Shoemaker’s Chicken for One

Shoemaker’s Chicken (or Chicken Scarpariello) is a classic Italian dish that isn’t really Italian at all. The true story goes something like this: Italians come to America and start adapting and creating new recipes, they become popular, a new tradition is born.

“Authentic” or not, it’s still delicious, flavored with a sweet/sour pan sauce that cooks right with the chicken.  One pan, minimal cleanup. Always a good thing.

There, are (naturally) plenty of variations on this dish, from just simply cooking it with olive oil, wine, and lemon to adding sausage and Peppadew peppers.  Well, I didn’t have any sausage. I also didn’t have the right peppers, and since a) I didn’t want to get some for one meal or b) burden you with getting a whole jar of something for one meal, I used ordinary bell peppers instead. Then I added a bit of vinegar and a pinch of sugar to approximate the Peppadew flavor.

Also, I used two different recipes as a starting point. The first one, from Bon Appetit,  called for browning the chicken in a skillet and then transferring to the oven to finish, The second one, from Pierre Franey’s 60 Minute Gourmet cookbook, cooked it all entirely in the skillet. My skillets are old, and I’m not entirely sure how oven-safe they are.  So, all-on-the stove top it was!

I did, however, make the potatoes suggested in Bon Appetit’s recipe.  That was just simply heating the oven to 450, then cutting a large Yukon potato into chunks, tossing it with 1 T of olive oil, salt and pepper and baking for about 20-25 minutes.

Order of operations: If you’re making the potatoes, preheat the oven first, then start the chicken, cut up the potatoes, put them in to cook, and finish the chicken.






 

More Chicken Recipes

stovetop coq au vinStovetop Coq au Vin Chicken with Red Wine Sauce

A streamlined version of a French classic (with an “easy” button).  Ready in under an hour, with only one pan to clean.

 

chicken mushroom skillet recipeChicken and Mushroom Skillet Recipe

The perfect solution when you want food fast.  It makes its own sauce, right in the pan.

 

roast chicken with plumsRoast Chicken with Plums

Perfect for summer, bathed in a sweet, tangy sauce with just a hint of savory warm spiciness. And super simple to make.

 

chicken with mushrooms and tarragonChicken with Tarragon and Mushrooms

Fancy French food (without going out, or paying a big bill). Increase the recipe, make it for company, and they’ll think you’re a food genius.  Or, keep it all to yourself.

 




Chili Citrus Avocado Chicken Salad

It’s a rare treat for me to get avocados at a decent price here in NY.  We always see them during the Super Bowl (for guacamole), but really the best time to buy them is now. But, I got a great deal at Imperfect Foods on both limes and avocados the other day. So, I decided to take advantage and create a chili citrus avocado chicken salad.

I must say it was a smashing success. The sweet limes, velvety avocado, bright and crunchy veggies, and the spicy chicken combine for a carnival of flavor and color.

The chili citrus chicken recipe is one I already had (here on the site).  Adding the veggies and the dressing transformed it into a completely different meal.

Great for hot weather.  Make extra chicken the night before for dinner and you don’t have to cook at all the next day.




 

Chili Citrus Avocado Chicken Salad Substitutions and Variations

  • Mix together whatever greens you like: spinach, leafy green lettuce, romaine, red lettuce, etc.
  • I used cucumber, carrots, and tomatoes as veggies, but feel free to substitute bell pepper, mushrooms, snap peas, cooked corn, or whatever other salad veggies strike your fancy
  • Add some orange segments to punch up the citrus flavor

More Entree Salad Recipes

leftover roast lamb eggplant spinach saladLeftover Roast Lamb Eggplant and Spinach Salad

Transform your lamb breast leftovers into a second meal (or make extra).  The creamy eggplant and the spinach balance the strong flavor of the lamb, all topped with a garlicky easy aioli dressing.

smoked salmon artichoke saladSmoked Salmon Artichoke Salad

A feast for both the eyes and the taste buds, this salad is both colorful and delicious.   It’s got sweet citrus, earthy spinach, and smoky salmon, all topped with a savory dressing.

 

cold leftover steak saladCold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Forget the classic steak sandwich for a minute and use your leftovers to make this salad instead.  Chop some veggies, add goat cheese, and make a quick red wine vinaigrette. A full meal with no cooking! Ta da!

mixed greens egg potato chicken saladMixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Another great entree salad that’s easy and flavorful (without a lot of work). Use spinach, mixed greens, chicken, or tuna. It’s flexible and easy. All you have to cook is the potato and the egg.




Roast Chicken with Plums

Once summer rolls around, it’s hard to think about cooking too much. Complicated dishes, with lots of steps have very little appeal. On the other hand, something like this roast chicken with plums just hits the spot. It’s sweet, tangy, with just a hint of savory warm spiciness. And super simple to make.

My first thought the day I made this was to go for chicken with peaches and ginger, Then I had an idea. I had some fresh plums. Why not use those instead? Since plums are more tart than peaches, it needed something to balance the flavor, and add some sweetness. A bit of googling, and some reverse-engineering from a recipe I couldn’t see completely, and ta da!

All you have to do is cut up the ingredients, mix everything together, and bake it. You don’t have to fuss, or make a separate sauce, or hover over the stove.

I recommend using firmer plums as the riper ones are too soft to cut easily and tend to just collapse into mush (delicious mush, but still mush).




Roast Chicken with Plums Substitutions and Variations

  • make a spice rub with cumin, garlic, red pepper flakes, lemon, salt, and olive oil and marinate the chicken overnight
  • add ginger and lemon to the sauce
  • put the plum sauce on the bottom of the pan and layer the chicken over it (so the juices drip down)

More Chicken Recipes

Vietnamese baked chicken with limeVietnamese Chicken with Lime and Ginger

Ginger for warm spiciness, plus lime for a citrusy tang, and a bit of a kick from chili garlic sauce.

 

crispy lemon chicken thighCrispy Lemon Chicken Thigh Recipe for One

Great hot or cold, and perfect for picnics. Three kinds of lemon pack a big, citrusy punch, balanced by brown sugar.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

You’ve heard of brining turkey in salt? This is better. Brining with feta adds more flavor, and keeps the chicken moist and juicy.

 

peruvian roast chicken with green saucePeruvian Roast Chicken in Green Sauce Recipe

The sauce! Oh the sauce! It’s tangy, garlicky, and soooo good. Great on the chicken and also as a veggie dip.

 




Apple Almond Chicken Salad

Apple almond chicken salad is an easy lunch that’s full of flavor, without a lot of bother.  You can either start with rotisserie chicken from the store, or roast your own.  The flavor comes from sweet apples, crunchy almonds, and tangy sour cream.

Switching from all mayo to half sour cream and half mayo adds more zing, and makes the salad a lot less heavy. I don’t just mean calories.  I find all mayo is just too greasy.  If you don’t have sour cream, Greek yogurt works really well too.

This recipe was inspired by an online food group I belong to. There are themes most months and this time it was apples. So I decided to switch my usual chicken salad up a bit.  Goodbye grapes and hello apples!

Use a rotisserie chicken and this recipe is done in five minutes. Or, do it yourself (think of this as two recipes in one). The roast chicken is delicious for dinner too.

If you want to roast the chicken yourself, mix up 1 tsp olive oil, a small clove of garlic (chopped), and 1 tsp rosemary in a small ramekin. Season the chicken with salt and pepper and then coat it with the olive oil mixture.  Roast at 400 degrees for 30 to 35 minutes.

Then let it cool, and remove the skin. Eat the skin as a chef’s treat (this is an important step!). Shred the chicken, and prepare the rest of the salad. Roasting at a higher temperature keeps the meat juicy while the skin gets crispy and golden brown.







Apple Almond Chicken Salad Substitutions and Variations

  • Use chopped almonds or other nuts, like walnuts or pecans
  • Try switching the rosemary in the roast coating with tarragon instead
  • If you use rotisserie chicken, add some fresh rosemary or tarragon to the salad
  • Go back to the grapes
  • Toss in some craisins (sweetened cranberries)

More Chicken Salad Recipes

chicken caprese salad paniniChicken Caprese Salad Panini Sandwich

Think of this as sophisticated grilled cheese for adults.  Crispy, golden brown, gooey, and delicious.

