Simple Roasted Chicken Leg Quarters with Caramelized Fennel and Onions Served Over Sourdough Dressing - A Sheet Pan with a Plan #Sponsored by @OXO

In the midst of holiday over indulgence, sometimes it's nice to sit down to a simple meal that won't leave you feeling guilty. Today we're partnering with OXO to bring you one of our favorites: roasted chicken leg quarters, served over sourdough dressing. We've paired it with some of our favorite fresh, seasonal vegetables—fennel and yellow onions, which have been lightly careamelized to perfection. It's the type of meal that will be on the table in under an hour, making it perfect for a busy week night or last minute guests. Added bonus: the dressing is a great way to use up that loaf of bread you bought, but forgot about (or the heels that no one ever eats.)

DISCLOSURE:  Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign, through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign, through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

Chicken Leg Quarters
 

with Fennel and Onions


makes approximately 2 - 3 servings



 

Ingredients


1 fennel bulb, thinly sliced
1 yellow onion, thinly sliced
1 - 2 tablespoons salted butter, melted
sea salt and pepper, to taste

2 - 3 chicken leg quarters
2 tablespoons salted butter, melted
1/4 teaspoon smoked paprika
garlic sea salt and fresh ground black pepper, to taste

4 cups stale sourdough bread, torn into chunks
1/2 cup yellow onion, finely diced
1/2 cup celery, finely diced  
3 tablespoons salted butter
1/2 teaspoon poultry seasoning
3/4 cup chicken stock
sea salt and fresh ground black pepper, to taste
 

Directions
 

 

  • Preheat oven to 400ºF. Slice the fennel and yellow onion into uniform pieces, brush with melted butter, then add sea salt and pepper. Toss the vegetables so the butter and seasonings are evenly distributed, then transfer the vegetables to one half of the baking sheet. You'll reserve the other half for the dressing and chicken.
  • In a large skillet add onion, celery, and butter. Cook for 5 minutes over medium heat, or until the celery is slightly tender. Add poultry seasoning, bread, and chicken stock, then mix until all of the liquid is incorporated. Do not add additional stock if you still have dry bread, the juices from the chicken will moisten the stuffing as it cooks.
  • Add salt and pepper to taste, then mix everything together. Transfer the finished stuffing to the second half of the sheet pan.
  • Place the chicken leg quarters on top of the dressing, brush with melted butter, then season generously with smoked paprika, garlic sea salt, and black pepper.
  • Bake uncovered for 45 minutes, making sure to stir the onions and fennel several times through the cooking process to keep them from burning along the edges. Once the stuffing is slightly brown on the edges and the onions have caramelized, remove from the oven and check that the chicken has cooked throughly. You can use a quick-read thermometer to ensure that it has cooked to 165ºF, or poke with a fork and make sure that the juices run clear. If they're still pink, just pop the chicken back in the oven for a few more minutes.
     

Notes

 

If you have time you'll want to lay your bread out the night before making this recipe so it will have time to dry out. I'm lazy about planning, so I put mine on a baking sheet, then let it sit on the counter until I'm ready to use it. If you decide to make this recipe at the last minute you can always bake your bread for 10 - 20 minutes at 200ºF to help dry it out a little faster.

The amount of chicken stock you'll need can vary, so make sure to have extra on hand. If your stuffing comes out of the oven on the dry side you can always add a little bit of extra stock to moisten it up. 
 

DISCLOSURE:  Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign, through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign, through the blogger outreach program. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

Tools


To facilitate today's recipe OXO sent along a handful nifty kitchen items. Keep reading for more information on the tools featured in our post today and where you can purchase them.

Chef's Precision Digital Instant Read Thermometer: The Instant Read Thermometer provides quick, accurate measurements for cooked meat. The pivoting head allows reading temperature from any angle.  Purchase from Amazon or OXO

Silicone Roasting Rack - Elevates food above fat and liquid for healthier cooking and allows air to circulate around food for faster, more even roasting. Purchase from Amazon or OXO

Non-Stick Pro Half Sheet Jelly Roll Pan - Square-rolled edges add reinforcement for structure, strength and durability. Purchase from Amazon or OXO

Flavor Injector Inject marinades and other flavorings into meat for delicious flavor and juiciness. Two needles for thick and thin marinades store inside injector tube when not in use. Purchase from Amazon or OXO

Good Gravy Fat Separator (not pictured) - Easily separates the fat for healthier gravies, soups and sauces. Purchase from Amazon or OXO
 

Disclosure


Today's post was sponsored by OXO as part of the Sheet Pan with a Plan Campaign. They have provided me with a set of tools for evaluation, but no other compensation was given for this post. 

This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Curry Chicken Salad - King's Hawaiian #StarringRoll House Party

First, a quick thanks to King's Hawaiian for the box of goodies they sent for the #StarringRoll House Party I'm hosting on Sunday, 22nd February. In my party pack were several free product coupons I was able to use to help facilitate today's recipe and some great swag I was able to send home with my guests.

It's not every day I get a chance to eat a meal cooked by someone else. I do the bulk of the cooking because years ago I banned my husband from the kitchen.

Best... decision... ever...  Seriously!

Are you wondering what his offense was? It's simple, he never leaves the kitchen in the same sparkling condition he found it. (I also sincerely hope he's not drinking anything while reading this post, because he and I both know that sparkling is one thing my kitchen isn't.) That photo of my kitchen in the About section, it's a complete lie. I took that several days after we closed on our house, which was a three full weeks before we moved in. The kitchen hasn't looked that organized in almost six years. Yikes!

Anyway, due to this ban and the fact that we rarely eat out, it's pretty seldom that I get to enjoy someone else cooking for me. I always love trying other people's dishes, especially when the cooking style is so different from mine.

One of the best dishes I tried last year was the curried chicken salad someone made for my sister-in-law's bridal shower. It was absolutely fantastic. I make a pretty mean Blueberry Chicken Salad, but this was absolutely mind blowing. It took every ounce of restraint not to whip out my journal and start taking notes so I could recreate it once I got home. My family may be accustomed to that type of behavior, but my SIL's family, not so much. After the shower I immediately began developing my own version, which has proven to be a real crowd pleaser. I'll be serving it, as well as my Dr Pepper Pulled Pork, during our #StarringRoll House Party.

Curry Chicken Salad

Curry Chicken Salad
makes 3 - 4 large sandwiches or 12 mini sandwiches

Ingredients

16 ounces chicken breasts, diced
¼ cup chicken broth or stock
¾ cup mayonnaise
1 teaspoon Maharajah Curry Powder (see notes)
¼ cup celery, diced
¼ cup raisins
¼ cup walnuts
2 tablespoons shallot, diced
sea salt and fresh ground pepper, to taste
arugula or other bitter greens, for dressing
12 Savory Butter Rolls from King's Hawaiian

optional

¼ cup granny smith apples, diced (see notes)

Directions

  • Lightly season the chicken breasts with sea salt and pepper, then place in a skillet with chicken broth or stock. Bring the stock to a simmer, cover the skillet and cook for 10 - 15 minutes on medium-low or until the internal temperature of the chicken reaches 160°F. Once cooked dice the chicken and set aside to cool. 
  • In a bowl combine mayonnaise, curry powder, celery, raisins, walnuts, shallot, and granny smith apples (optional). Give everything a good stir so the ingredients are evenly distributed before adding the diced chicken. Refrigerate overnight for the best flavor.
  • Serve on a King's Hawaiian Original Sweet Dinner Rolls topped with bitter greens such as arugula or radicchio. Enjoy!

Notes

Maharajah Curry Powder is a salt-free blend from Penzeys. It provides a depth of flavor I haven’t found in other curry powders, but it is expensive. Feel free to substitute your favorite curry powder in this recipe.

This chicken salad is very sweet. If you would like to tone down the sweetness try adding granny smith apples. 

This dish is best when prepared in advance and allowed to sit overnight. It can be stored in a sealed container for 3-4 days.

Disclosure

In an effort to be open with my readers I want to let you know that House Party and King's Hawaiian have provided me with free or discounted products that I've used to create this recipe. As always, all opinions are my own.

 

Blueberry Chicken Salad Croissant

I've been on a blueberry kick lately, even though they aren't in season. I've made these fabulous blueberry muffins, blueberry cardamom smoothies (I'll be sharing those soon), and my all-time favorite lunch— blueberry chicken salad.

This delicious dish was one of the first I discovered when I came to visit my husband in Wisconsin (he lived there for nearly a year before we got married.) I came up to visit every opportunity I could, but I was working two jobs, finishing up my my senior thesis and catching up on work from the leave of absence I took the previous semester. My time to visit was both sporadic and limited, I'd often come up for a day or two at a time before turning around and making a marathon sprint back home (hopefully arriving in time for my first class on Monday.)

While I waited for him to get off of work I would walk over to the coffee shop near his apartment, grab a bite to eat, and attempt to get some work done. My favorite menu item was called the bluebird, a chicken salad made with dried blueberries, walnuts, and white cheddar served on a locally made baguette. It was delicious, addictive, and I knew I had to figure out a way to have it more often. After toying around with different ingredients and proportions for a few weeks I finally came up with something that tasted even better than the original. Seven years later it still remains one of my favorite things to make for lunch and since it uses dried blueberries it can easily be made year around.

Do you have a favorite go-to lunch item? I'd love to hear about it in the comment section below.

BlueberryChickenSalad.jpg

Blueberry Chicken Salad
makes 3 - 4 sandwiches

Ingredients

16 ounces chicken breasts
sea salt and fresh ground pepper, to taste
¼ cup chicken broth or stock
¼ cup dried wild blueberries
¾ cup mayonnaise
¼ cup celery, diced
1 Tablespoon shallot, diced
 cup walnuts
mixed spring greens 
3-4 croissants

Directions

  • Lightly season the chicken breasts with sea salt and pepper, then place in a skillet with chicken broth or stock. Bring the stock to a simmer, cover the skillet and cook for 10 - 15 minutes on medium-low or until the internal temperature of the chicken reaches 160°F.
  • Dice chicken, add dried blueberries, and cover while the chicken cools. The steam from the cooked chicken will rehydrate the blueberries.
  • Once the chicken has cooled add mayonnaise, celery, shallot, and walnuts. Mix well, then refrigerate overnight.
  • Serve on a croissant topped with mixed spring greens. Enjoy!

Notes

This dish is best when prepared in advance and allowed to sit overnight, but will be ready to eat after about 4 hours of refrigeration. It can be stored in a sealed container for 3-4 days.

Crock-Pot White Chicken Chili

This particular recipe came my way as many of my favorites often do, from the mother of a friend who I've known since high school. My husband and I had come to Missouri for a visit and ended up out at his parent's house for chili and a bonfire. After stuffing myself silly on chili and s'mores I knew I couldn't leave without the recipe and of course DK's mom immediately emailed it to me. I've made it a number of times since then, it has become the perfect cold weather staple in our household, although mine never tastes nearly as good as the original. By original I mean DK's mom's version, it is after all made with love; however, this recipe did originate at a restaurant not far from where I grew up.

Lewis and Clark's White Chicken Chili is still on the menu, although it has been forever and a day since I've ordered it. If you happen to live in the area I encourage you to spend a day down on Main Street, St. Charles where you can wander the assortment of unique shops and end the trip with a visit to Lewis and Clark's where you can try the real thing.
White Chicken Chili
makes 6-8 servings

Ingredients

3 Cans Reduced Sodium Great Northern Beans
1 Rotisserie Chicken (I bought one, but you can make your own)
1 Tablespoon olive oil
4 cloves garlic, minced 
1 medium yellow onion
2 teaspoons ground cumin
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
1 teaspoon ground oregano
2 4-oz cans chopped mild green chilies
4 cups chicken broth
12 oz Colby Jack cheese, shredded

Top with
shredded cheddar
sour cream
jalapeño pepper

Directions

  • In a large saucepan, add olive oil and onions then cook until the onions are translucent.
  • Add in the garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Sauté for 2-3 minutes, then transfer to a slow-cooker.
  • Remove the meat from the rotisserie chicken, add it, as well as the beans and chicken stock to the slow cooker.
  • Heat on low for 2-3 hours. Before serving add 12 oz of shredded Colby Jack cheese to thicken.
  • Serve topped with cheese, a dollop of sour cream, and a slice of jalapeño pepper.

Recipe Inspiration

The original recipe is from Lewis & Clark's: An American Restaurant and Public House in St. Charles, MO. It was printed in the food section of the Riverfront Times, “Recipes 1997” and later passed on to me by DK's mom.