Monday Mayhem

What do you mean it’s Tuesday?!?

This week is flying by quicker then I can say “Christmas cookies.” And not just because I still have to bake some...

We still have presents to wrap, groceries to buy, menus to plan, and, most importantly, a sick Babes to take care of.

Yep, that’s right. She was up coughing all night and woke up with a slight temperature this morning. Luckily, she’s in fairly good spirits, she just wants to nap. A lot. We’re headed to the doctor this morning to make sure there isn’t an infection lurking behind her cough.

With all this craziness we’re a little behind on more than just blogging.

So today, I leave you with some one-pot goodness, because if you’re house is anything like mine these days, one pot is all you have time for.

Just before simmering meat.

H.I.T. Arsenal Recipe #18: One-Pot Chicken with Bratwurst and Potatoes
This recipe was adapted from a recipe in Everyday Food September 2010 issue.

Ingredients:

Olive Oil
2 Bratwurst links, casings removed, 1-inch pieces
2 Bone-in chicken breast halves, skin removed, halved
Salt
Ground Pepper
Penzeys Bavarian Seasoning
1 Onion, diced
1 lbs red and white potatoes, cut into bite-sized pieces
3 celery stalks, cut into 1-1/2 inch pieces
2 TBS red-wine vinegar

1. In a large Dutch oven or heavy pot, heat oil over medium heat. Add sausage and cook, stirring until brown all over, about 4-5 minutes. Transfer sausage to a dish.
2. Generously season chicken on both sides with salt, pepper and Penzeys Bavarian Seasoning, and add meat to pan. Flipping once, cook until golden brown on both sides, about 10 minutes. Transfer chicken to dish with sausage.
3. Add onion, potatoes and celery to pot, season with salt, pepper and a little Bavarian seasoning if you wish. Cook, stirring often, until onion is soft, about 3-5 minutes. Return sausage and chicken, meat side up, to pan and add 1 cup of water. Bring to a boil, then cover and simmer until chicken is cooked all the way through and potatoes are tender, about 20-30 minutes.
4. Remove lid, increase heat and reduce liquid to 1/2 cup. Transfer chicken to a platter and cover to keep warm. Add vinegar and 1 TBS Penzeys Bavarian Seasoning to pan, stirring well. With slotted spoon, transfer sausage and vegetables to chicken platter.
5. Sauce should be thick, if not, reduce until desired consistency reached, and transfer to gravy boat. Serve alongside chicken, sausage and vegetables. Enjoy!