Braised Italian Chicken Thighs

Adapted from GOOP

  • 6 large bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 2 sprigs of rosemary
  • 1 cup red wine
  • 1 16-ounce can crushed tomatoes
  • 1 cup chicken stock
  • 2 tablespoons balsamic vinegar


1. Preheat the oven to 325°F.

2. Season the chicken thighs with salt.

3. Heat the olive oil in a dutch oven over medium high heat.

4. Sear the chicken thighs, skin side down, turning after about four minutes. Cook for another few minutes until evenly browned on both sides (you don’t have to worry about cooking them through at this point). Once browned, remove the chicken from the pan and set aside.

5. Reduce the heat to medium and sauté the onion and garlic in the rendered chicken fat. Once the onion is caramelized, add the tomato paste, rosemary, and red wine. Stir to combine and let simmer for a few minutes (just enough to cook off some of the alcohol).

6. Add the crushed tomatoes and chicken stock, and return the browned chicken thighs. Cover the dutch oven with its lid and place in the oven. Let it cook for two hours.

7. After two hours, remove the pot from the oven. Place it on a burner, and remove the chicken to a plate.

8. Over low heat, add the balsamic vinegar to the tomato sauce, and cook for a few minutes to reduce.

9. Top the chicken with the reduced sauce or return the chicken to the pot to serve.

Coq au Vin

Coq au Vin

3 pounds chicken thighs
2 ½ teaspoons kosher salt, more as needed
½ teaspoon freshly ground black pepper, more to taste
3 cups pinot noir red wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces pancetta, diced
3 tablespoons extra-virgin olive oil, more as needed
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, sliced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
3 tablespoons unsalted butter

Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In
a large bowl, combine chicken, wine, bay leaf and thyme. Cover and
refrigerate overnight.

In a large Dutch oven cook pancetta over medium-low heat until fat has rendered and is golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate, leaving fat in pot.

Remove chicken from wine, reserving the marinade. Pat chicken pieces  until very dry. Heat pancetta fat over medium heat until it’s just about to smoke. Working in batches,
add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if needed) Transfer browned chicken to a plate.

Add carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat to prevent burning.

Stir in tomato paste and cook for 1 minute, then stir in flour and cook for another minute.  Add marinade to pot.

Add chicken, any accumulated juices and half the cooked pancetta to the pot. Cover and simmer over low heat for 1 hour, turning chicken halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.

Slow Cooker Butter Chicken


  • 1 pound boneless skinless chicken breast, cubed
  • 2 tablespoons butter
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons curry powder
  • 2 tablespoons garam masala
  • 1/2-1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • teaspoon salt
  • fresh ground pepper
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can coconut milk
  • 1/2 cup greek yogurt


Combine all ingredients in slow cooker.   Cook on high for 4 hours or on low for 6 to 8 hours. Serve with rice.

Butternut Squash Chicken Stew

  • 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
  • 4 cups chicken broth
  • 1½ lb. boneless, skinless chicken thighs
  • ½ tsp kosher salt
  • 1½ tsp dried oregano
  • 1 can (28 oz) crushed tomatoes
  • 1/2 tsp ground black pepper
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool enough to shred.
  6. Return the saucepan and chicken broth to the stovetop and lower heat to medium. Add salt, pepper; oregano, tomatoes, butternut squash pieces, and mashed butternut squash.   Stir to combine.
  7. Shred the chicken and stir into the stew and simmer, uncovered, to heat, about 5-10 minutes.


Enchiladas with Mole Sauce

Homemade enchiladas are a new favorite on the menu around here.  We have made them with pork shoulder, ground beef, ground bison, and shredded chicken.  You need to make the Mole sauce first, but you should have enough for 2 different meals.  Keep the leftover sauce in the fridge until you are ready to make another batch.

Pork Enchiladas


  • 4 to 6 lb. pork shoulder
  • 1 cup chicken stock
  • 1/2 batch mole sauce (recipe follows)
  • 1 batch enchilada sauce (recipe follows)
  • 10-12 Tortillas, I prefer flour, but corn may be used
  • shredded Mexican style cheese
Place pork shoulder in crockpot, cover with mole sauce and chicken stock.  Let cook as long as you can.  When ready, shred pork, mixing in the sauce and juices.  Remove any large chunks of fat and or bone.  
Spray baking dish with non stick spray.  Fill tortillas with meat and place in pan, seam side down.  Cover with enchilada sauce and cheese.  Bake at 350° until cheese is browned.
Ground Beef or Bison Enchiladas

Brown ground meat in skillet, adding mole sauce once meat is cooked.  Continue with above recipe.

