Greek Chicken Sheet Pan Meal with Olives, Eggplant and Feta

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

This Greek chicken takes only 20 minutes from start to finish, and it's packed full of green buttery olives, sweet roasted eggplant, and spice rubbed chicken, topped with a shower of crumbled feta cheese.

Please Note: affiliate links are (or likely are) included in this post. That means if you make a purchase through any links I’ve included here, I may receive a pennies on the dollar commission for sending you there. I would never recommend a brand or products I didn’t know and trust. For more information, please see my disclosure policy.

I’ve spoken to no less than 5 people in the last week who have never even heard of sheet pan meals. To which I whip out this incredibly easy chicken sheet pan dish, raise my arms to the heavens, and sing the praises of a dish that literally goes from cutting board to tabletop in like, 20 minutes. Tops.

All that to say if you’re not on the sheet pan meal train yet then choo-choo, mama. Because finding a simple chicken sheet pan meal – or any sheet pan meal, really- is gonna suddenly make your weeknight cooking so much easier.

SHEET PAN RECIPE IDEAS!

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The beauty of a sheet pan meal is threefold:

  • It has to be simple, or else it won’t cook right
  • The best sheet pan meals contain a veggie, a protein, and a sauce (that’s it!)
  • You have one pan to wash at the end of it all. And if you line your sheet pan with tin foil, you have no pans to wash at the end of it all.

Here’s me, after successfully cooking this Greek chicken sheet pan meal the other night, and discovering it only took 20 total minutes from start to finish:

It’s that easy.

Of course, you can’t just throw a bunch of ingredients on a sheet pan and hope for the best. There are a handful of rules that should be followed for maximum quality:

Use a heavy bottom sheet pan. That is- not a jelly roll pan, not a cookie sheet. A strong, durable, rimmed sheet pan. I got these Analon-brand pans in my wedding registry almost 10 years ago and they are still holding up like champs. In fact, they’ve gotten better with time.

Make sure your ingredients are all cut or prepared in a way that makes them cook in the same amount of time. 

Case in point: This Greek Chicken Sheet Pan Meal I’m highlighting in the recipe at the bottom of this post. I took one of those gargantuan chicken breasts and sliced it in half, so each piece was about the same size- this ensures even cooking.

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Then I paired the chicken with eggplant, a veggie that roasts well but not super quickly. By chopping the eggplant into ½” slices, it ensured they were the right size to roast to a perfect texture alongside the chicken. Bigger, or thinner, or smaller slices would have cooked differently. So until you’re comfortable with cooking times of various ingredients, make sure you find recipes from people you trust and follow their recommendations.

✅ While the pan’s in the oven, make a quick side. 

I like serving my sheet pan meals with something starchy on the side, like boiled potatoes, or cheesy grits. While the sheet pan is in the oven, I make the starch quickly on the stovetop.

Or I just, you know, don’t do any extra cooking and use the time to chillax with my family and start unwinding at the end of a long ass day. You totally have permission to do that as well, mama.

✅ Line it up.

We had a big discussion in my Busy Mamas Cooking Facebook group the other day regarding reusable silicone sheet pan liners: are they worth it? While I personally don’t own any, I think they’re pretty cool to have and they definitely are cheaper than buying tin foil all the time. Regardless of whether you use reusable liners or tin foil, line your sheet pan for super easy cleanup.


This Greek Chicken Sheet Pan is one of the recipes I’ll be making as part of my Sheet Pan Meal Class!

If you’re NYC-based, I’d love for you to join! They’re family classes, part of a series I’m doing with Kim Calichio of The Connected Chef, and the next class is May 20th, 2018. Drop in rates are available for the remainder of the series. You can click here for more info or to sign up!

