Create Warm, Fall Flavors with Ingredients You Have on Hand!

autumn chickenYesterday felt incredibly fall-like to me.  Maybe it was the crunchy leaves under my shoes or the mock ‘pumpkin patches’ being put up on every street corner.  I was craving something warm and soulful, hearty and earthy.  I went to the grocer’s and bought a whole roaster chicken and decided I would use whatever I had in the pantry to spice the little guy up, for dinner. 

The main ingredients in the marinade were tomato paste, red wine (“two-buck chuck” as I’ve heard it referred to), cinnamon, allspice, garlic and chicken broth.  While it was cooking, Mr. Cheese commented that it smelled like we were cooking Thanksgiving dinner.  Did I mention the holidays are coming up way too fast, for my taste?  maple leaves

In addition to plates of sweet and savory chicken with warm and earthy hints of tomato, plum and cinnamon, we shared some simple edamame and made our plans for pumpkin carving.       

Roasted Autumn Chicken

  • 5 pound whole chicken
  • 1/4 cup red wine (we used Charles Shaw 2008 Cabernet)
  • 2/3 cup tomato paste
  • 2/3 cup chicken broth
  • 1/2 teaspoon fresh-ground cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon minced onion
  • 1 pinch garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil

How to Make It!

To prep the chicken for cooking, remove the neck and any packaged gizzards from inside.  Rinse the chicken inside and out and pat dry.  To add an extra bit of flavor, you can put onion, celery and carrots or other aromatics inside of the chicken.  I left this one empty.  (gasp!)

Mix the remaining ingredients in a small bowl and coat the chicken thoroughly.  Preheat oven to 350 degrees and cook at about 30 minutes per pound or until no longer pink and liquid runs clear.  Cover with foil once chicken is browned to your liking.  Let rest for about 10 minutes prior to serving.  Serves 4 (Try using the rest for a crazy-good chicken salad the next day!)



About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in Autumn, chicken, food, herbs & spices, Home, marinades, recipes and tagged , , , , . Bookmark the permalink.

7 Responses to Create Warm, Fall Flavors with Ingredients You Have on Hand!

  1. Gotta love two buck chuck, now three bucks, for cooking! Great recipe.

  2. Sounds awesome! Caraway seeds would go so well in this.

  3. Trinaweena says:

    I LOVE this!! I’m so into the whole Fall-Spirit thing right now and have been wanting to cook hearty meals too. Do you know a fairly simple chili recipe?? Maybe even a chicken chili?? 🙂 We have to feed a lotta mouths in this house ;P. Miss you! Love you!

    • I’ve never really had a chicken chili but it’s a good recipe to toy with. There’s the Ode to Redskins Victory Chili on the blog. Pretty good but not your typical chili. Miss you and we’re loving the pics of you guys on fb. xoxoxoxo 🙂

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