Poultry

Crazy Good BBQ Chicken & Grilled Vegetables

February 27, 2019 by Becky Spoon

Bbq Chicken is probably one of the most popular foods for the grill. It is that one meat that almost everyone loves and can eat! I think it epitomizes summer grilling!

This bbq chicken really is crazy good! It also makes a beautiful presentation for those you’re serving!

I spatchcocked the chicken so it would cook more evenly which actually cut down on the cooking time. Here’s a link that shows how to spatchcock a chicken. https://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html

I cooked the bbq chicken on the gas grill. After heating the grill to 350 degrees I placed the chicken on the top rack and turned off the burners directly below and I left the burners on the opposite side burning, basically I cooked with indirect heat. I also did not add bbq sauce until the last few minutes.

The day before I cooked the bbq chicken I rubbed it with olive oil, salt and pepper on both sides and I stored in the refrigerator uncovered overnight. Leaving the chicken uncovered will allow the skin to crisp even more!

Crazy Good BBQ Chicken & Grilled Vegetables

I’d serve the bbq chicken and grilled vegetables with a nice salad. My garlic green beans would be a great side dish. https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/

Here’s the recipe! Enjoy!

Crazy Good BBQ Chicken & Grilled Vegetables

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Prep Time 10

Course: BBQ, dinner, Main Course

Cuisine: American, bbq

Ingredients Method

Ingredients

For the Chicken

1 – 3 or 4 Lb Whole chicken, spatchcocked See above link for spatchcock chicken
olive oil for rubbing the chicken
salt and pepper
barbecue sauce of your choice

For the Grilled Vegetables

2 yellow squash, sliced lengthwise
2 zucchini, sliced lengthwise
enough red potatoes for your your number of servings
Salsa verde to drizzle on the potatoes if you like, and a lemon to drizzle on the vegetables

Method

For the Chicken

The day before grilling the chicken, spatchcock your chicken, rub with olive oil, season with salt and pepper and place uncovered in the refrigerator overnight.
Remove from the refrigerator one hour before grilling to allow to come to room temperature. I used my gas grill, but you can use a charcoal grill. I heated my gas grill to 350 degrees. I placed the chicken on the top rack, turned the burner off directly below and left the burners low to medium on the opposite side. Maintaining the 350 degrees, cook until your chicken registers an internal temperature of 165 degrees. After about 45 minutes start brushing your chicken with barbecue sauce. It will take an additional 30 minutes to 45 minutes to reach the desired temperature. Brush again in about 15minutes and again if you like.
When done, remove from the grill and allow to rest 10 to 15 minutes.

For the Grilled Vegetables

Slice the red potatoes in half and boil in water seasoned with salt and a little oil until they are tender. Gently remove from the heat to not tear the skin to tear. If you are not placing the potatoes immediately on the grill, cover with saran wrap.
Slice the two squashes. Brush the potatoes and squash with oil and season with salt and pepper. Place on the hot grill. Allow the vegetables to cook until you have nice grill marks. Turn, and do the same on the other side. It’s not really necessary to get grill marks on the other side of your potatoes. When done, remove to a serving platter. I drizzled a salsa verde on the potatoes and some lemon juice on the vegetables.

easy chicken thighs & creamy bacon mushroom sauce.

January 25, 2019 by Becky Spoon

I loved this Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce. It is so easy for a weeknight or weekend meal or when things get back to normal, for a friends gathering. Thighs are economical and I personally prefer the chicken thigh over the chicken breast because of the juiciness. These thighs are juicy and delicious with this mushroom cream sauce.

easy chicken thighs & creamy bacon mushroom sauce.

Seasoned with just salt and pepper and Italian Seasoning these delicious baked chicken thighs yield crispy yet tender, succulent results! The Italian Seasoning gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish. Add the mushrooms and cream sauce, and this recipe is to die for!

I did cook these in a non stick skillet that I could slide into the oven to finish. I love the carbon steel non stick skillets! Here is a link for a carbon steel I love: https://amzn.to/2SBdOCO

I served these with sauteed spinach. Here’s the link for my recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Garlicky Sautéed Spinach with Red Pepper Flakes

Along with this Roasted Garlic and Cauliflower Mash which is delicious. Here’s the link for my recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Here’s the recipe for this delicious meal. Hope you enjoy this!

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs & Creamy Mushroom Bacon Sauce

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

Chicken Thighs

4 chicken thigs, skin on and bone in
1 tbsp extra virgin olive oilor the bacon drippings
salt and pepper
Italian Seasoning, Dried

Mushroom Sauce

5 slices bacon
6-8 oz button mushrooms or baby bella, sliced
1-2 cups heavy cream
salt and pepper to taste
Fresh Thyme
3 tbsp butter
1 tbsp extra virgin olive oil

Method

For the Chicken

Preheat the oven to 350 degrees F.
Cook the bacon in a skillet until crisp and set aside.
Salt and pepper the chicken thighs on both sides and sprinkle with the Italian Seasoning. Add the chicken skin side down in the same skillet you cooked the bacon for 5-7 minutes until nicely browned. If you don’t want to cook them in the bacon drippings, you can remove, wipe the skillet clean and add extra virgin olive oil.
Transfer the chicken, skin side up, to a sheet pan and bake for about 20 minutes or until the internal temperature reaches 165 degrees.

For the Mushroom Sauce

Discard the bacon drippings and wipe the skillet clean. Add the butter and olive oil and heat adding the mushrooms. Lightly season the mushrooms with a little salt and pepper, you can adjust later. Cook the mushrooms until they are slightly caramelized, about 5 minutes.
Add the bacon that has been chopped to the skillet. Add the heavy cream, starting with one cup and add more as you need. I used about 2 cups. Add the Thyme, bring to a boil and reduce to simmer and continue to cook until the sauce has reduced. Check for salt.
Add the chicken thighs and the pan drippings to the mushroom and bacon sauce, spooning the sauce and mushrooms on top of the chicken thighs.

Chicken Agrodolce with Creamy Polenta

December 24, 2018 by Becky Spoon

Need a last minute, inexpensive recipe for Christmas Eve? or Christmas Day? Or any day….This is a very simple, fast recipe that looks elegant and will look beautiful on your table for any occasion. Add a side dish, a salad, some crusty bread to sop of the gravy and your are all set!

I love this with polenta, because I just love polenta, but you can use grits or even mashed potatoes, which the other Spoon prefers.

And I love chicken thighs! They are juicy and just delicious. Hope you enjoy this recipe and something quick and inexpensive you can throw together in minutes and everyone will think you slaved away in the kitchen.

Chicken Agrodolce with Creamy Polenta

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Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

For the Polenta

2 cups chicken stock
1 3/4 cups milk
1/2 cup parmesan cheese, grated
1/2 tsp salt
2 tbsp butter
2 cups polenta, not instant

For the Chicken

4 bone in, skin on chicken thighs
1/2 tsp pepper
2 tbsp chopped garlic
1/4 cup raisins
2 tbsp red wine vinegar
2 oz pitted green olives and kalamata olives
1 tbsp chopped fresh italian parsley

Method

For the Polenta

Bring 2 cups chicken stock to a boil with the salt, pepper and butter. Mix polenta and parmesan with the milk and gradually whisk the mixture into the boiling chicken stock.
Whisk constantly until it returns to a boil, then lower heat and cook about 30 minutes, whisking frequently to prevent lumps.

For the Chicken

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over; cook 2 minutes. Add garlic to pan; cook 1 minute. Add 2 cups stock, raisins, vinegar, and olives to pan; bring to a boil. Reduce heat, and simmer, partially covered, 12 minutes or until chicken is done. Increase heat to medium-high; cook, uncovered, 3 minutes or until liquid is slightly thickened. Divide polenta evenly among 4 plates; top with chicken thighs and sauce. Sprinkle with parsley.

Notes

If you don’t have Polenta, you can use grits.

Lemon and Garlic Roast Chicken

December 17, 2018 by Becky Spoon

Lemon And Garlic Roast Chicken

Who doesn’t love a roasted chicken? They are perfect for a Sunday lunch or dinner or any day of the week. And they are one of those recipes you can spend 10 to 15 minutes prepping, throw it in the oven, set your timer or use an instant read thermometer and you can go about other chores.

The uses are endless! You can have it as is as your main course making a delicious gravy from the pan drippings to top it or break it down for uses in other recipes.

