Cristina Ferrare’s Fall Off The Bone Chicken for #SundaySupper

May 20, 2012 by

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.

 

Fall Off The Bone Chicken Thighs, Rice and Peas, Tomatoes.

 

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
Recipe Type: Main
Author: Cristine Ferrare, slightly adapted by Lyn
Prep time: 20 mins
Cook time: 1 hour 45 mins
Total time: 2 hours 5 mins
Serves: 4
A roasted chicken recipe using fresh herbs, perfect for a Sunday Supper. Recipe slightly adapted from the book Big Bowl Of Love by Cristine Ferrare
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 350F (Roast)
  2. In a medium measuring cup, add mustard, lemon juice, soy sauce and olive oil. stir/whisk to combine.
  3. In an oven proof baking dish, pour a little of the mixture and spread with a spoon.
  4. Add all 8 pieces of chicken to the dish, skin side up
  5. Lightly season chicken with salt and pepper
  6. Pour the remaining mixture over the chicken
  7. Over the chicken, sprinkle fine herbs, fennel seeds, kosher salt and pepper.
  8. Place the Thyme and Rosemary over the chicken
  9. Cover with foil and roast for 45 minutes
  10. Uncover and baste with the liquid. Add chicken broth. Roast for another 60 minutes, basting every 15-20 minutes
  11. Watch closely as you do not want the skin to burn. Cover with foil if needed to achieve a nicely browned colour
Notes

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.

 

Coating the chicken

 

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.

 

Chicken covered in herbs, ready for the oven

 

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.

 

Fall Off The Bone Chicken Thighs. Recipe by Cristina Ferrare  for #SundaySupper

 

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.

 

Red and 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.

 

Fall Off The Bone Chicken Thighs with Jamaican Rice and Peas, Tomato Salad on the side for Sunday Supper. Chicken recipe by Cristina Ferrare from the book “Big Bowl of Love”

 

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).

 

Our recipes will be perfectly paired with wine chosen by Wine Every Day.

 

 

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Quinoa Pasta with Roasted Zucchini and Cheese

Mar 26, 2012 by

Last nights dinner was so very interesting to me. I knew I had to roast some zucchini that was begging to be eaten. I also wanted to try the Quinoa Pasta that I bought a few days ago. I had never seen it before and I wanted give it a try so I could see how it tasted and how the texture compared to regular pasta. And there’s the cheese. I’ve always had a thing for cheese. It’s not something that I will give up easily, so bear with me as you see cheese all over this recipe. I kept it subtle. Promise :-) …Although I purposely avoided measuring how much cheese I used…

It was tasty, meatless and certainly something I intend to have again. My hubby thought it was quite nice. I don’t think I could convince him to have this without some meat though. He is far from a part-time vegetarian, like what I’m on the path to becoming. Baby steps. As I read more about it and find recipes that suit my palate, I’m truly considering reducing my meat consumption.

Here’s the finished result…another freestyle recipe :-)

 

Quinoa Fusilli Pasta & Roasted Zucchini with Parmesan Flakes

 

As for the Quinoa Pasta, I realized that it takes a little longer to cook than regular pasta. The package suggested 13-15 minutes – spot on. Anything before that, it’s still rather firm. Also, you have to eat it right away. I decided to toss it in a cheese mixture in order to make it moist on the outside. I don’t do dry pasta very well. A cream sauce or olive oil is pretty much mandatory. The texture of quinoa pasta is just fine and I would not have noticed the difference at all. I will buy it again, if I come across it. Its Quinoa. I can’t go wrong. Right?

 

Quinoa Pasta - Gluten Free, Corn Free

 

