Zimmy's Nook

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Chicken & Poultry

Oven Roasted Spatchcock Chicken

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Oven Roasted Spatchcock Chicken on a sheet pan with roasted veggies.

Oven Roasted Spatchcock Chicken.

A spatchcock chicken is the ideal way to cook a whole chicken. It cooks faster and ensures even browning. Leaving you with the juiciest meat and the crispiest skin.

For this cook I used a shish-taouk seasoning blend that is typically used to marinate chicken meat with yogurt for skewers or kebabs. Then finished the chicken with a local hot honey that is made with lacto fermented scotch bonnets. The result is a crispy, sticky, delicious chicken on its own, made even better when drizzled with the pan gravy.

Watch how this Oven Roasted Spatchcock Chicken was made here.

How to cut a spatchcock chicken

  • Put the chicken on a cutting board and use a paper towel to pat the chicken dry.
  • Flip the chicken so the breast-side is down and using sharp kitchen shears, cut down one side of the backbone. Then repeat on the other side of the backbone. Discard the backbone (or freeze for making stock).
  • Flip the chicken so the breasts are facing up and use your hands to press down firmly on the middle of the chicken to flatten.
  • Fold the tips of the wings under the flattened chicken.
Are there any substitutes for the shish-taouk seasoning?

Yes, you can substitute with your favourite chicken seasoning.

Spatchcock Chicken - detail with shish-taouk seasoning and gravy.
Spatchcock chicken on a rack in the oven.

Made in my Hestan Dual Fuel Range using the Hestan Culinary OvenBond Tri-ply Half Sheet Pan. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Oven Roasted Spatchcock Chicken on a sheet pan with roasted veggies.

Oven Roasted Spatchcock Chicken

A spatchcock chicken is the ideal way to cook a whole chicken. It cooks faster and ensures even browning. Leaving you with the juiciest meat and the crispiest skin.
For this cook I used a shish-taouk seasoning blend that is typically used to marinate chicken meat with yogurt for skewers or kebabs. Then finish the chicken with a local hot honey that is made with lacto fermented scotch bonnets. The result is a crispy, sticky, delicious chicken on its own, made even better when drizzled with the pan gravy.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Inactive time 1 hr
Total Time 1 hr 55 mins
Course Dinner, Entree, Main Course
Cuisine Middle Eastern, North American, Syrian
Servings 4 People

Ingredients
  

  • 3 to 3.5- lb chicken giblets removed
  • 1 tablespoon shish-taouk seasoning or your favourite chicken seasoning
  • 2 tablespoons olive oil
  • ½ red onion sliced or chopped
  • 3 cloves garlic leave the peel on and smashed
  • 20 fresh cilantro stems
  • Thumb size piece of ginger sliced into 3 pieces lengthwise
  • 3 small dried peppers
  • ¼ cup dry white wine
  • 1½ cups chicken stock no salt added
  • 2 tablespoons hot honey
  • 1 tablespoon of water
  • 2 teaspoons cornstarch

Instructions
 

  • Put the chicken on a cutting board and use a paper towel to pat the chicken dry.
  • Flip the chicken so the breast-side is down and using sharp kitchen shears, cut down one side of the backbone. Then repeat on the other side of the backbone. Discard the backbone (or freeze for making stock).
  • Flip the chicken so the breasts are facing up and use your hands to press down firmly on the middle of the chicken to flatten.
  • Fold the tips of the wings under the flattened chicken.
  • Season the chicken all over with the shish-taouk seasoning. Refrigerate the chicken for at least 1 hour or overnight.
  • Preheat the oven to 425ºF and line a sheet pan with aluminum foil.
  • Remove the chicken from the refrigerator 30 minutes before cooking.
  • Place the onion, garlic, ginger, cilantro, peppers, wine, and ¼ cup of broth on the foil lined tray.
  • Place a metal rack on top of the vegetables, then lay the chicken on the rack, breast-side up.
  • Brush the chicken with the olive oil.
  • Place the chicken in the oven and bake at 425ºF for 25 minutes.
  • Brush the chicken skin with the hot honey and return to the oven for 10-15 minutes, until the chicken has reached an internal temperature of about 155°F.
  • Place the chicken tray on an oven rack on the lower portion of the oven and turn the oven on full broil.
  • Broil for 3 to 5 minutes or until the chicken is just beginning to show char marks. * watch carefully as broiler temperatures vary and you don’t want to burn the chicken.
  • Remove the chicken from the oven and let the chicken rest for 10 to 15 minutes. The internal temperature will rise past 165ºF.
  • While the chicken is resting, prepare the gravy. Add everything from the bottom of the sheet pan (vegetables, cilantro, peppers, liquid) into a small saucepan along with 1 1/4 cup of the broth and bring to a boil.
  • Combine the water and cornstarch and mix well to make a slurry.
  • Pour the cornstarch slurry into the sauce and whisk well.
  • Let the gravy cook over medium heat until slightly thickened.
  • Strained the gravy into a serving dish to remove the veggies, cilantro & peppers.
  • Carve the chicken and serve with the hot gravy.

