Food Blog with delicious recipes and also reviews of Providence, RI restuarants

Pan Roasted Chicken Thighs with Arugula Salad with Roasted Tomatoes and Warm Goat Cheese August 13, 2013

pan roasted chicken with arugula saladSo I went to the Farmer’s Market this past Saturday with my parents. There I scored a large bag of fresh arugula for $3 and a pint of fresh tomatoes for $2. I mean the prices were great for the amount of produce I got. Well needless to say I decided to use the arugula and tomatoes in the salad that I served along with pan roasted chicken and green beans. The salad was simple and delicious. It highlighted all the fresh ingredients that I got at the Farmer’s Market. The warm goat cheese was the perfect balance and added creaminess to the slightly spicy arugula. This salad was the perfect complement to the pan roasted chicken thighs. The skin came out nice and crispy, just the way I like it. Now I did a quick butter baste before putting the chicken in the oven and I feel like that a difference in the chicken being juicy and tender on the inside.

Finally on to the green beans. Now a friend of mine at work gave me a large bag full of fresh green beans from her garden. I was so excited when I saw the bag because it meant that I could make my favorite and simple green bean salad multiple times in the upcoming week. Now this recipe is very easy to put together as all you have to do is steam the green beans quickly and mix with the simple dressing. It is a great side dish and easy to make while cooking other things, in this case while the chicken is in the oven.

Prep Time: 20 Minutes

Cook Time: 40 MInutes if making all the elements

Servings: 2

Pan Roasted Chicken


2 Chicken Thighs

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Tablespoon of Vegetable Oil

2 Tablespoons of Butter


Pre-heat oven to 425 degrees.

Place the vegetable oil and heat over medium high heat in a large pan. The oil should be what they refer to as ‘shimmering’ before you add the chicken thighs. This usually takes about 5 minutes or so.  While the oil is heating up take the chicken thighs and season both sides with the salt and pepper. Once heated up at the chicken thighs to the pan skin side down. There should be an audible sizzle when you add the chicken. Cook the chicken skin side down for 8 minutes. Make sure to shake the pan every so often to prevent the chicken from sticking to the pan.

Then take the two tablespoons of butter and put into the pan. Now here comes the part where you need to put for a few minutes over the pan. The butter should melt and start foaming. Tip the pan slightly towards you so that the foaming butter all comes to one side of the pan. Take a large spoon and ladle the foaming butter over each piece of the chicken repeatedly until the butter has stopped foaming, about 3-4 minutes.

Finally take the chicken and place it in an over proof dish. Place in the oven for 25 minutes with the skin side facing up. Flip the chicken once halfway through cooking. Remove from the oven and let sit in the pan for 5 minutes before serving.

While the chicken is in the oven you can prepare the rest of the meal.

Arugula Salad With Roasted Tomatoes and Warm Goat Cheese


6 Cherry tomatoes

1/2 Teaspoon of Salt

1/2 Teaspoon of black pepper

1 Tablespoon of Olive Oil

1 Tablespoon of Balsamic Vinegar

2 Cups of Arugula, coarsely chopped

8 Ounces of Goat Cheese, cut in half


Pre-heat oven to 425 degrees.

Take the tomatoes and place them in an oven proof dish. Season with salt, pepper and olive oil. Put in the oven for 20 minutes on the top rack (Since the pan roasted chicken goes in the oven at the same temperature for almost the same amount of time I put my tomatoes in while the chicken was cooking. This saves so much time in the cooking process).

Once the tomatoes come out of the oven toss them with the balsamic vinegar. Place the arugula in a bowl and take the tomatoes and the juices and toss together thoroughly.

Next take the coat cheese and place on a baking sheet. Place under the broiler on high for 4 minutes  or until it starts to melt and is warm. Finally take the arugula and tomato mixture and split between two plates and place the warm goat cheese in the middle and enjoy.

Green Beans with Red Wine Vinegar Dressing


1/2 pound of fresh green beans, trimmed

3 cloves of garlic, minced

1/2 Yellow Onion, chopped

1/4 Cup of Red Wine Vinegar

1 Tablespoon of Balsamic Vinegar

1/2 Tablespoon of Salt

1/2 Tablespoon of Black Pepper

1/4 Teaspoon of Crushed Red Pepper Flakes


Take the green beans and place in a small saucepan and cover with water. Place on a burner over high heat until it begins to boil, about 4-5 minutes. Then lower heat to simmer and cook the green beans for 10 minutes. Remove from heat and drain the green beans.

Place the green beans in a bowl. Allow to cool for 10 minutes. While the green beans are cooling mix together the Red Wine Vinegar, Balsamic Vinegar, Salt, Black Pepper, Red Pepper Flakes and garlic together in a small bowl. Once the green beans have cooled add the Red Wine Vinegar mixture with green beans and mix together thoroughly.

Enjoy immediately and try and tell me you did not go back for seconds from this delicious dish. Yes, it is that good.



Chicken and Oyster Mushroom in a Garlic White Wine Sauce February 27, 2013

chicken and oyster mushrooms in white wine sauceNow let me first start off by saying that I am in love with Asian market around the corner from apartment. I always am finding interesting items there as well as items that I use regularly at such reasonable prices. Case in point was on my most recent trip. I was going down the produce aisle and could not believe what I saw. There were giant oyster mushrooms that looked so fresh and had been cleaned of any dirt that can sometimes plague store bought mushrooms. Well I was going to buy these amazing looking mushrooms but then I happened to look at the price and my jaw almost dropped open. The price for 0.75 lbs of oyster mushrooms was only $4.19 (I confirmed at my local Stop & Shop the price for 8 ounces of oyster mushrooms was $4.99). So with my superb mushroom deal in hand along with my other small purchases I headed on home to try and figure out what to cook for dinner.

Since I know that an oyster mushroom’s taste is delicate and could get lost in a heavy or powerfully flavored sauce, I came up with the recipe below. Now in this recipe I use Chardonnay for the white wine but any wine that you like could be substituted. If you don’t like white wine I would just substitute either chicken or vegetable stock for the white wine. I served this dish over rice and it tasted delicious but you could serve it over pasta as well. I didn’t get a chance to take a picture of the finished dish as my fiancee and I devoured the entire dish as soon as it cooled to an acceptable temperature to consume since it smelled so heavenly while cooking.

Makes 4-5 servings

Prep Time: 10 minutes

Cook Time: 23 Minutes

Total Time: 33 Minutes


1 Pound of Chicken Breast Tenders, halved

0.75-1 Pound of Oyster Mushrooms, roughly chopped (make sure to leave the mushrooms in a little bit bigger pieces as they will shrink when cooking)

4 Cloves of Garlic, minced

2 Tablespoons of Salt

2 Tablespoons of Pepper

1 Tablespoon of Dried Basil

1/2 Cup of Fresh Parsley, finely chopped

1 Lemon

3 Tablespoons of Olive Oil

2 Cups of White Wine

1 Cup of Chicken Broth


Take the halved pieces of the chicken breast tenders and season with 1 tablespoon of salt and 1 tablespoon of pepper. Set aside. Take the lemon and zest the whole lemon rind and put in a small bowl. Juice all the whole lemon into the bowl with the lemon zest. Set aside.

Take a large saucepan and heat the olive oil over medium heat. Take the seasoned chicken breast tenders and put them in the heated saucepan. Cook until the chicken breast tenders are browned on all sides and cooked almost all the way through, about 12 minutes. Next add the lemon juice/zest mixture, garlic and mushrooms to pan. Cook until the garlic is golden and the mushrooms are barely cooked through, about 3 minutes. Add the chicken broth, white wine, dried basil and parsley to pan. Bring to a boil and then reduce heat to low and cook for 8 minutes or until the liquid has reduced by half.

Finally, remove from heat and serve immediately over rice or your favorite pasta. I prefer it over white rice as it really complements the subtle flavor of the dish. Enjoy.


Quick and Easy Chicken Salad February 20, 2012

Filed under: Recipes — ProvReviewsandRecipes @ 4:51 PM
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I love chicken salad. I make this healthy version all the time have on hand during the week for a quick and healthy meal. Using greek yogurt instead of mayonnaise you cut down on the fat.






