This dish is “Thanksgiving in a pot”.

Four Large Bone-In Chicken Breasts
Cold Water
One Inch Piece of Carrot
One Inch Piece of Celery
1/4 Spanish Onion Left Whole and With Brown Skin Left On
1/2 Garlic Clove
Two Fresh Italian Parsley Stalks
Three Sprigs of Fresh Thyme
Ten Whole Black Peppercorns
Two Bay Leaves
A Tablespoon of Sea Salt

Put all of the above ingredients in a large pot with a lid. Add just enough cold water to barely cover the ingredients. Place on low simmer until the chicken is cooked through or about 1 1/2 hours. Do not allow the mixture to boil rapidly. Strain the broth well through a cheese cloth and a colander. Remove all of the chicken meat from the bones. Cut the chicken into about one inch pieces. Set the cooked chicken and the broth aside.

Two Cups of All-Purpose Flour
A Tablespoon of Baking Powder
A Teaspoon of Sea Salt
Two Beaten Eggs
A Cup of Low Fat Buttermilk

Combine the dry ingredients. Whisk well. Make a well in the middle of the dry ingredients.

Combine the wet ingredients in a separate bowl. Whisk well. Place the wet ingredients in the well of the dry ingredients. Whisk until all of the wet and dry ingredients are combined. Cover the batter and refrigerate for at least one hour.

A Cup of Diced Carrot
1/4 Cup of Diced Celery
1/2 Cup of Diced Spanish Onion
Two Minced Garlic Cloves
A Tablespoon of Unsalted Butter
1/4 Cup of Olive Oil
Two Cups of Green Beans Cut Into About One Inch Length Pieces
Three Baking Potatoes Peeled and Cut Into About One Inch Pieces
Twelve Ounces of Sliced Fresh Mushrooms
A Cup of Frozen Green Peas
3/4 Cup of All-Purpose Flour
1/2 Teaspoon of Ground Black Pepper, Divided
Two Teaspoons of Sea Salt
A Tablespoon of Finely Chopped Fresh Scallion
A Tablespoon of Finely Chopped Fresh Italian Parsley

Add the olive oil, the butter, the carrot, the celery, the onion, the garlic, 1/4 teaspoon of ground black pepper and the sea salt to a large pot with a lid. Cook on medium high heat for four minutes stirring frequently. Add the flour. Cook while stirring for one minute. Start adding the chicken broth (that you previously made) a ladle at a time until you achieve a consistency that will cling to the back of a wooden spoon. Add the mushrooms, the green beans and the potatoes to the pot. Stir well. Cover and simmer on low heat until the potatoes are fork tender (about one hour). Taste and add more black pepper and/or sea salt, if needed.

Add the cooked chicken and the green peas to the pot. Stir well. Apply cooking spray to a tablespoon measuring spoon. Add one tablespoon dollops of the dumpling batter on top of the mixture in the pot. When all of the batter is used up, cover the pot. Simmer on medium low heat for about twenty minutes until the dumplings are cooked through. Sprinkle the remaining 1/4 teaspoon of ground black pepper (or more if you like) evenly on top of the dumplings. Garnish with the chopped scallion and parsley and serve.

Chicken Vesuvio is an Italian-American dish that originated in Chicago in the 1930’s. The key ingredient is the white wine. Make sure that you select one that you would drink.

Four Tablespoons of Olive Oil

Six White Potatoes, Peeled, Each Cut into 4 Wedges

A Whole Chicken Cut-Up into 8 Pieces

A Teaspoon of Ground Black Pepper

Two Teaspoons of Sea Salt

Two Tablespoons of All Purpose Flour

Six Minced Garlic Cloves

¾ Cup of Diced Spanish Onion

A Jalapeno Pepper, Cored and Seeded, Diced

Two Roasted Red Peppers, Chopped

14 Ounces of Canned Quartered Artichoke Hearts

¾ Cup of Dry White Wine

Two Cups of Low Sodium Chicken Stock

A Teaspoon of Lemon Zest

The Juice of ½ Lemon

A Teaspoon of Dried Oregano

A Cup of Frozen Peas

A Tablespoon of Finely Chopped Fresh Italian Parsley

Preheat the oven to 350 degrees.

Spread the potatoes out on a sheet pan. Brush the potatoes with two tablespoons of the olive oil. Sprinkle the potatoes evenly with a teaspoon of sea salt and ½ teaspoon of the black pepper. Roast in the preheated oven for one hour until the potatoes are golden brown. Set them aside.

