by Julianne De Witt | Feb 2, 2023 | Mains
Have you tried Marry Me Chicken? This popular and easy skillet chicken recipe has been all over TikTok and if you haven’t tried it yet, you’re missing out!
So what is Marry Me Chicken, you ask? It’s tender chicken simmered in a parmesan sun-dried tomato cream sauce. It’s easy to make and so delicious they say the person you cook it for will instantly fall in love and propose!
In my version, I use boneless skinless chicken thighs and cook it stove top to cut down on cooking time. This recipe is low carb, a crowd pleaser and will be on your table in 30 minutes!
Here’s what you’ll need:
- Boneless skinless chicken thighs – seared on one side and lightly seasoned.
- Olive oil – to brown the chicken.
- Garlic – 4 big cloves.
- Chicken stock and whipping cream – forms the base of the sauce.
- Parmesan cheese – to thicken this creamy and flavorful sauce.
- Chili flakes and Italian seasoning
- Sundried tomatoes and capers
- Fresh basil leaves – for garnish.
Now let’s get cooking!
Marry Me Chicken
Boneless, skinless chicken thighs simmered in a flavourful sun-dried tomato parmesan sauce. Delicious!
Course: Main Course
Keyword: comfort food
Servings: 4
- 1 1/2 tbsp olive oil
- 10 boneless skinless chicken thighs
- 2 pinches salt
- 4 cloves garlic minced
- 3 shallots finely diced
- 1 cup chicken broth
- 2/3 cup heavy cream
- 1/3 cup sundried tomatoes chopped
- 2 tbsp capers
- 1/4 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1 cup grated parmesan plus more for serving
- 2 tbsp fresh basil leaves chopped, for garnish
- fresh cracked pepper to finish
Heat oil to medium high in a large sauce pan. Season chicken thighs lightly with a couple of pinches of salt. Sear chicken in 2 batches: place 5 thighs in saucepan, skin side down and sear until lightly browned on one side. Remove thighs and set aside. Repeat with remaining thighs and set aside.
Turn seat down to medium. Add garlic and shallots to saucepan and saute until fragrant.
Add chicken stock, cream, red pepper flakes, Italian seasoning, capers, sundried tomatoes and parmesan and mix well.
Add chicken thighs to sauce and simmer until thighs reach an internal temperature of 165°, approximately 20 minutes.
Garnish with basil, fresh cracked pepper and additional grated parmesan. Serve with cauliflower mash or mashed potatoes.
by Julianne De Witt | Nov 13, 2020 | Mains
Asparagus, zucchini and navy beans over buttery soft polenta. Lots of garlic, parmesan and a touch of olive oil. A nutritious and healthy bowl of goodness to fill you up. This recipe is really quick and easy so you can have dinner on the table in half an hour!
Creamy Polenta with Asparagus, Zucchini and Navy Beans
Buttery polenta and bright garlicky veggies. Hearty and easy to prepare!
Course: Main Course
Keyword: easy weeknight meal
Servings: 4
large frying pan
medium sauce pan
whisk
wooden spoon
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups asparagus, trimmed, cut into 2 inch pieces
- 2 cups zucchini, cut into 2 inch pieces
- 1 398mL (14oz) can navy beans, drained and rinsed
- 1/3 cup chopped cilantro or Italian parsley
- salt and pepper to taste
- 1 cup cornmeal
- 4 cups water
- 1/4 cup butter
- 1/2 tsp salt, more to taste
- 1/3 cup parmesan, petals or grated
Pour olive oil into frying pan over medium heat. Add garlic, asparagus and zucchini and sauté for several minutes until veggies are just slightly underdone. Remove from heat.
Add water and salt to a medium sauce pan and bring to a light boil. Turn heat down to medium-low and slowly whisk in the cornmeal, ensuring there are no lumps. Simmer for 10 minutes, stirring frequently. At the end of the cooking time whisk in butter and adjust seasoning.
Return asparagus mixture to medium heat. Add navy beans and heat through. Stir in cilantro or parsley and season to taste with salt and pepper.
Divide polenta into four bowls, top each with asparagus mixture and top with parmesan. Enjoy!
Vegan option: Use plant based spread or a couple of tbsp olive oil in place of the butter and omit the parmesan.
by Julianne De Witt | Nov 11, 2020 | Mains
One of my favourite recipes to prepare. Tender chunks of beef braised in red wine with mushrooms and pearl onions: it’s a classic and a labour of love. My version is a bit of a shortcut from the original recipe I learned in cooking school as not everyone wants to spend that much time in the kitchen! I like to serve this with garlic mashed potatoes or soft polenta. To keep things low carb, if that’s your thing, serve it over cauliflower rice or mash. Comfort food at it’s best!
Slow Cooker Beef Bourguignon
Tender chunks of beef braised in a rich red wine gravy. A family favourite and perfect for your next dinner party!
