I am a huge fan of chili – chicken, ground turkey, white bean, veggie – you name it- I love it. I usually cook a large batch, then save the leftovers in the fridge (a few days in the fridge lets the flavors blend even more!) That being said, this is by far my favorite and most popular chicken chili recipe, yet. Leftovers were not an option, as the whole pot was finished within the hour!
For the cornbread: I sometimes cheat.
1 box Jiffy Corn Muffin Mix
1/3 c milk
I have yet to have conjured a better cornbread.
For the Chili:
Filed under Food, Recipes
I have decided to take on some of the culinary “challenges” that friends are always emailing to ask about and I’m hoping that starting with roasting a whole chicken will alleviate some of the fears associated with the butcher’s department of the grocery store. One of my favorite recipes derives from Jean George’s recipe “Potatoes That Taste Better Than The Chicken”
Roasted Whole Chicken with Buttery Potatoes
6 tbsp butter (I like a salted butter as it adds a good amount of flavor to the chicken)
6 tbsp olive oil
2 lbss Yukon gold potatoes, cut into 1-inch pieces
1 whole (2 1/2-to-3-pound) chicken
Coarse salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, halved crosswise
Sea Salt, for serving