4.8 from 5 votes
Greek Chicken Sheet Pan Dinner
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 pound boneless skinless chicken (thighs or breast)
  • 3 tablespoon olive oil
  • 1 cup pitted black or green olives
  • 1 large eggplant ends trimmed and cut into big dice
  • 1 cup crumbled feta
Instructions
  1. Heat the oven to 450*F.
  2. Line a large rimmed baking sheet with tin foil.
  3. In a small bowl, add the paprika, garlic powder, oregano, salt, and pepper and mix with a fork to combine.
  4. Rub the chicken thighs with olive oil, then place on the sheet pan, leaving an inch or so of space between each thigh. Sprinkle evenly with the spice mix, and rub the spice mix evenly into the thighs.
  5. Scatter the eggplant and olives around the chicken, and use tongs to toss and combine. Spread all ingredients in the pan in one even layer.
  6. Place the pan(s) in the oven and roast, 12-15 minutes, until eggplant has browned and the chicken is cooked completely through (juices from the chicken will run clear when sliced with a sharp knife)
  7. Sprinkle the entire pan with the crumbled feta, transfer to a serving platter, and serve.

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Weeknight Kimchi Fried Rice with Leftover Vegetables

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.

Please Note: affiliate links are (or likely are) included in this post. That means if you make a purchase through any links I’ve included here, I may receive a pennies on the dollar commission for sending you there. I would never recommend a brand or products I didn’t know and trust. For more information, please see my disclosure policy. This post is sponsored by VeeTee Rice. 

Kimchi Fried Rice is super easy to whip up on a weeknight for dinner, and it’s a great way to use up leftover ingredients hanging around in the fridge.

The spicy, umami flavor of kimchi tossed in fried rice elevates the dish and perks it up, while being good for your gut health at the same time!

 

And using VeeTee Rice is a super easy way to make fried rice, which is always best when made with slightly old, dried out rice. Since VeeTee is a parcooked, microwaveable rice, it’s cooked just enough and dry just enough to toast and caramelize the rice, making this dish a perfect “I’m in the mood for fried rice” option that you don’t have to think ahead for.

I’ll also confess that I have a major soft spot for kimchi, which is a Korean style of spicy pickle.

Koreans add kimchi to tons of different dishes, and it’s so good for you. If you’re thinking about hopping on the fermented foods bandwagon, kimchi is a great place to start.

Where we live in New York City, kimchi is really easy to find. You can even grab a jar in our local bodega/deli!

However, if it’s not something that’s found in your neck of the woods and you’d like to try it, I’ve used this recipe from The Kitchn to make my own before, and it’s crazy simple. You can purchase gochugaru, a Korean style of chili flakes, on Amazon.

If you’re used to getting your fermented goodness from things like sauerkraut or kombucha but you haven’t given kimchi a try, I really recommend it. It’s a cool, pickle-y, spicy flavor that adds so much to any recipe. My favorite way is on the side of my scrambled eggs in the morning!

Remember the secret I just told you, about how the perfect fried rice, kimchi fried rice or otherwise, starts with slightly old and dried out rice?

It’s by losing its moisture that puts rice in its best position to be fried, so VeeTee’s pre-cooked Heat and Eat Single Flavor packages are a great pantry option to keep on hand for nights when you’re in the mood to whip up a batch of fried rice.

 

 

In this particular recipe, I used roasted broccoli I had made earlier in the week as part of my power hour meal prep sesh.

I didn’t know how I would use it that when I was prepping, but chopped broccoli florets were on sale at Fresh Direct this week, so I bought two packages and roasted them up on Sunday.

I love the way roasted broccoli takes on almost a popcorn-y flavor, and it’s so good to have on hand as an addition to meals, or just as a side dish.

5 from 4 votes
I love ordering kimchi fried rice but I never reazlied how easy it is to make! It's a great way to use up leftovers for dinner, too. Plus, you can make it as spicy as you wish. ove how she uses leftover veggies for this recipe, but also tells you how you can use fresh veggies too if you prefer.
Weeknight Kimchi Fried Rice
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon sesame oil
  • 1 small onion diced (about 1 cup diced)
  • 2 carrots peeled and diced
  • 1 package VeeTee Heat and Eat Long Grain Rice 10 ounces
  • 1/2 cup chopped prepared kimchi
  • 2 cloves garlic minced
  • 1 teaspoon ginger powder
  • 1/3 cup green peas
  • 1 cup roasted broccoli see note if using fresh
Instructions
  1. Combine vegetable oil and sesame oil and heat until shimmering in a large pan over medium heat.
  2. Add the onions and carrots and cook until the onions have gone translucent and the carrots have softened, about 3-5 minutes.
  3. Add the rice and break apart with a wooden spoon. Toast the rice, stirring occasionally, about 3-5 minutes or until it has started to brown.
  4. Add the kimchi,, garlic, ginger powder, peas and broccoli and cook, stirring to combine, another 3-5 minutes or until the vegetables have heated through.
  5. Remove from heat and serve,
Recipe Notes

if using fresh broccoli: about 1 1/2 cups fresh florets, chopped fine.

