Crispy Chicken. Reprinted with permission from Good Housekeeping Chicken! © 2019 Hearst Magazine Media, Inc.. with Sterling Publishing Co., Inc. Photo courtesy of Sterling Publishing Co., Inc. © Mike Garten
Most Americans are cooking and eating chicken two or three times a week these days. And why not? Chicken is nutritious … low in sodium, a good source of Vitamin B6 and phosphorus, and a very good source of protein, niacin, and selenium.
More than 93 pounds of chicken are consumed per person annually probably because the meat is so versatile and healthy.
If you are stuck preparing the same recipes over and over, you might want to take a look at the new cookbook Good Housekeeping: Chicken! 75+ Easy & Delicious Recipes. This 128-page cookbook is filled with more than 75 recipes for roasting, poaching, stir-frying, soup-making, and more. You will find recipes for the Instant Pot, sheet pan suppers, and skillet preparations.
Ideas are here for quick weeknight suppers, whole chickens, wings, and ground chicken as well as rotisserie chicken meals.
Two recipes we like are Crispy Chicken with White Wine Pan Sauce and Skillet Pesto Chicken & Beans. See more recipes here.
Crispy Chicken with White Wine Pan Sauce
Makes 4 servings
2 teaspoons olive oil
2 1/2 pounds chicken thighs
Salt
2 medium shallots, chopped
2/3 cup white wine
1/4 teaspoon dried rosemary
3 tablespoons low-fat sour cream
1/2 cup chicken broth
JSnipped chives, for garnish
Preheat oven to 450°F.
In 12-inch skillet, heat olive oil on medium high. Season chicken thighs with 1/2 teaspoon salt. Cook, skin side down, 6 to 8 minutes or until browned; transfer to foil-lined baking sheet, skin side up. Bake 15 minutes or until cooked through (165°F).
To same skillet on medium, add shallots. Cook 2 minutes. Add white wine, dried rosemary, and 1/4 teaspoon salt. Simmer 2 minutes, scraping up browned bits.
Whisk in sour cream and chicken broth.
Serve chicken with sauce; garnish with snipped chives.
The shallots add a distinctive flavor, but if you don’t have any on hand you can use 1 small onion and a clove of garlic, and cook for 5 minutes.
Skillet Pesto Chicken Beans. Reprinted with permission from Good Housekeeping Chicken! © 2019 Hearst Magazine Media, Inc.. with Sterling Publishing Co., Inc. Photo courtesy of Sterling Publishing Co., Inc. © Mike Garten
Skillet Pesto Chicken & Beans
Makes 4 servings
8 small chicken thighs (about 2 pounds total)
Salt and ground black pepper
1 tablespoon olive oil
8 ounces green beans, halved
1 cup cherry tomatoes
1 (15-ounce) can butter beans, rinsed
2 tablespoons homemade or prepared pesto/li>
Grated Parmesan and chopped basil, for serving
Preheat oven to 425°F.
Season chicken thighs with 1/2 teaspoon each salt and pepper. Cook in olive oil on medium high, skin side down, in large oven-safe skillet until golden brown, about 6 minutes.
Turn chicken over; add green beans, cherry tomatoes, and butter beans, and season with 1/4 teaspoon salt. Roast until chicken is cooked through (165°F), 12 to 15 minutes.
Brush pesto over chicken and serve with grated Parmesan and chopped basil.
Pesto
In a food processor or blender, pulse 3 cups loosely packed fresh basil leaves, 1 large garlic clove crushed with a press, 1/2 cup extra-virgin olive oil, 1/4 cup grated Parmesan cheese, 1/4 cup toasted pine nuts, 2 teaspoons fresh lemon juice, and 1/4 teaspoon ground black pepper until smooth. Scoop into a covered container and refrigerate up to 3 days or freeze up to 3 months. Makes 3/4 cup.
Reprinted with permission from Good Housekeeping Chicken! © 2019 Hearst Magazine Media, Inc.. with Sterling Publishing Co., Inc. Photo courtesy of Sterling Publishing Co., Inc. © Mike Garten