Sprinkle the chicken pieces equally with a teaspoon of the sea salt and ½ teaspoon of the black pepper. Heat a tablespoon of the olive oil in a Dutch oven on medium high heat for three minutes. Brown the chicken on both sides in the Dutch oven. Place the browned chicken on a sheet pan and roast it in the preheated oven set at 350 degrees for one hour. Set the chicken aside.

Reduce the temperature of the oven to 275 degrees.

Discard the chicken grease in the Dutch oven but retain the brown bits that have accumulated on the bottom of the pan. Put the Dutch oven on medium heat. Add a tablespoon of the olive oil, the onion, the peppers, the garlic and the dried oregano to the pot. Cook while stirring for two minutes. Add the white wine. Scrape the bottom of the pot to loosen the brown bits that have accumulated. Cook the wine for four minutes. Add the flour. Whisk while cooking making a roux.  Add 1 ½ cups of the chicken stock. Continue to whisk until the mixture thickens. Turn off the heat.  Taste the sauce and add sea salt and/or black pepper, if desired. Add the artichoke hearts and the chicken pieces to the pot. Loosely cover with aluminum foil and place the Dutch oven in the oven. Cook for one hour. Add the potatoes and cook for an additional twenty minutes.

Remove the chicken from the pot to a serving plate. Add the lemon zest, the lemon juice, the peas and the parsley to the sauce. Stir well. Serve the potatoes, the artichoke hearts and the sauce with the chicken.

This recipe defines a “one pot meal”.

Eight Chicken Thighs

A Pound Of Hot Or Sweet Italian Sausage Links

A Pound Of Cleaned Broccoli Rabe With The Stems Removed

A Pound Of Small Red Potatoes Cleaned And Sliced In Half

1/4 Cup Of Chopped Spanish Onion

Two Minced Garlic Cloves

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Cup Of Dry White Wine (Select One That You Would Drink)

Two Cups Of Chicken Stock

A  Tablespoon Of Olive Oil

Preheat the oven to 350 degrees.

Sprinkle the chicken evenly with the sea salt and the ground black pepper. Add the olive oil to a large Dutch oven. Put the pot on medium high heat and brown the sausage on all sides. Remove the sausage to a plate. Brown the chicken thighs on both sides. Remove the chicken to a plate.

Discard the grease from the chicken and the sausage but retain the brown bits that have accumulated on the bottom of the pot. On medium high heat, cook the onions while stirring for two minutes. Add the garlic and the crushed red pepper flakes. Cook while stirring for an additional minute. Add the white wine. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits that have accumulated. Add the chicken stock and stir the contents. Add the broccoli rabe and the potatoes. Lastly, place the chicken thighs and the sausage on top of the broccoli rabe and the potatoes. Cover the pot loosely with aluminum foil. Place the pot in the preheated oven.

Cook for one and a half hours. Remove the aluminum foil during the last thirty minutes of cooking time. Serve with lemon wedges.

A Chicken Cut Up In Eight Pieces
Two Tablespoons Of Vegetable Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1/2 Cup Of Light Brown Sugar
A Teaspoon Of Oyster Sauce
Two Tablespoons Of Water
1/4 Cup Of Low Sodium Soy Sauce
Two Tablespoons Of Hot Chili Garlic Sauce (Note: You can add more if you like spicy food)
The Juice Of A Lime

Preheat the oven to 350 degrees.

In a medium sauce pan, whisk together the brown sugar, the oyster sauce, the soy sauce, the water and the hot chili garlic sauce until combined. Bring the mixture to a boil and then reduce the heat to low. Cook until the sauce reduces by half. Remove from the heat and whisk in the lime juice. Set the sauce aside.

Brush the chicken pieces evenly with the vegetable oil. Sprinkle each piece equally with the sea salt and the black pepper. Roast in the preheated oven for 1 1/2 hours until the skin is brown and crispy. Brush the sauce on the chicken and roast for an additional 5 minutes. If you have any leftover sauce, serve it at the table along side the chicken.

