Tag Archives: chicken

Chicken and Cabbage Salad

chickencabbage salad

Not long ago I talked about my love for the roasted chicken and its many uses. What I didn’t tell you is that more than anything I love the rotisserie chicken you pick up at the grocery, the one that they have cooked for you. The appeal is obvious-no cooking for me tonight! My work is done. If you are not one to sit at the table and assail the roasted chicken with your bare hands but want a more civilized experience here is an easy way to add a few other things into the mix and have a nice one plate meal.

  • The meat from one rotisserie chicken, shredded
  • ½ head of a small red cabbage, thinly sliced
  • 2 medium carrots, peeled and shredded
  • 4 scallions, sliced
  • ½ small red onion thinly sliced
  • ¼ cup fresh chopped cilantro
  • Sesame-ginger salad dressing

Combine the first 6 ingredients in a large bowl, dress with your favorite sesame-ginger salad dressing to you liking.


Leftovers reborn, hot & cold

Let’s say you roasted a chicken last night and now you have the leftover meat in your fridge. If you have a few cans of the right stuff on the shelf you can have a whole new meal with that leftover chicken. With mostly the same ingredients you have 2 choices, a salad or a soup. Both are easy and don’t require much more that opening a few cans and chopping a vegetable or two. 

Go ahead and toss in any other vegetables you have kicking around the produce drawer-both of these recipes are excellent with celery or carrots added. The salad could benefit from a few slivers of red onion, too.  

The rice can be cooked ahead of time and let cool.



  • Leftover chicken chopped into bite-sized pieces
  • 1 15oz can corn
  • 1 15oz can Cannellini beans
  • 2-ish cups cooked rice
  • 4 large kale leaves, chopped (Swiss chard or spinach will also work)
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • herbs fresh or dried like rosemary, basin or thyme

Measure out one cup of rice (dry) and cook according to directions. Rinse the corn and beans in a colander, drain to dry. When the rice is done let it cool in a large bowl. Add the corn, beans, chicken and kale to the bowl. Toss with olive oil, balsamic and any herbs you have. You can also use salad dressing from a bottle.  Add salt & pepper to taste.

If it feels a little bland, this is a really good place to add a little hot sauce like Sriracha.



  • 4 cups chicken broth
  • ½ onion chopped
  • 1 tbsp olive oil
  • Leftover chicken copped into bite-sized pieces
  • 1 15oz can corn
  • 1 15oz can Cannellini beans
  • 1cup cooked rice
  • 4 large kale leaves, chopped (Swiss chard or spinach will also work)
  • salt & pepper
  • 1 tbsp herbs fresh or dried like rosemary, basin or thyme
  • Sriracha or another hot sauce of your

Rinse the corn and beans in a colander, drain to dry. Heat the olive oil in a soup pot over med-low heat. Cook for 5 minutes or until onion gets soft but does not burn. Add chicken broth, corn, beans, kale, rice, and leftover chicken. Add herbs, salt & pepper.

Bring to a boil then reduce to a simmer. Put a lid on the pot but leave it ajar and simmer for 30 minutes, stirring once or twice to ensure the rice is not sticking. Serve with a little Sriracha.

Dinner in one hour

Roasted Chicken, potatoes and squash

wholechickenNot only can this meal be comforting and satisfying it can be cooked in one hour. Bonus: it yields not one but three potential leftover dishes.

I can’t believe I pulled it off. A meat and potatoes dinner made in one hour with three food groups and no recipe. I covered the meat group, the starch group and the vegetable group and here is how I did it.

The salt brings out the moisture in the chicken and makes the skin nice and crispy. This is why you do not baste until the roasting is almost complete, you need the salt to do its job. The basting will rinse off the super-saltiness towards the end of the process.  With nothing in the cavern of the chicken it will roast quickly and thoroughly at a high heat.

Do ahead: the potatoes and squash can be peeled and chopped at any time earlier in the day.

Roasted Chicken with potatoes and squash

  • Whole chicken about 4 lbs, more or less
  • Salt
  • Water
  • 3 medium potatoes, peeled and cut into 1 inch chunks
  • 1 butternut squash, peeled and cut into 1 inch chunks
  • 1 med onion chopped
  • 1 tbsp dried sage
  • 2 tbsp butter
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • salt & pepper

Preheat the oven to 450

Rinse the chicken and remove any neck and giblets. Generously salt inside the cavern and outside of the chicken on both sides. Place on a roasting rack in a shallow roasting pan. Fill the pan with a ½  inch of water. Roast for an hour basting only once, 45 minutes after the bird has been in the oven.