 

chicken salad recipe with yogurtChicken Salad Recipe with Greek Yogurt and Dried Currants

A twist on the standard chicken salad. This one has yogurt instead of mayo and sweet currants.

 

mixed greens egg potato chicken saladMixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

This is the “everything” salad. Toss in whatever veggies you like, hard boiled egg, chicken, and potatoes. It’s a full meal in one bowl.

 

chili citrus avocado chicken salad

Chili Citrus Avocado Chicken Salad

A great summer salad with leftover chicken, citrusy sweetness, and rich, smooth avocado.  The chicken comes with a kick, so it’s a festival of sweet/tangy/spicy flavors.

 

 




Honey Sticky Garlic Chicken

This honey sticky garlic chicken recipe is brought to you by two online recipes, and my awful cold. I can barely talk, so I wanted something spicy and zippy to clear my head. But, since I’m not feeling well, it also had to be pretty easy. And only use pantry ingredients, since I’m not going out unless I absolutely have to!  I was stuffy before I ate this, but not after! Yay!

I found two recipes online that were not quite right on their own, so I combined them.  The first one was a bit bland. The second required boneless breasts and said to dip the chicken in eggs and panko and then bake.  I never buy chicken breasts (no flavor), I didn’t want to bother deboning the chicken thigh I had, and I sure wasn’t in the mood for all that dipping and cleanup. Four bowls! No no no.

So, this chicken dish is super-simple to make. Just brown the chicken, and make a quick sauce. The honey and rice vinegar add a touch of sweetness, while the garlic, chili garlic sauce, and a bit of jalapeño pepper deliver a spicy kick (just perfect when you have the creeping crud).  Then there’s sesame seeds for a bit of crunch.

You can adjust the heat downwards by using sriracha instead of the chili garlic sauce and substituting bell pepper for the jalapeño.

Another option is to toss in some fresh or frozen veggies while the chicken is cooking. That makes it a heartier meal, and adds some extra color and vitamins.  Also good for colds.  A more colorful plate somehow looks tastier, I think..




 

Honey Sticky Garlic Chicken Substitutions and Variations

  • Add broccoli, snow peas, bok choy, or other veggies to the chicken about half way through the cooking process (fresh) or 15 minutes in (frozen)
  • Add extra chiles
  • If you don’t have rice vinegar, try apple cider vinegar (you want something with sweetness to balance the tartness)
  • If you have time and patience, cut the chicken up, dip in egg, and then in panko crumbs




More Chinese Chicken Recipes

stir fry chicken peanut sauce recipeStir Fry Chicken with Peanut Sauce

Why go out for chicken with peanut sauce when you can make it easily at home?  This recipe is ready in about 15 or 20 minutes, less time than you’d wait for takeout or delivery.

sichuan chinese chicken and eggplant with garlic sauceSichuan Chinese Chicken and Eggplant with Garlic Sauce

My brother was raving about the version of this at his local restaurant. So naturally I had to make my own.  Tender eggplant, a jolt from chili garlic sauce, and salty sweet hoisin sauce pack a lot of flavor. And it’s ready in minutes.

chinese chicken noodle cabbage soupChinese Chicken Noodle Cabbage Soup for One Person

Fragrant with garlic, spicy chili, and a hint of sweetness from honey, this Chinese chicken noodle cabbage soup tastes good and knocks out germs too.

Turkey Pot Pie for One Person

I’ve always loved chicken and turkey pot pie, likely because my mom does and she passed it on.  But I never made it myself, thinking it required a lot of fussing and that a turkey pot pie for one wasn’t terribly practical. I think it was the crust that scared me. However, I’ve started making more pies lately, since my brother has decided I am the designated holiday cook. And he really likes apple pie. 

So, for Thanksgiving, I made an apple pie, and the turkey, and then grabbed the remaining crust scraps, as well as turkey leftovers, and took it all home.  The pie scraps (from the all-butter crust) made the perfect topping for this turkey pot pie.  The bones were the basis for homemade stock, and the leftover cooked turkey became part of the filling.  If you don’t have turkey stock and/or leftovers, use chicken instead. 

