CHEF ONE RECIPES

Steps:

• Heat the Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes. Add the bacon and cook until crisp, 5–7 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set aside.Season the chicken with the salt, pepper, and 2 tsp (10 mL) of the seasoning mix. Add the chicken to the skillet and cook, 5–7 minutes per side, or until the temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.Reduce the heat to medium, add the garlic, and cook until fragrant, 10–20 seconds. Add the milk, gnocchi, cheese, bacon, and remaining seasoning mix. Bring to a boil, reduce the heat to medium, and cook, stirring frequently, until the milk has reduced slightly and started to thicken, about 3 minutes.Stir in the peas. Add the chicken and cook on medium-low for an additional 3–5 minutes, or until the sauce thickens slightly.

Steps:

• Remove and discard the giblets and neck from the chicken cavity, and trim the excess fat from the chicken if necessary.Lightly spray or brush the chicken with the oil. Completely coat the outside of the chicken with the remaining rub. Place the chicken, breast side up, into the Rockcrok® Dutch oven.Prepare Herbed Rice or Garlic Mashed Potatoes.For Herbed Rice: Place carrots, onion, rice, stock, garlic and 1 tbsp (15 mL) rub in Dutch Oven; mix well. Then place the chicken, breast-side up, into Dutch Oven. For Garlic Mashed Potatoes: Place chicken, breast side up, into the Dutch Oven. Arrange potatoes and garlic around chickenMicrowave, covered, until the chicken reaches 165°F (74°C) and juices run clear, 25–30 minutes. Remove the Dutch oven from the microwave. Let stand 10 minutes (temperature will rise to 170°F/77°C). Remove the chicken and carve.For Herbed Rice, stir before serving with chicken. For Garlic Mashed Potatoes, add salt and pepper; mash the potatoes. Serve with chicken.