After a beautiful Sunday, Monday’s weather went from sun to rain, back to sun then rain again. I was undecided as to what to make for supper; then I remembered Whole Foods had Bell&Evans bone-in chicken breasts on special for $3.49/lb. I dug into my recipe box and found a recipe for Jerk Chicken.
I’ve had this recipe for many, many years and can’t recall where it’s from. The recipe calls for vegetable oil, white wine vinegar, lime juice, sugar, scallions, fresh garlic, a jalapeno pepper, dried thyme, allspice, salt, cinnamon, freshly ground black pepper, cayenne pepper and three pounds of chicken parts. The combination of spices and cooking method is what gives the chicken its name. Also, it can be either a dry rub or a wet marinade
Mondays and Tuesdays are busy days for me, as I’m babysitting my seven-month-old grandson until the of June. Once the little guy is picked up around 3:30, grandma needs to get her second wind and get supper on the table.
My husband found a recipe from the website Joyous Apron for Sweet and Sour Chicken. The total time to prepare this recipe is 45 minutes, which is perfect for me.
Yes, I found another sheet pan recipe. However, I think my husband is beginning to tire of these, but if you’re a busy family, short on supper prep time, these sheet pan meals that you’ll find on my website can be a Godsend.
Last week I prepared Sheet-Pan Chicken with Sweet Potatoes and Peppers. This recipe needs apple cider vinegar, honey, red onion, kosher salt, fresh garlic, ground coriander, freshly ground black pepper, bone-in skin-on chicken thighs, extra-virgin olive oil, sweet potato, fresh sage, sweet paprika, cayenne, ground allspice and cilantro.
Last winter The New York Times Cooking published a “Sheet-Pan Everything,” supplement. I found these recipes exceptional and have prepared at least a half dozen of them. Last night, I made Gochujang Chicken and Roasted Vegetables. Gochujang (available at Wegmans) is a spicy paste made from red chili peppers, fermented soybeans, glutinous rice and salt. This traditional Korean sauce is both sweet and spicy while also adding a layer of umami.
Wine-Braised Chicken with Mushrooms and Leeks
By Melissa Clark
The New York Times, “A Good Appetite”
December 29, 2021
Yield: 4 Servings
Time: 1 hour
1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
¾ cup dry white wine (or use a dry red or rosé)
¼ cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
½ cup finely chopped fresh parsley, leaves and tender stems
Skillet Chicken with Silky Peppers and Green Olives is a terrific weeknight meal as it only takes approximately 45 minutes to prepare. Besides, we could all use yet another chicken recipe, can’t we? For this dish you’ll need bone-in, skin on chicken thighs (I used breasts), fresh or dried oregano (I had fresh from my cold frame), kosher salt, fresh ground pepper, 2 peppers (red, orange or yellow or combination of colors), garlic, a fresh tomato, extra-virgin olive oil, red pepper flakes, green olives such as Castelvetrano (found at Wegmans), fresh herbs (parsley, basil or cilantro or a combination, I used parsley) and lemon wedges for serving (I omitted).
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.