Roasted Garlic & Herb Smothered Chicken

I thought up this recipe in what’s probably the most ‘me’ way possible:

I was lying awake one night in bed, staring at my ceiling and trying to decide what I was going to cook for dinner that weekend. I had plenty of old options that I’ve made before and would’ve worked, but I wanted to do something new and different. I didn’t feel like being very finicky or working with a lot of ingredients. I just wanted a simple, but hearty and comforting dish.

There are certain ingredients that I know from experience of both taste and cooking can make chicken shine better than others.

Herbs and garlic are right at the top of that list.

By the time I made up my mind about using those ingredients, I still didn’t have an exact play by play for the dish, but I figured that as long as those ingredients remained the main flavor profile, it would be almost impossible to screw up so that it would be inedible.

The recipe title really says it all here, you guys. I brown the chicken first to give it good flavor, then I braise it in a broth/gravy that I made from a base of roasted garlic paste and herbs of thyme, parsley, rosemary and bay leaf.

It turned out exactly how I wanted it to. The flavors here created from the roasted garlic and herbs are just outstanding. It tastes clean and comforting without being heavy and braising the chicken makes it easy to pull into shredded pieces that as you can see, are perfect for sliders (which is another way that I served them).

This was a great experiment and well worth sharing here on the blog.

Roasted Garlic & Herb Smothered Chicken

Recipe by Jess@CookingisMySport

Ingredients

  • 6 lbs. boneless, skinless chicken breast, cut into medium sized (about 2 inches) cubes
  • 2 large sweet onions
  • 3 whole garlic heads
  • 2 cups flour
  • 2 1/2 tablespoons of your favorite multi-purpose seasoning (I used Trader Joe’s 21 Seasoning Saute)
  • 1 1/2 teaspoon black pepper
  • 1 1/2 cups (1 full bunch) of fresh parsley
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 80 oz. chicken broth*

Directions

For Roasted Garlic:

Preheat oven to 350° F.  Peel the loose skin away from the garlic and cut the tops off of the heads, but make sure the cloves stay attached to each other. Place them on a long strip of aluminum foil. Drizzle them with the oil and sprinkle evenly with salt & pepper.

Draw up the ends of the foil and tightly seal it into a package. Place the foil package in a shallow dish. Roast in the oven for about 50 minutes. Allow to cool completely, then remove the roasted garlic to a small bowl by pressing the cloves out of the remaining skins and into a small bowl with your fingers (they should come out easily).

Set the garlic aside for now.

For Chicken:

Divide the cubed chicken into two 1 gallon sized plastic bags.

In a medium size bowl combine 2 cups of the flour with the multi purpose seasoning and stir together with a fork.

Evenly divide the flour mixture between the two ziploc bags. Seal tightly, then toss to coat thoroughly, so that there is an even layer over meat.

Coat the bottom of a large non-stick stockpot or Dutch Oven with a few tablespoons of canola, vegetable or olive oil. Brown the floured meat over high heat on the stovetop. Don’t worry about it cooking all the way through, just cook long enough to give it some color. When it’s browned, temporarily move the meat to a sheet pan. Don’t overcrowd the pot, you’ll have to repeat/do this in about 2-3 batches to get through all of the meat.

When you’re finished browning the meat, add a little bit more oil to the pot, then add the onions. Cook over medium heat until they’re softened and translucent, 5-10 minutes. Remove the onions from the pot and place them with the browned chicken.

Mash the roasted garlic with a fork until it is in a smooth paste.

Pour the chicken broth into the pot with the garlic paste, the herbs, the bay leaves, the honey and the soy sauce. Use a wire whisk to stir, bring to a boil, then reduce to a simmer. Allow to cook for about 10 minutes, tasting and adjusting for seasoning (but also keep in mind, it’s going to develop even more flavor in the oven, so it’s okay if it doesn’t taste perfect just yet)

Spray two 11 x 13 baking dishes with cooking spray and place the browned chicken and onions in the dishes. When the garlic-herb broth is at your taste level, ladle it over the chicken so that is is at least half-submerged. (You’ll have extra broth leftover, this is fine) Cover the baking dishes tightly with foil.

Braise in the oven for 50-60 minutes, until the chicken can be easily pulled apart with a fork.

Sharing at Fiesta Friday #394, co-hosted this week by the lovely Jhuls @ The Not So Creative Cook.

Peach Rosemary Breakfast Rolls

The summer really is flying by, isn’t it?

I can’t believe we’re at the half-way mark of August already. Inevitably, the end of summer lights a fire beneath me to make and eat all of the ‘summer’ foods as quick as I can before they’re out of season and the Fall’s here all over again.

I love finding new recipes to try that then give me options to be able to try out yet another recipe. I’ve done it several times before on the blog, with great results. Today’s another one of them.

In last week’s post, I made Peach Rosemary Jam, as a nod to my favorite summer snack: the peach.

Peach jam is always a great thing to have on hand in your fridge for toast or biscuits, or scones but as soon as I first tasted the finished product, I knew it was too good to not at least try to incorporate into something else. Jam is a great for fillings, whether it’s mini pies or tarts or today’s recipe: breakfast rolls.

Since my sister doesn’t like cinnamon rolls (sigh), I’m always trying to experiment with different types of breakfast rolls with different fillings that I can make that still remind me of them enough to where I don’t miss them too much. I’ve had some pretty great results with it thus far and I’m pleased to say that today I’m making another addition to that growing list.

