Half Baked Harvest's Apple Cider Smothered Chicken {Fall Faves}

Years ago, I made a Ruth Reichl recipe called Pork Chops with Sauteed Apples and Cider Cream Sauce and it was SO DELICIOUS and perfect for the fall!

When I saw this recipe for a creamy Apple Cider Smothered Chicken topped with crispy prosciutto I just knew I had to give it a try! 

Tender chicken swimming in a sweet and creamy apple cider sauce topped with sage, Gruyere, and crispy prosciutto is a fall flavor explosion! If you want to try something different this fall, give this a try! 

Half Baked Harvest's Apple Cider Smothered Chicken

Adapted from Half Baked Harvest blog

by Tieghan Gerard

Serves 4-6

1-1/2 pounds thin cut chicken breasts or tenders

salt and black pepper

1/4 cup all-purpose flour

1/2 teaspoon paprika

1 pinch cayenne

3 ounces prosciutoo

3 tablespoons butter

1 yellow onion, sliced or chopped

2 cloves garlic, chopped

2 tablespoons fresh thyme leaves

1 tablespoon fresh chopped sage

1 Honeycrisp apple, cut into wedges

2 cups apple cider

1/2-1 cup heavy cream

1/2 cup shredded Gruyere cheese

Preheat the oven to 425F. Season the chicken with salt and pepper. Place the flour, paprika, and cayenne in a shallow bowl. Dredge the chicken through the flour and toss to coat.

Arrange the prosciutto in a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.

In the same skillet, add 1 tablespoon butter and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 more tablespoon of butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet. 

Add the onions and cook for 5 minutes or until golden. Add 2 tablespoons butter, garlic, thyme, sage, and a pinch each of salt and pepper. Cook for 5 minutes, until the onions have caramelized.

Add the apple cider. Simmer for 5 minutes, pour in the cream. Add the chicken and apples to the skillet. Sprinkle over the Gruyere. Bake for 5-10 minutes, until the cheese is melted. Top with crispy prosciutto and fresh herbs.

Serve the chicken with crusty bread for mopping up all that delicious creamy sauce. 

August IHCC Potluck!

 

Half Baked Harvest's 30 Minute Butter Chicken Meatballs

I'm on a HUGE kick with chicken meatballs here lately. This is about my 5th or 6th chicken meatball recipe and we're still going strong! If you need a cheap and cheerful weeknight chicken recipe why not try a chicken meatball? 
 

First you start with baking your chicken meatballs and for that you need ground chicken, an egg, some panko and salt and pepper. Once the meatballs are in the oven you'll start on your sauce! You'll need some olive oil, onion, ginger, and garlic in a skillet. You are going to make a very fragrant and mildly spicy, but delicious sauce!

To the skillet you'll add a host of spices: garam masala; curry powder; turmeric; and cayenne. And once those spices get all toasty and fragrant you're going to add some tomato paste, coconut milk, yogurt, and butter. The sauce will be creamy and luscious and when the meatballs are done baking you'll throw them right in!

This is one of those perfect weeknight meals that people love. Meatballs in a fragrant and somewhat spicy sauce served over rice. It's just comfort food!  

30 Minute Butter Chicken Meatballs

Adapted from Half Baked Harvest website

by Tieghan Gerard

Serves 4-6

1 pound ground turkey or chicken

1 egg

1/2 cup panko bread crumbs

salt and black pepper

2 tablespoons extra virgin olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 tablespoon garam masala

2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon cayenne pepper, more or less to taste 

1 can (6 ounces) tomato paste

1 can (14 ounces) full fat coconut milk

1/2 cup plain Greek yogurt

2 tablespoons butter

1/4 cup fresh cilantro, roughly chopped

*steamed rice and naan, for serving

Preheat the oven to 450F. Line a baking sheet with parchment. Add the ground chicken (or turkey), egg, breadcrumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. 

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 5 minutes. Season with salt and pepper. Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.

Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in the yogurt and butter. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Serve the meatballs and sauce over bowls of rice with fresh naan. Enjoy! 

Winner, Winner Chicken Dinner @ IHCC!
 

Half Baked Harvest's Spicy Chicken Paprikash {Paprikash #1}

I recently ordered a copy of Half Baked Harvest's Quick & Cozy and I've been having a good time trying the recipes! The first one I made was her Baked Buffalo Chicken Tenders and those were amazing. Then last week I shared her Double Baked Beef Taquitos and those turned out great. This week I'm trying her Spicy Chicken Paprikash. 

For those of you who've never heard of Chicken Paprikash, it is a Hungarian dish that came to America in the early 1900's. Paprikash is a VERY popular dish in Cleveland, Ohio where I'm from. In fact, I believe Tieghan Gerard of Half Baked Harvest is also from the Cleveland area and I'd venture to say that's why she has a recipe for it in her book! It is absolutely delicious and comforting and every single time I go back home I do my best to eat paprikash at least once (and pierogi, but that's another post altogether)!