Video

Keyword how to roast spatchcock chicken, oven-roasted spatchcock chicken, shish taouk chicken, spatchcock oven roasted chicken
Tried this recipe?Let us know how it was!

At Home Rotisserie Chicken (with Herbs)

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A whole chicken trussed on sheet pan with chicken sheers.

At Home Rotisserie Chicken (with Herbs)

A rotisserie chicken has long been one of my favourite meals. When I was just a young boy, I would grocery shop with my grandmother to read the prices for her and place the items in her cart. As a thank you, she would offer to buy me a treat. She expected my choice to be a pastry or cake, but I would always ask for a rotisserie chicken. The moist, tender meat just melted in my mouth. Good memories.

A golden brown chicken on a rotisserie at home on the grill.

Fast forward a few decades to an incredibly joyful day when I got a grill that had a rotisserie. Since then, I can not even imagine life without the option to cook a rotisserie chicken. I also love using the rotisserie for beef, pork, turkey, lamb. Oh no, now I am getting hungry again.

For this recipe I rubbed the breast meat (under the skin) with a lemon-garlic-herb mixture of fresh parsley, rosemary and thyme. Then used the remaining herb mixture to smother the entire interior and exterior of the chicken.

Rotisserie chicken sides that you will love:

  • If you have a griddle plate, I highly recommend you place it under the chicken so that you can cook fingerling potatoes in the drippings and sauté your favourite vegetables.
  • Also delicious with rotisserie chicken are these make ahead salads: Cucumber Salad, New Potato & Bean Salad and Grilled Corn Salad

Watch how my at home rotisserie chicken recipe was made here.

A rotisserie chicken on a platter with grilled vegetables and orange slices surrounding it.

Cooked on my 36″ Hestan freestanding Grill. with a built in rotisserie. Such an awesome feature. Proud Hestan Ambassador. Opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A whole chicken trussed on sheet pan with chicken sheers.

At home Rotisserie Chicken (with Herbs)

A rotisserie chicken has long been one of my favourite meals. When I was just a young boy, I would grocery shop with my grandmother to read the prices for her and place the items in her cart. As a thank you, she would offer to buy me a treat. She expected my choice to be a pastry or cake, but I would always ask for a rotisserie chicken. The moist, tender meat just melted in my mouth. Good memories.
Fast forward a few decades to an incredibly joyful day when I got a grill that had a rotisserie.
For this recipe I rubbed the breast meat (under the skin) with an herb mixture of fresh parsley, rosemary, and thyme. Then used the remaining herb mixture to smother the entire interior and exterior of the chicken.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 2 – 4 People

Ingredients
  

  • 1 chicken 3.5 to 4 pounds
  • ¼ cup packed chopped parsley
  • 1 tablespoon chopped fresh rosemary plus 2 small sprigs
  • 1 tablespoon fresh thyme leaves plus 5-7 sprigs
  • 4 garlic cloves peeled
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon kosher salt
  • Zest of one lemon
  • 1 ounce lemon juice
  • 2 ounces olive oil
  • ½ a lemon

Instructions
 

  • Add the parsley, rosemary, thyme, garlic, salt, pepper, lemon zest, and lemon juice into a food processor and blitz until combined. Slowly pour in the olive oil with the motor running.
  • Using the infrared top burner (set to medium-low to low), plus one or two bottom burners, preheat the grill to 425°F.
  • Trim any excess fat off the chicken (remove giblets from the cavity). Then gently slide your fingers under the skin of the breast, to loosen the skin from the breast meat (being careful not to rip the skin). Rub the breast meat (under the skin) with some of the herb mixture. Use the remaining herb mixture to smother the entire interior and exterior of the chicken.
  • Thread the seasoned chicken onto the rotisserie rod, then stuff the cavity with half a lemon, the rosemary & thyme sprigs. Using kitchen twine tie the legs together to keep everything inside. Fold the wings under the bottom of the chicken and tie with kitchen twine to hold in place. Securely tighten the chicken with the rotisserie forks.
  • Carefully place the rotisserie rod onto the grill and turn on the rotisserie.
  • Place a sheet pan, foil tray or griddle, directly under the chicken to catch the drippings and avoid flair ups. (I also like to use the chicken drippings to flavour potatoes or vegetables).
  • Close the lid and cook the chicken at 425°F for 30 minutes until the skin has begun to brown. (Check the temperature occasional and adjust as required). As the juices begin to bubble on the surface of the skin, use a brush to lightly baste the entire bird for more even browning.
  • Lower the heat to 350°F by turning down or turning off some of the bottom burners, allowing the rotisserie burner to continue to crisp up the skin.
  • Close the lid and cook for 25 to 30 minutes. Using an instant read thermometer, take the temperature in the thickest part of the breast and then in the thickest part of the thigh (avoiding the bones).
  • Adjust the temperature on the rotisserie burner as required to achieve desired level of browning on the skin. Continue to cook until the internal temperature reaches 165°F.
  • Remove the chicken to a sheet pan and let rest for 10 minutes.
  • Then remove the rotisserie rod and forks and carve.

