January 23, 2012: Slimmed Down Coq au Vin Recipe

Coq au Vin is one of my favorite recipes for comfort food during cold months. It has everything I love – bacon, chicken, root vegetables and a yummy sauce. But there’s no reason this French dish has to be so loaded with fat calories and sodium. Here’s a version I created that is great for the calorie conscious diner but just as delicious, hot and filling as the original.

Slimmed Down Coq au Vin

4 pieces bone-in chicken, skin removed (breasts, thighs, drumsticks)

Salt and pepper

1 T. olive oil

1 shallot, sliced horizontally

8 large cloves garlic, thickly sliced

1 cup baby carrots, halved lengthwise

1 rib celery, sliced

1 cup cauliflower florets

1 cup fresh green beans, cut into thirds

1 cup dry white wine

2 cups chicken stock

1 t. dried oregano

1 t. dried sage

½ t. dried parsley

1 T. cornstarch

1 T. water

In a Dutch oven, heat the olive oil over medium heat. Add the chicken pieces; sprinkle with salt and pepper. Sauté on both sides for five minutes per side, until golden brown on the outside. Remove from Dutch oven and set aside.

Preheat oven to 350 degrees.

Lower heat and add vegetables to Dutch oven. Sauté for a few minutes, until vegetables begin to soften. Add wine, chicken stock and herbs; place reserved chicken pieces on top of vegetables. Cover Dutch oven and place in preheated oven. Bake for 30 – 45 minutes, until chicken is cooked through and vegetables are soft.

Stir together cornstarch and water. Remove chicken pieces from Dutch oven and stir in cornstarch mixture. Place chicken back in Dutch oven and return to oven for five more minutes to thicken sauce.

Serves 4

Note: This is a complete meal that only needs biscuits or French bread as a side.

December 4, 2011: Crunchy Parmesan Chicken Recipe

Do you like Shake N Bake chicken? Then you’ll love this recipe that’s almost as easy to make – and way more tasty. It combines crunchy panko bread crumbs and Parmesan cheese to make baked chicken your family is sure to love.

Crunchy Parmesan Baked Chicken served with Alfredo Rice and Cauliflower and freshly steamed green beans.

Crunchy Baked Parmesan Chicken

4 pieces bone-in, skin-on chicken (breasts, thighs, drumsticks – whatever you prefer)

6 ounces panko bread crumbs

2 T. flour

¼ cup finely shredded Parmesan cheese

1 teaspoon each: dried parsley, sage, garlic salt and oregano

½ teaspoon each: cumin, black pepper, cayenne pepper

Preheat oven to 350 degrees. Spray a rimmed baking sheet with nonstick cooking spray.

If you want fewer calories, take the skin off the chicken pieces. Rinse.

Combine bread crumbs, flour, cheese and spices in a large sealable bag. Place chicken pieces, one at a time, in bag and shake well so chicken is coated with bread crumb mixture. Place chicken on prepared baking sheet. Sprinkle any remaining coating mixture on top of chicken.

Bake for one hour, until juices from chicken run clear. Do not turn over!

Serves 4

September 13, 2011: Garlic Chicken and Potatoes Recipe

What do you get when you take loads of garlic, chicken and canned potatoes? Besides the fact that these are all some of my favorite ingredients, when you put them together you get a yummy, hearty dinner perfect for any night of the week. After just a few minutes of preparation, the pan goes into the oven and you can walk away for an hour while it bakes to perfection.

Garlic Chicken and Potatoes

1 T. olive oil

4 pieces of bone-in, skin-on chicken (your choice of breast or dark meat)

20 cloves garlic

2 shallots, thinly sliced

1 pint canned white potatoes (or 1 can)

1 t. kosher salt

1 T. Montreal Chicken Seasoning

In a large ovenproof skillet, add the olive oil and heat to medium. Add the pieces of chicken, cooking for a couple minutes per side, until lightly browned. Remove the chicken to a plate. Add the garlic, shallots and drained potatoes to the pan. Place the chicken pieces on top of the vegetables and sprinkle with salt and seasoning blend.

I cooked this dish in a cast iron skillet, using a really big thigh quarter and breast.

Heat oven to 350 degrees. Cook the pan of chicken and vegetables, uncovered, for 50 – 60 minutes, until juices are no longer pink and the skin is crispy.

Serves 4.

Tip: If you don’t have or can’t find Montreal Chicken Seasoning, substitute a combination of freshly ground black pepper, garlic salt, onion powder, paprika, and red pepper.

August 18, 2011: Easy Onion Chicken Recipe

Are your kids back in school now? Are you readjusting to a routine of chauffeuring them to and from school, extracurricular activities, sports, lessons and whatever else they’ve got on their schedule? If so, you need some help in the kitchen come dinner time. This is a very simple recipe that comes out juicy and tasty. Even if your kids are particularly fond of onions, they’ll probably love this dish!

French Fried Onion Chicken served with Potatoes, Asparagus and Green Onions and sweet marinated jalapeno peppers.

French Fried Onion Chicken

4 pieces chicken, skin removed

Garlic salt and black pepper

2 T. mayonnaise

1 cup French fried onions, slightly crushed

Sprinkle the chicken pieces with garlic salt and pepper on each side. Spread with mayo on both sides. Place in a baking dish sprayed with nonstick cooking spray. Top with crushed French fried onions; press slightly to get them to stick.

Bake in a 350 degree oven for about 45 minutes.

Tip: You can add additional spices for more flavor, if you'd like. Try lemon pepper, citrus peel seasoning, paprika, dry mustard, and/or chili powder.