Scott’s Afternoon Chicken

• 01 whole chicken cut up
• 01 tablespoon olive oil
•  8 ounces of Chicken broth small box
•  1/3 of a cup of Soy sauce
•  2 tablespoons of Worcestshire sauce
•  ¼  cup of Balsamic vinegar (try to buy one that does not have caramel added to it)
• Salt and pepper to taste
• 1/8 teaspoon of cayenne
• 1 tsp of Chicago steak seasoning
• ½ cup of chopped parsley

Ready in 30 minutes on my Le Creuset Dutch oven!!! (but you can use a sauce pan)

Remember to remove the chicken from the fridge at least half an hour before. You want to start with a chicken at room temperature. Place the tablespoon of oil in the Dutch oven (or sauce pan) and brown the chicken in batches on medium high. Do not over crowd the pan. Once all the pieces are golden return them to the pan and add the remaining ingredients except the parsley. Chicken should be done in 30-35 minutes. Remove the chicken and let the sauce reduce for 10 more minutes. Sprinkle with the fresh parsley just before serving. If you like cilantro you can add it too.

If you do it the day before and place it in the refrigerator you will be able to easily defat the sauce by removing the top congealed layer that it is mostly fat. An easy way to reduce calories on the dish.

This dish also freezes well….

The day before or at least 2 hours before you should marinade your chicken. I use a Ziploc bag with salt (1 tablespoon), pepper, Italian seasoning mix (I package) , Dijon mustard (1 tablespoon), and a touch of olive oil. Massage the chicken in the closed bag so that all the ingredients coat the pieces and place it in the refrigerator.

Stewed Chicken with Potatoes and Carrots

by Shiu-Min Block

Ingredients:

·         3-4 pound chicken cut into 1 ½ “ pieces

·         ½ cup canola oil

·         4 large potatoes peeled and cut into 1 ¼” pieces

·         4 large carrots peeled and cut into 1 ¼” pieces

·         4-6 scallions cut into 1 ¼” pieces

·         4-6 slices fresh ginger cut thinly into 1 ¼” pieces

·         ¼ cup dark soy sauce

·         ¼ cup regular soy sauce

·         5 star anise

·         1 ½” Tbs sugar

·         1-2 tsp salt

·         Water

Place Canola oil in a large, deep pot and heat at high temperature. Fill the bottom of the pot with enough pieces of chicken and lightly brown and remove, adding more chicken until all has been lightly browned on both sides. Remove and set aside.

In that same pot, add ginger, scallions and stir for 1-2 minutes before returning all the chicken to the pot. Stir for 1 minute and add the soy sauces, star anise and sugar. Add enough water to cover the chicken. Cover the pot and cook for 10-15 minutes. Stir the pot before adding the cut up potatoes and carrots. Sprinkle salt on the top. Cover the pot and cook for another 25-35 minutes

My Take on it:  Try to find gluten free soy sauce and try to use palm sugar instead of cane sugar.