Skillet Meals with Chicken

I receive Whole Foods' email newsletter. I like to keep abreast of What's on Sale. And I tend to take advantage of the deals listed in the newsletter.

Though the deal I'm about to mention wasn't listed in the newsletter. It was written on a sandwich board sign in front of my neighborhood WFs a few weeks ago, and I rearranged my Saturday morning schedule just so I could take advantage of it.

All I did was turn up to the WFs parking area between 11 and 2.30 p.m. on the specified Saturday morning, test drive a Subaru, and in return, I received a $20 voucher to shop at that store. (I did have to volunteer my email address and I have received a couple Subaru marketing emails, but only two.)

After the test drive, I dashed into WFs and spent my $20 on groceries, but sorry Subaru, I didn't then dash over to your dealership and buy one of your cars.

I spent my $20 voucher on protein items for the week. Fish, pork ribs were on sale for $1.99 lb so I bought a pound, chicken thighs which were also on sale -- I bought a pound of those too, and a pound of ground beef. I purchased enough fish and meat to last me about 10 days, since I eat only about 3 ounces of flesh protein at a main meal.












I think most of the protein I bought with my voucher was on sale. So it was a double-deal day for me!

Yesterday, WFs email newsletter announced a one day sale on whole natural chickens for .99c lb. That sale is going on today.

I may take advantage of this deal too, since I love to have chicken pieces on hand for creating easy skillet meals. Given that it's whole chicken on sale, I'll either chop it into pieces once home or I'll ask the meat counter associate to do it for me.

Cast iron skillets are great for creating flavorful, one-pot style meals as pictured above. I have two skillets, one that was made in Taiwan, which my mother gave me for my birthday one year (she always gave practical gifts, like kitchen ware and bath towels, unfortunately), and my mother's skillet which I inherited when she died.

The made-in-Taiwan skillet is not as good as my mother's skillet; it's not as solid, and even though it's bigger (and thus it's good for preparing meals for 2 or more), I rarely use it because it feels too flimsy.

The funny thing about my mother's skillet is that it's made in the U.S., but she bought it in Australia. And then when I inherited it, I bought it back with me to the U.S. So the skillet I use most in my kitchen is the transpacific one.

I've listed the recipe for the skillet chicken dish pictured at the top. It's Chicken and Tomatoes with Lime.

The veggies in the skillet to the left are squash which once chopped, went into making the dish in the pic just above and to the right. Seasonal green veggies simmered in chicken stock with herbs and a chicken leg, it's terribly easy, delicate in flavor, and it takes no time at all to make.

Skillet Chicken with Seasonal Greens & Herbs
For stove-top skillet-style casseroles, I use the dark meat, like the thighs or whole quarters, since it remains succulent when simmered.
1) Add chicken pieces to your skillet with enough water to gently simmer chicken for 45 mins. Add a couple smashed garlic cloves, a piece of peeled ginger root (optional). Place lid on skillet.
2) While chicken is cooking, chop an onion and your choice of seasonal greens, like squash, kale, bok choi, brussel sprouts, cabbage, and for color, you might like to add some chunks of pumpkin or chopped carrots.
3) Around the 45 min mark remove the chicken pieces from the skillet, and put on a plate. Cover with foil and keep warm.
4) Toss veggies into chicken broth and gently simmer until veggies are done, about 15 mins.
5) Add some chopped fresh herbs, i.e. parsley and basil, or parsley and tarragon, or sage and parsley -- whatever you fancy. Mix the chopped herbs through the veggies.
6) Place chicken pieces on top of veggies, dot with a little butter, and season with sea salt and freshly ground black pepper.

To Serve: Buttered rice, buttered jacket potatoes or oiled pasta go well with skillet meals, particularly if there's lots of juice to mop up with the rice, potato or pasta.