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Get Forked Friday: One Pot Chicken Dish Delish

Chicken

One Pot Chicken Dish Delish

What you need:

4-5 Chicken Thighs (I use bone on skin on)
1 Package sliced baby bella mushrooms
1/4 cup diced pancetta
1 cup cherry tomatoes sliced in half
2 cups collard greens roughly chopped
2 corn on the cob, corn removed
6 fresh garlic cloves chopped
1 cup of white wine

In a Large chicken fryer style pan cook off the pancetta on medium heat for about a min and remove from the pan leaving the grease from the pancetta in the pan. Season the chicken with Salt and Pepper and your favorite all purpose seasoning or Italian Seasoning. Turn the heat up to medium high and add the chicken to the pan browning on both sides Remove the chicken, turn down the heat to Medium, and add the garlic to the pan and sauté until lightly golden, then add the mushrooms, stir frequently scraping off the bits on the bottom of the pan, do not salt and pepper yet. Once the mushrooms have cooked for a couple of minutes add the rest of the vegetables and the pancetta to the pan, sautéing for 3-4 minutes and season with salt and pepper to taste Add the wine and allow the wine to cook down for approx 2 min. Add the chicken back to the pan nestling it down into the vegetables and continue cooking for 20-30 minutes half covered on Low/Med heat. Serve over Rice, or Pasta YUM!

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate me. Please read the disclosure.


Get Forked Friday: Brown butter garlic and thyme roasted carrots

Carrots



What you need:

4-5 Organic Carrots (cut into thick sticks, quartered long way)  Carrots2
1/2 stick of butter
6 Cloves of garlic crushed
4 sprigs of thyme leaves off some, leave some whole
Salt and pepper to taste

What to do:

In a small sauté pan melt your butter, then add the garlic and thyme, turn the heat to medium/low and allow the butter to get a brown tint to it and the garlic to sauté (approx 3-4 min) Add the carrots and turn off the heat. Toss the carrots until they are well coated. On a non stick sheet pan lay the carrot mixture in a single layer, salt and pepper to taste and roast on 425 degrees for 15-20 minutes or until they start to turn a bit golden and caramelize.

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate me. Please read the disclosure.