White Wine Braised Chicken with Mushrooms and Bacon.
The saying that bacon makes everything better is really true for me. I will put bacon on all the things and not feel bad about it. I only feel bad when I don’t have bacon to put on all the things. I also have to always cook twice as much as I need, because snacking on bacon is mandatory. It just seems to disappear right before my eyes.
Bacon is not only a crunchy blissful garnish in this recipe it’s how we’ll crisp the chicken skin before popping it into the oven for braising. Yes, we’ll brown the chicken in the bacon grease. Not only does it cut back on dishes (y’all know how I feel about those), it adds a helluva lot of flavor to the chicken.
Have y’all heard, there’s a BIG GAME coming up ; ) The one with the pigskin ball. Also, on a side note, not sure why the word ball is in there because it’s clearly not a sphere shape. But that’s an argument for another time. What we can all agree on is FOOD. While some of us will be watching said game, some of us are looking forward to the food. Wanna guess what camp I’m in? I suppose there are people in both camps so that could be a trick question.
I’ve traveled the world. I’ve lived abroad, I’m even bi-lingual, but I will forever be a Southern girl. Proudly born and bred in the South. I like to tell people I’m Southern as grits. Or in this case, Southern as chicken n dumplins. It’s one of my most favorite meals my Mom used to make me. It was a take all day kind of meal. She would start by roasting the chicken then making Homemade Chicken Stock. Followed by rolling out her own dumplings. Definitely a dish made with love. I’m devastated I never wrote down the exact recipe. I know the ingredients, because I helped, but not the amounts. I’ll forever regret that. I’ve tried to replicate it and this one is as close to hers as I could possibly get, with a twist because I’m me and I can’t help myself.
Thanksgiving is in two weeks. TWO weeks. Is anyone freaking out about it yet? No? Just me? Tell me I’m not the only one. Let’s be honest, there’s a lot of pressure we put on ourselves when it comes to Thanksgiving. So many side dishes. So little time. So many pies and rolls (and the rolls that will come after from eating all said desserts). And then there’s the main event. The bird. Que the dramatic stress inducing music. If you’ve never cooked a full turkey that can be a potentially a daunting task. Although, not difficult, it is incredibly time consuming. Especially if you brine it beforehand.
I’m just going to put it out there, we eat a lot of chicken. A LOT. Variety is key when you eat a lot of one particular thing. Right? I mean if I ate the same chicken dish erry night I’m pretty dang sure I’d get tired of it on oh say the fourth or fifth night guaranteed. I’d probably even start contemplating vegetarianism. Just until I came up with a new way to eat chicken, let’s be honest. While vegetarianism is awesome for some, it just isn’t for me. Just like you shouldn’t sign me up for cardio.
Chicken and pasta with bacon. I’m in. Every. Single. Time. What I love about this pasta dish, well it would probably be easier for me to tell you what I don’t like about it. That would be that somebody else wasn’t making it for me. That’s about it. There are so many plus items for this dish. It’s made in less than 30 minutes. You can use leftover grilled chicken and bacon to save time. Before the emails start flying into my inbox asking how does anyone have leftover bacon let me tell you. You have to HIDE a few slices when you’re cooking it for breakfast and then you can use it during your evening cooking. Simple. That is if you’re good at hiding things. Otherwise just plan on making more bacon. There are worse things.
We’ve got a new taco for your Tuesday taco night taco night, or Thursday taco night but does anyone really prefer Thursdays to Tuesday taco nights? Tuesday just has a better ring to it yeah? Don’t let the turkey fool you, this turkey taco has got flavah for days. You might also be surprised to hear that its also stuffed full of veggies. You heard right. We’ve snuck in shaved carrots, bell peppers, onions and more spices than you can shake a stick at. You don’t have to tell the kids if you don’t want to. They’ll be none the wiser.
I’m not sure about y’all but we eat a lot of chicken. That means a girl has to have a plethora of chicken recipes in her culinary arsenal to keep the family’s taste buds from turning on her. Her meaning me. Hence, I’m always looking for new inspiration in the chicken department and am willing to try new recipes. Some are definitely better than others if you know what I mean. I get inspiration from ingredients at the market, from flipping through the magazines with all the pretty pictures that make me want to make every recipes in the pages, from restaurants. You name it. Inspiration can come from just about anywhere.
P0t pie. It’s a funny name isn’t it. I mean I suppose the initial portion of the recipe is made in a POT. It is a savory PIE. So if we’re going with logic I suppose it makes sense BUT the name still throws me. What can I say. I don’t let the name stop me from eating it though. Oh no. I love me some pot pie. Especially when it’s flipping freezing outside and I need all the help I can to warm up. I love making chicken pot pie after we’ve ROASTED CHICKEN. I typically will roast two at at a time. Why not, you’ve already got the oven on yeah? Then I get the added benefit of a take two meal. You know a meal made using leftovers. It’s a beautiful thing.
My Mom makes some of the best homemade salsa I’ve ever tasted. I think a lot of that has to do with just about every ingredient that goes into her recipe comes from her garden. She of course changes this recipe every single time she makes it so It’s never the same. I think she does this so she doesn’t have to give me the recipe. Luckily she does share the salsa. When I’m home for visits I swap out my empty mason jars for full jars of homegrown tomatoes and salsa. Lots and lots of salsa.
We eat a lot of chicken. So it goes without saying that I have a REALLY large repertoire of chicken recipes. We have our favorites of course, everyone does but if I served the same ones week in and week out I’d probably end up with a mutiny on my hands (ain’t nobody got time for that). This was one of my “clean out the refrigerator” ideas for chicken. Sometimes they work out. Sometimes they don’t. Obviously if its making it to our corner of the web here Mikey (aka the family) liked it. Woot. Glazes are a great way to go with chicken. Making a glaze is super easy. You take a liquid and reduce it. My soon to be eight year old could do this, he calls it sauce and I just don’t have the heart to correct him, being the baby and all, and well let’s be honest he’s cute. Real cute (for the record, and just in case they might read this – my other two children are equally adorable.)
I have a confession to make. I’m kind of obsessed with chicken wings. The saucier the better. If you’re not getting sauce on your face while you eat wings then you’re not doing it right. It’s not a first date kind of food. Best eaten amongst friends. Just saying. I also recommend not wearing a white shirt. It’s just a bad idea. Sauce stains and those just don’t come out. I also prefer the legs over the wings so it’s good to pair up with someone who likes the opposite so you can scarf down all the legs (or wings) that you like. Or is that just me? I suppose I could just make all legs but then I couldn’t call them wings. Seems I’m quite particular about this aren’t I. Ha.
I’m a big fan of chicken thighs, bone in (flavor baby) it’s the cut that I gravitate to first. Sometimes I need a cut that’s going to cook up much much faster. Say when I have a herd of hungry people in my kitchen screaming what’s for dinner, MOM I’m hungry, and the other dozen or so statements that I block out after the first two. Am I the only one? Surely I can’t be. That’s where chicken breast tenderloins come in. They cook up in lickety split and help keep the peace and my headaches at bay.
My kids absolutely adore chicken tenders. They would eat them every day of the week if I would let them. Typically fried, chicken tenders although tasty (why are fried foods so good? Sigh.) aren’t the healthiest. We’ve hacked that traditional fried recipe and turned it into a healthier BAKED gluten free version that’s turned into a family favorite. We’re thinking it’s going to be one of your favorites as well. Yes we hacked a recipe. What the heck is a What the Hack? We’ve teamed up with Udi’s to share about their Udi’s Hackathon Challenge.
Simple scratch cooking made with a handful of ingredients. This dish is all that wrapped up in a nice saucy little bow. You’ll spend about 15 minutes of actual cook time and then you’ll let the slow cooker do the rest of the work. Nice, right? What you’ll have when the timer goes off is a fall apart tender chicken thigh covered in a thick, creamy, garlicky wine sauce that will have you licking your lips and looking for a baguette.
I was compensated by Tyson Foods to produce this post.
Rice bowls are only second to (bowls of) pasta for me. Like pasta, I could eat rice bowls every. single. day. Not to mention, anytime I can use a pair of chopsticks I’m in. Sushi anyone? I do have a confession, I’m awful at making rice. It’s my food kryptonite and is exactly why I have an amazing rice cooker that handles that for me. Let’s just say I know my strengths and weaknesses and it was high time I moved on. IF you happen to have a rice cooker you can have this beautiful bowl of saucy goodness on the table in 20 minutes.
Cornish hens was one of the very first what I considered to be back then “fancy” dinners I made by myself. There was something so extravagant about an individual hen for each guest. They made a beautiful presentation on the plate (especially when accompanied by stuffing) and let’s face it they were (and still are) cheaper than prime rib.
If you’ve been reading my blog for any time now I’m sure you’ve heard me say this several times before “I absolutely hate wasting food”. It pains me if I have to throw anything away. Not only it is a waste of food it’s a waste of money. This means that I usually end up with small containers or baggies full of this and that and the other in my refrigerator. This week we happened to have leftover herb roasted chicken as well as a fresh batch of homemade chicken stock. I was debating on making our “take two” (sounds such much better than leftovers) meal of either chicken noodle soup or chicken pot pie. We went with the later.
I was roasting a chicken this weekend because A. I was craving it and B. I also had high hopes to re-shoot said roasted chicken to update a VERY old and ugly post that is finger licking good but is buried in the ehem ugly photo post archives and no one comes to visit it. Of course once it came out of the oven, the smells intoxicated us and we had zero willpower. We carved in too quickly and alas no new photos. Boo. Happens every.single.time. Silver lining, while I was shoving chicken into my mouth eating, it occurred to me that I’ve never shared a simple recipe for making homemade chicken stock. Silver linings.