I made my own crust and stock, but if you don’t have the time or inclination, store-bought will work just fine. If you can, get made in store stock, not the stuff in the can or box (it tastes better).  You could even get some cooked turkey from the deli counter. Then you have a semi-homemade dinner, without a lot of work.

Don’t be intimidated by the way, by the idea of making stock. It’s really easy. You just need bones (from turkey, chicken, beef or whatever kind of stock you want to make), water, salt and pepper, carrots, onions, and a bay leaf. Toss it all in a pot, bring to a boil, and then let it simmer for a couple of hours. I like to caramelize the bones and veggies in a bit of oil first, for more flavor.

I have adapted this from a food network recipe. I reduced the quantities and eliminated the celery and parsley.  If we were meant to eat celery, it would taste better and not get stuck in your teeth! 

It takes about an hour overall, in two stages. First make the filling, then add that to a six inch casserole dish, top it with the crust, and bake until golden brown.




Turkey Pot Pie for One Variations and Substitutions

  • Reduce the chicken broth to 1 3/4 C and add 1/4 cup of half and half
  • Add some sherry (about a tablespoon)
  • Add herbs, such as sage, thyme, and rosemary to the onions when you cook them
  • Substitute corn for the peas
  • Sauté some garlic with the onions

More Turkey Recipes

sweet and sour jelly turkey meatballsSweet and Sour Turkey Meatballs with Jelly and Chili Sauce

Classic comfort food that’s grown up and gotten sophisticated. Spicier, and not as sweet. You may lick the plate (my dad did).

 

easy spicy turkey soupQuick and Easy Spicy Leftover Turkey Soup

Use up that leftover holiday turkey with this south-of-the-border take on standard turkey soup. Tangy lime, spicy cayenne, and cool sour cream make the soup flavorful, rich, and satisfying.

cranberry chipotle turkey enchiladaCranberry Chipotle Turkey Enchilada

Earthy/spicy chipotle, and sweet tart cranberries combine for another Mexican-influenced treat. Use up the extra turkey, and the cranberry relish, all at once!

 

easy leftover turkey soupEasy Leftover Turkey Soup Recipe

Haven’t got the ingredients for something? Improvise! Swap the veggies, fake some Herbs de Provence, add some Riesling, and simmer. Ta da! Soup!

 

 




Brazilian Chicken Paprika Stew

I’ve always found it fascinating to see how people all over the world come up with similar foods (blintzes, crepes, tortillas). Or people take a dish from one country and then mix it up and change it to suit local tastes in a different country.  Brazilian chicken paprika stew is one of the latter. It’s a Brazilian take on Hungarian chicken paprikash.  The sour cream is gone, replaced with beans and sausage. I discovered this dish when I went to look for something to make with some extra beans, chicken, and half a lime. It’s a thick, rich, comforting stew, and not at all spicy. And it only requires one pot to make! I’m always in favor of less cleanup.

The original recipe was for 6 or 8 servings, which is way too many for one person, so I reduced it.  It also called for both chicken breasts and boneless thighs, but I much prefer the thighs, so I skipped the breasts entirely. I only had bone-in thighs, so I just cut them up and left the bones in to cook. Yes, I took them out for the photo! They’ll turn into more chicken broth later.

I used spicy chicken sausage for this, but mild is fine if you prefer less spicy food.

I served this with crusty super-easy single loaf Kitchenaid bread, but rice works too. Or whatever starch you like: potatoes, noodles, etc. to sop up the sauce.

One thing on the paprika, it turns stale pretty quickly, so use a fresh jar/box or buy it in a spice store if you can.




Brazilian Chicken Paprika Stew Substitutions and Variations

  • try it with lemon juice instead of lime
  • add some chopped peanuts and ginger
  • add some mild pepper, like poblano, either fresh or dried (ancho chili)
  •  substitute smoky paprika for extra depth of flavor

More Chicken and Bean Recipes

moroccan chicken soupMoroccan Chicken and Lentil Soup

Based on a Jewish version of harira,  this savory soup is traditionally made with lamb and lentils. I switched it up with chicken and beans, then flavored it with sharp/sweet ginger and turmeric.

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

Hearty, fragrant with aromatics, and elevated out of the ordinary by salty, smoky pancetta.  Perfect for a cold day (bonus: it heats your home too).