Mole Sauce


  • 1 red bell pepper, cut into chunks, seeds and ribs removed
  • 1 jalapeno pepper, cut in half- for more heat leave the seed in, for less heat, remove them
  • 2 plum tomatoes, quartered
  • 1/2 cup roasted, unsalted cashews
  • 1/2 cup dried apricots, chopped
  • 1 ripe plantain, cut into chunks
  • 1 tsp sea salt
  • Water if necessary
On a roasting pan, drizzle peppers and tomatoes with oil and roast in a 375° oven until slightly charred, turning once.  Remove from oven and let cool.
In the bowl of a food processor fitted with the chopping blade, process all ingredients until smooth.  Add water to adjust consistency.

Enchilada Sauce

  • 2 tbsp coconut oil
  • 1 tbsp flour
  • 1/2 tsp chili powder (more as desired)
  • 2 cups chicken stock
  • 10 oz tomato paste
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 2 cups chicken stock

    Heat oil in a saucepan until hot, add in flour, stirring constantly until thickened.  Add chili powder, tomato paste, oregano, cumin, and salt, stirring to heat thoroughly.  Slowly add in stock, stirring constantly.  Reduce heat and let simmer for 10 minutes, adding additional stock if needed.

    Chicken and Dumpling Soup

    It’s chilly outside and we had one remaining pack of leftover chicken from the Halloween party, so I figured a soup was in order.  I decided on Chicken and Dumpling Soup after consulting Cooking Light’s Way to Cook.  Considering I used only ingredients I had in the pantry, fridge or freezer; it was a simple and tasty soup.
    Chicken and Dumpling Soup
    Adapted from Cooking Light: Way to Cook
    Ingredients- Soup

    • 1 tbsp olive oil
    • 1/4 tsp dried thyme
    • 3/4 tsp dried oregano
    • 1/2 tsp dried basil
    • 4 cups chicken broth
    • 1 cup dry white wine
    • 1 cup carrots, skinned and chopped
    • 2 boneless skinless chicken breast
    • 1 14.5 oz. can white kidney beans, drained and rinsed
    • 1 14.5 oz. can diced tomatoes
    • 1 cup frozen green beans
    • 1 tsp salt
    • freshly ground pepper

    Ingredients- Dumplings

    • 1 1/4 cup all purpose flour
    • 1/2 tsp dried rosemary
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 2 tbsp butter, softened
    • 1/2 cup heavy cream
    • 1/2 tsp lemon juice
    • 1 large egg
    • 1/4 cup all purpose flour


    1. Heat olive oil in large Dutch oven.  Add thyme, oregano, and basil; and stir.  Add carrots; stirring to coat.  Cook 1 minute.
    2. Add broth and wine; bring to just boiling.  Reduce heat.
    3. Add chicken, beans, tomatoes, salt, and pepper; stirring.
    4. Cover and let simmer for 20 minutes.
    5. Meanwhile, combine cream and lemon juice; set aside.
    6. In a small bowl, combine flour, rosemary, baking powder and salt.  Cut in butter with a pastry blender until mixture resembles coarse meal.
    7. Add egg to milk mixture; whisking to combine.  Add to flour mixture, stirring until just combined.
    8. Combine 1/4 cup all purpose flour with 1/4 cup of the cooking liquid.  Stir into soup and cook for 3 minutes.
    9. Drop dumpling dough, 1 tbsp per dumpling, onto soup.  Cover and cook 7-9 minutes (do not let boil).
    10. Sprinkle with black pepper before serving.

    Chicken with Herbed Goat Cheese and Prosciutto

    When I was trying to figure out what to make for dinner last night, I decided to get a little inventive and create something without consulting my cookbook library or the internet.  The end result was tasty enough to convince me that I don’t always need someone else’s help when putting together a dish.

    Chicken with Herbed Goat Cheese and Prosciutto

    • 2 large boneless skinless chicken breasts, rinsed, dried, and pounded to 1 inch thickness
    • 1/2 cup goat cheese
    • 2 tbsp dry white wine
    • 2 tbsp fresh rosemary, minced
    • 1/2 tsp salt
    • freshly ground pepper
    • 2 slices Prosciutto di Parma
    • 1/2 cup dry white wine


    1. Preheat oven to 375.
    2. Combine goat cheese, 2 tbsp wine, rosemary, salt and pepper; mixing well.
    3. Spread goat cheese mixture on chicken breasts.  Top with prosciutto.
    4. Pour remaining wine into medium baking dish.  Place chicken, prosciutto side up, in baking dish.
    5. Bake in preheated oven for 20-25 minutes.