28 Friday Sep 2012
Posted in Good Eats
I found this recipe on pinterest a while ago and stashed it away in the great abyss known as My Pinterest Boards. This week, I was looking for a yummy, easy recipe to make before Tad’s evening class and was reunited with this gem. I couldn’t find the permanent link for the recipe, so if this is your recipe, thank you! If it is yours, please let me know so I can give you the due thanks you deserve. This soup is just too good not to thank the creator.
29 Wednesday Aug 2012
Posted in Good Eats
Hi! Natalie here… I’ll be testing recipes and sharing them here with you on the regular (only the delicious ones, of course). Today is a tasty recipe adapted from Smitten Kitchen (Deb is an absolute genius in the kitchen). Â This is definitely a go-to recipe in our house for those extra busy weeks (is there ever NOT a busy week??) where you want something homemade, delicious, and quick! This recipe is SO easy and is sure to please everyone.
I typically serve this with a green bean casserole and roasted potatoes. Make the casserole and potatoes ahead of time, and you’ve got yourself a hassle-free dinner! That leaves extra time for a glass of wine, a good book, and Mad Men (anyone? anyone? I’m absolutely obsessed)! I may or may not picture myself as Betty Draper when I make this dish… I think you should do the same. 🙂
Ingredients
2 cups buttermilk
1 1/2 tsp. paprika + 1-2 tsp. for sprinkling
1 Tbsp. salt
1 Tbsp. Â granulated sugar
5 garlic cloves, peeled and smashed
1 Tbsp. dried basil
Large amounts of ground black pepper (I used around 2-3 Tbsp.)
Roughly 2-3 lb. chicken parts (I use all legs)
Olive Oil for drizzling
Coarse sea salt for sprinkling
Directions
Whisk together the buttermilk, paprika, salt, sugar, garlic, basil, and pepper. Place chicken in a gallon size bag or a large tupperware container. Pour the buttermilk mixture over the chicken, close the bag or container tightly and let it sit in the fridge to marinate. I like to make this the day before and let it sit for 24-36 hours in the buttermilk. However, I’ve also made it the day of with only marinating it as little as four hours (either way, it’s delicious).
When you’re ready to cook the chicken, pre-heat the oven to 425 degrees. Line a baking dish with foil (easy clean up!). Remove the chicken from the buttermilk and arrange the parts in the baking dish. Drizzle the olive oil and sprinkle the paprika and salt on the chicken. Bake in the oven for 30 mins until brown and scorched in some spots. If baking chicken breasts, increase the time to 35-40 min. Serve immediately!
Bon Appétit!
Natalie
Planning for Paris 