Chef’s Hat: The Challenge of an Easy Chicken Recipe – Pine and Lakes Echo Journal

Chef's Hat: The Challenge of an Easy Chicken Recipe - Pine and Lakes Echo Journal

There are recipes that are quite simple where the dish is quickly put together. But there are times when a recipe claims to be simple, but those four easy steps eventually turn into an hour-long adventure in the kitchen.

Take, for example, a recipe Chicken with Mushroom Sauce. Sounds pretty simple. You bake some chicken and garnish with an easy-to-prepare sauce. At least that’s what the original recipe said.

Unfortunately, cooking a few thighs with a supposedly easy sauce turned out to be a long journey. First of all, don’t fry the chicken alone. It must be seasoned and then “dredged” in flour. For some of us, “dredging in flour” means putting flour on a plate, covering the chicken lightly and letting half of the flour settle on the ground.

Although this was a “one pot” recipe, the chicken should be removed from the pan after cooking and set aside while the sauce is cooking. So one more step that complicates this supposedly simple recipe.

But while the recipe isn’t exactly simple, the end result was extraordinarily flavorful and worth all the effort involved in making the dish.

Slow cooker recipes require many steps, such as browning meat and slicing vegetables. Forget all that with this knock-off rotisserie chicken recipe. It’s a simple, straightforward recipe that only takes a few minutes to prepare and then the slower cooktop does all the work.

The best part is that the chicken is cooked to a tender rotisserie-style chicken that is fresher (and tastes better) than a chicken bought at a supermarket.

Whether you want to spend an hour in the kitchen preparing your meal or want a dish that will allow you to pretty much put it in the slow cooker and forget about it, you can’t go wrong with any of these chicken recipes. Happy food!

Chicken With Mushroom-Garlic Sauce

Chicken with Mushroom Garlic Sauce is time consuming to prepare, but the end result is worth it.

Contributed / Donna Evans

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • ½ teaspoon black pepper
  • 5 1/2 tablespoons flour
  • 2 tablespoons canola oil
  • 4 tablespoons butter or margarine (divided)
  • 3 cloves garlic, finely chopped
  • ½ small red onion, chopped
  • 8 ounces fresh mushrooms, bella, or cremini (sliced)
  • 1 cup chicken stock
  • 4 tablespoons white wine
  • 2 teaspoons thyme leaves
  • 1 teaspoon oregano leaves
  • 2 tablespoons parsley

Season the chicken with salt and pepper. Place 4 tablespoons of flour on a plate. Coat the chicken in the flour and turn until the pieces are well coated.

Place a medium skillet on the stove. Add the canola oil and 2 tablespoons butter and heat over medium heat. Add the chicken to the pan in a single layer (work in batches if the pan isn’t big enough). Cook until the chicken is golden brown and reaches an internal temperature of 165 degrees. This will take about 10 to 12 minutes per side.

Remove the chicken and cover with foil. Turn the heat to medium and add the remaining butter. Add the garlic, onion and mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned, about 8 to 10 minutes.

Add the remaining flour to the white wine and mix well. Pour it into the mushroom mixture. Stir well. Gradually add the chicken stock, thyme and oregano. Bring it to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens and thickens.

Add the chicken back to the pan. Taste the sauce. Add additional salt and pepper if necessary. Cook the meal for another 5 to 10 minutes, just to warm up the chicken. Place the chicken on serving dishes. Spoon over the sauce and sprinkle parsley over the chicken.

Slow Cooker Rotisserie Style Chicken

  • 1 whole chicken, about 4 pounds (several chicken pieces – breasts, thighs, or legs – can be used in place of a whole chicken)
  • 1 teaspoon chili powder
  • 3 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon white pepper
  • 1 teaspoon salt

Spray a slow cooker with nonstick cooking spray. Tear off four sheets of aluminum foil and roll them into balls. Place the balls in the bottom of the slow cooker. (This acts as a grate for the chicken. The juices will remain in the bottom of the slow cooker and help flavor the chicken.)

If using a whole chicken, remove the neck and giblets. These can be used for another recipe or thrown away. Rinse the chicken (or chicken pieces) well. Pat them dry with kitchen paper.

Combine all seasonings in a small bowl or measuring cup. Rub the spice mix over the chicken.

Place the chicken on the aluminum foil. Cover with the lid. Cook on low for 7 to 7 1/2 hours or on high for 4 to 4 1/2 hours. If you use pieces and not a whole chicken, your cooking time will be shorter. Chicken should be cooked until it has a nice crust and reaches an internal temperature of 165 degrees.

Remove the chicken from the slow cooker. You may need to use a spatula as the chicken is very tender and may fall apart. If you want a crispier skin, remove the chicken from the slow cooker and place on a baking sheet. Roast for 5 to 7 minutes.
Donna Evans is an Echo Journal correspondent.

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