Prep Time30 minutes mins
Cook Time5 hours hrs
Servings: 6
- 3 tbsp canola oil or other oil with a high smoke point
- 3 lbs or 1.5kg beef chuck stew cut into 2 inch pieces
- 5 slices bacon chopped
- 1 large white onion chopped
- 3 carrots peeled and chopped
- 4 cloves garlic minced
- 1/4 cup flour
- 2 tbsp tomato paste
- 3 cups red wine a French burgundy if possible
- 2 cups beef stock
- 2 bay leaves
- 1.5 tsp dried thyme
- 1.5 cups pearl onions
- 2 tbsp butter
- 2 cups mushrooms quartered
- 1/4 cup fresh parsley chopped
Season beef with salt. Place oil in a sauce pan over high heat. Working in small batches, brown the beef on 2 sides. As meat is browned, set it aside. Once all meat is browned, turn down heat add a splash of wine to the pan and deglaze making sure to scrape up the bits with a wooden spoon. Pour the pan drippings into your slow cooker and add the browned beef.
Return the saucepan to medium heat, add the bacon and sauté for several minutes until cooked through, then add the onions, carrots and garlic and continue sautéing for 2-3 minutes.
Sprinkle the flour and spoon the tomato paste over the onion mixture and stir to combine. Using a rubber spatula, add this mix to the slow cooker.
Next add to the slow cooker the wine, beef stock, bay leaves, thyme and some salt and pepper. Stir thoroughly and set slow cooker on high heat for 5 hours.
At the 4 hour point, sauté the mushrooms in butter until cooked. Add the mushrooms and pearl onions to the slow cooker, stir and continue cooking for another hour or until meat is very tender. Season with additional salt and pepper if desired and garnish with chopped parsley.
by Julianne De Witt | Oct 25, 2020 | Mains
This family friendly & easy recipe is on regular rotation in our house. Featuring boneless, skinless chicken thighs, broccoli, mushrooms and lemony orzo all topped with parmesan. An quick weeknight night meal that’s comfort food at its best!
One Pot Lemon Chicken and Orzo
Tender chicken & lemony orzo with broccoli and mushrooms. An entire meal in one pot!
Course: Main Course
Keyword: easy weeknight meal
Servings: 4
- 3 tbsp vegetable oil
- 10 boneless, skinless chicken thighs
- 1/4 cup white wine
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 2 cups mushrooms, sliced
- 3 cups chicken stock
- 1.5 cups orzo
- 1.5 tsp dried thyme
- 2 cups broccoli florets
- juice of 2 lemons
- 1.5 tbsp lemon zest
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 cup grated parmesan plus more for serving
- 1/4 cup parsley, chopped optional
Season chicken thighs on both sides with salt. Add oil to dutch oven and turn on high. Working in batches, sear the chicken on both sides until browned (don't cook through). Set chicken aside.
Turn the heat down to medium. Add the wine and deglaze making sure to scrape up any bits of chicken into the wine. Add the onion and garlic and sweat until translucent. Add the mushrooms and cook one minute more. Place chicken thighs on top of mushroom mix.
Stir in the chicken stock, orzo and thyme. Bring to a boil, stirring occasionally. Turn heat down to low, put lid on pot and simmer, stirring occasionally for 20 minutes or so until the orzo is cooked through.
Remove lid, stir in broccoli, lemon juice, zest, salt & pepper and continue to cook for 5 minutes or so until broccoli is al dente and chicken reaches an internal temperature of 165°F. Top with grated parmesan and parsley and serve. Enjoy!
Tip: when searing the chicken, make sure the dutch oven and oil is very hot, otherwise the chicken will stick. Add a few pieces of chicken at a time. If you try to add too much chicken at once, the pot will cool down and the chicken won't brown.
by Julianne De Witt | Apr 17, 2020 | Mains
Tonight’s dinner brought to you by the things hiding in my fridge and pantry. 13 bean and beer stew topped with cheesy basil dumplings.
I use pancake mix to make my dumplings…it works fantastically and saves time…a win win in my books. This recipe is a great way to use up those veggies in your fridge and freezer that have been lurking around for a while.
If you don’t want to soak the beans in water overnight, just add them to the pot as is and add another hour to the cooking time.
Hope you are staying healthy and happy!
13 Bean and Beer Stew with Cheesy Dumplings
A hearty bean and bacon stew topped with fluffy dumplings.
Servings: 4
- 1 cup Red Mill 13 Bean Mix (or dried beans of your choice)
- 2 cups water
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 stalks celery peeled and diced
- 6 slices bacon diced
- 3 cups chicken stock
- 1 can beer
- 1 small can diced tomatoes
- 2 tsp celery salt
- 2 bay leaves
- 3 tbsp worchestershire sauce
- salt and pepper to taste
- 1 1/2 cup pancake mix "complete" just add water variety
- 1/2 cup water
- 2 tbsp fresh basil chopped
- 1/2 cup white cheddar grated
Soup
Add olive oil, garlic, carrots, celery and bacon to a large soup pot. Sauté for a few minutes until al dente.
Add beer, stock, canned tomatoes to pot. Drain and rinse beans and add to pot. Next add the bay leaves, worchestershire sauce, celery salt and salt and pepper. Bring to a boil then simmer for 30 minutes.
Dumplings
In a medium bowl, add pancake mix and water. Stir in basil and cheese
Bring stew back to a light boil. Drop dumpling batter by tablespoon gently into stew. Cook uncovered for 10 minutes then cover and cook for an additional 10 minutes or until dumplings are cooked through.
Adjust seasoning, top with additional grated cheese and basil if desired, and serve.
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