Ground Chicken Burger with Olives and Black Pepper Mayo

I love these ground chicken burgers as an easy low-carb burger alternative! I wasn't so sure about the green olives she adds to the burger mix but they added a lot of extra moisture and flavor, so don't skip them. The black pepper mayo was a good condiment!
This post contains affiliate links, which means I’ll receive a small commission if you click a link and make a purchase. You can read my disclosures and disclaimers here

A ground chicken burger that’s mixed with green olives and topped with melty swiss? Heck yes.

Ok, let’s get a little weirder up in here with our chicken burger: top that baby with black pepper mayo.

Say what!?

I KNOW. It’s a little offbeat but it so works.

The green olives add briny moisture to the ground chicken burger mix, and the melty cheese holds it together, and the black pepper mayo on top is just the kick you need to kill it at making easy dinner on the grill on a weeknight.

The thing with ground chicken burgers is that they often come out a little dry. There’s not nearly enough fat in the mix to keep things nice and moist, the way a great burger should be.

So adding chopped green olives to the mix is a slightly different, totally tasty way to change things up and at the same time make that burger patty the best it can be.

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The idea behind this ground chicken burger with green olives came to me at a diner in Northern Michigan last fall.

I was visiting my parents in my hometown and we grabbed a bite to eat at a local restaurant. I ordered the chicken burger toped with sliced green olives and swiss, and it was… underwhelming.

It’s a common sandwich in the Midwest: grilled chicken breast topped with sliced green olives, topped with melted swiss cheese. It’s served in a bun like a hamburger would be, but most of the time that’s where the similarities end.

What if, I wondered, slathering on more mayo to cover up the dryness of my chicken sandwich, you could make a better chicken burger by blending the green olives into a ground chicken mix?

Drumroll….. it works! So well. Those olives up the moisture and the flavor. The melted swiss gives it more of a “burger” feel. And that black pepper mayo is just because I’m obsessed with the stuff and it goes well with everything.

Things to remember when making these ground chicken burgers:

For the green olives: 

  • Start with pitted green olives to save yourself the hassle
  • If you don’t feel like chopping them by hand, toss them in the food processor and pulse until they’re roughly diced
  • Don’t feel the need to go with fancy green olives here; plain ole’ martini olives will work great

For the black pepper mayo: 

When you’re grilling: 

  • Make sure to oil up the grill pan or grates before you add the patties. Despite the olives adding moisture, chicken burgers still don’t have a ton of fat in them. That means they lack grease, which means they have a tendency to stick to the grill. Adding oil will help when you flip halfway through.

Other than that, I love these easy ground chicken burgers as a changeup from the usual. It’s a healthier version of my beloved hamburger, and the extra additions make it better than most. Enjoy!

5 from 4 votes
Ground Chicken Burger with Olives and Black Pepper Mayo
Author: Ruthy Kirwan
Ingredients
  • 2 pounds ground chicken
  • 1/2 cup chopped green olives
  • 1 teaspoon ground mustard
  • spray canola oil
  • 4-6 slices swiss cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon freshly ground black pepper
  • Burger buns for serving
Instructions
For the burgers:
  1. Heat a barbecue grill or cast-iron grill pan over medium-high heat.
  2. While the grill is heating, combine the ground chicken, green olives, and ground mustard in a large bowl. Stir to combine thoroughly.
  3. Form the chicken mixture into patties.
  4. Spray the grill with oil, then place the patties on the grill, leaving an inch or so of room between each.
  5. Grill 3-4 minutes, then flip. Top each patty with a slice of swiss cheese.
  6. While the second side is grilling, mix together the mayonnaise and black pepper in a small bowl.
  7. After the chicken patties have cooked all the way through, remove from the grill and place each on a bun. Top each patty with a dollop of black pepper mayo and serve.