To minimize the labor time for these, I recommend splitting it up over two days. Make the jam at least one day ahead; it could not be easier to put together, but it’ll taste the best when it’s had time to have an overnight rest in the fridge so that the texture can set and the flavors can develop.

After the jam is done, you proceed the same way you would with any sweet roll recipe. I really wanted the jam to be star of these, but I did add a tiny bit of cinnamon to the dough.

Honestly? It’s like getting to eat peach pie for breakfast.

Final note: I did give a recipe for icing for these just in case you wanted the full ‘breakfast roll’ experience. I iced some and left some plain just for comparison, and honestly, I don’t think they need the icing at all. They’re plenty delicious enough on their own.

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Peach Rosemary Breakfast Rolls

Ingredients

For the Dough

  • 2 teaspoons active yeast
  • 3/4 cup milk, warmed to about 100°F
  • 1/2 cup  (1 stick) unsalted butter, softened at room temp
  • 2 large eggs
  • 1/4 cup, plus 1 tablespoon white sugar, divided
  • 2 teaspoons vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground cinnamon

For the Filling

  • 2 lb. yellow peaches, pitted, peeled, and coarsely chopped (about 6 cups)
  • 2 cups sugar
  • 1-1/2 tsp. minced fresh rosemary
  • 1 Tbs. fresh lemon juice

For Icing (Optional)

  • 1 cup powdered sugar
  • A few tablespoons fresh orange juice

Directions

For Dough

In a small bowl, sprinkle the yeast on top of the warm milk, then sprinkle the 1 tablespoon of white sugar on top. Allow to sit for 10 minutes until proofed and frothy.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, and 1 cup of flour with the yeast mixture until smooth and combined.

Switch to the dough hook and add the remaining flour, along with the salt and cinnamon. Knead for about 5 minutes, until a soft slightly sticky dough is formed.

Sprinkle a clean work surface with flour and knead with your hands about 5 more minutes until the dough is smooth and pliable. Grease a separate bowl and punch the dough down into it, then flip it back up so that both sides are oiled. Cover the bowl with plastic wrap and a damp towel and allow to rest until doubled in size, about 90 minutes.

For Filling (I recommend making this a day ahead)

Place the peaches in a large nonreactive skillet. Stir in the sugar and rosemary. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes.

Bring the mixture to a boil over high heat. Reduce the heat to medium high, and cook, stirring frequently, until the peaches start to break down, the liquid begins to evaporate, and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down.

Continue to cook until the jam has thickened, 3 to 4 minutes more; it is done when you can pull a spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness.

After it has cooled to room temperature, place jam in the fridge to chill.

For Assembly: Grease a 13 x 9 baking dish. Turn the dough out onto a clean work surface and roll out to a large rectangle, about 10 x 15 inches. Use a spatula to spread about heaping 1 cup of the peach jam filling on top of the dough. Roll the dough up from the long end tightly to keep filling from spilling out. Use a bench scraper or sharp knife to divide in half. Divide each half into 6 pieces so that you have 12 rolls. Arrange the rolls cut side down in the bottom of the baking dish. Cover the dish with plastic wrap and damp towel and allow to rise until doubled in size, about 90 minutes.

Preheat oven to 350 degrees Fahrenheit.

Bake rolls for 35 minutes on the middle rack or until dough inner temp reaches 190°F. Meanwhile, combine all of the ingredients for the icing together in a bowl. Pour/spoon some of the icing on top of the rolls as soon as they come out of the oven. Let sit for about 10 minutes before serving, but they are best eaten still warm.

Linking to Fiesta Friday #393.

Peach Rosemary Jam

There’s no other food that screams summer to me more than peaches. When I bite into a ripe, juicy peach, at once I’m reminded of the things I love about the summer time.

Longer days. Sundresses. Cook outs (pre-covid, anyway). Ice cream at sunset. The taste of grilled meat. Random road trips. Even the heat (to a certain extent.) Peaches all can take me there.

I like to cook and bake with peaches almost as much as I like to eat them, and with this week’s recipe I got to do both.

Making jam sounds like one of those super involved projects that aren’t worth the effort, but it’s not hard, really. The most laborious part of it is prepping the fruit, and then having the patience to let it cook down to the right consistency.

Fruit and herbs is one of my favorite flavor combinations, and the peaches and rosemary make an excellent combination for jam here. I was a little concerned going into it that the rosemary would overpower the peach taste, but it doesn’t. The lemon at the end does the perfect amounting of rounding out the sweet of the peach, the herby flavor of the rosemary with a hint of tartness.

This is good stuff, y’all.

Peach Rosemary Jam

Recipe Courtesy of Fine Cooking

Ingredients

  • 2 lb. yellow peaches, pitted, peeled, and coarsely chopped (about 6 cups)
  • 2 cups sugar
  • 1-1/2 tsp. minced fresh rosemary
  • 1 Tbs. fresh lemon juice

Directions

Place the peaches in a large nonreactive skillet. Stir in the sugar and rosemary. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes.

Bring the mixture to a boil over high heat. Reduce the heat to medium high, and cook, stirring frequently, until the peaches start to break down, the liquid begins to evaporate, and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down.

Continue to cook until the jam has thickened, 3 to 4 minutes more; it is done when you can pull a spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness.

Sharing at Fiesta Friday #392.