Monthly Archives: September 2018

One Pan, Easy Fall Flavours



As we near the end of September, I find myself savouring every bit of my favourite time of year. Breathing in the crisp fall air while gathering up end-of-season local produce from the Farmers’ market has become my favourite way to spend a fall day.

Now that the kids have settled into their school routines, I can focus on what absolutely makes me the happiest: cooking.

Not only am I a fan of the fall season, but what it means for meal-time. For my family, fall food means comfort in the form of hearty soups, stews and casseroles. I look for recipes that are filling, healthy and don’t take too much time to prepare.

I’d like to share my family’s favourite fall recipe, Skillet Stewed Potato and Chicken Bake, with you and your family. This meal can go from fresh ingredients to table in just 45 minutes. This hearty dinner is loaded with good, wholesome and healthy ingredients that I feel good about feeding my family.

Simply prep your ingredients, place your loaded skillet into a pre-heated oven and set the timer so you can tackle something else on your to-do list or take some much needed me time!

Chef Carla’s Skillet Stewed Potato and Chicken Bake

Prep Time 15 Minutes | Cooking Time 30-40 minutes

Makes 8-10 Servings


Ingredients:

1.5 lb bag EarthFresh Organic Yellow Baby Potatoes

1.5 lb skinless, boneless chicken thighs, cut into 1-inch pieces

1 small onion, diced

2 garlic cloves, minced

2 baby red peppers, sliced

1 28oz can diced tomatoes (do not strain)

1 cup low-sodium chicken stock

1/2 tsp salt

1 tsp pepper

1/2 tsp caraway

1/2 tsp rosemary

fresh basil, for garnish

Directions:

Pre-heat oven to 350°F.

Wash, dry and cut the potatoes into halves.

In a large bowl, add the potatoes, chicken, diced onion, minced garlic, red pepper slices, diced tomatoes, chicken stock, salt, pepper, caraway and rosemary. Gently stir to incorporate all ingredients.

Transfer the mixture to a cast iron skillet and bake in the oven for 30-40 minutes. Potatoes will be cooked when fork-tender.

Remove skillet from the oven, garnish with fresh basil, and serve immediately. Enjoy!