Hungry for More has been one of my favorite cookbooks to explore. The recipes are easy to replicate, they’re delicious and Chrissy gives detailed explanation of how to cook her recipes. When I decided to sort of cook my way through her cookbook, I didn’t know how it was going to play out.
How much of the book would I *actually* cook?
How long will this take?
Are readers actually interested in this?
So, first off, I didn’t cook all of the recipes. Truthfully, that would take up so much of time. There are a lot of yummy recipes in this book but I decided early on not to cook every single recipe. Instead, I went through each section and took a couple (or a few) recipes from each chapter. Easy peasy.
My time exploring this cookbook is coming to an end and now I’m sad because I feel like I’ll have a void. Yes, I’m going to continue cooking recipes from the cookbook but I think I need another cookbook to cook through here on the blog. Maybe I’ll go through my stash and see which ones I need to dust off. Do you have any favorite cookbooks?
Hungry for More: Supper
Technically the supper section of Hungry for More isn’t the last chapter in the book; the SWEETS chapter is. I’m ending my cooking adventures here with the supper section because there wasn’t anything that really piqued my interest with the desserts. It’s not that the recipes in that section didn’t sound delightful, just nothing delightful enough to get me in the kitchen to bake. One recipe from the sweets chapter that did spark an interest was soft pretzels. The recipe is a cinnamon and sugar version of a pretzel and an icing version. I’ve never made a pretzel before but I’ll probably circle back around and try them one day.
I say this not to discourage you from the closing section of Hungry for More. I say this to be honest as to why this series is ending a chapter earlier than it should. The topic at hand here though, SUPPER. Honestly, supper isn’t a word I use often (or ever) but here we are.
The supper section if full of must try recipes. I only made two but the two that I made were DO DIE/LIVE FOR (depending on how you look at it). Supper features recipes like:
- scallop linguine
- chicken & dumplings
- jerk lamb chops
- garlic honey shrimp
- braised short ribs
(and so much more)
Here are the two recipes I decided to make: chicken & dumplings and crispy-skinned chicken with lemon-rosemary pan sauce. Both of these recipes were finger licking good. I know that much to be true because John and I thoroughly enjoyed eating steaming hot chicken and dumplings even though it’s 90+ degrees outside. Ooooh it was so good. The chicken and dumplings will definitely be in my rotation in the cooler months but the year-round recipe? The chicken with lemon rosemary pan sauce.
Making pan sauces is a delicious way to not waste drippings in your pan. THIS CHICKEN WAS SO GOOD. I think when I bit into it, I probably said a curse word. It was so good, in fact, I made it again less than a week later. Please, please, please make this. Serve with whatever you want or just eat it by itself. Either way, this chicken is goooood. Find the recipe below but buy the book for all of the other yummy supper recipes.
Ingredients
For the chicken
- 2 large bon-in, skin-on chicken breasts
- Kosher salt & black pepper
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- Lemon zest from 1/2 a lemon, finely grated
- 1/4 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
For the sauce
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fresh rosemary, chopped
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoons fresh lemon juice
- 4 tablespoons butter (cut into chunks, chilled)
- Kosher salt & black pepper
Instructions
Make the chicken
- Heat oven to 425. Pat the chicken dry with a paper towel and season generously with salt and pepper. In a small bowl, combine the garlic, rosemary, zest, red pepper and 1 tablespoon of the oil. Gently tuck half the mixture under the skin of each breast.
- In a large ovenproof skillet, heat the remaining 1 tablespoon oil over medium heat. Swirl the oil around the add the chicken skin-side down and don't move it for 6-8 minutes (the skin should be browned).
- Flip the chicken over then move the pan to the oven and cook about 20 minutes. Transfer the chicken to a plate.
Make the sauce
- Carefully place the skillet over medium heat (don't forget to use oven mitts - the pan is HOT). Add the garlic, red pepper and rosemary to the drippings in the skillet. Cook; stirring until fragrant (about a minute). Add the chicken broth and cream, bring a boil and cook, scraping up any browned bits from the bottom of the pan. The broth should reduce and thicken a bit - about 2-3 minutes.
- Add the lemon juice then whisk in butter one chunk at a time until it's thick and glossy. Season to taste with salt and pepper.
- Pour the sauce over the chicken.
