Garlic Chicken

There is nothing more convenient to eat at parties than chicken legs. It is also shocking how inexpensive chicken drumsticks are. It seems like you can only purchase 20 chicken legs at a time though. This is a lovely meal to use the leftover chicken. It is amazing how the garlic becomes after cooking it this way. You should serve this with an oaky chardonnay.


Garlic Chicken

2 heads garlic, cloves separated
8 (about 2 1/2 pounds) chicken drumsticks, remove the skin
1/2 tsp salt, divided
1/4 tsp freshly ground pepper
3 tbsp extra-virgin olive oil
1/3 cup white wine
1 cup reduced-sodium chicken broth
2 tsp Dijon mustard
2 tsp all-purpose flour

Use the side of a knife to lightly smash the garlic cloves, this will help you loosen the peel. They should be approximately the same size, cut larger ones in half. Sprinkle chicken with salt and pepper.

Heat olive oil in a large skillet over medium heat. Cook the garlic, stirring, until beginning to brown, about 2 minutes. Take the garlic out with a slotted spoon and set aside.

Add the chicken to the pan and cook until browned on one side, approximately 4 minutes. Turn it over and return the garlic to the skillet. Add the white wine and cook for 1 minute.

Whisk together the broth, mustard, flour, and 1/4 tsp salt in a small bowl. Add this mixture to the pan; bring the liquid to a boil. Reduce the heat and continue to simmer. Cover and cook until the chicken is cooked through, approximately 8 minutes.

Adapted from

Cheesy Chicken and Wild Rice

This is comfort food in 60 minutes or less. I am not sure how I stumbled across this recipe but it has become an awesome stand by. I have done some tweaking with it and this is no boring old chicken and rice. This is a wonderful way to use leftover chicken. You can also leave out the chicken here and increase/add vegetables. I have also taken packages of Trader Joe’s mixed vegetables and thrown those in this dish. My husband got some pulled pork for lunch at our awesome local BBQ Trailor, B’s, and he picked up half of a smoked chicken as well which I used to make this. Merlot would go great with this, cutting through the cheddary goodness.



Cheesy chicken and wild rice

3 tbsp extra virgin olive oil
1 medium onion, finely diced
2 stalks celery, finely diced
2 carrots, peeled and diced
1 tbsp fresh minced garlic
1 cup shredded, cooked chicken breast
1 cup steamed white rice
8 oz prepared wild rice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon garlic salt

Cheese Sauce
2 tbsp butter
1/8 cup all-purpose flour
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 cup chicken broth
1 tbsp sriracha (or hot sauce to your taste)
1 cup shredded extra sharp cheddar cheese
Top with 1 cup shredded extra sharp cheddar cheese

Preheat oven to 350 degrees F. Heat oil in a large pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Cook garlic for one minute, stirring constantly. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 8×8 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.

Adapted from Picky Palate.

Chicken Piccata

I can’t believe how few images I have of this chicken considering how often I prepare this dish. The piccata sauce in this dish goes well on so many things… Mashed potatoes, green beans, Lima beans, asparagus. The list goes on and on. This recipe will not disappoint and is fairly simple. I have often doubled the recipe when I have extra guests and it comes together perfectly. It takes more time to reduce the wine and chicken broth but otherwise it is easily doubled for larger parties.

I have used many dry white wines in this dish. One of my favorites is Sauvignon Blanc. It’s an excellent dry wine for summer. During the winter I like to use Chardonnay. Tom Gore makes an oaky, impressive Chardonnay that is very affordable.



Chicken Piccata

4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped vidalia onions
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers

1. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish to dredge chicken in. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done (165 degrees). Remove chicken from pan; keep warm with foil.

3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add onions to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.

Adapted from Cooking Light.

Farmhouse Chicken Dinner

This recipe is a throwback to 2007. I first learned to cook from a Kraft magazine and this is the first meal I ever made. I still make this dish because it’s all in one and tastes great. This is a go-to when you haven’t planned anything for dinner. Neufchatel cheese is just low fat cream cheese. I have used regular cream cheese (this is obviously more likely to be laying around in the fridge) with great results. The farmhouse chicken dinner is best served with a buttery chardonnay.


Farmhouse Chicken Dinner
Serves 4 and takes approx 50 minutes.

1/4 cup flour
1/2 tsp pepper
4 chicken breast halves
1/4 cup light Italian Dressing
2 cups baby carrots
1 onion
1 can fat-free reduced-sodium chicken broth
2 cups instant brown rice
4 ounces Neufchatel Cheese

Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 minutes or until golden brown. Turn chicken. Add carrots, onions, and 1 cup broth; cover. Simmer on medium-low heat for 20 minutes or until chicken is done (165 degrees F). Meanwhile, cook rice as directed.

Spoon rice onto platter. Use a slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.

Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 minutes or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.