Cheater Cheater Chicken Eater

If you've read previous posts, then you may be aware that I have a poultry aversion. Particularly to chicken. But I have made huge strides to overcome this, thanks to a few amazing recipes and one super-fantastic-too-good-to-pass-up item... the store prepared rotisserie chicken!


I mean, seriously. How can you not love this? They are all natural whole chickens seasoned and cooked rotisserie style right in the deli section of the supermarket. They're hot, juicy and ready to go! Plus, they range in price from $4.99 to $6.99 depending on when you buy them. The later in the evening you shop, the lower the price!


These babies are so delicious and so versatile. And it's the greatest shortcut for those nights when you need a good meal fast. It's like cheating! Only guilt-free and harmless.

There are so many ways to utilize the ready to eat rotisserie chicken. Here are my favorites.

Chicken dinner: The most obvious option is to eat it hot right off the bone. Whip up a fresh green salad, some rice pilaf, and steamed asparagus, and you've got a healthy meal in less than 30 minutes.

Chicken salad: Just stick it directly into the refrigerator and the next day remove the breast meat (ditch the skin), and cube into small pieces. Add some diced celery, crumbled bacon (use turkey bacon if you prefer), chopped scallions and a little bit of plain Greek yogurt and dollop of mayo for that familiar flavor. Season with a little salt, pepper, and feel free to throw in some fresh chopped flat leaf parsley or dill. This makes a delicious lunch on a whole grain role. Add sprouts or spinach leves and sliced tomatoes to the sandwich to really jazz it up.

Entree Salad: This is filling and satisfying enough to eat as your main entree. Remove the and breast meat from refrigerated chicken. Slice or shred. Serve on top of arugula, add halved grape tomatoes, blue cheese crumbles and toss with lemon vinaigrette. Some diced cappcola ham is a fabulous addition. (Dressing: juice of half lemon, 1/4 cup extra virgin olive oil, dash of balsamic vinegar, sea salt, fresh black pepper and a pinch of thyme)

Enchiladas: Remove skin, cut out the breast and leg meat, etc, and shred. Combine with sliced black olives, diced onion, a little sour cream (optional), drained can of green chilies, and shredded cheese.  Add 1/3 of a can of enchilada sauce and mix. Fill tortillas and place in glass baking dish (lightly coat bottom of dish with the enchilada sauce to prevent sticking). Top with remaining sauce and sprinkle with shredded cheese. Bake until hot and cheese is melted. Serve topped with diced tomato, chopped lettuce, onion, sour cream, black olives, and jalapenos. A side of beans and avocado salad round out this meal. (Avocado salad: sliced avocados, fresh lime juice, salt, halved grape tomatoes.)

What are your favorite ways to go ninja on these types of convenience items from the deli?

Winner Winner Chicken Dinner

I hate chicken. I do... well, did. I'm sure I'm the first person you've ever known that absolutely hated chicken. BUT, and this is a big but, for the sake of my family, my budget, and my own health, I have been trying very hard to come up with some super yummy dishes that are so good I don't even know/care that they are chicken. And here is the one that made me a chicken eater: Chicken Cacciatore.

Actually, the reason I made this in the first place was because the brand Just Bare Chicken caught my eye at the store. It's non-steroid, vegetable fed, free range, no anti-biotic, no nothing-but-good-things-for-chickens-and-people-who-eat-them, family farm birds. It really addressed everything I hated and feared about chicken. And each package has a code that you can enter on their website and see exactly where your little chickadee was born and raised. Cool!

Most Americans gravitate toward the breasts. Not gonna say a word about that. However, I like to use boneless, skinless thighs. More flavor. Doesn't dry out like the breast. But this brand offers breasts, legs, and whole chickens, etc. Something for everyone.

There are no measurements for this. Don't freak out. You can't do it "wrong." Make it the way that you prefer, adding or omitting ingredients when desired. I'm the Dinnertime Ninja, not Nazi.

Chicken Cacciatore
Cacciatore means "hunter style" in Italian. So this is meant to be a hearty meal that could satisfy a hunter after a long day out in the wilderness. It's great for a big family meal on Sunday, but also the leftovers are delish, so don't shy away if you don't have an army to feed. Warning: there is some prep work involved, so grab a buddy, or allow yourself a good hour start to finish. So worth it.

Ingredients:

• boneless skinless chicken
• flour for dredging
• canned San Marzano* tomatoes 2-15 oz cans
• fresh garlic
• olive oil
• red/orange/yellow bell peppers (any or all of them)
• carrots
• red onion
• dried Italian herbs-whatever you have
• capers (none, a lot, a little... whatever you like! drain and rinse)
  
• 2 bay leaves (remove before eating)
  
• sea/kosher salt, pepper
• mushrooms (baby portabellas are preferred)
• white wine

Prep ahead:
Dice up all the veggies- peppers, onion, carrot, heck- throw in some celery if you like. Just slice the 'shrooms. Chop or use garlic press for the garlic. Use one clove per person, at least:)

Trim the chicken if necessary. I'm crazy anal about it, so I take this seriously. Season generously with salt and pepper. Dredge in flour. Brown chicken in large skillet on medium heat with olive oil. You're not trying to cook it through, just get a good crust on both sides. Remove chicken and set aside on paper towels.

I love to cook with wine. Sometimes, I even put it in the food! De-glaze the pan with 1/2 to 1 cup of white wine (sauvignion blanc or pinot grigio) and add all the chopped up prepped stuff. Salt, pepper, bay leaves, herbs (be very generous), a quick stir, 3 minutes to sweat, and then the tomatoes. San Marzano if you can absolutely find them. They are more expensive, but there is NO comparison in flavor. Cento brand is available at Super Target. If not, any brand of whole or stewed tomatoes will do. Never drain them. That juice is liquid gold. Plus Europe doesn't use all the yucky stuff in canning that the US does.

Stir and mash the whole tomatoes until everything is blended and bite sized. Add chicken back to pan and cover. Allow to simmer on low-med heat until veggies are tender and chicken is cooked through. It should be fall apart tender, flavorful and delicious.

Since we are no longer hunter-gatherers, we don't need to load up on carbs. So, rather than serving with a huge pile of spaghetti, why not try spaghetti squash? Or you could try a whole wheat/whole grain pasta, or brown rice.

If you go with the squash, remember to add this to your prep!
Half a spaghetti squash (big, yellow, smooth-skinned) and scrape out the seeds. Place cut side down in a baking dish with a few inches of water. Bake until fork tender and can easily pierce the skin (425 for 20 minutes?) Just keep adding water if necessary. When it's steamed to tender perfection, scoop out, drizzle with olive oil, season with sea salt, pepper, and sprinkle a little Parmesan cheese and top with the delicious chicken goodness.

I never met a chicken (cacciatore) I didn't like.