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Crispy Pan-Roasted Chicken Leg Quarters or Thighs

Crispy Pan-Roasted Chicken Leg Quarters or Thighs

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Yield: 2-6 servings
Adapted from Epicurious

July 2015 This is an easy and fairly quick dish for bone-in leg quarters or thighs.  You can change the flavors by adding additional seasonings to the chicken.  Herbes de Provence or poultry seasoning both work well

    • 2-6skin-on, bone-in chicken leg quarters or thighs
    • Kosher salt
    • Freshly ground pepper.
    • 1TBS oil

Preheat oven to 475°F.

Season chicken with salt and pepper. Heat oil in a 10” -12″ cast-iron or heavy nonstick skillet over high heat until hot but not smoking.

Nestle chicken in skillet, skin side down, and cook 2 minutes.

Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Flip chicken; Transfer skillet to oven and cook 13 more minutes.

Check temperature for 175 next to bone. Continue cooking until meat is cooked through.

Transfer to a plate; let rest 5 minutes before serving.

Carelli’s Scoozi

Carelli’s Scoozi

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Yield: 4 servings

Adapted from Carelli’s Restaurant, Boulder, Colorado

March 2008: This very popular dish from Carelli’s in Boulder was featured in the cooking pages of the Boulder Camera. I’ve had it at the restaurant and made it a few times at home.

  • 12oz farfalle pasta
  • 46 oz boneless chicken breasts
  • 2cups broccoli florets
  • 2cans artichoke hearts
  • 1cup canned artichoke juice
  • ½tsp fresh ground black pepper
  • 1cup dry white wine
  • 4TBS olive oil
  • salt and pepper to taste.
  • Parmigiana, grated to taste.

Cook the pasta. Drain. The rest cooks fast, so you want the pasta ready.

Quarter cut the broccoli florets and the artichoke hearts.

Trim the chicken of all skin and fat, then thinly slice.

In a skillet, heat the olive oil over medium-high heat. Sauté the broccoli and chicken with fresh ground pepper until the chicken is slightly brown on the outside.

Add the artichokes and the juice. Blend in quickly then add the wine.

Stirring frequently, cook over high heat until the chicken is cooked completely through.

Shut off heat, add pasta to sauté pan and mix to coat well.

Garnish with freshly chopped parsley and parmigiana to serve

Pasta with Chicken, Tomatoes & Broccoli

Pasta with Chicken, Tomatoes & Broccoli

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Yield: 3 to 4 Servings
Scott Nowell

August 2017: Needed to use up some cherry tomatoes. I turned them into an enhancement for a pasta casserole with some chicken and broccoli. Hmm, good.

  • 1lb boneless, skinless chicken breast, whole or cubed
  • 6-8oz pasta, penne, rotini, etc.
  • olive oil
  • 1-2pinches crushed red pepper flakes
  • salt and pepper
  • 1shallot, minced
  • 2cups cherry or grape tomatoes, halved
  • 3-4cups broccoli florets

Season chicken on both sides with salt, pepper and olive oil.

Set a large pot of water to boil. When it boils, add salt to taste. Add pasta and cook to al dente. Remove water from pasta and set aside. Add broccoli to water and cook for 2-3 minutes until it is mostly cooked. Reserve 1/2 cup pasta cooking liquid. Drain.

Heat a TBS of olive oil in a large skillet on medium heat until hot but not smoking.
Add chicken and cook about 4 minutes on each side to brown. Reduce heat to medium and flip until cooked through. 160°F at thickest spot. Remove to cutting board and rest. Slice chicken to bite sized pieces.
If using cubed chicken, cook stirring occasionally until no longer pink in the middle of thickest piece.
Remove chicken from pan. Add another TBS of olive oil, minced shallot, tomatoes and red pepper flakes. Sauté until shallot starts to brown.
Add tomato mixture to pasta pot with drained broccoli. Add chicken and pasta to pot with two TBS of olive oil, season with salt and pepper. You can also add some of the reserved pasta cooking liquid to make it saucier. Mix well until heated through.

Pasta Primavera

Pasta Primavera

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Serves 6 to 8
Adapted from Crème de Colorado Cookbook

1994: This is a labor intensive dish, peeling and seeding tomatoes is a chore, but well worth the effort. I should probably title this Pasta Semi-Primavera since I really like the addition of both chicken and kielbasa. The original didn’t include any meat.

  • 4medium zucchini, sliced (3-4 cups)
  • 2cups small broccoli florets
  • 8-16oz pasta
  • ⅓cup pine nuts
  • ¼cup olive oil
  • 1TBS minced garlic
  • 4large tomatoes, skinned and chopped (about 4 cups)
  • 1cup snow pea pods, cut in half diagonally
  • ¼tsp salt
  • ¼tsp freshly ground black pepper
  • 4TBS butter
  • ½cup heavy cream
  • 1cup freshly grated Parmesan cheese
  • ¼cup minced fresh basil (or 1 tsp dried)
  • 1lb chicken, smoked sausage, kielbasa or combination. (Optional)

If using the optional chicken or sausage, cook and set aside.

Bring a gallon of water to a boil in 6-8 quart pot. When boiling add 1 TBS salt and stir.

While the water is heating, prepare a large bowl of ice water. Mix a couple of tsp of salt into the ice water.

Make a small X with a paring knife across the base of the tomatoes. Blanch the tomatoes in the boiling water for 1 minute. Remove and put in the ice water. This should cause the tomato skin toloosen and split at the X. Peal the skin starting at the X. Half the peeled tomatoes at their horizon and remove seeds with a spoon or your fingers. Chop the tomatoes. Set aside.

Blanch the zucchini for 1 minute in the boiling water. Remove from boiling water and plunge into the ice water

Blanch the broccoli for 3-4 minutes in the boiling water until crisp. Remove from boiling water and plunge into the ice water with the zucchini.

Remove the broccoli and zucchini from the ice water to another bowl. Discard the ice water.

Add the pasta to the boiling water and cook to al dente. Slightly under cooked is best.

While the pasta is cooking, spread the pine nuts of a cookie sheet and toast for 2-3 minutes under a broiler or in a toaster oven. Stir and toast for a few more minutes until golden. DON’T BURN the nuts.

Save a cup of the pasta water and then drain the pasta and transfer to the bowl used for the ice water. Add a little oil and stir to coat to prevent sticking.

In the pasta pot, heat the olive oil, add the garlic, tomatoes, zucchini, broccoli, snow pea pods, salt and pepper. Sauté for 2-3 minutes.

Add the pasta, meat, butter, cream, Parmesan, pine nuts and basil. Cook until heated through.

Toss/stir gently. Taste, adjust seasonings and serve.

Note: This dish does not freeze well

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Chicken, Sausage, Peppers, and Potatoes

Chicken, Sausage, Peppers, and Potatoes

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Yield: 6 Servings
Adapted from FoodWishes
  • 4large Italian sausage links (Hot is best, but a mix of hot and mild, if needed)
  • 1TBS olive oil, plus more as needed
  • 6-8bone-in, skin-on chicken thighs
  • 2tsp kosher salt, plus more as needed
  • freshly ground black pepper to taste
  • 2large handfuls, seeded and cut sweet peppers
  • 1sliced small red onion
  • ½sliced yellow onion
  • 4large Yukon Gold potatoes, quartered
  • 2generous tsp dried Italian Seasoning or Herbs de Provence
  • fresh Italian parsley to garnish, optional

Par-cook sausage:
In a large skillet, partially cook the sausage in a TBS of oil over medium high heat for 3 minutes per side. When you flip to the second side, poke the sausage with a knife to release oil and juices.

Remove from heat and cool til able to handle. Cut sausage into 1-2 inch chunks. I use a mix of hot and mild, and cut the hot diagonally and the mild straight.

Preheat oven to 450°F.

Trim up the chicken and make two deep slashes through the skin, down to the bone.

Put peppers in large mixing bowl, add the sliced onion and the quartered potatoes. Add chicken, sausages and all juices and fat. Season with salt, pepper and herbs. Drizzle with olive oil and mix everything well.

Pour into a large roasting pan and arrange to space thighs with the skin side up. Get potatoes exposed to the heat. Drizzle with more olive oil and season with salt.

Cook in the center rack of the over for 1 hour. Check for doneness, the thighs should be at least 185°F.

Chicken Stock, Pressure Cooker

Chicken Stock, Pressure Cooker

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Yield: 1 to 2 Quarts
Adapted from Daniel Gritzer / Serious Eats

A pressure cooker makes some of the best chicken stock in a fraction of the time, extracting more flavor and gelatin from the bones and aromatic vegetables than the hours-long classic method.

  • 4½lb mixed chicken parts, such as wings, backs, bones, feet
  • 1½lb yellow onions (about 2 large), diced
  • 12oz carrots (about 2 large), diced
  • 8oz celery (about 6 medium ribs), diced
  • 4medium cloves garlic
  • 4flat-leaf parsley sprigs
  • 3fresh thyme sprigs
  • 1bay leaf

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker’s max fill line; it’s okay if a few things poke above the water’s surface.

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you’re serving it as consommé or in another preparation that requires the broth to be crystal-clear.) If you have a stove-top cooker, you can also depressurize it by running it under cold water in the sink; do not do this with an electric cooker.

Pass everything through a colander set over a large bowl.  Squeeze veg with the back of a large spoon to get as much liquid out as possible.  Discard contents of colander.  Rinse and wipe the pressure cooker pot and strain the stock back into the pot through a fine sieve.  Quick cool the stock to room temperature, by placing pot into a large bowl of ice water.  Stir a few time over about 15-20 minutes.  Refrigerate overnight to set the fat on top.

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

Gayle’s Chicken with Carrots & Wine Sauce

Gayle’s Chicken with Carrots & Wine Sauce

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Yield: about 4 servings
Originally adapted from Pillsbury Kitchens’ Family Cookbook

I updated this to use cream and mushrooms instead of cream of mushroom soup.

  • 1-1½lb boneless chicken breast halves
  • 8oz carrots or baby carrots, peeled and cut to 2 in pieces
  • 8oz mushrooms, sliced
  • 8oz heavy cream
  • 2oz white wine
  • 1heaping tsp Better than Bouillon, chicken
  • 4TBS butter, divided
  • 1TBS oil

Trim breasts of any fat or cartilage. If breasts are large, halve diagonally (can do this anyway). Season breasts with salt and pepper.

If the carrots are fresh, microwave in a covered dish with 1 TBS water for 2 minutes.

Heat frying pan over medium high heat. Add butter. When butter stops sizzling, add mushrooms and saute for 6 to 8 minutes until browned. Remove to dish and set aside.

Add 1 TBS oil to pan and heat for 30 seconds. Add chicken to pan. Move pieces around to coat bottom with oil. Fry on first side until light to medium brown, 3 to 5 minutes. Turn chicken over and continue to fry for 2 to 3 minutes.

Add heavy cream, wine and Better than Bouillon. Stir in center of pan, between chicken pieces to mix in Better than Bouillon. Season well with black pepper.

Return the mushrooms and carrots to the pan and mix everything to evenly distribute. Carrots should be in sauce, but not under chicken. As sauce starts to boil, reduce heat to simmer. Cover, cook for 8 to 10 minutes.  Should be bubbling, but not boiling hard.

Check thickest piece of chicken with instant read thermometer for > 152°F. (Or pull one of the breasts from the pan, cut almost in half and check for doneness. Should not be any pink in center.)

Remove breasts to a serving dish and set aside.

If necessary, increase heat and reduce cream sauce to desired thickness. Taste and adjust seasoning.

Pour over breasts.

Serve with rice.

Whip-Flop-Glop (Chicken)

Whip-Flop-Glop (Chicken)

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Yield: 4 Servings
Scott Nowell

My quick chicken stir-fry with fresh or frozen vegetables. Frozen is easier/faster, Fresh is definitely better. Great with steamed rice and pot stickers.

Chicken & Marinade

  • 12oz sliced chicken
  • 1pinch salt
  • 1tsp sesame oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Vegetables

  • 1lb Asian style frozen vegetables

– or –

  • 1lb mixed fresh vegetables: broccoli, green beans, onions, mushrooms, etc.

Sauce

  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1tsp soy sauce

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1clove of garlic, minced
  • 1tsp ginger, minced


Marinate chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil.  Mix well and add cornstarch. Mix to coat well and add more as needed. Set aside to  marinate for 15 to 30 minutes.

Premix sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, sugar and soy sauce in a small bowl.

Make slurry:

Whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir fry:

Heat a wok to high, add 1-2 TBS oil to the wok and add chicken. Cook on one side until slightly brown, about 2 minutes. Flip and cook for 2 more minutes. Break up and stir fry until cooked through, another 2-3 minutes. Remove to bowl.

Add another TBS of oil to wok and stir fry vegetables for a minutes or two. Add 1/4 cup of water or stock and cover and cook until vegetables are starting to become tender. Add premix sauce to wok and bring to boil. Add slurry a little at a time, bring to boil to thicken and add more to reach desired consistency. Add more of any sauce ingredient to taste. Return chicken to pan and stir to coat. Heat through until all of chicken is done.

Serve with rice.

Colonel Scottie’s Chicken

Colonel Scottie’s Chicken

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With Joe’s Florida Stone Crab Mustard Sauce

Yield: 12 – 16 pieces

Scott Nowell

This idea came from a trade show visit to Atlanta. I got an invite to a reception in AT&T’s suite in the hotel. One of the items served was breaded chicken strips with a honey-mustard sauce. This is my version with a mustard sauce pulled from a Frugal Gourmet (Jeff Smith) cookbook.

  • 1½lb boneless, skinless chicken breasts
  • 1cup milk
  • 1egg
  • 1cup unseasoned bread crumbs
  • -or-
  • 1cup flour
  • 1/8tsp salt
  • ¼tsp fresh ground pepper
  • 1/8tsp paprika
  • 2TBS butter
  • 4TBS cooking oil


Trim chicken breasts to remove fat. Slice crosswise into strips about a ¼ to 3/8 inch thick.

Put breadcrumbs or flour in a large flat bowl or plate, and mix in spices.

Beat egg into milk and season.

Dredge chicken strips in flour, dip chicken strips in milk and then roll in breading to coat evenly. (Shake a bunch in a plastic bag filled with breading.

Heat the butter and 2 TBS of the oil in a large skillet over high heat until the butter stops foaming and the oil is quite hot but not smoking. Add the chicken pieces in a single layer without crowding and cook until browned. Turn the chicken over and brown the other side. Remove to paper towels to absorb oil, then transfer to a serving dish. Cook remaining chicken. Add additional oil as necessary between batches and let oil get hot before adding chicken.

Joe’s Florida Stone Crab Mustard Sauce

  • 3½tsp dry English mustard (Coleman’s)
  • 1cup mayonnaise (not Miracle Whip)
  • 2tsp Worcestershire sauce
  • 1tsp A1 Sauce
  • 1/8cup light cream or half and half
  • 1/8tsp salt


Beat the dry mustard and mayonnaise together for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill.