Autumn is here and along with the season of falling leaves comes an abundance of fresh fruits and veggies.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Caramelized Mushroom Chicken
Ingredients
- 2 onions, sliced
- 4-5 cups sliced mushrooms
- 3-4 Tablespoons olive oil
- 3 garlic cloves, chopped
- 4-5 chicken breasts, halved
- 1/2 Tablespoon salt
- 1/4 cup soy sauce
Instructions
- In a large skillet, sautee the onions in olive oil on medium low heat, slow sauté, until they are deep goldish color, about 5-7 minutes.
- Add the sliced mushrooms and mix. Let them cook until they turn golden as well, about 5-7 minutes.
- While the onions and mushrooms are cooking, prepare the chicken. Pat the chicken breast dry, cut in halves (vertically) and season with salt and pepper. Set aside.
- To the onions and mushrooms, add the chopped garlic, salt and pepper and continue cooking for 1 minute. It should be deep goldish color by now.
- Turn off the heat and add 1/4 cup of soy sauce and mix.
To assemble:
- In an oven safe dish layer ½ of the onion-mushroom mixture, then the chicken, and cover with the remainder of onions and mushrooms. Sprinkle a pinch of salt and pepper and drizzle 2 tablespoons of oil.
- Place the chicken in the oven on 375F for about 40-45 minutes for boneless chicken and an extra 15 minutes for bone-in chicken
- If the top seems too dark, cover loosely with foil for the last 10 minutes.
- Let chicken rest for 10 minutes before serving. You can serve this dish with rice or cauliflower rice and drizzle the sauce on top.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."