Sunday Chef Scores Again!

You'll cheer for Sunday football chicken

Sunday Chef did it again. Do you remember Sunday Chef? It is the name I have given my husband, Dennis, who cooks each Sunday. Years ago, with the kitchen TV turned to a sports channel, he starting teaching himself to cook. He has chopped and stirred his way to some delicious meals through many professional sporting events. Recently he put together another winning recipe that I have named Sunday Football Chicken. The vegetables make the dish moist and flavorful, the chicken tender. The family gave it a high score. Try it and see what score you think it deserves.

RECIPE: Sunday Football Chicken


1 (3 1/2 lb) chicken cut into 8 pieces, rinsed and patted dry
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
2 cups diced carrots
2 cups diced onion
2 cups diced celery
2 minced garlic cloves
1 tablespoon herbes de Provence
Chicken broth
2 tablespoons minced parsley for garnish


Preheat oven to 350 degrees. Season the chicken with salt and pepper. Heat butter and olive oil in a large, ovenproof pan over medium heat. Brown the chicken in batches until golden brown. Remove to plate when browned. When all of chicken is browned, reduce heat to medium-low. Add carrots, onion, celery, garlic and herbes de Provence; cook, stirring, for 5 minutes or until vegetables are lightly sautéed. Return the chicken and any juices to the pan, arranging chicken on top of the vegetables. Add enough chicken broth to just cover the vegetables. Cover pan and bake in the oven for 2 hours. Chicken should be fork tender. Sprinkle with chopped parsley and serve immediately with either mashed potatoes or noodles.

Nancy Lynch, a self-taught cook from a family of foodies, teaches cooking classes at Orange Tree Imports and All Through the House.

Find more Dining In recipes here.  

Bookmark and Share Email this page Email Print this page Print Feed Feed
Bookmark and Share Email this page Email Print this page Print Feed Feed


Madison Magazine July 2014 - July 2014 $19.95 for one year - Subscribe today