Notes about Recipes in this book

• Roasted chicken thighs with feta and cherry tomatoes

  • Cheri on March 04, 2013

    Nice easy weeknight meal. Used boneless thighs, marinated them in the morning, and then roasted them with tomatoes for 20 minutes at 400 deg., then added feta for 5 more minutes. Served with steamed broccoli and naan bread to sop up the pan juices. This is a keeper.

  • Breadcrumbs on December 29, 2014

    p. 38 - This is a “tray bake” dish and it’s appeal immediately increased with the author’s suggestion to line the baking sheet with heavy duty foil which meant clean-up would be that much simpler. The recipe called for 8 bone-in, skin on thighs and although I had double the amount of boneless, skinless ones, I carried on un-deterred. The author suggests 35 mins however since my chicken was boneless, mine went in for 15 mins (@ 425° ) before adding the tomatoes, feta and in my case some Kalamata olives that had been lingering in the fridge. Back into the oven this went for another 10 minutes and dinner was done in under 30 mins! I served this atop some steamed basmati rice and it was excellent. Definitely a recipe I’d repeat and one that mr bc proclaimed to be something he thought “even he could make”….wow! Photo here: http://chowhound.chow.com/topics/876223?commentId=9358336#9358336

• Rosemary chicken burgers with fried onions

  • swiand on March 04, 2017

    This was really good. We didn't make the lemon mayonnaise but instead spread mayo, dijon mustard, and then squeezed lemon on burger and it was great. Also added basil and avocado. Family loved it.

• Harvest vegetables and roast chicken

  • swiand on December 10, 2025

    Great weeknight one pan meal. We put in the oven and went out and bought our Christmas tree. The family found this a great evening with a favorite... roast chicken.

• Pumpkin spice cake with salted caramel sauce

  • cheryl_9rgvpq on January 26, 2026

    Incredible!

• Hearty tomato soup with chicken

  • swiand on January 12, 2026

    This was wonderful on a day the air got colder after a warmish weekend. As with all recipes in this book the flavor is well balanced and tasty. The family enjoyed it. We did substitute store-bought 1-2" cheese and garlic croutons that melded well with the soup.

• Cheddar-dill chicken cobbler

  • Cheri on December 12, 2013

    We loved this. Made a few changes, made in cast iron skillet, added a bit of diced parsnip and some frozen corn, edamame & red pepper. Had to sub dried dill, didn't have fresh on hand. Cut recipe in half for smaller size pan. Sautéed fresh boneless chicken breast chunks with the onion and garlic before adding veggies and sauce. Baked 30 min. Prep fairly quick, definitely weeknight comfort food on a very cold night. Served with spinach/arugula salad. Will certainly repeat. Leftovers were fine, topping a bit soggy, but flavor still full and satisfying.

  • Melanie on May 26, 2014

    We also loved this. I poached a leftover chicken carcass and used the shredded meat for the dish. I made the biscuits by hand. Make 8 biscuits for the top of this if planning to serve 8, however this dish was the right amount for 6.

• Chicken with charred cauliflower and peppers

  • swiand on October 09, 2024

    We used leg quarters and the skin was perfectly crispy. Veggies soad up the schmaltz and are very tasty.

• Orange shortbread bites

  • Melanie on May 26, 2014

    These were good but not great. I had troubles creating a thick curd texture so the biscuits weren't much fun to create sandwiches from.

• Boston Globe by T. Susan Chang

  ..after eating from this book for a week and never once having to hunt down a difficult ingredient, I found it reassuring that raising chickens is also, and probably always will be, strictly optional.

  Full review

• Oregonian

  The irresistible food is rustic yet offers many unexpected twists, with a smidgen of international flavors, too. Plus, informative and charming anecdotes, and lovely photos.

  Full review