Pan Roasted Chicken and Vegetables

I am really tiring of cold weather. It seems like it has been below freezing for the past two weeks. What's the best food in cold weather you ask? Comfort food — that is what cures the cold in my kitchen! 

So you can imagine, when I came across this recipe for skillet chicken and vegetables on Epicurious, I knew I had to try it — and did so with a few small changes.

The distinct differences come into play where I used whole organic chicken legs instead of thighs (skin and bone) and I used my own homemade turkey broth. The third difference is, being Hungarian, I couldn't use just one tablespoon of paprika! As you can probably gather from the photos, I may have used one tablespoon on one side of one chicken leg!

Now, let's talk boiling onions. I remember boiling onions in the 70's when mom used them in pot roasts and soups. The sweet tenderness of these onions are amazing. I believe these are forgotten gems in the produce section — normally sold in those little red stretchy bags. If you have not cooked with these recently (or ever) I am making it my mission to make these onions a trend in 2013. 

Yep, you heard it here first!

There is nothing better than the perfect sear on chicken. To perfect it, heat your oil, lay the chicken skin side down and do not touch it for 4-5 minutes. Turn and repeat on the opposite side.

Toss in the raw vegetables, stirring to coat in the oil, add the chicken or turkey broth and wine. Return the chicken to the top of the vegetables then cover and simmer.

Sprinkle with fresh parsley (which I clearly forgot to do above) and serve with the juices. This is a quick and easy weekday meal or Sunday supper!

Find the original recipe here.

Have you cooked with boiling onions and what are your favorite recipes to use them in?

E.A.T. local E.A.T. well