Meanwhile, peel the potatoes and cut roughly into 1” chunks. Peel the squash and cut into 1” chunks. Toss in a large bowl with olive oil, onions, salt and pepper. Melt the butter over low heat in a small saute pan. Add the sage and sauté for 1 minute, until fragrant. Pour over potatoes and squash. Add thyme and toss well. Transfer to a small roasting pan and add to the oven where the chicken has been roasting. Roast for 30 minutes or until the potatoes feel soft when pierced with a fork. Stir once halfway through roasting.

After an hour, remove the chicken from the oven and test the done-ness by cutting onto the breast.

Check my next post for the leftover magic.

Chicken Noodle Soup

chickensoupBefore I even had a chance to think about getting a flu shot-WHAM! I got hit with cold season cooties and they took me down. I spent one day in a medicated haze under the covers but still had to pull myself up and function as a mom later in the day because I had no backup-no sick days exist for the mommy. Days like that make me wistful for another era when kids were more free-range; they got themselves to and from school with no parental escorts. As a kid I walked to kindergarten alone or with a neighbor and we played in the streets after school. I though of this with a heavy sign as I lined up to sign my son out of school while trying not to breathe too heavily on anyone lest my germs go flying.

 When you feel terrible and have no energy to cook (or stand), you need a simple food solution. So now I find myself continuing what appears to be a series of posts about food in a bowl. No cold-catching  blog-writer should forget to post their chicken soup recipe.

I am a firm believer that sick food should not be complicated so I used what I had on hand to make this staple of comfort. There was some leftover chicken from the night before which I threw into the pot along with some fresh dill that I happened to have (but other dried herbs will do just fine like oregano or thyme.) If you have other vegetables in your fridge that need to be used up this is a good place to throw them in, like celery or peppers. And speaking of peppers, if you are someone who likes spicy foods as a cold remedy, try adding some hot sauce to your bowl of soup right before you dig in. I like to keep Sriracha Sauce in my house to spice up meals as needed.

If you have to go gluten-free you can use brown rice pasta as a substitute for regular pasta.

  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, pressed (or minced)
  • 4 cups chicken broth
  • 1 cup water
  • 2 carrots peeled and sliced into rounds
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tbsp dill (dried or fresh)
  • 1 cup uncooked curly pasta

Heat the olive oil in a soup pot over low heat, add the onion and saute for 3 minutes, add the garlic and saute for 7 more minutes or until onion is soft. Add broth, water, carrots and herbs. Bring to a boil then reduce the heat to low and let simmer for 30 minutes. Add the pasta and simmer for 15 minutes longer. Remove bay leaf before serving. Add hot sauce after serving as needed.

Chicken with tarragon & white wine


This is such an easy dish to put together but it seems really impressive. Impressive enough to serve to guests if you have them. My neighbor was in over while I was preparing this, she was helping me figure out what to do with the rest of that bottle of white wine I opened for the recipe. She remarked how good it smelled and that she only cooks like that when people are coming over. No need for an occasion, this is a simple weeknight dinner that makes great leftovers.

Tip #1: while the chicken is simmering for 30 minutes, prepare some rice, potatoes or pasta to serve with it.

Tip #2: You can substitute gluten-free flour for regular flour of you are eliminating wheat. And if you don’t have fresh herbs, dried will do just fine.

  • ¼ cup vegetable oil
  • 8 boneless skinless chicken thighs
  • 4 tbsp flour
  • 1 large onion, chopped
  • 4 garlic cloves chopped
  • 1 cup of dry white wine
  • 2 ¼ cups low sodium chicken broth
  • ½ cup plus 2 tbsp chopped fresh tarragon
  • ½ cup Dijon
  • 2 tbsp unsalted butter
  • salt & pepper

Season the chicken with 2 tsp salt and 1 tsp pepper and dust with 2 tbsp flour. in a Dutch oven or large heavy saucepan heat the oil over high heat. Cook the chicken, turning occasionally until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large platter.

