I hope that you’re excited for the first of many Knorr Homestyle Stock recipes. As I explained previously, I have partnered up with Knorr for the remainder of the year to bring you easy to make, family friendly recipes through their new products. I feel like such a professional! You can read about my journey with Knorr and how I flew out to San Diego to compete (and win) this partnership, and you can also enter to win $100 cash and more from Knorr! All you have to do to enter is comment on my Knorr Sweepstakes post, tweet at me, or like me on Facebook. I don’t think it could be easier to win, and you get to read some fun recipes along the way, so I hope that you participate in this with me!
For my first recipe, I wanted to make something simple, yet comforting and pleasing to almost any palate. It’s hard to get in the swing of things sometimes once summer is over; school is back in session, you have to start preparing for winter, and you have to adjust from eating bright summer foods like heirloom tomatoes and plump berries to more “meat and potatoes” type fare. That’s obviously the direction that I went in, but I used chicken thighs instead of a heavier red meat. All you have to do to make this meal is basically just throw everything into a casserole dish, bake, and serve. All of the juices that develop in the dish create flavors that are certain to make you smile, from the fresh rosemary to the stock that was used to scrape up the bits of chicken fat and butter from searing pan. You really can use any vegetables you like, but I opted for the classics: mushrooms, carrots, potatoes, and onions. The chicken thighs are a resilient (not to mention affordable) cut of meat, so they remain tender and delicious despite being roasted for almost an hour. Kramer and I couldn’t get enough of the potatoes in this, in particular, because they really soaked everything up and were bursting with flavor.
Chop up your carrots, onions, peppers, mushrooms, and potatoes.
Mince your rosemary and garlic.
Toss your vegetables with half of the rosemary, salt, pepper, and paprika.
Rub the chicken with the rest of the rosemary, the garlic, and the juice of half a lemon.
Heat your butter in a pan over medium-high heat, and sear the chicken on both sides, for about 1 minute on each side.
See all that buttery goodness? Combine your Knorr Homestyle Stock with 3 1/2 cups of hot water, then pour about 1/4 cup of stock into the pan at a time, scraping up all the browned bits and butter, over high heat. Use about 1 cup of stock, then stir until reduced by half. Place the stock you didn’t use in a sealable container (like Tupperware) and use again at a later date, or freeze it to use much later.
Place your vegetables in a 9×9 casserole dish, then wedge the chicken in between the vegetables. Pour your reduced stock over the whole thing, cover, and bake at 350 degrees F for 45 minutes.
For the last 15 minutes, uncover the casserole, then place it back in the oven at 400 degrees F. Bake until the top layer has crisped up slightly.
Serve with plenty of the juices from the bottom of the dish and enjoy.
- 4 skinless and boneless chicken thighs (drumsticks would also work well)
- 5-6 large mushrooms, cleaned and cubed
- 3-4 potatoes, cleaned and diced into bite-sized cubes
- 2 large carrots, peeled and chopped
- 1 large onion, cut into bite-sized chunks
- 1-2 hot peppers (optional), minced
- 2 teaspoons olive oil
- 1 teaspoon kosher salt (plus another ½ teaspoon for the chicken)
- 1 teaspoon ground black pepper (plus another ¼ teaspoon for the chicken)
- 1 teaspoon smoked paprika
- 5 sprigs rosemary, leaves removed and minced
- 5 cloves of garlic, minced
- juice of half a lemon
- 1 container Knorr Homestyle Stock plus 3½ cups of water (or 1 cup of regular chicken stock)
- 2-3 tablespoons unsalted butter
- Preheat your oven to 350 degrees F. Clean and chop your mushrooms, potatoes, carrots, onion, and pepper(s). Place in a large bowl and toss with 2 tablespoons of olive oil, half of your minced rosemary, 1 teaspoon of paprika, 1 teaspoons of kosher salt, and 1 teaspoon of ground black pepper. Place in the bottom of a greased 9x9 casserole dish and set aside.
- Rub your chicken with the juice of half a lemon, all of your garlic, your remaining minced rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Heat 2-3 tablespoons of unsalted butter in a large pan over medium-high heat, and sear your chicken on each side for about 1 minute. Nestle the chicken in with the vegetables and set aside.
- Heat up 3½ cups of water to boiling, then whisk in your Knorr Homestyle Stock (if you are using regular stock, skip this step). Heat your pan that you used to cook the butter in over medium-high heat and add in ¼ cup of Knorr Homestyle Stock at a time, until you've used 1 cup. Turn the heat to high, scrape up all the browned bits and butter, and stir until reduced by about half. Pour the stock over the chicken and vegetables, cover, and bake at 350 degrees F for 45 minutes.
- For the last 10-15 minutes, remove the dish from the oven, turn the heat up to 400 degrees F, and place the dish back in the oven uncovered. Bake for another 10-15 minutes, until the chicken and vegetables have crisped slightly. Serve with plenty of juices from the bottom of the dish and enjoy.