Skillet Rosemary Chicken

The purging of piles continues.

The piles of magazines into torn out piles of recipes. The torn out piles of recipes into the recycling pile or into a further to-be-made pile. And the to-be-made pile, for the most part into the ‘what was I thinking’ pile.

In this pile of torn out recipes, I found this recipe for Skillet Rosemary Chicken from the May 2010 Food Network Magazine. (See how long this mania has been going on!?). I had seen this on Pinterest a couple of times, and had added it to my ‘must try’ recipes there. It was fate.

The original recipe called for 10 ozs of cremini mushrooms, but being my mother’s daughter, I didn’t read the recipe all the way through and forgot to buy mushrooms.

So, there I was staring into the abyss that is my fridge and I came across a treasure I recently found at Trader Joe’s – Bacon Ends & Pieces. Hmmmm, that might work. So I cut up about 4 ozs of the bacon and cooked that, took it out and let it drain. Then I added the chicken and went from there. I added the bacon in with the potatoes to finish cooking.

  • 1/2 lb small red-skinned potatoes, halved or quartered
  • Kosher salt
  • 2 sprigs fresh rosemary
  • 1 T rosemary leaves
  • 1 clove garlic, smashed
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves kept)
  • 2 T extra-virgin olive oil
  • 4 skin on, bone in chicken breasts
  • 4 ozs bacon, cut up

Preheat oven to 450

Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium high heat and cook until tender, about 8 minutes. Drain and set aside.

Pile the loose rosemary leave, garlic, 2 teaspoons of salt and the red pepper flakes on a cutting board and mince and mash into a paste.

Add to a bowl, add the juice from one lemon and the olive oil, and stir. Add the chicken and turn to coat.

Heat large cast iron skillet over medium high heat. Add bacon and cook until crisp. remove from pan and rain. leave bacon renderings in skillet. Add chicken skin side down, cover and cook until the skin browns, about 5 minutes. Turn chicken, add bacon and potatoes, drizzle juice of second lemon. Add rosemary sprigs and squeezed lemon halves.

NOTE: The marinade was so good, I added that to the skillet as well.

Transfer to oven and roast, uncovered, until chicken is cooked through, 20 to 25 minutes.

Homemade Spaetzle

Side dishes are the thorns in my side. I can never decide what to make. I am tired of potatoes and tired of rice. I need to spend more time reading through my books again looking at side dishes. Mine are BORING.

And, why you may wonder, am I telling you this tale of woe? Well, I’ll tell ya …

I was leafing through old cooking magazines that seem to be taking over my living room, bed room, bath room. Stacks and stacks, many of which I have never even had the chance to look through yet. I have promised my husband (and myself) that I would weed through and get rid of some. Well, he says ‘all’ I say ‘a few’, we settled on some, which quite frankly could be anything from 3 to – who are we kidding, 3.

As I was going through an old Food Network Magazine, I came across a recipe for Homemade Spaetzle. Well, this doesn’t look difficult, I foolishly thought. It will go perfectly with the pork cutlets I am planning for dinner. Let’s go!

There aren’t many ingredients. The process looks simple enough. Best laid plans of mice and men, my friends. This was a DISaster!

  • 3 cups all-purpose flour
  • 2 large eggs
  • Kosher salt
  • 4 tablespoons unsalted butter; 2 tablespoons melted
  • Freshly ground pepper
  • Chopped fresh parsley, for garnish

Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.

NOTE: BUBBLES? What bubbles? No bubbles. I don’t see bubbles. Keep going it will be okay. Add in the butter. Still no bubbles. I have less like a batter and more like a loose dough.

Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.)

NOTE: If I were ever stupid enough to attempt this again, I would buy the spaetzle press.

NOTE NOTE: This ‘batter’ was so thick, it wouldn’t press through ANYTHING!

Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.

NOTE: From here on in it was a breeze. Scoop them up, let the drain, repeat.

Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.

The end result was tasty, but the process HORRIFYING. I ended up tearing little bits of the thick ‘batter’ with my fingers and dropping it in the boiling water. It took forever. The kitchen was a mess. I was a mess. I used nearly every utensil, pot, pan and gadget trying to figure out how to get this finished. Never, ever, never, again!