3 Genius Ways to Uplevel Homemade Chicken Tenders

Upleveled Homemade Chicken Tenders

Homemade chicken tenders are like the holy grail of kid food, aren’t they?

Unless a kid is hard-core against meat, I’ve yet to meet a child (or any meat-eater, really) who doesn’t love a good homemade chicken tender.

The problem, though? Homemade chicken tenders can be dry, tasteless, and the bottoms get all gummy.

GROSS.

I mean, my kids would still eat it. With enough ketchup, they’ll eat anything, actually.

Lucky for you, I’ve made approximately 9 billion chicken tenders in my life.

And along the way, I’ve figured out a handful of sneaky hacks and tricks that will seriously uplevel a plain old chicken tender.

Are you ready to hear what they are?

I outlined them in this video I made with my kids on Facebook Live in my private Facebook group, Busy Mamas Cooking In Tiny Kitchens (I’d love for you to join the community, btw!)

Oh, and you’ve been warned: this video is REAL LIFE, DUDES. My son was teething and crabby and clingy. He wouldn’t let me put him down so I had to cook without the use of both hands. My daughter dumped like, 18 tons of Parmesan cheese into the breading mix (whoops). My son dropped chicken tender on my shirt and then ate it anyway (and I had to go change).

This is life when you’re cooking with kids in the kitchen, and I’m sure many of you can relate! Plus, my kitchen’s not the tidiest, there are toys littering the background, and the linoleum on my rental apartment floor is truly hideous.

Whatever.

We got dinner made, and that’s the important part!

And here’s the recipe! I don’t usually use a recipe when I make tenders – it’s more of a general thing.

1/2 pound of chicken + 1/2 cup white flour + 1 egg, whisked + 2 tablespoons mustard + 1 cup panko breadcrumbs + 1/2 cup parmesan.

Mix the egg and mustard together in a large bowl. Mix the panko and parmesan together in another large bowl. Dredge the chicken in flour, then the egg/mustard mix, then the parmesan/panko mix.

Fry until golden brown and crispy, and drain on a paper-towel lined plate

or

Bake in a 400*F preheated oven, on top of a cookie rack lining a sheet pan. This helps (facilitate airflow above and below the tenders)

 

YUM! Do your kids loovvveee chicken tenders as much as mine do!?

One-Pan 20-Minute Lemon Chicken Piccata

 

I get chicken piccata whenever we go to an Italian restaurant for dinner, and I never realized how easy it is to make it at home! She includes a really simple parmesan spinach orzo recipe to go on the side, too. My husband loved this recipe.

 

Something about chicken piccata feels so fancy to me, but surprise! This one-pan wonder only takes 20 minutes from start to finish.

I’ve got a few ways for you to cook this easy lemon chicken piccata, and all of them are simple and perfect for a weeknight dinner. Chicken piccata is also one of those wonder dishes that tastes better a day or so after it’s made, so this recipe is also a banging idea for make-ahead lunches and meals!

Traditional chicken piccata, a dish that originated in Italy, is made with chicken or veal that has been pounded thin and then cooked quickly in a simple sauce of lemon and butter.

Over the years, cooks began jazzing the lemon sauce up with the addition of capers, whose briny bite rounds out the flavor and takes the dish to the next level in flavor.

I like to prepare my chicken piccata one of two ways: with chicken (or veal, if I’m lucky) cut into bite sized pieces and then floured and cooked, or with thinly pounded chicken cutlets. Both quick quickly and taste great, although each bersion brings a different benefit to the dish.

My recipe for chicken piccata starts with flouring the chicken pieces and then quickly drying them in oil until they’ve browned.

If you choose to cook this dish using bite-sized pieces of chicken, it will take a few more minutes to cook since you’ll need to turn each little bite-sized piece individually – but you’ll maximize the texture of the chicken, since each piece will have 4 full sides of chewy, fried, lemony yumminess (and yes, ‘yumminess’ is a technical term 😉)

A quicker version calls for flouring strips of chicken that have been pounded thin with a mallet. This way won’t offer the full surface-area-chewiness that cooking with smaller pieces will, but the strips will cook slightly faster, since there’s only one flip to make as the chicken browns.

