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Southern Living One-Dish Chicken

Southern Living One-Dish Chicken

Southern Living One-Dish Chicken

One-Dish Chicken takes expert tips from Southern Living magazine and the Southern Living Test Kitchen and puts them together in this easy-to-use, easy-to-love Special Collector’s Edition dedicated to making delicious, family-friendly chicken dinners with just one kitchen staple—a Dutch oven, a slow cooker, a sheet pan, and more. This handy cookbook features 106 of the highest-rated Southern Living recipes for casseroles, pasta dishes, salads, soups and stews, even sides and sauces—all featuring versatile, affordable chicken. With full-color, step-by-step photos and mouthwatering recipes, this Special Collector’s Edition includes everything you need to get dinner on the table night after night, even after the busiest day. Try the Crispy Oven-Fried Chicken Cutlets with Roasted Broccoli, Loaded Chicken-Bacon Pot Pie, Chicken Chili, BBQ Rub Roasted Chickens with Potatoes and Carrots, and dozens more. All this, plus a simple plan for cooking once to enjoy three tasty meals and a helpful cooking-school chapter that provides tips on working with poultry, make this Southern Living’s best chicken cookbook ever!

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
One-off
US$12.99

in this issue

3 min
cook once, eat for 3 days

1 CLASSIC DOUBLE ROAST CHICKENS 4 tsp. kosher salt2 tsp. freshly ground black pepper2 (4- to 5-lb.) whole chickens2 lemons, halved2 fresh rosemary sprigs1 Tbsp. olive oilVegetable cooking spray 1. Preheat oven to 375°F. Stir together salt and pepper. If applicable, remove necks and giblets from chickens, and reserve for another use. Pat chickens dry. 2. Sprinkle ½ teaspoon salt mixture inside cavity of each chicken. Place 2 lemon halves and 1 rosemary sprig inside cavity of each chicken. Rub 1 ½ teaspoons olive oil into skin of each chicken. Sprinkle with remaining salt mixture; rub into skin. Tuck chicken wings under, if desired. Lightly grease a wire rack in a 17- x 12-inch rimmed baking pan with cooking spray. Place chickens, breast sides up and facing in opposite directions (for even browning),…

10 min
sheet pan

GARLICKY ROASTED SPATCHCOCK CHICKEN Removing a chicken’s backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat, golden crisp skin, and a quicker cooking time. See our tips on page 94. 1 (5-lb.) whole chicken4 garlic cloves, chopped1 tsp. kosher salt6 Tbsp. (3 oz.) salted butter, softened1 Tbsp. chopped fresh thyme2 Tbsp. lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided¾ tsp. black pepper12 oz. small red new potatoes, halved8 oz. small carrots with tops, trimmed8 oz. Brussels sprouts, trimmed and halved 1. Preheat oven to 450°F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using…

11 min
pasta

CHICKEN CUTLETS WITH TOMATO CREAM SAUCE Here’s our new spaghetti-dinner riff on saltimbocca. Use any noodle you wish, and you can also try it with turkey cutlets. ½ cup all-purpose flour1 Tbsp. cornstarch1 lb. chicken cutlets½ tsp. kosher salt¼ tsp. freshly ground black pepper¼ cup olive oil, divided¼ cup loosely packed fresh sage leaves½ large shallot, sliced½ cup dry white wine1 cup chicken broth2 medium tomatoes, seeded and diced¼ cup heavy cream¼ cup freshly grated Parmesan cheese8 oz. hot cooked thin spaghetti 1. Stir together flour and cornstarch in a shallow dish. Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture, shaking off excess. 2. Cook chicken in 2 tablespoons hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden. Drain on paper…

3 min
recipe index

CASSEROLES 50 Anytime Chicken and Dressing 51 Cajun Chicken-and-Wild Rice Casserole 57 Chicken-and-Biscuit Cobbler 51 Chicken-and-Wild Rice Casserole 58 Chicken Enchilada Casserole 53 Chicken Enchiladas 54 Chicken-Mushroom-Sage Casserole 57 Creamy Chicken and Bacon with Herbed Puff Pastry 54 Double-Crust Chicken Pot Pie 93 Easy Biscuit-Topped Chicken Pot Pie 56 Green Chile-Chicken Enchiladas 50 King Ranch Chicken 58 Loaded Chicken-Bacon Pot Pie 53 Swiss Chicken Crêpes ONE POT 4 Braised Chicken Thighs with Carrots and Lemons 4 Cajun Chicken Cassoulet 10 Chicken-and-Black Bean Chimichangas 11 Chicken and Broccoli Twice-Baked Potatoes 15 Chicken-and-Collards Pilau 24 Chicken and Gnocchi 20 Chicken and Sausage Jambalaya 7 Chicken and Snow Pea Stir-fry 16 Chicken Bog 12 Chicken Fricassee with Spring Vegetables 23 Chicken with Lemon, Olives, and Artichokes 23 Chicken with Mushrooms and Wine 27 Citrus-Braised Chicken Thighs 24 Country Captain Chicken 19 Couscous Pilaf with Roasted Carrots, Chicken, and Feta 20 Crispy Chicken Thighs with Olives and Cranberries 20 Crispy Chicken Thighs with Pasta and Pesto 20…

2 min
cooking school

HOW TO SPATCHCOCK A CHICKEN This technique will help roast a chicken faster and more evenly. See our recipe, page 30. 1 Place a whole chicken breast-side down on a cutting board. Find a pair of kitchen shears that are clean and sharp. (Be sure to clean scissors after with soapy water.) 2 Starting at the thigh end, cut along one side of the backbone with kitchen shears. Repeat on the other side to remove the backbone. Freeze and reserve for making stock. 3 Flip the chicken over so it’s cut-side down. Then firmly press down on the breastbone with your hands to flatten it. HOW TO MAKE A CUTLET FROM A CHICKEN THIGH Easy to prepare, quick to defrost, and versatile, the chicken cutlet is a busy cook’s best friend. But grocery store cutlets cost…

19 min
salads

KALE AND SWEET POTATO SALAD WITH CHICKEN 2 Tbsp. fresh lemon juice (from 1 lemon)1 tsp. Dijon mustard½ tsp. honey1 tsp. kosher salt, divided6 Tbsp. olive oil, divided1 ½ cups cubed sweet potato (from 1 [8-oz.] sweet potato)1 tsp. finely chopped fresh rosemary, divided½ tsp. black pepper, divided4 (5-oz.) boneless, skin-on chicken breasts1 tsp. salted butter1 tsp. light brown sugar¼ cup chopped pecans, toasted8 oz. kale leaves, thinly sliced (about 7 cups loosely packed) 1. Whisk together lemon juice, mustard, honey, and ½ teaspoon of the salt until combined. While whisking, slowly drizzle in 4 tablespoons of the oil to emulsify. Set dressing aside. 2. Preheat oven to 425°F. Toss together sweet potatoes and 1 tablespoon of the oil, ½ teaspoon of the rosemary, and ¼ teaspoon each of the salt and pepper.…