Römertopf Chicken Drumsticks and Vegetables

Growing up, my family had "Chicken Römertopf" at least once a week and it usually ended with my dad and I fighting over who would get the most celery that had been cooking in the chicken's... hindquarters. Anyways, since I was cooking for one I decided to use drumsticks instead of the whole chicken (plus I didn't have my Dad to tear up the chicken and didn't feel like getting my hands all slimy). So back to Römertopf: this is a clay pot that's soaked before cooking and it allows for meat and vegetables to retain moisture and it also prevents nutrients from escaping. The end result is perfectly juicy chicken and savory, mouthwatering vegetables.

**One note is that you don't want to risk cracking the soaked clay pot in an already hot oven - so just make sure not to turn on your oven until the pot is inside.

Römertopf Chicken Drumsticks and Roasted Vegetables

Ingredients:
- 4 stalks celery, sliced

- 1 cup baby carrots

- 1 cup mushrooms 

- 1 onion, sliced 

- Chicken drumsticks (5-6)

- 1 tsp olive oil 

- 1-1.5 tsp mustard

- 2 cloves garlic 

- Italian seasoning

- Salt and pepper to taste

Directions: 

1. Soak Römertopf clay pot in water for at least 10 minutes. What I usually do is put it to soak before I go to work in the morning and let it soak all day, but all that is required is 10 minutes. 

2. Place vegetables in pot first and then top with the chicken drumsticks. Rub olive oil, mustard and garlic on chicken. 

3. Sprinkle salt, pepper, and Italian seasoning (oregano, basil, parsley, etc.) on top of chicken and vegetables. 

4. Place clay pot in cold oven then set to 400 degrees. Cook chicken and vegetables for 1 to 1.5 hours. Be careful when opening clay pot after taking it out of the oven for steam will be very hot. 

Smothered Chicken Thighs with Zucchini, Squash, and Mushrooms

This is my favorite go-to meal to make because (1) it's easy (2) it's delicious and (3) I love me some chicken thighs. My dad used to cook this all the time when we were younger so creative rights go to Big Steve, you go Big Steve. This is quite a tasty meal, but be forewarned that your whole house will smell like straight up home cooked food. In undergrad, I cooked this and went to a meeting afterwards and my friends definitely let me know, that although I made them hungry, I smelled like a big delicious onion.

Smothered Chicken Thighs with Zucchini, Squash, and Mushrooms

• 6 chicken thighs (my favorite is skinless & boneless but you can use any kind)
• 1/2 tsp olive oil 
• 1 large onion, mulched 
• 1 tsp garlic, minced  
• 3 chicken bouillon cubes, dissolved in 1 cup water
• 1 tsp Worcestershire sauce
• 8 oz mushrooms, sliced
• 1 zucchini, sliced
• 1 squash, sliced 
• Salt and pepper, to taste
• Creole seasoning, to taste
• Dash of red pepper flakes

Instructions:

	1.  Cut onion into small enough pieces to fit into a food processor and mulch onions until there are no big pieces left and mixture is almost liquid.
	2.  After drizzling olive oil onto skillet, pour onions at the bottom and put fire on medium. Lay chicken thighs smooth side down and season with salt, pepper, and creole seasoning (I use Tony’s). Add garlic at this time. Cook chicken thighs for 20 minutes, flipping them to ensure both sides get cooked.
	3.  As soon as you put the chicken thighs to cook, place chicken bouillon cubes into 1 cup of water so that they dissolve by the time you need to add them.
	4.  After cooking chicken thighs for 20 minutes and when the onions start browning, add the 1 cup of water with the dissolved chicken bouillon cubes. Add 1 more cup of water and the Worcestershire sauce. This is also when I add a few dashes of red pepper flakes for some extra heat.
	5.  Add mushrooms and cover pan. Cook for about 20 minutes. Add the squash and zucchini and let cook for another 10 minutes.
	6.  The chicken thighs should get so tender that the meat falls easily apart and all the vegetables should be soft. Serve over rice and enjoy!

Cajun Chicken Cacciatore

After a long day of working and getting soaked by a surprise thunderstorm on my lunch break, all I wanted for dinner was something savory with a pasta. I had made chicken cacciatore once before, but it was in a slow cooker and this time I didn't have the luxury of cooking for 8 hours since I'm a working gal now! So using my trusty Pioneer Woman as a guide, I whipped up this Cajun Chicken Cacciatore. In general, a cacciatore is made with a braised chicken (or rabbit) and is prepared with tomatoes, onions, herbs, and bell peppers. You can even include some wine if you like - I am a certified Wino - so wine is definitely included in this recipe. I'm calling it "cajun" because I decided to add some celery - which with onions and bell peppers - completes the almighty Cajun Holy Trinity and I am all about that. And of course, with me being raised in South Louisiana, a sprinkle of Tony Chachere's is a must.  

Cajun Chicken Cacciatore

• Butter, 2-3 Tbsp
• Olive oil, 4 Tbsp
• Salt and pepper, to taste
• Flour, 1/2 cup
• Chicken thighs, 8 whole
• Garlic, 1-2 cloves 
• Onion, diced
• Bell Pepper, diced
• Celery, 3 stalks 
• Red wine, 1/2 cup
• Parsley, about a handful chopped
• Basil, about 4 leaves sliced 
• Diced tomatoes, 1 can
• Rotel, 1 can 
• Parmesan cheese, for sprinkling

1. Preheat oven to 350 degrees (F). 
2. After trimming the fat from the thighs, lay out flat and sprinkle salt and pepper on both sides. 
3. Heat 1 Tbsp of butter with 1 Tbsp of olive oil in skillet over medium-high heat. Before placing the chicken skin down in the pan, each piece must be dredged in flour on both sides. (I usually would have used white flour to dredge the chicken in, but I was at my heathy parents' house and only had wheat flour - but I liked the texture and color I was able to get with the wheat, so both should do the job.)
4. Cook 4 thighs at a time and brown the chicken on both sides. After browning, transfer the pieces to a separate plate until all the vegetables are cooked (you will add them back later). Pour about half of the fat and discard.
5. Add the diced onions, bell peppers, celery, and garlic to the skillet and sauté until soft.  Pour in wine and allow it to bubble. 
6. Pour in canned tomatoes and Rotel and stir to combine. I added some parsley and basil at this point as well. 
7. Add the chicken back into the pan, skin side up. Place the lid on top of the pot and put in oven for 45 minutes (I was in a little bit of a hurry when I cooked this, so I did 30 minutes on 375 degrees and it worked fine). 
8. While the chicken is cooking, cook your pasta according to the directions on the package. I served some penne with this dish and it went really well together. 
9. Serve with some Parmesan cheese and enjoy!