Video

Notes

Note: The timing on a rotisserie chicken can vary significantly, based on the size of the chicken and the maintained ambient temperature surrounding the bird. A 3.5-pound bird, cooked with the lid kept closed can cook in about 60 minutes. That same bird cooked while the grill lid is constantly open (for tending to sides like potatoes and vegetables or taking videos), might take as much as an additional 45 minutes.
Keyword cooking a rotisserie chicken, easy rotisserie chicken recipe, herb chicken, rotisserie chicken, rotisserie chicken recipes
Tried this recipe?Let us know how it was!

Butternut Squash and Turkey Sausage Lasagna

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A piece of Butternut Squash and Turkey Sausage Lasagna is being lifted out of a baking pan.

Butternut Squash and Turkey Sausage Lasagna.

We love a traditional turkey dinner, but we know roasting a 16-pound bird, plus all the sides, is not for everyone. This non-traditional “Thanksgiving-inspired” lasagna recipe is layered with creamy, sweet butternut squash, savoury turkey sausages, sage, thyme, diced jalapeños (optional), luscious béchamel and three types of cheese. It is sure to fulfil your Thanksgiving feast cravings, without all the effort! And it gets better… this cost-effective recipe uses no-boil lasagna noodles. Plus, you can avoid the stress on the big day because this lasagna is great to make ahead and freeze!

This recipe is not just for the holidays, once the leaves turn and the weather cools this autumn flavoured lasagna is the comfort meal we crave!

A baking dish with a fall lasagna, on a fall table setting.
A baking dish with a piece of lasagna on the plate beside it.

Baked in the new Hestan Provisions OvenBon Tri-ply Rectangular Baker in the Hestan Dual Fuel Range. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Tips and Suggestions

  • Make ahead and freeze. If desired, before baking, tightly cover the freezer safe baking dish with lightly greased aluminum foil. Then wrap entire baking dish in plastic wrap and then foil. Freeze for up to 3 months. To prepare, thaw in refrigerator 24 hours. Remove the second layer of foil and the plastic wrap and bake the lasagna for approximately 60 minutes (due to its cold temperature, lasagna that has been stored in a refrigerator requires a slightly longer cooking time).
  • I love the smell of fresh herbs wafting through the kitchen, so once the cheese is melted and beginning to brown, I put a bouquet of herbs in the middle of the lasagna to heat up and use as an aromatic garnish when presented at the table.
  • Serve with a simple peppery arugula salad
  • Sprinkle with chili flakes if you like a little extra spice

Check Out Our Video For How To Make this Fall Lasagna here.

Take a piece out of a squash lasagna in a baking dish. The table is decorated with a fall tablescape.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A piece of Butternut Squash and Turkey Sausage Lasagna is being lifted out of a baking pan.

Butternut Squash and Turkey Sausage Lasagna

We love a traditional turkey dinner, but we know roasting a 16-pound bird, plus all the sides, is not for everyone. This non-traditional “Thanksgiving-inspired” lasagna recipe is layered with creamy, sweet butternut squash, savoury turkey sausages, sage, thyme, diced jalapeños (optional), luscious béchamel and three types of cheese. It is sure to fulfil your Thanksgiving feast cravings, without all the effort! And it gets better… this cost-effective recipe uses no-boil lasagna noodles. Plus, you can avoid the stress on the big day because this lasagna is great to make ahead and freeze!
This recipe is not just for the holidays, once the leaves turn and the weather cools this autumn flavoured lasagna is the comfort meal we crave!
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 55 mins
Inactive time 15 mins
Total Time 2 hrs 10 mins
Course Dinner, Entree, Main Course
Cuisine Italian-American
Servings 8 People

Ingredients
  

  • 3 tablespoons olive oil divided. Plus,more for brushing the squash.
  • 1 2-pound butternut squash, cut in half lengthwise, seeds removed
  • 13 ounces 375 g turkey sausages, casing removed
  • 2 onions diced
  • ¼ cup lightly packed fresh sage leaves, chopped
  • 1 jalapeno diced, seeds optional
  • Salt and freshly ground black pepper
  • ¼ cup butter Plus, more for buttering the baking dish.
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cup whole-milk ricotta cheese
  • 2 ½ cups shredded mozzarella cheese divided
  • ½ cup grated Parmesan
  • 2 9-oz. pkg. no-boil lasagna noodles (also called oven-ready lasagne) We used 20 (10”x2”) noodles