There are A LOT of ways to make Chicken Paprikash and everyone's version is different! Most versions are chicken in a paprika-heavy cream sauce based on sour cream, or a mixture of sour cream and heavy cream, served over thick dumpling-like noodles or even egg noodles. Everyone has their favorite version!

I have never made Chicken Paprikash before, so I'm going to experiment with several different versions until I find the one that speaks to me. This version is in fact creamy, comforting, and delicious but differs from the traditional Chicken Paprikash because it has quite a bit of tomato paste and 1 full teaspoon of cayenne. The heat of the cayenne is tempered by the addition of sour cream and in my case, heavy cream, and when served over pasta it is not overly spicy, but you do taste the cayenne. 

All in all, this is a delicious version and one that I think everyone would enjoy, but is it THE CHICKEN PAPRIKASH recipe for me? No. I am looking for a more traditional version that is paprika forward and perhaps served with the traditional dumpling-type noodle. 

Chef Michael Symon, also from the Cleveland area has a recipe that I will be trying next! Stay tuned for my next Chicken Paprikash adventure! 

Spicy Chicken Paprikash

Adapted from Half Baked Harvest's Quick & Cozy

by Tieghan Gerard

Serves 4-6 

2 pounds boneless, skinless, chicken thighs or breasts*

salt and pepper

2 tablespoons extra virgin olive oil

4 tablespoons butter

2 tablespoons all-purpose flour

1 large yellow onion, chopped

3 garlic cloves, chopped

2 tablespoons smoked paprika

1 tablespoon sweet paprika

1 teaspoon cayenne pepper

1/3 cup tomato paste

3/4 cup sour cream/heavy cream*

soft pretzels, noodles, dumplings, for serving*

Notes: Oftentimes when a recipe is a saucy type chicken dish and calls for the chicken to be cooked in a skillet and then added to a sauce I will change the method of cooking the chicken. For example, I find that this method leads to the chicken becoming tough and overcooked so instead I will place the chicken in a crockpot on high for 3-4 hours with about 1/2 cup water, salt and pepper. This method allows the chicken to cook through and be very tender, falling apart into nice chunks. My family likes this method best, but if you prefer to cook your chicken on the skillet, go right ahead!

In addition to changing the method of cooking the chicken, I also prefer my paprikash made with a combination of sour cream and heavy cream so I went half sour cream and half heavy cream. And lastly, Half Baked Harvest suggests serving the paprikash with pretzels and I'm sure that's good, but we served our paprikash, like always, with noodles.

To Cook The Chicken: Season the chicken all over with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. When the oil is shimmering, add the chicken and cook, turning once, until it is golden brown, about 4 minutes per side. Transfer the chicken to a plate. (Alternatively, cook the chicken in the crockpot per my instructions above).

To Make The Dish/Sauce: To the same skillet as the chicken over medium heat (or in a new skillet if you cooked the chicken in a crockpot), add the butter, the flour, and the onion. Cook, stirring, until the onion is soft and just beginning to brown, about 5 minutes. Add the garlic, smoked paprika, sweet paprika, and cayenne and cook, stirring, until very fragrant, about 30 seconds. Add the tomato paste, and cook, stirring, 1 minute more. Add 2 cups of water, stirring to form a sauce. 

Return the chicken to the skillet, along with any collected juices. Reduce the heat to low, cover, and simmer gently until the meat is cooked through, 8 to 10 minutes. Stir in the sour cream/heavy cream and the remaining 1 tablespoons butter to incorporate. Taste and add more salt and pepper as needed. Serve family style.  

Pretty Pasta @ IHCC!
 

 

Half Baked Harvest's Baked Buffalo Chicken Tenders {So Crunchy & Delicious}

I bought the latest cookbook from Tieghan Gerard at Half Baked Harvest, Quick And Cozy and this recipe for Baked Buffalo Chicken Tenders is THE RECIPE that appealed to me most. 

 

I know it seems kinda silly, but in the cookbook they look perfect crunchy and coated and delicious sauce and I wanted to try them out to see if a BAKED Buffalo Chicken Tenders could be crunchy and delicious.

I'm here to tell you...THESE ARE DELICIOUS! In fact, they're so crunchy that's all you could hear when my family was devouring these! 

So look, buy yourself about 2 pounds of chicken tenders. The make your cornflake coating with cornflakes, Parmesan, paprika, onion powder, garlic powder, and salt and pepper. Crack two eggs, whipping them about, stir in Frank's RedHot. Dip your tenders in the egg, then the cornflake coating and the place on a parchment paper covered baking sheet. Spring with olive oil. Bake at 425F for 10 minutes, flip the tenders. Spray the other side with olive oil and bake another 10 minutes. Place the baked tenders on a cooling rack and brush the homemade buffalo sauce on. Serve on a platter with Blue Cheese, Ranch, Buffalo Sauce and carrots and celery. Watch them disappear!

