Flavorful is the word for summertime casseroles that make the most of wonderfully fresh seasonal foods. A chicken with sparkling wine is basically a one-dish meal, so you don't have to fuss with a lot of side dishes. A salad with farmers' market greens, some crisp crackers and a light dessert complete the menu.
What's more, you can do a lot of the prep work in advance. Then, just before guests arrive, assemble a casserole -- in a dish pretty enough to bring to the table -- and bake it in the oven, leaving plenty of time to spend with company. And because it's so easy to substitute ingredients, casseroles give you a chance to be creative. Another plus about casserole cooking: The dishes are often baked in portions large enough to ensure tasty leftovers, so you can treat yourself like company the next day.
CHICKEN WITH FRESH PEAS AND SPARKLING WINE
Makes 5 Servings
Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 1/4 teaspoons fine-grained sea salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 pound new potatoes, quartered
1 cup chopped onion or leeks
3 cups sparkling white wine (or sparkling grape juice)
2 cups fresh peas
1 tablespoon unsalted butter
2 tablespoons dill, roughly chopped
Directions:
Brown chicken: Preheat oven to 350 F. Line a platter with several layers of paper towel. Set aside. Season chicken pieces with salt and pepper. Add oil to a large, ovenproof skillet set over medium-high heat.
Place chicken skin-side down in skillet and cook until well browned and skin is crispy -- about 5 minutes per side. Transfer chicken from skillet to prepared plate and discard fat, reserving 3 tablespoons.
Finish casserole: Add reserved oil and potatoes to skillet. Cook over high heat on one side until browned -- about 10 minutes. Add onions and cook for 2 minutes. Add sparkling wine and let boil for 1 minute.
Return chicken pieces to skillet. Transfer to oven and roast for 40 minutes. Add peas to skillet and cook for an additional 5 minutes. Dot chicken pieces with equal amounts of butter and let melt. Sprinkle dill over casserole and serve immediately.
Nutrition per serving: protein: 40.8 g; fat: 23.7 g; carbohydrate: 33.7 g; fiber: 4.5 g; sodium: 481 mg; cholesterol: 138 mg; calories: 572
source: Deseret News (Salt Lake City), Jul 26, 2004 by Isabel Forgang of Country Living magazine
. Copyright C 2004 Deseret News Publishing Co.
What's more, you can do a lot of the prep work in advance. Then, just before guests arrive, assemble a casserole -- in a dish pretty enough to bring to the table -- and bake it in the oven, leaving plenty of time to spend with company. And because it's so easy to substitute ingredients, casseroles give you a chance to be creative. Another plus about casserole cooking: The dishes are often baked in portions large enough to ensure tasty leftovers, so you can treat yourself like company the next day.
CHICKEN WITH FRESH PEAS AND SPARKLING WINE
Makes 5 Servings
Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 1/4 teaspoons fine-grained sea salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 pound new potatoes, quartered
1 cup chopped onion or leeks
3 cups sparkling white wine (or sparkling grape juice)
2 cups fresh peas
1 tablespoon unsalted butter
2 tablespoons dill, roughly chopped
Directions:
Brown chicken: Preheat oven to 350 F. Line a platter with several layers of paper towel. Set aside. Season chicken pieces with salt and pepper. Add oil to a large, ovenproof skillet set over medium-high heat.
Place chicken skin-side down in skillet and cook until well browned and skin is crispy -- about 5 minutes per side. Transfer chicken from skillet to prepared plate and discard fat, reserving 3 tablespoons.
Finish casserole: Add reserved oil and potatoes to skillet. Cook over high heat on one side until browned -- about 10 minutes. Add onions and cook for 2 minutes. Add sparkling wine and let boil for 1 minute.
Return chicken pieces to skillet. Transfer to oven and roast for 40 minutes. Add peas to skillet and cook for an additional 5 minutes. Dot chicken pieces with equal amounts of butter and let melt. Sprinkle dill over casserole and serve immediately.
Nutrition per serving: protein: 40.8 g; fat: 23.7 g; carbohydrate: 33.7 g; fiber: 4.5 g; sodium: 481 mg; cholesterol: 138 mg; calories: 572
source: Deseret News (Salt Lake City), Jul 26, 2004 by Isabel Forgang of Country Living magazine
. Copyright C 2004 Deseret News Publishing Co.
Get West Bend Oblong Slow Cooker with Tote for $49.99 at Target via this link
Expires: 4/28
* Prepare your favorite slow cooking soups, stews or casseroles and keep them warm when you transport them using the insulated tote
* Made primarily of aluminum
* 5-qt. design has a nonstick interior and adjustable temperature control
* Safe for oven, freezer, or range-top use; glass cover base doubles as a griddle; includes plastic cover and travel tote
* 9.5Hx13.5Wx8D"
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