1 pound of skinless chicken breasts

1.5 cups of plain greek yogurt

4 stalks of celery, diced

1 cup of grapes, halved

1 tablespoon of salt

1 tablespoon of pepper

1 tablespoon of garlic powder

1/2 tablespoon of crushed red pepper flakes

Directions: Boil 3 quarts of water in a large pot. Once the water has boiled, add the chicken breasts. Boil for 25 minutes. Next drain the chicken and let it cool. Once the chicken has cooled enough so that you can touch it, shred the chicken breasts. You can either do this by hand or with a fork.

Next take the shredded chicken breasts and add the greek yogurt, celery, grapes and mix it together in a large bowl. Season the mixture with the salt, pepper, garlic powder and crushed red pepper flakes. Mix the chicken mixture again so that everything is mixed evenly. Cover and put the bowl in the refrigerator for at least 30 minutes.

Finally, serve however you prefer. I like to serve it on toasted bread or on a bed of lettuce.



Roasted chicken with roasted vegetables April 14, 2011

Filed under: Recipes — ProvReviewsandRecipes @ 11:57 AM
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This is a recipe I made recently for roasted chicken with roasted vegetables. I used chicken thighs and the skin came out nice and crispy and chicken very tender. When the radishes are roasted they lost their bitter taste that they sometimes have when eaten raw in a salad. I used white wine in my recipe below but you could use chicken broth instead if you prefer. Also if you want to subtract or add any vegetables feel free do to so.


4-5 pounds of chicken thighs

1/4 cup of extra virgin olive oil

1 lemon, halved

1 pound of small potatoes, fingerling or red bliss

2 bunches of radishes, halved (At the grocery store they have a bag of radishes with the green stems cut off and this saves some time in preparation if you can find it)

1 pound of baby carrots, halved

1 bunch of scallions, cut into thirds

4 cloves of garlic, cut into fourths

1/2 an onion, cut into small pieces

3-4 cups of white wine, such as chardonnay (if you prefer substitute chicken broth)

4 tablespoons of poultry seasoning

3 tablespoons of Italian seasoning

1/4 cup of fresh dill, chopped


Preheat oven to 500 degrees. Rinse the chicken thighs and pat dry. Next remove some of the fat from the chicken thighs as there can be quite a lot (I used a pair of kitchen scissors but you can use a sharp knife).

Place the chicken thighs in a roasting pan skin side up (if you roasting pan has a rack in, please remove it so that the chick will rest directly on the bottom of the pan). Drizzle half the olive oil over the pieces of chicken. Take the 3 tablespoons of poultry seasoning and rub over the top and bottom of the chicken. Also if you are able to try and rub some poultry seasoning under the skin of the chicken. Be careful not to pull the skin completely off the chicken thigh. By doing this it will make sure that the seasoning gets to both sides of the meat of the chicken. Just placing the seasoning on the skin it will not flavor the meat directly underneath the skin as the skin does not allow for the seasoning to go through it. Finally squeeze half of the lemon over the chicken thighs. Put the chicken thighs in the preheated oven for 15 minutes uncovered.

While the chicken is cooking cut up all the vegetables. Put the vegetables into a bowl squeeze the other half of the lemon over the vegetables and add the 3 tablespoons of Italian seasoning. Mix the vegetables so that lemon juice and seasoning is evenly dispersed. When the 15 minutes are done pull out the chicken and add the vegetables to the roasting pan. Next add the 3-4 cups of white wine. The wine should just almost cover the chicken thighs in the roasting pan. Cover and place the roasting pan back in the oven. Cook for 25-40 minutes.

Ovens differ on cooking time so after 25 minutes take out the pan and test the chicken and the vegetables. Depending on how done the chicken and vegetables are you may need to place it back in the oven for up to an additional 15 minutes.

After the chicken and vegetables have finished cooking. Take the chopped dill and sprinkle it over the top of the chicken and vegetables. Serve immediately. I like to serve one piece of chicken thigh with the vegetables over the chicken. Make sure you get some of the sauce that is in the bottom of the pan as well.

I also like to enjoy a glass of wine from the same bottle I used to add to the chicken and vegetables. It helps to bring out the flavor in the food and also the wine.