I think the secret to getting these tenders so crunchy is pulverizing the cornflakes to bits in a food processor or blender and then spraying the tenders on both sides prior to baking. 

Give these a try, you won't be disappointed! 

Baked Buffalo Chicken Tenders

Adapted from Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Serves 4-6

6 cups cornflakes

1/3 cup freshly grated Parmesan cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

salt

2 large eggs

2 tablespoons hot sauce (Frank's RedHot)

2 pounds bonesless, skinless, chicken breast tenderloins

olive oil

Homemade Buffalo Sauce (recipe down below)*

Chopped fresh chives or green onions, for serving

Blue Cheese or Ranch Dressing, for serving

Note: In her book, Tieghan says if you want an extra thick coating on the chicken to double dredge the chicken by doubling the amount of coating and dipping the chicken back through the eggs, the the crumbs, a second time. 

Preheat the oven to 425F. Line a bakingi sheet with parchment paper. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl. 

Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere. Arrange on the prepared baking sheet. Lightly brush with olive oil.

Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes.  

Homemade Buffalo Sauce

Adapted from Half Baked Harvest's Quick & Cozy

by Tieghan Gerard

Makes about 1 cup

1/2 cup hot sauce (Frank RedHot's)

8 tablespoons (1 stick) salted butter, melted

1/2 teaspoon sweet paprika

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

In a small bowl or lidded glass jar, combine the hot sauce, butter, paprikas, onion powder, garlic powder, salt and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks. 

Transfer the chicken to a serving platter. Drizzle the buffalo sauce over the top. Garnish with chives or other herbs and serve with Blue Cheese or Ranch Dressing alongside for dipping. 

Family Favorites @ IHCC!
 

 

Southern Summer Series: Just A Few Miles South: #7: Ladies Who Lunch Eat Hot Chicken Salad!

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook.  

If you live in The South and you're a lady who lunches, then you are MOST DEFINITELY going to be eating chicken salad. You're going to be eating it cold on salads, croissants, toast points, and as tiny little tea sandwiches. You're gonna be eating all the different versions: cubed chicken and shredded chicken, chicken salad with fruit, chicken salad without fruit, chicken salad with nuts and without nuts. Chicken salad will be served on cucumber slices, apple and pear slices, and in celery. And just when you think chicken salad CANNOT be served in any other way, it will be served HOT!

Yes, you read that right, HOT. Paula Deen has a version where chicken salad is baked with crumbled potato chips on top and my cookbook, Just A Few Miles South by Ouita Michel, has a Hot Chicken Salad consisting of: chopped chicken, wild rice, white rice, sliced water chestnuts, cream cheese, mayo, white Cheddar cheese, sour cream, red onion, diced celery, and salt and pepper, to taste.

So look...I would be remiss if I didn't include some type of chicken salad in my Southern Summer Series and I'm surprised I've made it to week #7 without it, BUT here we are, Ouita Michel's Hot Chicken Salad. BECAUSE...there is just absolutely no stopping us with Every.Single.Version. of Chicken Salad down in the South. If one thing is for sure, we ladies down South will be eating chicken salad for lunch.  

And let me just tell you now...this version is so delicious it should come with a warning! The creaminess of the chicken, with the crunch of the water chestnuts, and the golden brown crispy bits along the edge of the casserole... this is chicken salad heaven! It's truly a must make dish!

Hot Chicken Salad

Adapted from Just A Few Miles South

by Ouita Michel

Makes 14-16 servings

3-1/2 cups chopped cooked turkey

3/4 cup dry wild rice, cooked according to package directions

1/2 cup white rice, cooked according to package directions

2 (8-ounce) cans sliced water chestnuts, drained and rinsed

4 ounces cream cheese, softened

2 cups mayonnaise

2 cups shredded white Cheddar cheese

1 cup sour cream

1/2 cup minced red oinon

1 cup small-diced celery

1 teaspoon salt, or more to taste

1 teaspoon white pepper

Preheat oven to 350F. Coat a deep 13x9" pan with nonstick spray. Set aside. 

Mix all ingredients in a large bowl until well blended. Pour into the prepared baking pan and spread evenly. Bake 45-60 minutes, until golden brown and bubbling around the edges and hot in the middle. It's pretty much a rule that you have to serve this with a nice green salad on the side.  

Southern Summer Series: Just A Few Miles South

 

How Sweet Eat's Lemon Butter Chicken {My New Favorite}!

 Over time, my favorite dishes have become the recipes with only a handful of ingredients, like this one: chicken, flour, oil, butter, lemon juice and slices, garlic, fresh herbs, and salt and pepper.

