chicken

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

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordchicken, chicken with mushroom sauce

Prep Time10

Cook Time20

Total Time30

Servings servings

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

Instructions

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 and Wild Rice Soup

January 6, 2019 by Becky Spoon

I wanted to make a soup to go with chicken salad sandwiches but I didn’t want a heavy, cream soup. I love creamed soup but I wanted a broth based soup since the chicken salad had mayonnaise. I wasn’t sure I wanted a chicken soup with chicken salad, but this turned out to be the perfect soup.

The combination made such a great lunch, but it would also make a great dinner too!

Just look how delicious this looks! So appetizing!

Hope you love this soup as much as I do!!

Chicken and Wild Rice Soup

Print Recipe

Coursedinner, Lunch

CuisineAmerican

Keywordchicken, rice, soup

Prep Time10

Cook Time45

Total Time55

Ingredients

1 Tbsp Butter
1 Tbsp Olive oil
2 Stalks Celery
2 Carrots Sliced
1 Onion, diced
2 Cups Chicken, cubed or shredded Recipe at bottom
6 Cups Chicken stock Recipe at bottom
1/2 Cups Wild rice
Salt and pepper

Instructions

Sauté the celery, onion, and carrots in the butter and olive oil until translucent.
Add the wild rice and sauté about a minute or two.
Add the chicken stock and bring to a boil. Lower the heat and simmer 35-45 minutes until the rice and vegetables are tender.
Add the chicken and just heat through.
Bon Appetite!

Chicken Broth, Reserving Chicken for Recipes

Print Recipe

CuisineAmerican

Keywordbroth, chicken, stock

Ingredients

1 3-5 lbs Whole Chicken
1-2 Carrots and celery, large chunks
1 Onion, halved or quartered The onion does not have to be peeled
2 Garlic cloves, whole
1-2 Bay leaf
Fresh thyme sprigs Optional
Black peppercorns
1 Tsp Salt
Water to cover

Instructions

Place the whole chicken in a large stock pot and add all the ingredients. Cover with water.
Bring to a boil and cook until the chicken begins to fall off the bone.
Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc.
Strain the stock in a colander and discard the vegetables.
At this point I like to chill the stock so the fat comes to the top and is easily discarded.

Chicken Broth, Reserving the Chicken for Recipes

January 6, 2019 by Becky Spoon

I always have chicken broth that I’ve made in my freezer.

It’s just so easy to make and adds so much to your recipes, and it’s less expensive!

Here you go for the recipe!

Chicken Broth, Reserving Chicken for Recipes

Print Recipe

CuisineAmerican

Keywordbroth, chicken, stock

Ingredients

1 3-5 lbs Whole Chicken
1-2 Carrots and celery, large chunks
1 Onion, halved or quartered The onion does not have to be peeled
2 Garlic cloves, whole
1-2 Bay leaf
Fresh thyme sprigs Optional
Black peppercorns
1 Tsp Salt
Water to cover

Instructions

Place the whole chicken in a large stock pot and add all the ingredients. Cover with water.
Bring to a boil and cook until the chicken begins to fall off the bone.
Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc.
Strain the stock in a colander and discard the vegetables.
At this point I like to chill the stock so the fat comes to the top and is easily discarded.

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!

Print Recipe

CourseMain Course

CuisineAmerican

Keywordchicken, roastchicken

Ingredients

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

Instructions

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

Jump to Recipe

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

Print Recipe

CourseMain Course

CuisineAmerican

Keywordchicken, chicken and dumplings, Dumplings

Prep Time15

Cook Time15

Total Time30

Servings servings

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

Instructions

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!!