 

white bean salad with sun-dried tomatoesWhite Bean Salad with Sun Dried Tomatoes

A fancy bean and sun-dried tomato salad, at a fraction of the price.  Healthy, tasty, and no cooking required either.

 


lentil bean sausage soup
Lentil Bean Sausage Soup

A chunky, hearty soup rich with ham, sausage, beans, and lentils. Simmered slowly to bring out the flavors.

 




Balsamic Vinaigrette Chicken For One

I suppose the official name of this dish should be something like balsamic vinaigrette chicken or balsamic chicken or  another similarly elegant name.  In reality, I call it something much more straightforward (and a lot less fancy), namely “stupid easy chicken.”

It has only two ingredients.  You don’t even really have to measure anything. There’s no chopping either. Or peeling. Nothing.

In fact, all you have to do is brush or pour a bit of balsamic vinaigrette dressing over both sides of the chicken. Then put it on a small roasting pan (or just use the pan from your toaster oven), and bake. Tada!

It’s ridiculously easy. And quite tasty too.

The inspiration? I was tired one night and a long-ago co-worker’s sheet pan chicken popped into my head (why, I have no idea). Anyway, she used to take a big sheet pan of chicken parts, pour Italian dressing over it, and bake it. Instant seasoning, and an easy dinner with very little effort.

I thought, well why not make that a bit fancier, without adding any extra steps. So, I swapped the Italian dressing for balsamic vinaigrette. I used homemade, but store bought is just fine.

Then, you can simply pop a potato in the oven to bake with the chicken. Or, use the time and energy to make a fancier side dish, such as honey mustard glazed carrots. Start the water boiling for the carrots when the chicken is about half-baked.

If you’re really feeling ambitious (not that it’s hard, just maybe five minutes more effort), make your own chicken balsamic vinaigrette dressing.

Balsamic Vinaigrette Chicken Dressing Recipe

3T balsamic vinegar
1 T Dijon mustard
1 garlic clove, minced
1/2 C olive oil
Salt and pepper

Mix everything except the oil together in a small bowl.  Then slowly add the oil, stirring constantly. Season with salt and pepper to taste.

You can then use that on a tossed salad or Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette .







 

More Chicken Recipes

chicken mango stir fryQuick Chicken Mango Stir Fry Recipe

Sweet bell peppers, juicy mango, and spicy chilis add up to an unusual, but delicious quick dinner. Ready in about 20 minutes.

 

indian royal chicken cooked in yogurtIndian Royal Chicken Cooked in Yogurt

A meal that sounds fancy, but isn’t hard to make. It’s got tangy yogurt, sweet raisins, and cardamom pods (which add a sweet, minty flavor).

 

chicken with balsamic vinegar sauceOne Pot Chicken with Balsamic Vinegar Sauce

Adapted from Jacques Pépin, this chicken dish has an ingredient you might not expect from a French cookbook. The vinegar adds a fruity/tangy flavor that complements sweet onions and the secret ingredient.

Shoemaker’s Chicken

An Italian-American classic! This is made in a single skillet, and enhanced with a tangy sauce that cooks right in the pan.  Less cleanup!  Serve (or not) with easy oven roasted potatoes.

Lemon Cumin Mint Chicken

Lemon Cumin Mint Chicken is a quick  and easy Middle Eastern-inspired meal that uses ingredients you likely already have. The cumin and lemon add a spicy, citrusy flavor. Think of it as the sort of meal you might have sitting outside at a café along the Mediterranean sea.

I’ve adapted this from Epicurious but made several changes. First, since it’s one person, we don’t need a mixture of chicken pieces. Second, I don’t like the boneless thighs (I want the bones to make chicken broth).

The original recipe also called for lemon-infused oil (which takes three weeks to make).  Probably good, but that’s too long to wait, and I suspect it would overwhelm the chicken.

Third, the instructions said to reserve some of the garlic and scatter it over the chicken. I didn’t do that either, as I didn’t want raw garlic. And, I upped the cumin a bit.

Lastly, instead of broiling the meat, which tends to lead to dried out food (especially chicken), I simply baked it instead. About 15 minutes at 400 degrees, then baste, then another 25 minutes or so until the chicken is done and the juices run clear.

