One Pot Chicken with Sausage and Potatoes

Ingredients

·         2 teaspoons extra-virgin olive oil

·         1/2 pound sweet Italian sausage, casings removed, broken into 3/4-inch pieces

·         2 bone-in chicken breast halves (with wings attached if desired; 1 1/2 pounds total), skin removed, halved

·         Coarse salt and ground pepper

·         1 yellow onion, diced medium

·         1 pound waxy potatoes, halved or quartered if large

·         3 stalks celery, cut into 1 1/2-inch pieces, plus leaves for garnish

·         2 tablespoons red-wine vinegar

·         1 tablespoon fresh oregano leaves

Directions

1.     In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.

2.     Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.

3.     Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken

Lemon and Olive Chicken

Ingredients

·         8 bone-in chicken breast halves

·         Salt and pepper

·         3 tablespoons olive oil

·         2 lemons

·         2 onions, chopped

·         4 cloves garlic, minced

·         1 cup green olives, pitted and halved

·         2 cups chicken stock or reduced-sodium broth

·         1 teaspoon dried thyme

·         1/2 teaspoon crushed red pepper

Directions

1.     Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.

2.     Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.

3.     Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken is just cooked through, about 15 minutes.

Chicken Ham and Cheese Roll Ups

Ingredients

·         8 thin chicken cutlets (about 1 1/2 pounds total)

·         Coarse salt and ground pepper

·         2 tablespoons honey mustard

·         4 slices deli ham (about 4 ounces total), halved lengthwise

·         12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips

·         1 package (10 ounces) frozen peas

·         1 tablespoon butter

·         3/4 cup couscous

Directions

1.     Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.

2.     Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.

3.     Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups

Buttermilk Baked Chicken

Ingredients

·         Vegetable oil, for baking sheet

·         8 slices white bread

·         1 cup buttermilk

·         1 teaspoon hot-pepper sauce

·         Salt and pepper

·         3/4 cup grated Parmesan cheese (2 1/2 ounces)

·         1 teaspoon dried thyme

·         4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Directions

1.     Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

2.     In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

3.     Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

4.     Bake until chicken is golden brown, about 35 minutes

Baked Penne with Chicken and Sun Dried Tomatoes

Ingredients

·         6 tablespoons butter, plus more for baking dishes

·         Coarse salt and ground pepper

·         1 pound penne rigate

·         1 teaspoon olive oil

·         2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally

·         1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

·         4 garlic cloves, minced

·         6 cups whole milk

·         10 ounces white mushrooms, trimmed and thinly sliced

·         1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

·         1 1/2 cups shredded provolone (6 ounces)

·         1 cup finely grated Parmesan (4 ounces)

Directions

1.     Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2.     In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3.     In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4.     Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

5.     Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.