Friday, October 29, 2010

{Guest Post} A Chicken Classic

This is a guest post from Amanda over at A Sink Full of Dishes.  She is just getting her site up and running and would love more followers!  Her site is all about the life of a working mom.  She plans on sharing a little bit of everything but has some amazing recipes up right now and has been nice enough to share one of her favorites with us.  She will also be co-hosting the 30 Days of Christmas event with me where we will have recipes, home decor/craft ideas, product reviews to give you great ideas for gifts and some fun giveaways.  I hope you will follow each of us so you don't miss out!   Thanks- Jessica 

A Chicken Classic

I remember when I was a little girl standing at my mother’s side while she was cooking dinner. One of my favorites that she prepared quite often was baked chicken. It sounds plain, simple, and just ordinary but it’s far from boring.

You will need:
• 3-4 pound whole chicken, cut into 8 parts (2 breasts, thighs, legs, and wings)
• Olive Oil
• Salt
• Fresh ground pepper
• ½ cup chicken stock or white wine for the gravy
• 8 red potatoes
• ¼ milk
• 2 tbsp. butter


• Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.

• Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

• Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

• To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan

• Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.

• Clean and cube potatoes

• Place the potatoes in a pot of boiling water

• Let boil until soft

• Remove from heat and strain water

• Place the potatoes in a mixing bowl

• Add milk and butter

• Either by hand or electric mixer smash to desired consistency.

• Salt and pepper to taste

I hope you all will enjoy this fast simple recipe and it will become a part of family favorites.


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