Winner Winner Chicken Dinners




It’s Oscar Sunday…

and I’m singing praises and handing out awards.

These chicken dinner recipes are both up for Best Sunday Night Dinner, in a leap year.

Best Supporting role goes to…

the cast iron skillet.

These dinners could not and would not deliver the same emotional experience without the tremendous performance of the cast iron.

Where the portrayal of the chicken is a reoccurring theme that often falls flat, these meals deliver the wow factor.

Tastebuds in recent poles agree, it’s a classic back-to-back box office hit…



Let’s take a look behind the scenes. 

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Main Character : 1 lb of chicken thighs (used for both recipes)

Crispy Chicken with Broccolini and Cheese Grits
(serves two)
1 cup quick cooking grits
2 tablespoons butter
10 ounces of fresh broccolini
1 tablespoon EVOO
1 tablespoon Montreal Steak Seasoning (dresses up any roasted veggie)
1 cup of shredded cheddar jack cheese
salt & pepper

Not Your Mama’s Chicken Pot Pie
2-3 cups cooked shredded chicken
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Old Bay seasoning
2 tablespoons butter
1 large sweet onion, diced
2 cups frozen shredded hash browns
1 cup chopped carrots
1 cup chopped celery
1/4 cup chopped jalepènos
1/3 cup chopped fresh parsley
1 (14.1-oz.) package refrigerated piecrusts
1 egg white



Crispy Chicken with Broccolini and Cheese Grits
Pre-heat oven to 375 degrees.
Spread out broccolini on greased baking sheet.
Season with EVOO and Montreal Steak Seasoning.
Roast for approx 15 minutes or until tender and a little crispy.
Meanwhile, season raw chicken with salt & pepper on both sides to taste.
Heat cast iron skillet over medium high heat and place chicken thighs skin side down to begin.
Cook until skin is golden and easily pulls away from skillet.
Flip chicken to opposite side and place skillet in oven.
Cook for approx 15-20 minutes or until internal temperature reaches 165 F.
Finally cook grits in a medium sauce pan, slowly stir in butter and cheese after removing from heat.
Remove skillet from oven, remove two thighs for plating with broccolini and grits and leave remaining chicken to be shredded for pot pie (aka the sequel).
Serve and enjoy immediately!


Not Your Mama’s Chicken Pot Pie
 Preheat oven to 350 degrees.
Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute.
Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Old Bay seasoning.
Melt 2 tbsp. butter in a large Dutch oven over medium-high heat; add onion, carrots, celery and sauté 10 minutes or until tender.
Stir in chicken, hashbrowns (still frozen) and parsely and white sauce.
For the crust, place 1 piecrust in a lightly greased 10-inch cast-iron skillet.
Spoon chicken mixture over piecrust, and top with remaining piecrust.
Whisk egg white until foamy; brush top of piecrust with egg white.
Cut 2-3 slits in top of pie for steam to escape.
Bake at 350 degrees for 1 hour  or until golden brown and bubbly.



I’d conclude this with my (prepared just-in-case) acceptance speech, but my mouth is full. 😉



1 thought on “Winner Winner Chicken Dinners

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