NOTE: This is a lemon-forward dish. The lemon isn't overpowering, but it is there, so if lemon isn't your thing than skip this, but if lemon is you're thing then.. Newsflash: THIS CHICKEN IS SO SO TENDER! In fact, How Sweet Eats mentions "This is easily my most-made recipe of the last ten years."

That's saying something, isn't it?

After making this dish and pretty much inhaling it, I can certainly see why it's one of anyone's most-made recipes! The chicken is extremely tender! And the lemon butter sauce is so flavorful. Not to mention, the dish is really easy and quick to put together.

I served the chicken with some pasta to round out the meal, but you could also serve this with rice and/or any green veggies.

This recipe is one of my favorite recipes of the year so far! I will be making it on repeat in my kitchen!

Lemon Butter Chicken

Adapted from Everyday Dinners

by Jessica Merchant

Serves 4

4 boneless, skinless chicken breast, sliced in half lengthwise

salt and pepper, to taste

2 to 3 tablespoons olive oil

3/4 cup all-purpose flour

4 tablespoons butter 

2 garlic cloves, minced

1 lemon, thinly sliced

1 lemon, juiced (1/4 cup lemon juice)

chopped fresh herbs (parsley, oregano, or thyme for serving)

Preheat the oven to 350F. Pound the chicken breasts with a meat tenderizer until they are the same thickness. Season them on both sides with 1 teaspoon each of salt and pepper.

Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil to the pan.

Take each chicken breast and dredge it through the flour, making sure it's completely covered but shaking off any excess. Place it in the pan and repeat with the other chicken breasts, cooking for 3 to 4 minutes total, 2 minutes each side. This might have to be done in batches. Transfer the chicken to a baking dish and repeat with any remaining chicken, using the remaining olive oil as necessary.

Once the chicken is out of the pan, keep the skillet over medium-low heat and add the butter. Add the garlic and cook for 30 seconds. Add the lemon slices and lemon juice. Cook for 2-3 minutes, flipping the lemons in the pan. Add a pinch of salt and pepper. Pour the lemon butter mixture over the chicken in the baking dish.

Bake for 15 -20 minutes, or until the internal temperature of the chicken reaches 165F. Remove the chicken from the oven and sprinkle with fresh herbs. Serve immediately. 

Shop Your Fridge @ IHCC

{Game Day Eats} Chicken and Bacon Ranch Puff Pastry Pizza

In my last post, detailing my favorite top ten recipes of the year, I shared that the puff pastry pizzas from Jessica Merchant's How Sweet Eats blog were our all-time favorite recipes of the year. I am crazy for the Zucchini, Lemon and Goat Cheese Puff Pastry Pizza, but my family loves the classic Pepperoni Puff Pastry Pizza, so I thought I'd try another classic flavor this time around: Chicken and Bacon Ranch Puff Pastry Pizza.

Look, the trickiest thing you have to do here is remember to thaw the puff pastry the day of or the night before making this. Topping the pizza is easy peasy! These puff pastry pizzas are mostly one pan dishes that are mess-free, quick, easy, and super delicious. 

I made this version for my husband to enjoy on Superbowl Sunday. The puff pastry is topped with ranch dressing with chives and dill, then shredded chicken, cheddar cheese, chopped bacon, and then more ranch, dill and scallions. My husband thought it was very good, perfect for game day, and that all the flavors were balanced. The puff pastry bakes up all high around the toppings and is so crispy and flaky. Give it a try!

Chicken and Bacon Ranch Puff Pastry Pizza

Adapted from Everyday Dinners

by Jessica Merchant

Serves 2-4

3 slices bacon, chopped

1 sheet frozen puff pastry, thawed

1/3 cup ranch dressing

1/2 teaspoon dried dill

1/2 teaspoon dried chives

2/3 cup cooked and shredded chicken

3/4 freshly grated Cheddar cheese

2 scallions, thinly sliced

2 tablespoons chopped fresh dill

Preheat the oven to 425F. Line a baking sheet with parchment paper. 

Heat a large skillet over medium heat. Add the bacon and cook until it just begins to crisp. Do not cook all the way or it will burn in the oven! Scoop the bacon out with a slotted spoon and place it on a paper towel to remove excess grease.

Place the sheet of puff pastry on the prepared baking sheet. Spread 1/3 cup of the ranch dressing on the puff pastry, leaving a 1-inch border on the edges. Sprinkle the dried dill and chives along the edges. Scatter the chicken and cheese over the ranch dressing. Sprinkle the bacon on top.

Bake for 20 to 25 minutes, or until golden and crisp. Remove from the oven and drizzle with the remaining ranch and sprinkle with the scallions and fresh dill. Puff pastry is best served shortly after making.

Game Day Eats @ I Heart Cooking Clubs