of this while you’re browning the chicken, and while “sauce” is coming together)

In a skillet, sauté onions so they are translucent. Meanwhile, slice zucchini and potatoes into thin disks. After the onions are cooked, spray baking pan with non-stick spray and fill the bottom of the pan.

 

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Arrange the zucchini and potatoes on top of each other, at an angle going in a circle, around until you’ve filled the whole pan. Cover with cheese and seasoning mixture.
Bake at 400°F for 1 hour

veggie spiral

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Chicken Mushroom and Spinach Risotto with Black Truffle

I could literally live on risotto… I mean, really. I dont think its all that bad for you either! That is, if you dont load it with cheese and butter. But honestly, if you’re cooking your risotto correctly, you shouldnt have to add any cheese at all. It will come together perfectly, and have the taste and texture of being full of cheese. This recipe is not for someone with no patience, you need to give yourself about an hour to stand at the stove. Seriously, but its soooo worth it!

Risotto “stuff”

1 chicken breast, seasoned, cooked and cubed
1 package of fresh mushrooms, sliced
1 large handful of baby spinach
3 garlic cloves, minced
1 small onion, diced
salt and pepper to taste
2 tablespoons Black Truffle oil!

Heat truffle oil in a medium skillet. Add chicken and brown, add mushrooms and brown, and add garlic at the end so it doesn’t burn – just so it gets slightly golden. Set this aside until the risotto is ready. Don’t add any spinach until the end of everything!

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Risotto

1 1/2 cups Arborio Rice
5 cups chicken stock
3 tablespoons butter

In a small pot heat chicken stock to boiling then reduce to low. In a larger pot add butter and let it melt on medium. Add the onion and coat well with butter, let it cook until somewhat soft, about one minute. Add all of the rice and mix well with butter and onion.

Add one ladle of chicken stock at a time, stirring continuously with a wooden spoon, until ALL of the liquid has absorbed. Continue this until you have used all of the stock, should be anywhere around 30-40min depending on your stove and how patient you are.

As the time goes on, the risotto will get creamier and creamier. Sooner or later it’ll be extra thick and look like it has a lot of cheese in it, but it doesn’t! After you’ve used all of the stock, and the risotto is at a consistency you like, add the handful of spinach and mix until wilted, then add the mushrooms, chicken, and garlic from the other pan. Serve immediately.

This portion fed all 3 of us in my family, cereal bowls, almost full. If eating alone like this, you may need to up your recipe for more people.

 


Rotisserie Roasted Chicken and veggies

For Christmas last year (2012) my Nana got me a rotisserie and a stand up mixer, best gifts ever! With everything thats happened lately, I haven’t had a chance ti use either of them… Since my fiancé and I are getting married in 10mos, omg!, I thought it was time to get back to eating healthier and working out on a regular basis. So tonight I broke out the new Showtime Rotisserie my Nana got me for christmas! Boy oh boyyyyy was it delicious!

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Rotisserie Chicken

1 5lb (mine was about 4.7lbs whatever)
4 cloves garlic minced very small
1 tablespoon salt separated
1 tablespoon pepper separated
1 tablespoon garlic powder separated
1 tablespoon onion powder separated
1 teaspoon thyme separated
1/2 stick of butter

Make sure your chicken is completely thawed, and take all of the “leftovers” out from inside, and rinse your chicken off. Trim off any pieces that are hanging or loose, you don’t want those flapping around while its rotating on a rotisserie. Pat dry with a paper towel. Set your chicken so the breasts are up, take all of your rings off and place someplace safe, you can wear tight gloves if you want but I go without.

In a small bowl, add room temp butter and 1/2 a tablespoon of each seasoning. Mix well with a hand blender and use this to rub inside of the skin of your chicken. The way to do this most effectively is to loosen the skin first. Use one hand to hold the chicken in place, and the other to push your fingers under the skin, pulling it away from the meat.

Use your fingers to scoop some of the butter mixture into the “opening” and the skin to scrape mixture off of your fingers. On top of the skin, massage the butter mixture around so that it gets around inside. Do this on both breasts, and drumsticks.

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Make SURE to Truss your chicken!!!!

Use the rest of the seasoning to rub the outside of your bird, after you’ve tied it up. For my showtime grill, I make sure to put the stakes through the meat, not just the cavity or your chicken will flop around inside. My rotisserie calls for 15min per pound – 1.5hrs later, this baby was done.

I roasted some red potatoes and broccoli in the oven, 350 for 1 hour, to have on the side! Very filling and healthy! The meat was probably the most moist chicken Ive ever made at home. I would definitely recommend a rotisserie to anyone. You can cook almost ANYTHING in it! Fish, chicken, turkey, chops, steaks, kabobs, roasts, etc etc!

Thanks Nana, this was one of the best gifts Ive ever received.

I will use it for forever and think of you…
♥♥♥♥

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