Instructions
 

  • Preheat the oven to 425 ̊F.
  • Brush the olive oil on the cut sides of the squash and place cut-side down on a baking sheet. Roast until soft and turning brown in some spots, 35 to 40 minutes. Scoop out the flesh into a small bowl and mash with a fork.
  • Heat a large skillet over medium heat, add 1 tablespoon of olive oil. Next, add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Remove sausage with a slotted spoon to a medium size bowl.
  • Add 2 tablespoons of olive oil to the skillet. Add the onion, sage, a sprinkle of salt, and a few grinds of pepper. Cook, over medium-low heat, stirring occasionally for 10 minutes. Add the jalapeno and continue to cook until the onion is softened and caramelized, 10 to 15 minutes more. Add to the bowl with the sausage.
  • While the onions cook, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Then reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Stir in the thyme leaves, taste, and season with salt & pepper, if required. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
  • Position the rack in the center of the oven and preheat to 375 ̊F.
  • Lightly butter a 9" x 13" rectangular baker. Spread 3/4 cup of the béchamel sauce over the prepared baking dish. Arrange lasagna noodles to completely cover the bottom of the baker. Spread 1/4 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese, then drizzle 3/4 cup of béchamel over the cheese. Next arrange another layer of lasagna noodles. Spread 1/4 of the squash puree over the noodles. Then sprinkle the sausage mixture evenly over the puree. Top with 1/2 cup of mozzarella cheese, then drizzle 3/4 cup of béchamel over the cheese. Repeat layering noodles, puree, mozzarella, béchamel, two more times.
  • If cooking immediately, tightly cover the baking dish with lightly greased aluminum foil and bake the lasagna for 40 minutes. Remove the foil, sprinkle the remaining ½ cup of mozzarella and the Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
  • You can prepare lasagna up to 24 hours before baking it. Assemble the lasagna as above, before cooking it, tightly cover the baking dish with lightly greased aluminum foil and in and refrigerate. When you are ready to cook the lasagna, preheat the oven to 375 ̊F. Bake the lasagna for approximately 60 minutes (due to its cold temperature, lasagna that has been stored in a refrigerator requires a slightly longer cooking time). Remove the foil and finish as above.

Video

Notes

Tips and Serving Suggestions:
  • Make ahead and freeze. If desired, before baking, tightly cover the freezer safe baking dish with lightly greased aluminum foil. Then wrap entire baking dish in plastic wrap and then foil. Freeze for up to 3 months. To prepare, thaw in refrigerator 24 hours. Remove the second layer of foil and the plastic wrap and bake as per instructions for refrigerated lasagna above.
  • I love the smell of fresh herbs wafting through the kitchen, so once the cheese is melted and beginning to brown, I put a bouquet of herbs in the middle of the lasagna to heat up and use as an aromatic garnish when presented at the table
  • Serve with a simple peppery arugula salad
  • Sprinkle with chili flakes if you like a little extra spice
Keyword 3 cheese lasagna, barilla no boil lasagna recipe, bechamel, bechamel lasagna sauce, best butternut squash recipes, Butternut squash lasagna, butternut squash lasagna recipes, fall lasagna recipe
Tried this recipe?Let us know how it was!

Greek Chicken and Orzo Skillet

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A close up look at an orzo and chicken dish in a skillet.

Greek Chicken and Orzo Skillet.

A quick, easy, and very flavourful one skillet meal that is sure to please the entire family. Perfect for meal planning too! The lemon zest and lemon juice bring a pop of brightness to the meal, so do not forget to finish each plate with some!

A copper skillet with a lid on a range with rose wine and glasses in the background.
Two chicken breasts cooking in a skillet,
A top down image of a chicken and orzo one pan meal.

Watch how this one-skillet meal was made here

A close up look at an orzo and chicken dish in a skillet.

Greek Chicken and Orzo Skillet

A quick, easy, and very flavourful meal that is sure to please the entire family. Perfect for meal planning too! The lemon zest and lemon juice bring a pop of brightness to the meal, so do not forget to finish each plate with some!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Entree, Main Course
Cuisine Greek
Servings 4 People

Equipment

  • 1 12.5" Skillet (I used my Hestan CopperBond 12.5" Skillet)
  • 1 12.5" Lid (I used my Thomas Keller Insignia 12.5" Universal Lid)

Ingredients
  

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • ½ cup diced red onion
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • 1 tablespoon chopped garlic
  • ½ teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 ½ cups orzo
  • 1 cup white wine
  • 2 cups chicken broth
  • ½ cup pitted kalamata olives
  • ¼ cup crumbled feta cheese

For serving

  • fresh oregano leaves
  • crumbled feta
  • lemon juice
  • lemon zest

Instructions
 

  • Mix the paprika, garlic powder, onion powder, pepper, and salt, then sprinkle the chicken breasts liberally on both sides. Heat the olive oil in a 12.5” skillet over medium-high heat. When oil is hot, sear both sides of the chicken, 3 to 4 minutes per side. Remove the chicken from the pan to a plate, cover with another plate or foil and set aside.
  • To the same skillet, add the onion, red & green peppers. Cover and cook over medium heat for 5 to 6 minutes, scraping the bottom occasionally to get all the chicken and spices off the skillet. Add the garlic and cook for one minute until fragrant.
  • Stir in the red pepper flakes, oregano, and thyme. Next, add the orzo, white wine, and chicken broth, stir to mix everything well. Place the chicken breasts on top on the orzo, then cover and cook on medium heat for 10 to 15 minutes, until the orzo is done, and the chicken is cooked through (165°F internal temperature). Remove the chicken from the pan, stir in the olives and feta, then place the chicken back in the pan and add a few fresh oregano leaves (to taste). Finish each plate with a sprinkle of lemon zest, a squeeze of lemon juice and a little more crumbled feta (to taste). Enjoy.