The potatoes are crispy garlic basil potato bites (without the basil).  Tomatoes were fresh from the Greenmarket.

Don’t be put off by the “prep” time. It’s really five minutes of prep, and the rest is waiting for the marinade to flavor the chicken.

Lemon Mint Cumin Chicken Substitutions and Variations

  • Try coriander instead of mint (or a mixture of the two)
  • If you have time (and patience, make the lemon oil: 1 cup oil with 3 T of lemon zest, kept refrigerated for 3 weeks, then strained).
  • Swap the lemon for lime
  • Layer portobello mushrooms and thinly sliced potatoes under the chicken

More Lemon Chicken Recipes

crispy lemon chicken thighCrispy Lemon Chicken Thigh Recipe for One

Crispy, lemony, with just a touch of sweetness from brown sugar. Think fried chicken with a lot less oil and bother.

 

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

A one pot meal with chicken, lemon juice, tomatoes, and potatoes. All simmered together until they become sweet and aromatic.

 

homemade chicken shawarmaHomemade Chicken Shawarma with Yogurt Sauce

Transport yourself to a NY schawarma shop (like the Avengers movie), without leaving home. You don’t even need a rotisserie.

 

feta brined roast chickenFeta Brined Roast Chicken Recipe for One

Elegant enough for company, this chicken requires only a few simple ingredients. The brine keeps the chicken juicy and flavorful.

Peruvian Roast Chicken in Green Sauce Recipe

I tried this Peruvian roast chicken in green sauce recipe for the first time last week, and I can’t stop eating it! It’s not just the chicken either, it’s the sauce. I loooove the sauce. I made enough to have extra, and I’ve been putting it on everything. It’s tangy, spicy, garlicky, and just spectacular.  And the chicken is lip-smackingly good too!

There are two stages to this recipe, which I adapted from Epicurious, but since we’re only making it for one person (instead of a whole chicken) we can cut some steps and speed everything up. The reviews on the original commented that it was a lot of work (but worth the trouble). But, my way, it isn’t a lot of bother at all.  There’s a lot less to chop and a single chicken thigh cooks a lot faster than a whole bird. You wait less and you don’t have to baste as much either. No need to butterfly/spatchcock one piece of chicken!

First you mix up a spice rub for the chicken and spread it on the meat. While the chicken cooks, you make up the sauce, which is essentially tossing ingredients in a mini chopper or blender and then mixing them together with some mayonnaise. Baste the chicken once and then serve it with the sauce.

The chicken cooks at a higher temperature than usual, so it ends up with crispy skin, while still retaining its juices. Plus, it’s ready in 35-40 minutes instead of an hour and a half.

If you like, you can add a salad of cucumber, avocado, lime, olive oil, and scallions on the side.




Peruvian Roast Chicken with Green Sauce Substitutions and Variations

Unlike the usual changes, this list is largely focused on the sauce, rather than the chicken.

  • Try different herbs or combinations of herbs and leafy greens instead of the spinach. You could use basil, coriander (the original recipe), or some sage
  • Instead of mayonnaise, try Greek yogurt or lebne
  • Serve the sauce over eggs with crusty bread
  • Use the sauce as a dip with fresh cut up carrots, tomatoes, bell peppers, and cucumber wedges
  • if you don’t have fresh lemon, use dried lemon peel and bottled lemon juice

More Chicken Recipes

crispy lemon chicken thighCrispy Lemon Chicken Thigh Recipe for One

Great hot or cold, this is perfect for picnics. There’s three kinds of lemon (don’t worry, nothing unusual), and a crispy crust that tastes like you fried it (but you won’t have to).

 

chili citrus chickenChili Citrus Chicken Thigh Recipe for One

The flavors of Buffalo wings, without any frying. The garlic adds zest and the chili packs the heat (but not too much heat). Cheaper than wings too.

 

feta brined roast chickenFeta Brined Roast Chicken

Bathed in a briny blend of of feta cheese and lemon to keep it moist, and lock in flavor. Serve the finished chicken on a bed of earthy spinach.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Delight your taste buds and fight colds with this crispy/sweet/spicy chicken. Ready in 30 minutes, from pantry ingredients.