Tag Archives: one pot chicken dinner

Meat Chowder (serves 6) A Great Dinner Party Main Course!

I haven’t posted a recipe in quite some time because frankly I either have made nothing that I haven’t posted already or, on a day when I made something perfectly splendid, I had not bothered to take pictures!

However, this dinner that I whipped up last night (whipped not really the right word here as it was a slight bit persnickety to prepare) was blog worthy and I knew this ahead of time so was also camera, and pen and paper ready!

Glorious Meat Gumbo

Glorious Meat Gumbo

It was wholly inspired by a Jamie Oliver recipe for meat gumbo but as usual I changed things along the way to suit what I had on hand and because following a recipe to the letter is just not necessary. I think the one thing any chef will say about having to document a recipe is how they hate having to give exact ingredients and amounts and having to be super specific with instructions. Chefs don’t cook like that in real life and nor should you. Spontaneity is usually where the magic happens! In other words, consider my recipe here as a mere guideline and let your own culinary juices flow.

This is a great dish to make if you are throwing a dinner party as it can be made ahead of time and is so easy to serve!


What you need:

1 lb spicy sausage – cut into 1″ pieces (Italian, Chorizo, Andouille, or even a mild spicy sausage will do here)

4/5 chicken drumsticks

4/5 chicken thighs (bone-in, skin on)

1 1/2 tsp smoked paprika (if you don’t have smoked, use what you have got!)

1 tsp cayenne pepper flakes

1 tsp salt

olive oil for frying everything

4/6 slices smokey bacon – cut into large strips (whatever bacon you have on hand will do)

1 med/lrg sweet onion or yellow onion – diced

1 green pepper – diced

1 red pepper  – diced

1 yellow pepper – diced

3 celery stalks – large dice or sliced

5 tbs all-purpose flour

2lbs sweet potatoes  – peeled & diced (about two large)

4 large garlic cloves – peeled and minced

6 (or so) springs fresh thyme (Jamie picked the leaves, I say there is no point as they come off during the cooking and it’s a pain to do!)

6 cups chicken broth (have two more cups on hand just in case)

Chopped parsley for garnish if you have it!

Pot of cooked basmati rice (enough for six people so about 6 to 8 cups cooked rice, which translates to about 3 1/2 to 4 cups raw)


1 – Prep Everything first!

Dice the veggies, season the chicken

Dice the veggies, season the chicken

Mince garlic and dice sweet potatoes

Mince garlic and dice sweet potatoes

2 – Season chicken with the salt, paprika and cayenne pepper flakes. Put large pan on high heat and add olive oil. Fry chicken in batches until golden brown. Remove to a plate or bowl.

Sear chicken in batches on hot pan

Sear chicken in batches on hot pan

3 – Sear the sausages. Remove to a plate or bowl.

Sear sausage pieces

Sear sausage pieces

3 – Add bacon and fry for about a minutes before adding the peppers and onions. cook for about 10 minutes on medium heat.

Saute the pepper, onion & bacon

Saute the pepper, onion & bacon

4 – Add the flour and lower heat slightly. Cook for about 15 minutes, stirring regularly.

5 – Add the sweet potatoes, garlic, thyme stalks and broth and turn heat to high. Add the meat. When it boils, lower heat and cover. Simmer for about 1 hour (until chicken is fork tender and falling off the bone). Stir occasionally while it simmers.

Add the sweet potatoes, garlic, meat and broth

Add the sweet potatoes, garlic, thyme, meat and broth

Take the meat off the bone and return to gumbo (if you don’t want to do this, don’t bother!). Let this sit for about 10 minutes before serving. Serve with rice and garnish with chopper parsley. This would also be good with a dollop of sour cream and a dash of hot sauce!

Serve Meat Gumbo with chopped parsley and a dollop of sour cream and hot sauce if you like

Serve Meat Gumbo with rice, chopped parsley and a dollop of sour cream and hot sauce if you like


Roast Chicken with Parsnips and Black Olives for May Day! (serves 6)

May Day was yesterday and to me it represented the true beginning of Spring. After Christmas, the season of Winter looses it’s appeal and I begin longing for daffodils and cherry blossoms!

Happy May Day!

Happy May Day!

A few days ago I couldn’t wait any longer and took a detour on my way home from school to buy herbs, even though I was warned not to plant until the 2nd of May (I was also told the 12th of May but I’m ignoring that one). I also couldn’t resisted some lovely wild-looking flowers called Sage Hot Trumpets, and another called  Golden Delicious Pineapple Sage, and bought those too! I now have everything either in the ground or a big pot and cannot wait  for them to grow so I can start plucking things right from the back door to throw into my saute pan!


“Pineapple Sage”, “Black & Blue Sage” & “Red Hot Trumpet Sage” ready to delight me every time I come in or out the whole Summer long!

I thought for a few more minutes about the chicken I was going to cook for last night’s dinner (being May Day and all!) and came up with this beauty of a dish. I decided to play with the bittersweet of parsnips with the slightly bitter/salty taste of black olives and it was a fantastic combination. The broth turned to a syrupy sweetness, and the roasted chicken with its crispy skin was juicy beyond belief.

amazingly flavorful Chicken dish

Amazingly flavorful Chicken Dish

Suffice is to say that dinner was heavenly on this beautiful May Day evening.


*This is a great Blood type A Diet Recipe BUT you need to Omit the sausages and substitute green olives for the black olives*

You will need:

sea-salt and freshly ground black pepper (for seasoning)

2 tbs extra-virgin olive oil

1 small cut-up chicken (cut into 8 pieces)

4 to 6 Spicy or Mild  Italian sausages (optional)

1 large sweet onion

1/2 cup small pitted good quality black olives (strong flavor like Kalamata)

3 parsnips, peeled, medium dice

6 single sprigs fresh thyme

3 cups chicken or veggie broth OR 1 good quality bouillon cube & water


Preheat oven 450*

1 – Season chicken lightly with sea-salt and freshly ground black pepper. Place all ingredients (besides the meat) into the bottom of a big saute or roasting pan and add the broth or crumbled bouillon cube and water.

Place all veggies in pan

Place all veggies in pan

2 – Arrange the chicken and sausages (if using) in an even snug layer on top. drizzle with olive oil and place in preheat oven for 1 hour or until the chicken is cooked through.

arrange meat on top

Arrange meat on top

*If you have sausages in the pan, remove pan from oven and turn them half way through the cooking time. Also my chicken cooked in 1 hour but if your chicken pieces are on the large side, you may need a longer cooking time. In any case, remover the breast after 1 hour and cover with foil and cook the dark meat until done*

roast in oven

Roast in oven

3 – Remove dish from oven and let sit for 5 or so minutes before serving.



Serve as is, giving everyone some chicken and sausage and a portion of veggies and broth. You can also serve this with a salad or a little rice or pasta.