Video

Notes

If your try our Greek Chicken and Orzo Skillet recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 
Keyword chicken recipe, easy one skillet meals, Greek Easter, Greek recipe, one skillet chicken and orzo recipe, one skillet chicken and rice, one skillet chicken recipes, one skillet dinner, one skillet meal, one skillet meal recipe, orzo
Tried this recipe?Let us know how it was!

Hope you enjoy this Greek Chicken and Orzo Skillet recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on the Hestan Dual Fuel Range using the Hestan Culinary 12″5 CopperBond Skillet and the Thomas Keller Insignia 12.5″ Universal Lid. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Chicken Coq au Vin Blanc

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A close up of a finished chicken coq au vin blanc dish. The chicken is in a mushroom sauce with herbs and red peppers.

Chicken Coq au Vin Blanc. (Chicken in White Wine Sauce)

Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.

In the summertime we prefer using this white wine recipe because it’s a lighter version of the traditional recipe which uses red wine.

I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots)!

A two handle saucepan with baked chicken in a mushroom white wine sauce.

What do you serve with Coq au Vin Blanc?

  • We served this dish with some roasted carrots, broccolini and a loaf of crusty bread for mopping up the luscious wine sauce
  • It is also traditionally served with a starch such as potatoes (roasted or mashed) or over rice.

What type of wine is best for this recipe?

  • We recommend a using a dry white wine. We used a Chardonnay, but a Sauvignon Blanc or Pinot Gris is also an excellent choice.
  • Never use a cooking wine and always use a wine you like and would drink!

Watch how easy this chicken recipe comes together here.

A close up of a finished chicken coq au vin blanc dish. The chicken is in a mushroom sauce with herbs and red peppers.

Coq au Vin Blanc

Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.
Inthe summertime we prefer using this white wine recipe because it’s a lighterversion of the traditional recipe which uses red wine.
I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots).
Hope you enjoy this recipe as much as we do! Bon Appetit!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dinner, Entree, Main Course
Cuisine French
Servings 4 People

Ingredients
  

  • 6 chicken legs skin-on, bone-in, divided into thighs and drumsticks
  • ¼ tsp salt
  • ½ tsp freshly ground pepper
  • 4 slices bacon
  • 1 pound cremini mushrooms sliced
  • 3 celery stalks chopped
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 ½ cups dry white wine like a Chardonnay or a Sauvignon Blanc
  • ½ tbsp fresh thyme leaves plus 1 tsp for finishing
  • 1 tbsp chopped fresh rosemary
  • ½ cup 35% cream

Instructions
 

  • Season chicken with salt and pepper, set aside.
  • Heat a large nonstick skillet over medium heat. Add the bacon slices and cook until crisp, 6 to 8 minutes.
  • Use a slotted spoon to remove the bacon strip to a paper towel lined plate.
  • Pour the bacon fat into a 5 or 6 Qt. sauté pan or rondeau with a lid and heat over medium-high heat for one minute.
  • Add chicken, skin-side down, to the pan and cook until golden brown, about 4 minutes. Flip and cook for 4 minutes more.
  • Remove chicken to a plate (or 1/4 sheet pan), cover and set aside.
  • Add mushrooms, celery, onion to the pan and cook, stirring occasionally, until the onions have softened, and the mushrooms have browned, 6 to 8 minutes. Add the garlic and cook for 1 minute more.
  • Add wine, 1/2 tbsp thyme, and rosemary. Bring to a boil, then reduce heat to medium-low.
  • Add the chicken and any juice on the plate, cover, then simmer until chicken is cooked through, about 20 minutes or until the thigh registers a temperature of 170°F.
  • Remove chicken to a platter and cover.
  • Stir cream into sauce and vegetables. Gently boil until mixture is slightly thickened, about 5 minutes.
  • Nestle chicken back into the sauce, sprinkle with remaining 1 tsp of thyme.
  • Serve and enjoy. Bon Appetit!

Video

Notes

If your try our Coq au Vin Blanc recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 
Keyword Chicken in White Wine Sauce, comfort food, comfort food recipes, dinner ideas, easy Coq au Vin Blanc, Julia Child Recipes, White wine Coq au Vin
Tried this recipe?Let us know how it was!

Hope you enjoy my Chicken Coq au Vin Blanc recipe!

If you try it, we would love it if you leave us a comment and a rating.

Have a delicious day! James (aka Zimmy) & Elaine

You may also like these other baked chicken recipes:

Cooked on my Hestan Dual Fuel Range using the Hestan Culinary Thomas Keller Insignia 6 Qt Rondeau and 12.5” Universal Lid. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Crockpot Teriyaki Chicken

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A black plate with rice and chicken on one side and bright cooked vegetables on the other side.

Crockpot Teriyaki Chicken

“Take-Out” Date-Night. Easy to prepare, easy to clean up, more affordable and better tasting! What is not to like about this date-night alternative to hopping on your mobile device and scrolling through a restaurant delivery app?

