Innholdsfortegnelse for One-Dish Chicken i Southern Living

CAJUN CHICKEN CASSOULET 1 (16-oz.) package Cajun smoked sausage, cut into ½-inch slices6 skinned and boned chicken thighs (about 2 ¼ lb.)1 tsp. table salt1 large onion, chopped1 medium-size green bell pepper, chopped2 celery ribs, chopped4 garlic cloves, chopped2 (16-oz.) cans cannellini beans, drained and rinsed1 (14 ½-oz.) can diced tomatoes1 ½ cups chicken broth½ (16-oz.) package frozen sliced okra, thawed1 ½ tsp. Cajun seasoningToasted Herbed Breadcrumb Topping (optional) 1. Preheat oven to 400°F. Cook sausage in a large cast-iron Dutch oven over medium heat, stirring occasionally, 4 to 5 minutes or until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. 2. Sprinkle chicken with salt. Cook chicken in hot drippings over medium-high heat 2 to 3 minutes on each side…

ANYTIME CHICKEN AND DRESSING You can either make or purchase cornbread that’s to your liking for this recipe. We prefer cornbread that’s not too sweet. ¼ cup butter7 green onions, chopped2 celery ribs, chopped10 cornbread muffins, crumbled (about 3 ½ cups)½ (16-oz.) pkg. herb-seasoned stuffing mix5 cups chicken broth1 ½ cups cooked chicken2 large eggs, lightly beaten½ tsp. poultry seasoning 1. Preheat oven to 350°F. Melt butter in a large skillet over medium; add green onions and celery, and sauté 5 minutes or until tender. 2. Combine crumbled cornbread and remaining ingredients in a large bowl; add sautéed vegetables, stirring well. Spoon mixture into a lightly greased 13- x 9-inch baking dish. 3. Bake, uncovered, at 350°F for 45 minutes or until lightly browned. SERVES 6 ACTIVE 25 MIN. TOTAL…

HOW TO SPATCHCOCK A CHICKEN This technique will help roast a chicken faster and more evenly. See our recipe, page 30. 1 Place a whole chicken breast-side down on a cutting board. Find a pair of kitchen shears that are clean and sharp. (Be sure to clean scissors after with soapy water.) 2 Starting at the thigh end, cut along one side of the backbone with kitchen shears. Repeat on the other side to remove the backbone. Freeze and reserve for making stock. 3 Flip the chicken over so it’s cut-side down. Then firmly press down on the breastbone with your hands to flatten it. HOW TO MAKE A CUTLET FROM A CHICKEN THIGH Easy to prepare, quick to defrost, and versatile, the chicken cutlet is a busy cook’s best…

GARLICKY ROASTED SPATCHCOCK CHICKEN Removing a chicken’s backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat, golden crisp skin, and a quicker cooking time. See our tips on page 94. 1 (5-lb.) whole chicken4 garlic cloves, chopped1 tsp. kosher salt6 Tbsp. (3 oz.) salted butter, softened1 Tbsp. chopped fresh thyme2 Tbsp. lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided¾ tsp. black pepper12 oz. small red new potatoes, halved8 oz. small carrots with tops, trimmed8 oz. Brussels sprouts, trimmed and halved 1. Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like…

HARRY YOUNG’S BURGOO This hearty stew freezes well, which is a good thing because it feeds a large crowd and you may have leftovers. It tastes even better the next day when the flavors have had time to marry. 1 (2- to 2 ½-lb.) bone-in pork loin roast1 (3 ½-lb.) whole chicken3 qt. water4 lb. 80⁄20 ground beef6 cups frozen whole kernel corn (about 2 lb.)5 cups frozen purple hull peas (about 1 ¾ lb.)5 cups frozen lima beans (about 1 ¾ lb.)3 cups chopped cabbage (about 16 oz.)3 cups diced russet potato (about 16 oz.)3 cups chopped yellow onion (about 12 oz.)1 (32-oz.) bottle tomato or vegetable juice (such as V8)1 (28-oz.) can crushed tomatoes, undrained and chopped2 cups frozen cut okra (about 10 oz.)3 cups diced carrots…

CHICKEN CUTLETS WITH TOMATO CREAM SAUCE Here’s our new spaghetti-dinner riff on saltimbocca. Use any noodle you wish, and you can also try it with turkey cutlets. ½ cup all-purpose flour1 Tbsp. cornstarch1 lb. chicken cutlets½ tsp. kosher salt¼ tsp. freshly ground black pepper¼ cup olive oil, divided¼ cup loosely packed fresh sage leaves½ large shallot, sliced½ cup dry white wine1 cup chicken broth2 medium tomatoes, seeded and diced¼ cup heavy cream¼ cup freshly grated Parmesan cheese8 oz. hot cooked thin spaghetti 1. Stir together flour and cornstarch in a shallow dish. Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture, shaking off excess. 2. Cook chicken in 2 tablespoons hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until…

1. CLASSIC DOUBLE ROAST CHICKENS 4 tsp. kosher salt2 tsp. freshly ground black pepper2 (4- to 5-lb.) whole chickens2 lemons, halved2 fresh rosemary sprigs1 Tbsp. olive oilVegetable cooking spray 1. Preheat oven to 375°F. Stir together salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry. 2. Sprinkle ½ teaspoon salt mixture inside cavity of each chicken. Place 2 lemon halves and 1 rosemary sprig inside cavity of each chicken. Rub 1 ½ teaspoons olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Tuck chicken wings under, if desired. Lightly grease a wire rack in a 17- x 12-inch rimmed baking pan with cooking spray. Place chickens, breast sides up and facing in opposite…