Some uses are chicken or rice soup, chicken and dumplings, chicken pot pie, chicken salad, chicken enchiladas, or using it in the many different casseroles using chicken!

I have to say the lemon, garlic and butter in this recipe just makes a lucious chicken! This is a must try!

Hope you enjoy!

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Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

3-4 Lb Chicken
1 Lemon, sliced
2-3 garlic cloves, Sliced
4-5 Tbsp Butter, sliced and cold
Salt and pepper

Method

Preheat the oven to 350 degrees F. Pat the chicken dry. Loosen the skin and put slices of lemon and a few of the garlic slices and pats of butter under the skin over the breast and if you can in the thigh and leg area. I use a wooden spoon as seen in the photo.
Put the chicken in the roasting pan. Tuck the wings behind the chicken. Salt and pepper the cavity and add a slice or two of lemon and garlic. Tie the legs or truss the chicken.
Rub the chicken all over with melted butter or olive oil and salt and pepper. Place a couple of lemon slices on top of the chicken.
Roast for about an hour or so or most importantly when the internal temperature reaches 165 degrees in the inner portion of the leg quarter and breast meets. It may take a little longer or less according to your oven. I start checking when the chicken is golden brown and the juices are running clear!!
Remove from the oven, tent with foil and let it rest for at least 15 minutes. Bon Appétit!

Chicken and Dumplings – the Ultimate Comfort Food

November 29, 2018 by Becky Spoon

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Chicken and Dumplings is the perfect dish for leftover chicken. I roast a lot of chicken and if i am not roasting a whole chicken or some chicken parts, I’ll pick up a rotisserie chicken. These Chicken and Dumplings were from a whole chicken I had roasted. Here’s the link for my roasted chicken: https://the2spoons.com/lemon-and-garlic-roast-chicken/

What about the pan drippings from that roasted chicken or those chicken parts? I use all of of it in this Chicken and Dumplings recipe; the drippings, the broth…the best part of roasting a chicken!

I really needed some comfort food today! What better comfort food than Chicken and Dumplings?

Chicken and Dumplings – Ultimate Comfort Food

These are a little different from the Chicken and Dumplings I grew up with. I start a base of onions, celery and carrots and in the end I add a little english peas. I really like the addition of carrots and peas because they add color to the dish!

I love the history of foods from my Southern roots. https://www.southernkitchen.com/articles/eat/the-true-history-of-southern-chicken-and-dumplings-isnt-what-we-thought

Here’s my recipe! I hope you like it!

Chicken and Dumplings – the Ultimate Comfort Food

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Chicken

2-3 chicken pieces (I used a leg quarter this time)
salt and pepper

For the Dumplings

1 cup flour
2 tsp baking powder
3/4 Cup milk
2 tbsp butter
1/4 tsp salt

For the Chicken and Dumplings

1/2 onion, chopped
1 carrot, thinly sliced
1 stalk celery, thinkly sliced
2 tbsp unsalted butter
1 tbsp vegetable oil
3 tbsp flour
5 cups chicken broth More if needed
2 Cups Cooked chicken, diced or shredded
1/2 cup english peas

Method

For the Chicken

Roast a whole chicken or a few pieces of chicken, legs, thighs or the breast seasoned with salt and pepper on a sheet pan until browned and internal temperature reaches 165. When the chicken is cool, shred into pieces and set aside.
Alternative 1:
Place a whole chicken or pieces in a stock pot with 1/2 onion, 1 carrot, 1 celery stalk. Cover with water and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use.
Alternative 2:
If you have a store bought rotisserie chicken, pick and shred a couple of pieces.
This is a small recipe, if you double you want to add more chicken

For the Dumplings

Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
Combine the mixture and form into a disc.
Roll the dough on a floured surface as think as possible.
Cut the rolled out dough into strips, then pieces.

For the Chicken and Dumplings

In a medium saucepan melt the butter and heat with the oil. Add the onions, celery and carrots and sauté until the onions are translucent. Add the flour, stir and cook about 1 minute or so.
Add the chicken broth, whisking to combine and bring back to a boil. Continue cooking until the carrots and celery are tender. Add the shredded chicken and the peas.
Add the dumpling strips punching down as you add them. Cook uncovered until for about 10 minutes until done.
Spoon the dumplings into serving bowls and enjoy!!