A place setting for two of a chicken teriyaki meal with chopsticks. Also on the table are candles, flowers, a crockpot, wine bottle, wine glasses, an opener and a slow cooker.

The preparation is minimal, so one individual can surprise the other or make and it an event and prep together. The 3.5 hours that the chicken simmers away in the Crockpot™ 2-Quart Round Manual Slow Cooker is the perfect opportunity to run out to get some flowers and a bottle of wine or take a long walk together.

A date night dinner of chicken, vegetable and rice with candles and a slow cooker.

This interactive take-out date-night meal is surefire way to spice things up, and I am not just talking about the hot peppers! Enjoy!

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

Ingredients are laid out around a slow cooker.
A black plate with rice and chicken on one side and bright cooked vegetables on the other side.

Crockpot Teriyaki Chicken

“Take-Out” Date-Night. Easy to prepare, easy to clean up, more affordable and better tasting! What is not to like about this date-night alternative to hopping on your mobile device and scrolling through a restaurant delivery app? The preparation is minimal, so one individual can surprise the other or make and it an event and prep together. The 3.5 hours that the chicken simmers away in the Crockpot™ is the perfect opportunity to run out to get some flowers and a bottle of wine or take a long walk together.
This interactive take-out date-night meal is surefire way to spice things up, and I am not just talking about the hot peppers! 😉 Enjoy!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 45 mins
Course Dinner, Entree, Lunch, Main Course
Cuisine Japanese
Servings 2 People

Equipment

Ingredients
  

  • 12 ounces boneless skinless chicken thighs 3-4 thighs, cut into bite size pieces
  • 2 teaspoons garlic minced
  • 4 teaspoons ginger minced
  • 2 tablespoons hot honey or regular honey
  • 2 tablespoons brown sugar
  • ½ cup low sodium soy sauce
  • 4 teaspoons toasted sesame oil
  • 4 teaspoons rice vinegar
  • 1 red pepper sliced into 1” squares
  • 1 hot long green pepper 2 ½ ounces
  • 4 small carrots thinly sliced (2 ½ – 3 ounces)
  • 4 ounces broccoli cut in florets
  • 8 shitake mushrooms 1 ounce, or substitute button mushrooms or sliced cremini mushrooms
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch

Garnish:

  • 2 teaspoons sesame seeds
  • 3 green onions thinly sliced, white & light green parts only
  • Red chili peppers thinly sliced (optional)

Suggested Serving:

  • Jasmine rice or cauliflower rice, rice noodles or zucchini noodles

Instructions
 

  • Place the chicken breasts pieces into the 2-quart slow cooker.
  • Whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil and rice vinegar, then pour the mixture over the chicken.
  • Cover and cook on HIGH for 3 hours and 45 minutes.
  • Add the red pepper, hot pepper, carrots, gently stir to combine, cover, and cook for 20 minutes.
  • Add the broccoli and mushrooms, stir, cover, and cook for 20 minutes more.
  • Using a slotted spoon, remove the chicken and vegetables from the slow cooker to a rimmed sheet pan or platter, cover and set aside. (Optional – at this point I separate the chicken from the vegetables to serve the chicken on rice and the vegetables on the side)
  • Strain the remaining teriyaki sauce from the slow cooker into a small saucepan.
  • Place the saucepan on the stove over medium-high heat and bring to a low boil.
  • In a small bowl, mix a slurry of the cornstarch and water until fully dissolved. Then pour the cornstarch into the saucepan, stir, bring back to a low a boil. Cook for 3-4 minutes, stirring occasionally, until sauce has just thickened.
  • Pour half the sauce over the chicken pieces and toss to coat.
  • Garnish with a sprinkle of sesame seeds, green onions, red onions, then serve. Enjoy!
Keyword better than takeout, chicken teriyaki, Crockpot chicken recipes, Date night meal, slow cooker chicken recipes
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Hope you enjoy this Crockpot Teriyaki Chicken Recipe!

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Have a delicious day! James (aka Zimmy) & Elaine

Turkey Burgers Stuffed with Stilton Cheese

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A colourful tray with burgers, grape jam, blue grapes, tomatoes, chips and condiments.

Turkey Burgers Stuffed with Stilton Cheese.

Turkey burgers can be just as flavourful and delicious, as any other burger out there!

These turkey patties are given a flavour boost with spicy pickled garlic, sweet onions, and Dijon, before being stuffed with stilton cheese. While they grill, they are topped with Spicy Grape Jam, that beautifully glazes the burger before being garnished with sautéed onions, pickled jalapeños, dill pickles and bib lettuce.

Four burgers stuffed with stilton and glazed with grape jam on the grill.

When we have company over, we like to create a burger tray with a variety of topping and sides. Customize to your liking, but I highly recommend you include the Spicy Grape Jam it really compliments the burger!

A jar of grape jam in a tray with a turkey burger, grapes, chips and cucumbers.
A close up of two turkey burgers with a grape jam in a tray with a jar of jam, chips, onions, jalapenos and grapes.

Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

The Spicy Grape Jam recipe can be found here.

A close up of two turkey burgers with a grape jam in a tray with a jar of jam, chips, onions, jalapenos and grapes.