Quinoa Pasta with Roasted Zucchini and Cheese
Recipe Type: Main
Author: Lyn
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4
An easy meal perfect for any day of the week. Quinoa, Zucchini and Cheese.
Ingredients
  • 2 Medium Zucchini
  • Salt & Pepper
  • Olive Oil for bushing the Zucchini
  • Few Tbsp grated or shredded Parmesan Cheese
  • 8 oz Quinoa Pasta (or whatever pasta you prefer)
  • 1 Scallion, sliced thinly
  • 2 Tbsp Cream Cheese (I used reduced fat)
  • 2 Tbsp Chicken Broth
Instructions
  1. Preheat oven to 425F
  2. In a medium pot, bring about 4 cups of salted water to a boil
  3. Add quinoa pasta and cook according to package directions
  4. Cut ends off zucchini then slice each into 6 wedges
  5. Grease a rimmed baking tray with olive oil
  6. Place zucchini, skin side down on the greased baking tray
  7. Brush with olive oil then sprinkle with salt, pepper and parmesan
  8. Roast for 20 minutes, until the zucchini is golden brown
  9. In a medium pot, add cream cheese, chicken broth and parmesan
  10. On medium heat, still until melted and combined
  11. When pasta is ready, drain and add to cream cheese mixture
  12. Toss to lightly coat
  13. Add salt and pepper to taste
  14. Cut zucchini into chunks and stir in or serve on the side
  15. Garnish with Scallion and parmesan flakes
Notes

I used Quinoa Pasta but you can use any pasta for this recipe

 

I got my son to eat the zucchini. I had to basically emphasize that it had cheese on it. Not that there was too much, but he needs encouragement to eat “new” veggies. He has lettuce, green beans and broccoli under his belt. He needs to conquer zucchini so I can move on to another vegetable. Goodness rules in my house!

 

Zucchini

 

 

Zucchini, Sliced, oiled, sprinkled with salt, pepper and parmesan cheese

 

Roasted zucchini, fresh out the oven. So fragrant. Even the crispy parmesan stuck to the tray looked good to me.

 

Zucchini, roasted for 20 minutes

 

 

Roasted Zucchini with Parmesan Cheese

 

Zucchini never tasted so good.

 

Dinner is served - Quinoa Pasta & Parmesan Roasted Zucchini

 

What a way to start the week. Happy Monday friends!

~Lyn

 

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Roasted Curried Chicken

Jan 23, 2012 by

I love curry. I think if I could curry everything, I probably would – just to try it. Ok well, not EVERYTHING. I’ve  curried Tofu a few times. That turned out super!

In Jamaica, it is traditional to stew curried chicken. And for the most part, that is how I’ve always prepared curried chicken. Its great. But I wanted to do it a bit differently. You know, just because. I figured it would be ok to roast chicken that has been seasoned with curry. Especially since I’ve found a new appreciation for roasting chicken. It’s so easy! And the skin is so crispy and yummy.

When stewing curried chicken, carrots and potatoes are the usual suspects in the dish, so I kept them. I couldn’t leave them out. Besides, they taste amazing when roasted!

 

Roasted Curried Chicken

 

Roasted Curried Chicken
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Roasted Curried Chicken
Ingredients
  • 6 Chicken Thighs, skin on
  • 3 Cloves Garlic, cut into thirds
  • 2 Tsp low sodium All Purpose Seasoning
  • 2 Tsp Dried Thyme
  • 2 Tbsp Jamaican Curry Powder
  • Coconut Oil to brush chicken + grease the baking tray
  • 1 Large Carrot
  • 3 Small White Potatoes
  • Salt & Pepper
Instructions
  1. Wash and pat dry each piece of chicken
  2. On a parchment lined surface, place each piece skin side down
  3. Brush with oil, then season with half of the seasoning (Salt, Pepper, Thyme, All-Purpose, Curry Powder)
  4. Flip over and do the same for the side with the skin
  5. Transfer chicken to a foil rimmed baking tray, lightly greased with coconut oil
  6. Put pieces of garlic between the chicken and set aside
  7. Cut the carrot and potatoes into 1 inch pieces
  8. In a small bowl, toss in about 1 tbsp coconut oil. Season with Salt, Pepper & Thyme
  9. Spread on another foil rimmed baking tray
  10. Place both trays in the oven and roast for about 45 minutes in a 450F oven
  11. If skin starts to burn, cover with foil until cooking is complete
  12. Toss carrots and potatoes half way through
  13. Serve with fluffy basmati rice

 

Prep time!

Seasoned Chicken on rimmed baking tray

 

Carrots & Potatoes, oiled and seasoned

 

I just love my oven. It works wonders!

 

Roasted Carrots & Potatoes

 

And here you have it. Serve with rice, or like me – just like this.

Roasted Curried Chicken & Roasted Carrots + Potatoes

Have a splendid week, my friends! ~Lyn

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