12 Ounces Of Porter Ale
Two Pounds Of Ground Chicken
A Chopped Jalapeno Pepper
A Chopped Green Bell Pepper
Two Minced Garlic Cloves
A Cup Of Chopped Spanish Onion
A Cup Of Tomato Sauce
A Cup Of Thawed Frozen Sweet Corn
15 Ounces Of Black Beans
15 Ounces Of Red Kidney Beans
1/4 Cup Of Chili Powder
A Tablespoon Of Ground Cumin
A Teaspoon Of Ground Red Cayenne Pepper
A Teaspoon Of Ground Cinnamon
A Tablespoon Of Sea Salt
1/2 Teaspoon Of Dried Oregano
1/2 Teaspoon Of Ground Black Pepper
A Tablespoon Of Canola Oil

Add the canola oil and the chicken to a large pot with a lid. Brown the meat on medium high heat. Stir with a wooden spoon. Using the spoon, break up the ground meat into small pieces. Once the meat is browned, add the rest of the ingredients. Stir well. When the mixture begins to boil, turn the heat down to low. Simmer the chili on low heat while partially covered for two hours stirring occasionally. Taste and add more sea salt and/or pepper, if desired. Serve with shredded cheddar cheese and sour cream.

Ingredients:

Two Cornish Game Hens

For The Brine:

Six Cups Of Cold Water
1/2 Cup Of Brown Sugar
1/2 Cup Of Sea Salt
An Orange Sliced In Half
A Peeled Whole Garlic Clove
A Tablespoon Of Sliced Onion
Ten Whole Black Peppercorns
Ten Mustard Seeds
A Teaspoon Of Peeled Whole Fresh Ginger
A Fresh Rosemary Stalk
Two Fresh Thyme Sprigs

For The Stuffing:

Two Cups Of Crumbled Corn Bread
A Beaten Egg
1/4 Cup Of Chicken Stock
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Celery
A Tablespoon Of Finely Chopped Onion
A Minced Garlic Clove
1/2 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
A Teaspoon Of Olive Oil

Combine the cold water, 1/2 cup of brown sugar, 1/2 cup of sea salt, the whole garlic clove, the tablespoon of sliced onion, the ginger, the whole black peppercorns, the mustard seeds, the rosemary stalk, and the thyme sprigs in a pot large enough to hold the brining liquid and the hens. Squeeze the orange directly into the pot and then add the orange halves. Bring trhe mixture to a slight boil while stirring frequently. Turn the heat off and let the brining liquid cool down to room temperature. After the liquid has cooled, add the hens to the pot. Cover and refrigerate for at least 24 hours.

Remove the hens and pat dry them with a paper towel.

Preheat the oven to 375 degrees.

Combine the olive oil, the diced celery, the diced onion, the minced garlic, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper to a saute pan. Cook on medium low heat while stirring frequently for three minutes. Combine the crumbled corn bread, the sauteed vegetables, the beaten egg, and the chicken stock in a mixing bowl. Using your hands, mix well. Divide the stuffing in half. Place half of the stuffing in the cavity of each bird.

Place the stuffed birds in a roasting pan. Roast the hens in the preheated oven for 1 1/2 hours or until the juices run clear.

Let the hens rest for at least ten minutes before serving.

This recipe utilizes an already cooked rotisserie chicken that is available in most super markets these days along with packaged low sodium chicken stock. Of course, you can make your own chicken stock by slowly simmering a whole chicken for two hours with onion, celery, salt and black pepper in enough water to just cover the chicken.

A Pre-Cooked Rotisserie Chicken
Six Cups Of Low Sodium Chicken Stock
A Cup Of Vegetable Oil
A Cup Of All Purpose Flour
A Cup Of Cubed Andouille Sausage
A Cup Of Diced Onion
½ Cup Of Diced Celery
A Cup Of Diced Bell Pepper
A Chopped Jalapeno Pepper
Two Minced Garlic Cloves
A Bay Leaf
A Teaspoon Of Red Cayenne Pepper (Or More If You Like Spicy Food)
Two Teaspoons Of Sea Salt

Pick all of the meat off of the cooked chicken and cut it into about inch length pieces discarding the skin and the bones. Set the chicken meat aside.

In a stockpot placed on medium heat, whisk together the flour and the vegetable oil to start making a roux. Cook the flour and the oil on medium heat while always stirring with a wooden spoon until the mixture takes on a dark chocolate brown color. This should take about 20-25 minutes. Do not stop stirring or the roux will burn quickly. Add the onion. Cook while stirring for three minutes. Add the andouille sausage, the celery, the garlic, the jalapeno pepper, the bell pepper, the bay leaf, the sea salt, and the cayenne pepper. Cook while stirring for three minutes. Add the chicken stock and increase the heat to medium high. When the mixture comes to a boil, the gumbo will be at its thickest, creamiest consistency. It should easily coat the back of your wooden spoon. Turn the heat down to low. Cover the pot and simmer the gumbo stirring occasionally for 45 minutes. Taste and add more sea salt and/or red cayenne pepper, if desired. Add the cooked chicken to the pot. Cook for an additional three minutes.

Turn off the heat and serve with white rice. Garnish with chopped parsley and chopped scallion.

Eight Whole Chicken Thighs
Three Cups Of Pinot Noir
¼ Cup Of ½ Inch Wide Pancetta Cubes
¾ Cup Of Chicken Stock
Three Whole Italian Parsley Stalks
¼ Cup Of Finely Chopped Italian Parsley
A Whole Fresh Rosemary Stalk
Three Whole Fresh Thyme Stalks
Two Minced Garlic Cloves
¾ Cup Of Finely Chopped Carrot
¾ Cup Of Finely Chopped Spanish Onion
½ Cup Of Finely Chopped Celery
Eight Ounces Of Whole Cremini Mushrooms
1/3 Cup Of All Purpose Flour
Three Tablespoons Of Tomato Paste
Two Teaspoons Of Sea Salt
A Teaspoon Of Ground Black Pepper
A Tablespoon Of Olive Oil

Combine the olive oil and the pancetta cubes in a large oven proof Dutch oven. Cook the pancetta on low heat until crispy. Remove the pancetta cubes to a plate lined with a paper towel. Leave the pan drippings in the pot.

Combine the flour, a teaspoon of sea salt, and ½ teaspoon of black pepper in a large zip lock bag. Shake well. Add the chicken thighs. Shake well so that the chicken thighs get coated evenly with the flour and the seasoning.

Put the pot that the pancetta was cooked in on high heat. Brown the chicken thighs (four at a time) on both sides. This should take about 4-5 minutes on each side. Remove the chicken thighs to a plate.

Preheat the oven to 325 degrees.

Remove the excess chicken fat in the pot but retain the brown bits that have accumulated on the bottom. Add the carrot, the celery, the onion, the garlic, a teaspoon of sea salt, and ½ teaspoon of black pepper. Cook on medium heat for four minutes stirring frequently. Add the wine. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits that have accumulated. Cook for an additional four minutes. Add the mushrooms and the tomato paste. Cook while stirring frequently for three minutes. Tie the parsley stalks, the rosemary stalk, and the thyme stalks into a bundle with cooking twine. Drop the herb bundle into the pot. Add the chicken stock and stir well. Taste and add more sea salt and/or black pepper, if desired. Add the chicken back to the pot on top of the vegetables. Loosely cover the pot with aluminum foil and place the pot into the preheated oven.

Cook for two hours removing the aluminum foil during the last 30 minutes of cooking time. Garnish with the chopped parsley and the crispy pancetta cubes. Serve with buttered noodles, rice, or polenta.

All of the flavors of Buffalo chicken wings are contained in this burger.

Two Pounds Of Ground Turkey
Two Tablespoons Of Frank’s Louisiana Hot Sauce (Or More If You Like Spicy Food)
A Finely Chopped Red Jalapeno Pepper
A Tablespoon Of Finely Chopped Shallot
A Tablespoon Of Finely Chopped Celery
Two Minced Garlic Cloves
A Teaspoon Of Garlic Powder
A Teaspoon Of Paprika
Two Teaspoons And A Pinch Of Sea Salt, Divided
1/3 Cup Of Crumbled Blue Cheese
1/3 Cup Of Panko Breadcrumbs
A Beaten Egg
A Tablespoon Of Olive Oil

Combine the olive oil, the jalapeno pepper, the shallot, the celery, the garlic and a pinch of sea salt in a sauté pan. Cook while stirring frequently on medium low heat for five minutes.

Combine the cooked vegetables, the ground turkey, the hot sauce, the garlic powder, the paprika, two teaspoons of sea salt, the blue cheese, the breadcrumbs, and the beaten egg in a bowl. Mix well with your hands. Form the meat mixture into six equal patties.

Cook the patties on a hot gas or charcoal grill for 5-7 minutes on each side turning only once until the juices run clear. Serve on Kaiser rolls with ketchup or Greek yogurt mixed with crumbled blue cheese and chives.