Turkey Burgers Stuffed with Stilton Cheese

Turkey burger can be just as flavourful and delicious, as any other burger out there! These turkey patties are given a flavour boost with spicy pickled garlic, sweet onions, and Dijon, before being stuffed with stilton cheese. While they grill, they are topped with Spicy Grape Jam, that beautifully glazes the burger before being garnished with sautéed onions, pickled jalapeños, dill pickles and bib lettuce.
When we have company over, we like to create a burger tray with a variety of topping and sides. Customize to your liking, but I highly recommend you include the Spicy Grape Jam it really compliments the burger!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Inactive time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine North American
Servings 6 People

Ingredients
  

  • 2 lbs lean ground turkey
  • 1 egg
  • ½ cup panko breadcrumbs
  • 3 tablespoons sweet onions finely chopped
  • 3 cloves spicy pickled garlic alternatively, roasted garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil for brushing patties before grilling
  • 3 oz Stilton cheese
  • 6 Brioche sesame seed buns

Suggested toppings

Instructions
 

  • Place the onion, garlic, salt, pepper, and Dijon into a mini food processor, then blitz to chop. Add the egg, then blitz again to combine. (Alternatively: mince onion and garlic and mix ingredients in a large bowl.)
  • Add mixture to a large bowl, then add panko and stir to combine.
  • Add turkey to the bowl and mix until all ingredients are combined.
  • Portion the turkey mixture into 6 x 6 1/8-6 ¼ oz balls, then add ½ oz of stilton cheese to each ball.
  • Fold the turkey around the cheese and shape each ball into a patty, approximately ¾” thick x 4 ½” diameter.
  • Before grilling, place the patties on a tray lined with wax paper and place in the freezer for 30-60 minutes (cold burgers, crisp up better on the exterior and it should keep the cheese from premature oozing).
  • Preheat grill to medium-high heat (400°F – 450°F).
  • Brush each patty with olive oil and place oil side down on the hot grill, then brush the top with a little oil while on the grill. Close lid and grill, turning once and flipping about 6 minutes into the cook. Grill for 2 minutes, then add a spoonful of the Spicy Grape Jam and spread out over the top of the burger.
  • Cook for another 4 – 6 minutes until the internal temperature of the meat is 160°F (total cook time 12-14 minutes). Let patties rest 5 minutes, tented in foil, before topping and serving.
  • Garnish with sauteed onions, pickled jalapeños, dill pickles and bib lettuce. Serve with more spicy grape jam and your favourite condiments.
  • (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen)

Notes

The Spicy Grape Jam recipe can be found here. https://zimmysnook.ca/spicy-grape-jam/
Keyword grilled turkey, ground turkey recipes, Stuffed burger recipe, Stuffed burgers with Stilton cheese, turkey burger, Turkey burger recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Turkey Burgers Stuffed with Stilton Cheese recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Lemon-Oregano Chicken

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An oval platter with four grilled chicken breasts with grilled lemon slices and fresh oregano on one side and a village salad on the other side. A bowl of green sauce is also in this platter.

Grilled lemon-oregano chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!

This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.

Also very delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.

Tips for Grilling Chicken

I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained. The chicken is moist and the skin is crispy, and in my humble opinion, it is the best method for grilling chicken.

Cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. The chicken is moist and the skin is crispy, and in my humble opinion, it is the best method for grilling chicken.

Cooked on my gorgeous Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in the post are my own.

Grilled Lemon-Oregano Chicken Wings

Not sure why it took me so long to make wings with this flavour profile, but rest assured it won’t be long before I make it again. The wings were seasoned with salt, pepper and oregano, then grilled over charcoal until crispy. The wings were basted with the Lemon Oregano Sauce then served with grilled lemons.

Check out my video to see how these grilled lemon-oregano wings turned out here.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A close up of four grilled chicken breasts with a lemon-oregano sauce and grilled lemon slices and a bowl of sauce.

Grilled Lemon-Oregano Chicken

Grilled lemon, oregano, garlic chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!
This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.
Also very delicious using chicken legs!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Entree, Main Course
Cuisine Greek, North American
Servings 4 -6 People

Ingredients
  

  • 4-6 chicken breasts skin on, bone-in
  • ¼ cup fresh lemon juice
  • ¼ cup finely chopped fresh oregano
  • 4 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup olive oil
  • 1-2 lemons cut into, 1/3 inch thick, slices

Instructions
 

  • In a mini food processor, blend together lemon juice, oregano, garlic, salt, pepper, then slowly add oil while the processor is running to make the sauce.
  • To avoid contamination divide the sauce into two separate bowls. One bowl with 4-6 tablespoons for the marinade, and the other bowl with the remaining sauce.
  • Place the breasts in a baking dish or resealable bag and add 1 tablespoon of marinade sauce for each breast. Brush or rub the sauce to coat each piece. Place chicken in the fridge (covered) for 30-60 minutes.
  • Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach approximately 400°F.
  • Arrange chicken breasts, bone side down (skin up), on top rack of grill.
  • Cook, with the lid closed, changing positions of the breasts twice, until cooked through, about 40 minutes (this will vary based on size and thickness of breasts, as well as actual temperature of grill). Remove chicken from the grill, when the internal temperature reaches 160-162°F.
  • Transfer chicken to a plate, pour a little sauce over each breast, loosely cover with foil, rest for 5-10 minutes. Internal temperature with rise to 165°F while resting.
  • Grill lemon slices, until grill marks appear, about 2-3 minutes/side. Serve each breast with 1-2 lemon slices and remaining sauce.
  • Cook’s note: I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained.
  • Also delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.

