This recipe! It is the best! This is the kind of meal I’ve been cooking more and more. One dish. Throw in whatever you have on hand. This recipe was my inspiration and I’m quite sure this recipe could be the basis for cooking almost every meal. I’m sure this isn’t for everyone but it can very easily be changed.
I used all the called for ingredients but added snow peas.
The real beauty of this dish is that I used two chicken breasts! One was rather thick so I cut it “depthwise” into three layers, then cut those each into two pieces. I cut the other breast in half depthwise and cut those each into three pieces. We like the veggies more than the meat but there seemed to be plenty of meat. Two chicken breasts!!
I made a few changes as far as the cooking instructions and I’ll list them here.
- I seasoned the chicken using Lawry’s Salt, black pepper, onion powder and garlic powder. I season pretty generously as you can see.
- I left all the bacon grease in the Dutch Oven I was using, adding more olive oil because the pot needed more oil.
- After removing the chicken and onions, I added the brussels sprouts and sweet potato to the same pot and seared them a bit. Then I added the apple. Then I added the chicken and onions back to the pot.
- I used an entire 32 ounce container of chicken broth.
- I added a package of snow peas. I wanted them to remain crisp/tender so I added them just a couple of minutes before serving time.
- I kinda raked over the veggies to one side so there was a little “well” of liquid. Then I mixed a bit of cornstarch with cold water, stirred it into the “well” and then stirred everything up to make a gravy.
I used the called for veggies because I happened to have them but you could use anything you have on hand – carrots, potatoes, broccoli, cauliflower. You could add kale or spinach or collards.
We served it over rice. You could even add a can or two of crushed tomatoes, oregano, fennel seeds and other Italian herbs and serve this over pasta – even with the veggies!
You could even add a bit of fresh grated ginger and give this an Asian taste without changing anything.
You could use beef or pork. This may be my base recipe for everything I cook from now on. 🙂
Vince loved it. He likes a blend of flavors like that. He said “I could eat this every night!” I said . . good because there are lots of leftovers. Two quarts! Each quart is more than enough for us to have it for two meals and I don’t think I’d freeze it so . . let’s see . . I’ll need to cook again on either Wednesday or Thursday of next week. 🙂 I can see that happening.
I came to see the recipe, knowing I can’t have it. The list of things I can’t eat is about 2 ft. long compared to the 3″ list of what I can, and that is never going to change. However, my wonderful potatoes are on the short list, and carrots and parsnips, so I could still make this recipe with either chicken or pork, and just be careful with seasonings. I can’t eat any brassicas or most greens, but I can have spinach, so this could work out. I like it as a base recipe where you can just change some ingredients and get a different taste. Adding ginger is healthy, and I can have a little of that from time to time. Thanks for posting this!
Must be nice to have a husband that likes veggies. I’ll never know…. If I made something that looked like that, I’d just get “the look” from my husband and he wouldn’t touch it. 🙁
Oh, yes. He is not a picky eater and he would complain if I told him we were having cheese sandwiches for dinner and he wouldn’t complain if, at the last minute, I said we need to go out to eat. I think I’ll keep him! 🙂