I’m very pleased to participate in this weeks #SundaySupper. Our very special guest is Cristina Ferrare and we are preparing recipes from her latest book titled “Big Bowl of Love”. The list of bloggers and links can be found at the end of my post. I have not yet purchased the book but Cristina’s website had a nice selection to choose from. At first, I couldn’t decide on what recipe to make. I thought about a traditional dinner and chose “Sunday Supper Fall Off The Bone Chicken Thighs”. I had all the ingredients! Perfect! I can’t wait to see everyone’s posts! I think I’ll be making a few more recipes from Big Bowl of Love.
In a Caribbean household, Sunday supper is very important and brings families together to catch up on the past week and have spirited discussions about current events and life in general. Traditionally, Sunday supper is served between 1pm – 4pm (after church) so that you can rest and enjoy each others company for the rest of the evening. A Sunday supper may involve one or two meats – Chicken (for sure) and perhaps beef. Jamaican Rice and Peas is a given on a Sunday, and of course a salad, a side dish and then dessert. Clearly, Sunday is the best day to visit a Jamaican household. I decided to pair Cristine’s Fall Off The Bone Chicken with Jamaican style Rice and Peas and a Tomato Salad. This recipe is filled with fresh herbs and the oven does all the work.
The original recipe called for 12 pieces of chicken however, I used 8 pieces. I made very small adjustments to accommodate this slight change – specifically with the quantity of broth that I used. I reduced it. Mainly because the dish wasn’t large enough to hold more than the 3/4 Cup of broth that I used. It worked out very well!
|Fall Off The Bone Chicken for #SundaySupper|
- 8 Chicken Thighs (skin on), washed and patted dry
- 1/3 Cup Honey Dijon Mustard
- Juice of one small lemon
- 1/3 Cup Reduced Sodium Soy Sauce
- 2 Tbsp Olive Oil
- 2 Tbsp Fine Herbs
- 1 Tsp Fennel Seeds (Anise Seeds)
- 3 Sprigs Fresh Thyme
- 1 Sprig Rosemary
- Kosher Salt
- Freshly ground Black Pepper
- 3/4 Cup Reduced Sodium Chicken Broth
- Pre-heat oven to 350F (Roast)
- In a medium measuring cup, add mustard, lemon juice, soy sauce and olive oil. stir/whisk to combine.
- In an oven proof baking dish, pour a little of the mixture and spread with a spoon.
- Add all 8 pieces of chicken to the dish, skin side up
- Lightly season chicken with salt and pepper
- Pour the remaining mixture over the chicken
- Over the chicken, sprinkle fine herbs, fennel seeds, kosher salt and pepper.
- Place the Thyme and Rosemary over the chicken
- Cover with foil and roast for 45 minutes
- Uncover and baste with the liquid. Add chicken broth. Roast for another 60 minutes, basting every 15-20 minutes
- Watch closely as you do not want the skin to burn. Cover with foil if needed to achieve a nicely browned colour
The original recipe called for 12 pieces of chicken. I used 8 pieces so I reduced the liquid from 3 cups to 3/4 cup.
Cooking with the skin on the chicken increases the oil left in the dish. Remove as much of the oil/fat as possible before serving the gravy
The mixture of mustard (I used Honey Dijon instead of plain), lemon juice, soy sauce and olive oil smelled great! I was so curious at this point because this was the first time that I would be using this combination of ingredients.
It was nice to use these fresh herbs. I got the chance to open my bottle of Fine Herbs. It consists of (but not limited to) a mixture of dried Oregano, Marjoram, Parsley, Basil and Chervil.
The chicken was beautifully browned and seriously moist. The skin was certainly holding the meat together. I considered using skinless thighs but I’m glad I didn’t. The pieces would have fallen apart! There was quite a bit of liquid left in the dish. I simply skimmed the oil (as best as possible) from the surface, then strained about 1/2 cup or so for the gravy.
The Sunday Supper spread! Chicken, Rice & Peas, Tomatoes!
I found another way to add Tomatoes into my meal. Keep it as colourful and interesting as possible. Hence, the Yellow Tomatoes.
I enjoyed the process of making this recipe. I see why Cristina gave this dish the title of Fall Off The Bone Chicken Thighs.
Here are the bloggers along with their selection of recipes from Big Bowl of Love by Cristina Ferarre. Please visit them and show some love! We are so proud to be sharing such awesome recipes! Please join us on Twitter every Sunday from 3pm EST where we will share tips and inspiration as well as meet some great new people. Follow along using the hashtag #SundaySupper using www.tweetchat.com (or similar for Twitter chats).
- Tomato Mozzarella Tower with Shallot Bacon Dressing, Chicken Marsala with Angel Hair Pasta and melon Medley with Lemon Sorbet The Primlani Kitchen
- Roasted Beet Wild Arugula with Goat Cheese Salad Sue’s Nutrition Buzz
- Pesto Pasta Katherine Martinelli
- Spaghetti and Meatballs Juanita’s Cocina
- Sea Bass with Soy Glaze and Cucumber Salsa Beetles Kitchen
- Chicken Picatta Over Pasta Family Foodie
- Grilled Orange-Ginger Chicken Breasts Supper for a Steal
- Seafood Risotto Magnolia Days
- Fall Off The Bone Chicken Thighs Lovely Pantry
- Risotto with Fresh Peas and Asparagus Big Bears Wife
- Salad Dressing BG Garden
- Strawberry Shortcake German Foodie
- Double Chocolate Chip Cookies Mrs Mama Hen
- Cheesecake with Fresh Berries The Messy Baker
- Rice Pudding Rambling Notebook
- Strawberry Shortcake That Skinny Chick Can Bake
- Flourless Chocolate Cake Baker Street
- Brownies Rich and Chocolaty Daily Dish Recipes
Our recipes will be perfectly paired with wine chosen by Wine Every Day.