"Dad's Yummy Chicken" (named by my kids -- this is their favorite dish that I make)

•Whole chicken, bone-in, skin-on, cut into pieces
•Season with salt, pepper, and thyme to taste
•Crisp skin in skillet with olive oil, over high heat
•Once skin is crispy, place chicken in large baking dish with chopped onion, 2 bay leaves
•In hot skillet, add 1-2 Tbsp. of minced garlic, sauté until just starting to brown (maybe 10-20 seconds)
•Add 2 cups of white wine to hot skillet to deglaze pan
•Reduce liquid by 1/2, over medium-high heat
•Pour wine/garlic reduction over chicken and onions in baking dish
•Add halved or quartered Yukon Gold potatos and asparagus to the baking dish
•Cover and bake at 350° for 35-45 minutes, until potatos are done

Serve and enjoy.
Leftovers are excellent the next day.
Just thought I'd share.
I know that, compared to Phil's culinary grad school recipes, this doesn't sound too impressive. But, you know, it's simple and, as the name implies, yummy.

this looks really good and I will probably end up making this in the next week.

Thanks, Todd!

No problem.
If you do make it, let me know how it turns out!
Food = Love
I love to share the love.

i want to try this as well. i might have to go boneless since i don't have the means to cut up a whole chicken. thanks for the recipe!

You can buy it already cut up.
I do.

That's a shitty band name.

Rivals "Hop On Pop" in that category.

Recipe Time is okay.

But Dad's Yummy Chicken is problematic.

damn that sounds good.

I'm going to try this as well. Thanks for the recipe!

I do something similar but leave it in the skillet and stick the skillet in the oven. Make my sauce after the chicken comes out. I also bake at 450 for 15-20 mins instead of 350 for 35 mins. Something to think about.

Does sound good!

and Druu, you need a good pair of kitchen shears or a cleaver or SOMETHING.

i made my first alfredo sauce last night. had no idea it was so easy. and delicious.

yep.

oh, this recipe looks right up my alley too, thanks todd!

Biggest advice to people getting into cooking...

Keep your flame low... it may take longer to cook, but it most likely won't burn and taste like ass.

Cooking = easy if your patient.

Especially if they're sharing a bill with Prussian Blue.

I did this last year and was floored by how simple it was, same thing with a nice blush sauce. I love cooking in all of its' forms. Phil is right though, patience is required. There are some meals I won't even think about trying unless I've got the entire evening to prepare and execute.

In this case you need the high heat on the stovetop to crisp up the skin, without cooking the chicken through.
But yes, for the most part I agree.

phil this past saturday i made the filet mignon w/ roasted shallot and tarragon sauce you posted a while back. it was a hit. 2nd time i've made it and each time went without a hitch.

Ever use peanut oil for that todd?

Cast iron skillet, peanut oil, low even heat, let it heat for like 10 minutes, or until you can sizzle watter on the top...

MAD CRISPY.

Ethan has peanut allergies.
No peanut products in our house, unfortunately.
The delicious flavor is not worth the risk.

wow, peanuts are EVERYWHERE. That's gotta be worrisome.

Is it any other kinds of nuts too?

Valentine's day right?

What was the occasion this time and who'd you make it for?

We don't have the definitive word on anything else but almonds. We just avoid all nuts with him.
Sadly, we cannot even take him to a baseball game. Did once and he broke out in hives by the end of the first inning, just from the peanut dust floating around the air in the stadium. Yeah, it's scary.

Christ that's horrible.

yeah, that was the first time. this recent time around was for a couple friends that came over. the female of the two preferred chicken, so I swapped the sauce's red wine w/ white and she loved it.