Chicken

There was a time when Chicken was reserved for Sunday or holiday dinners. (Think early- to mid-twentieth century.) Now, it's an anytime meal.

Check out these six chicken recipes, including Chicken Bacon Ranch Casserole and Savory Chicken Pot Pie. Enjoy!

BRUNSWICK STEW

This is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "Few American dishes are more comforting than Brunswick stew, a motley mix of tomatoes, corn, beans and shredded meat. Chicken is most commonly used today, though some stew experts throw in beef chuck or pork shoulder for flavor and fat (or they prepare it in the old way, using game meat such as squirrel and rabbit). Both Brunswick County, Va., and Brunswick, Ga., lay claim to this hearty fall stew. This version borrows from the sweet and savory Virginian tradition. Thickened with potatoes, the stew tastes great on its own, alongside a hunk of cornbread or with a sleeve of saltine crackers."

Total Time: 2-1/2 hours; Yield: 8 to 10 servings

This was featured in "Why Everyone Should Make Brunswick Stew, a Southern Classic," amd cam be viewed online at https://cooking.nytimes.com/recipes/1023587-brunswick-stew.

Two notes here: First off, if you haven't already subscribed to The New York Times cooking enewsletter, you really should; I highly recommend it. (Some of the links may hit a paywall, if you don't have a subscription.) The newsletter has lots of great recipes, guides, and more.

Secondly, the featured article that this was in is really worth the time to read (and possibly reread). Nice work, Eric!

Ingredients

Olive oil

2 large yellow onions, diced

Salt and black pepper

4 dried or fresh bay leaves

4 teaspoons celery seeds

1/4 to 1/2 teaspoon cayenne pepper, plus more to taste

3 pounds plum tomatoes, diced

3 tablespoons Worcestershire sauce

4 teaspoons granulated sugar, plus more to taste

1 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces

1 quart chicken stock

2 pounds boneless, skinless chicken thighs, each cut in half

2 cups fresh or frozen corn kernels

2 cups fresh or frozen shelled lima beans

Preparation

Heat a large Dutch oven or soup pot over medium-high. Add enough olive oil to generously coat the bottom of the pot. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, translucent and starting to brown at the edges, 12 to 15 minutes. Stir in the bay leaves, celery seeds and cayenne, and cook until fragrant, just a few seconds.

Add the tomatoes, Worcestershire sauce and sugar, and cook, stirring occasionally, until the tomatoes are softened and much of their liquid has released, 7 to 9 minutes.

Stir in the potatoes and chicken stock, and bring to a boil. Reduce the heat to a simmer, cover and continue simmering, stirring occasionally, until the stew thickens slightly and the potatoes are falling apart, about 1 hour. Using the back of a spoon, gently crush most of the potatoes against the side of the pot.

Add the chicken, corn and lima beans. Continue simmering, uncovered, stirring occasionally, until the chicken is soft and easily shreddable, about 1 hour.

Remove the chicken from the pot, shred with two forks and return to the pot. (Alternatively, you can leave the chicken pieces whole; large chunks of stewed thigh meat taste delicious here.)

Taste for seasoning, adding more salt, pepper, cayenne and sugar as desired. Serve immediately or refrigerate in airtight containers for up to 4 days. You also can freeze it for up to 4 months before thawing and reheating.

CHICKEN PAPRIKASH

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.

This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs

Kosher salt and freshly ground black pepper to taste

1 tablespoon neutral oil, like canola

3 tablespoons unsalted butter

1 large yellow or Spanish onion, peeled and diced

3 cloves garlic, peeled and minced

3 tablespoons Hungarian paprika, sweet or hot, or a combination

3 tablespoons all-purpose flour

1 cup canned crushed tomatoes or 1 large ripe tomato, chopped

1 cup chicken broth, homemade or, if not, low-sodium

1 pound egg noodles

3/4 cup sour cream

Preparation

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.

Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.

Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

SAVORY CHICKEN POT PIE

This is from Kraft Recipes, and begins, “When a chicken pot pie bubbles and oozes this much creamy comfort in every bite, you know you’re home.” Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 8

To view this online, click here.

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1/2 cup fat-free reduced-sodium chicken broth

3 cups chopped cooked chicken

1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed

1/4 tsp. garlic powder

1 egg

1/2 cup milk

1 cup all-purpose baking mix

Directions

Heat oven to 400°F.

Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.

Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.

Bake 25 to 30 min. or until golden brown.

CREAMY CHICKEN NOODLE SOUP

This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes

You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.

Ingredients

1/4 cup unsalted butter

1 sweet onion, diced

3 carrots, peeled and sliced

2 celery ribs, diced

3 cloves garlic, minced

2 teaspoons finely chopped fresh thyme leaves

1/4 cup all-purpose flour

1/4 cup dry white wine

6 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

3 cups leftover shredded rotisserie chicken

2 cups wide egg noodles

1/2 cup heavy cream

1/2 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Directions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.

Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

Stir in chicken and pasta and cook until tender, about 10-12 minutes.

Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.

Serve immediately.

CHICKEN PARMESAN MEATBALLS

This yumminess is from Sheela Prakash at TheKitchn.

This begins, "If saucy, cheesy, and comforting is what you’re after, look no further. I have a feeling these meatballs will win the prize for one of the most satisfying dinners you’ve had in long time. A fun twist on classic chicken Parmesan, these meatballs eschew spaghetti in place of extra marinara and a whole lot of melty mozzarella. Did I mention the entire thing comes together in just one skillet?"

Prep Time: 15 minutes; Cook Time: 23 to 30 minutes; Serves: 4 to 6

To view this online, go to https://www.thekitchn.com/chicken-parmesan-meatballs-22902955.

Ingredients

1 (24-ounce) jar marinara sauce, such as Rao’s

1 pound ground chicken, preferably dark meat

1 cup panko breadcrumbs, divided

1/2 cup finely grated Parmesan cheese, divided

1/2 small yellow onion, finely chopped

1/4 cup coarsely chopped fresh parsley leaves

1 large egg

3 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

1-1/2 cups shredded part-skim mozzarella cheese

2 tablespoons chopped fresh basil or parsley leaves, for serving

Instructions

Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.

When the sauce is simmering, form the meat mixture into 1-1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.

Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.

Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

New Year's Day

It's New Year's Day, the beginning of 2025. If you're like me, you're probably glad that last year is over!

Here are six recipes to help you through the day, including Kahuna Meatballs and One-Pot Chicken Lo Mein. Enjoy!

PUMPKIN MOUSSE

This comes from Lena Abraham, assistant food editor for Delish.com. This recipe begins, “Love the flavor but missing some crunch? Add a couple crushed graham crackers to the bottom of each serving dish for a makeshift crust.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 (3.4-oz.) package instant vanilla pudding

1 tsp. pumpkin spice

1/2 tsp. cinnamon, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz.) can pumpkin purée

2 tbsp. maple syrup

1/2 tsp. pure vanilla extract

1 c. whole milk

1 1/2 c. heavy cream

Directions

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

CINNAMON BAKED DOUGHNUTS

This is from Ina Garten of the Food Network show, Barefoot Contessa.

Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts

To view this online, click here.

Ingredients

Baking spray with flour, such as Baker's Joy

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

KAHUNA MEATBALLS

This recipe comes from Publix.

Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes

To view this online, click here.

Ingredients

1 fresh pineapple, cored and peeled

1 medium red onion

2 medium red (or green) bell peppers

1 lb fresh jalapeño-cheddar meatballs

1/3 cup brown sugar

1 tablespoon cornstarch

1/3 cup reduced-sodium soy sauce

1 tablespoon sriracha

1 (12-ct) package Hawaiian sweet rolls (optional)

Directions

Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.

Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.

Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.

SPINACH AND CHEESE BOUREKAS

This was from the Vegetarian Times editors (posted on their site on May 23, 2013), and begins, “Bourekas are savory filled pastries that Israelis often make with puff pastry. To lighten the recipe, this version calls for phyllo dough brushed with olive oil.”

24 Servings

To view this online, click here.

Ingredients

8 cups spinach leaves

1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided

1 small onion, finely chopped (1 cup)

1/4 cup part-skim ricotta cheese

1/3 cup feta cheese, finely crumbled

1 large egg, lightly beaten

12 sheets frozen phyllo dough, thawed

1 tsp. sesame seeds

Directions

Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1 1/3 cups.)

Heat 1 1/2 tsp. oil in skillet over medium-low heat. Add onion, and cook 5 minutes. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.

Stir ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper, if desired.

Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.

Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil. Top with second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on bottom of first phyllo strip. Fold one bottom corner of strip over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.

Bake 15 to 18 minutes, or until triangles are crispy and golden-brown. Cool 5 minutes before serving.

Nutrition Information: Calories: 81; Carbohydrate Content: 7 g; Cholesterol Content: 10 mg; Fat Content: 5 g; Fiber Content: 0.5 g; Protein Content: 2 g; Saturated Fat Content: 1 g; Sodium Content: 94 mg; Sugar Content: 0.5 g

CHICKEN BALSAMICO

This comes from FamilyTime, and begins, “Yes you can make a gourmet-style dish in just 30 minutes! It's as simple as this skillet chicken dish, served in a creamy balsamic sauce with olives, sun-dried tomatoes and feta cheese...yum!”

Serves: 4 servings; Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon olive oil

4 skinless, boneless chicken breast half (about 1 pound)

1 clove garlic, minced

3 tablespoons balsamic vinegar

3/4 cup water

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

1/2 cup sliced pitted kalamata olive

1/2 teaspoon dried oregano leaves, crushed

1/4 cup crumbled feta cheese

Hot cooked orzo pasta

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

ONE-POT CHICKEN LO MEIN

This is from tbls. (Tablespoon), and begins, “Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes.”

Prep Time: 60 minutes; Total Time: 60 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup vegetable oil

1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4 teaspoon salt

8 oz white mushrooms, thinly sliced

6 green onions, thinly sliced on the bias, whites and greens separated

1 carton (32 oz) Progresso™ reduced sodium chicken broth

1 cup coarsely shredded carrots

1 cup shredded red cabbage

1/4 cup oyster sauce

2 tablespoons soy sauce

1 teaspoon ground ginger

8 oz uncooked spaghetti (from 16-oz package), broken in half

Directions

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.

Top with green onion greens.

Expert Tips

For best results, pat chicken dry before adding to hot oil.

Short on time? Use purchased preshredded carrots and red cabbage.