In the same pan with the heat now med-high, add the onion and season with one tsp salt and ½ tsp pepper, cook, stirring frequently for 4 minutes until softened. Add the garlic and cook for 30 seconds. Increase the heat to high, add the wine and scrape up the browned bits at the bottom of the pan with a wooded spoon. Return the chicken to the pan, add 2 cups of chicken broth and a half cup of tarragon. Bring to a boil, reduce the heat, cover and simmer for 30 minutes until the chicken is cooked through. Remove the chicken to a platter and cover with foil.

In a small bowl, whisk together the remaining 2 tbsp of flour until smooth. Whisk the flour mixture into the simmering juices. Whisk in mustard.  Bring the mix to a boil and cook for 5 minutes. Turn off the heat and stir in the butter. Season with salt & pepper. Serve the sauce over the chicken.

Adapted from Weeknights with Giada by Giada de Laurentiis

A Practice Bird

As we gear up for Thanksgiving, which is next week (how did that happen?) I decided that it would be a good idea to get into the swing of things with a Starter Fowl in the form of a roasted chicken. I love a roast chicken because of all the possibilities, mainly leftovers and stock. The day after roasting a chicken I throw the carcass in a pot and clean out all the stray veggies in my produce bin  to make a few quarts of chicken stock which I will keep in the freezer for future soups. One bird, so many uses.

If you happen to have a rosemary plant or some other fresh herbs in the house this is an excellent place to use them. I had some fresh thyme leftover from another recipe to I put it to use here.

Its not absolutely necessary to truss the chicken. In fact I seem to be out of kitchen twine whenever I need it so I often don’t bother.

I bought a big bird (4.5 lbs) and invited some friends over for dinner last Sunday night. Roasting is pretty simple stuff and takes anywhere from 1.5 to 2.5 hours depending on the chicken’s weight. Once its the oven you have a little time to fix your other dishes. My guests brought potatoes and wine, all I supplied was a green salad to make an easy casual dinner with friends


1-2 lemons depending on the size of your bird

salt and pepper

herbs (optional)

Preheat the oven to 350. Remove any gizzards and innards from the cavity, set aside to use in the stock. Rinse and pat dry inside and out. Slice the lemon in half and rub all over the inside and outside. Salt and pepper the cavity then put the lemons inside. Add herbs if you have them. Sometimes I put a few cloves of peeled garlic in there. Salt & pepper the outside. Place the chicken on a roasting rack in the middle of a shallow pan and fill the pan with an inch of water.

A 2 ½ lb chicken should cook for 1 ½  hours

A 3 ½ lb chicken should cook for 1 ¾ hours

A 4 lb chicken should cook for 2 hours

A 5-7 lb chicken should cook between 2 ½ and 3 hours,

Set the timer on the oven for the full amount of time. My 4.5lb bird roasted for 2 hours. If you have another timer set it for 20 minutes. You can usually use your cell phone if you don’t have another kitchen timer. Baste the chicken every 20. Add more water to the pan if necessary. Check for doneness when the juice runs clear after piercing the leg with the tip of a knife.

How’s it going in there?

Once you have remove all the meat from the bird, you can use the carcass to make stock. Put the carcass in a large pot cover with water. Add any or all of the following:

  • Gizzards
  • Onion
  • Garlic
  • Celery
  • Carrots
  • Herbs
  • Lemon, halved
  • Dried herbs
  • Salt
  • 5 peppercorns (or ground pepper)

Bring to a boil then reduce to simmer. Let simmer for up to 4 hours, the liquid should reduce. Drain with a strainer and cheesecloth into containers. Let cool before freezing.

Chimichurri Rice with Chicken

Normally I would not advise anyone to go out and buy packaged food because I don’t endorse all the mysterious gunk that goes into processed food. I make an exception today for Trader Joe’s Chimichurri Rice (frozen). This stuff is tasty in ways I’ve never known before. A quick look at the label-I confess to being a label reading nerd in the aisles of the grocery store- and it reveals no ingredients I cannot recognize or pronounce nor does it have excessive levels of salt. I sautéed some chicken, threw it into the rice and had a meal in about 15 minutes

If you don’t live near a Trader Joe’s, bummer.

Trader Joe’s to the rescue!

Chimichurri Rice with Chicken

3 thin cut chicken cutlets

1 tbsp. sesame oil

1 bag Chimichurri Rice

Heat the oil in a pan. Sautee the chicken over medium-low heat about  3 minutes per side or just until done. Remove from pan and cut into bite-sized pieces. Cook the rice according to the directions on the package.  Mix together and serve.