Notes

Tips for Grilling Chicken:
I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained. The chicken is moist and the skin is crispy, and in my humble opinion, it is the best method for grilling chicken.
This recipe is also very delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill. 
Keyword greek oregano chicken, grilled lemon herb chicken, lemon and oregano chicken, lemon garlic grilled chicken, lemon grilled chicken marinade
Tried this recipe?Let us know how it was!

Grilled Chicken Skewers

by Leave a Comment

A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.

Watch the process video here

A close up of four chicken skewers on pita.
A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Marinade for 2-12 hours 2 hrs
Total Time 2 hrs 35 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 4 -6 Skewers

Ingredients
  

  • 24 oz chicken thighs boneless/skinless, cut into 20-24 cubes (makes 4-6 skewers)

Simple Chicken Marinade

  • 4 garlic cloves chopped
  • 1 rosemary sprig leaves removed, chopped
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • ¼ cup olive oil

Instructions
 

  • Add all the ingredients except the olive oil to a mini food processor and blend to combine. With the food processor on, slowly add olive oil until combined.
  • Pour marinade over chicken pieces and toss until the thighs are well coated.
  • Cover, and refrigerate for 2-12 hours.
  • Skewer with your favourite veggies and grill over medium heat until chicken is lightly charred and cooked through. 10-15 minutes, turning four times. Cook time varies with size of chicken pieces.

Video

Keyword grilled chicken recipe, grilled chicken skewers, healthy recipe, simple chicken marinade, simple marinade
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Chicken Skewers recipe!

We would love to here from you, please leave us your feedback or questions in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Skewers were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are my own.

Fiesta Chicken Chili

by Leave a Comment

A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili.

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip.

Use the Crockpot™ Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.

We are proud to have partnered with Crockpot™ as Ambassadors for 2022! However, opinions in this post are always our own.

Ingredients for slow cooker chicken chili with a portable 20 oz Lunch Crock and a copper 3 quart slow cooker.

Elaine and I love to take road trips, and while we are out, stop for picnics on-the-go. The @Crockpot Lunch Crock is ideal for carrying and warming leftovers. We plug it into the power outlet in the back of the car and now we no longer have to pack just sandwiches or charcuterie when hitting the road!

A mini black crockpot lunch crock filled with chilli ready to get the lids put on to take on a road trip.
A woman's hand is dipping a nacho in her mini black portable crockpot on her lap.

The 20oz size is perfect for individual meals, so I can also deliver chili, soup, pasta or even oatmeal to my mom & dad and they can help themselves to a hot meal at their convenience. When mom & dad are done, I just pop the storage container and inner lid into the dishwasher and it’s ready for the next meal delivery or adventure.

Not only is the Crockpot™ Lunch Crock™ Food Warmer convenient, but it is also darn freaking cute! The most difficult part is picking a colour! Check them out for yourself, they are available here on Amazon.

A black, green and pink Crockpot™ Lunch Crocks. They have a handle and two lids.
A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip. Use the Crockpot™
Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time: 4 or 8 Hours 4 hrs
Total Time 4 hrs 10 mins
Course Dinner, Lunch, Main Course
Cuisine Tex-Mex
Servings 3 – 4 people

Equipment

Ingredients
  

  • 1 ½ cups canned diced tomatoes
  • 1 cup chicken broth
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1-2 teaspoons hot sauce to taste
  • 1 red onion diced
  • 1 green pepper chopped
  • 1 red pepper chopped
  • ½ orange pepper chopped
  • 1 jalapeño diced
  • 1 cob of corn kernels removed (or 3/4 cup frozen)
  • 1 ½ pounds skinless boneless, chicken thighs, cut into 1-inch cubes
  • 1 x 14 or 15-ounce can butter beans rinsed and drained

Instructions
 

  • While you prep the vegetables and chicken, add the tomatoes, chicken stock, spices and hot sauce to the Crockpot 3-Quart Manual Slow Cooker. Turn to the Low setting for an 8 hour cook, or the High setting for a 4 hour cook.
  • As you prepare the vegetables and chicken, add them directly to the Crockpot. Finally add the butter beans, stir to combine, and cover.
  • Cook on Low for 8 hours or on High for 4 hours.
  • Serve with cilantro, jalapeño slices, guacamole, lime wedges and tortilla chips.
Keyword Chicken chili, Crockpot Recipe, healthy recipe, meal prep, Slow cooker, Slow cooker chili
Tried this recipe?Let us know how it was!

Hope you enjoy my Fiesta Chicken Chili recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine