Smothered Chicken in Onion Gravy & Spring Pea and Asparagus Pasta

Smothered Chicken in Onion Gravy

 Ingredients

2 Tbsp. Robin Hood all-purpose flour*
2 tsp. onion powder
1 tsp. ­­smoked paprika
1/4 tsp. cayenne pepper, or to taste
1/2 tsp.  salt, to taste
1/2 tsp. freshly ground black pepper
1 Tbsp. Spectrum olive oil*
8 (3 pounds) bone-in skinless chicken thighs*
2 large onions, chopped*
5 garlic cloves, minced
3/4 cup chicken stock
2 sprigs fresh thyme
1 bay leaf
2 green onions, thinly sliced, for garnish

Instructions

Preheat the oven to 350°F.

In a large shallow dish, combine the flour, onion powder, paprika, and cayenne pepper. Season with 1/4 tsp salt and 1/4 tsp pepper and stir to combine.

In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.

Pat the chicken thighs dry using a paper towel. Place chicken in the flour-spice mixture to coat on both sides. Shake off the excess flour (set the flour aside, you’ll need it to make the gravy).
Add the coated thighs to the pan without crowding and sear in two batches until golden brown, 2 minutes per side. Set chicken aside on a plate.

Add the onions to the skillet and decrease the heat to medium. Season with the remaining 1/4 tsp salt and 1/4 tsp pepper.

Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add garlic and cook until fragrant.

Add the remaining flour-spice mixture into the onions and stir to coat and combine. Add the chicken stock to the onion flour mixture. Stir to combine. Increase the heat to medium-high. Bring the mixture to a boil. Decrease the heat to low and simmer.

Add to the skillet the reserved chicken thighs with any accumulated juices, thyme sprigs, and the bay leaf. Nestle the thighs into the onions and turn to coat all sides in the gravy. Transfer the skillet to the oven, uncovered, and cook for 30 minutes. If the gravy seems too thick, remove the chicken thighs to a serving plate and add chicken stock a little at a time.

Taste and adjust for seasoning with salt and pepper. Serve immediately.

Recipe and photo credit: Simply Recipes
*In Flyer Jan 30 – Feb 5, 2022

 

Spring Pea and Asparagus Pasta

Ingredients

1 lb. Prairie Harvest pasta*
4 Tbsp. Spectrum olive oil*
6 shallots thinly sliced
1 lb. asparagus, cut in 1/2-inch slices*
2 garlic cloves, minced
2 cups Green Giant frozen peas*
2/3 cup grated Parmesan
2 Tbsp. unsalted butter
2 tsp. grated lemon zest
2 tsp. freshly squeezed lemon juice
1 cup roughly chopped mixed herbs, Italian parsley, green onions
3/4 cup toasted pine nuts
Sea salt, to taste
Freshly ground black pepper, to taste
Pinch red pepper flakes

Instructions

First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.

While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown.

Add the asparagus and garlic, season with salt, and cook until the asparagus is tender and bright green. Stir in the peas and cook until the peas are bright green.

Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta. Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. Stir in the lemon zest, lemon juice, herbs, and pine nuts. Taste and adjust seasonings. Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive.

Recipe and photo credit: Cookie and Kate
*In Flyer Jan 30 – Feb 5, 2022

Annah Kassen