It’s your call – but either way, you’re the real winner here with this tasty, easy, one-pan weeknight recipe!

Whichever way you toss it (fry it?), it’s still a great recipe to keep in your repertoire.

Chicken piccata feels ‘fancy’ enough for dinner parties (I won’t tell anyone how easy it is if you don’t tell anyone!) and like I said, it makes for banging leftovers; that lemon sauce only deepens in flavor as it sits. It’s so good, I may or may not have been known to eat this baby cold and straight out of the fridge #guilty.

Simple Chicken Piccata with Spinach and Parmesan Orzo
Author: Ruthy Kirwan
Ingredients
  • 2 pounds boneless skinless chicken thighs or breasts
  • ½ cup white flour
  • 1-2 teaspoons salt
  • ½ teaspoon ground pepper
  • 4 tablespoons olive oil divided
  • 2 cups uncooked orzo
  • 2 cups fresh baby spinach
  • 1/2 cup shredded parmesan
  • 2-3 shallots thinly sliced
  • 2 cloves garlic minced
  • 1/2 cup chicken stock
  • ¼ cup lemon juice plus 1 tablespoon zest
  • 2 tablespoons capers
Instructions
  1. Cut chicken into bite-sized pieces. Alternatively, pound the chicken into thin cutlets. 

  2. In a large bowl, combine the flour with salt and pepper. Add the cut chicken pieces and toss to coat.
  3. In a large saucepan over medium heat, heat 3 tablespoons olive oil until shimmering. Add the chicken pieces in an even layer and cook, turning once or twice until browned on both sides. Remove the chicken from the pan once browned, and set aside. Do not wipe the pan.

  4. While the chicken is cooking, boil the orzo. Fill a medium pot with water halfway, then cover with a tight-fitting lid and bring to a boil. Add the orzo and cook, testing occasionally for doneness, about 5-8 minutes. The orzo is done when completely soft all the way through, but still retains a bit of chewy bite. Drain orzo and then return to the pot.
  5. Remove the pot from heat and add in parmesan, then season with salt and pepper. Stir the orzo to thoroughly combine the parmesan, then add the fresh spinach. Toss the spinach with the cheesy orzo until spinach has softened and wilted, then set aside until service.
  6. After the chicken has cooked and has been removed from the pan, add another tablespoon of olive oil over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until soft and beginning to brown, about 3-5 minutes.
  7. Add the garlic to the pan and cook, 1-2 minutes, until cooked through and fragrant.
  8. Add the chicken stock to the pan, deglazing the onions, and use a wooden spoon to scrape any brown bits from the bottom of the pan.
  9. Add the lemon juice, zest, and capers, and stir to combine. Let the sauce come to a simmer, then add the chicken back to the pan.
  10. Cook until the chicken is heated through and fully cooked, about 3-5 minutes, then serve with the orzo.
Recipe Notes

You can use chicken cut into bite-sized pieces, or chicken that has been pounded into thin cutlets - your call. 

Instead of shallot, substitute one small white onion, thinly sliced

Smoked Kielbasa, Beer, and Vegetable Chowder (Cold Weather Comfort Food!)

Literally the most perfect cold weather comfort food! She gives instructions on how to use different kids of ingredients too, like changing up the veggies and using different meats and what to do if you have no cream. Made this easy chowder when we were snowed in last week and it was really good!

Literally the most perfect cold weather comfort food! She gives instructions on how to use different kids of ingredients too, like changing up the veggies and using different meats and what to do if you have no cream. Made this easy chowder when we were snowed in last week and it was really good!

In the cold weather, there’s no better dinner than comfort food.

I mean, the idea of this is nothing revolutionary: a big bowl of any comfort food on a wintery day makes the whole house feel cozy and warm.

But there’s only so many times I can make a pasta or casserole, or toss something in the crockpot.

So this time, I got a little creative. And the result is this smoky kielbasa, beer, and vegetable chowder!

The reason this beer and kielbasa chowder works well as a cold weather comfort food is obvious once you look at the ingredients: there is cream, and potatoes, and thick slices of smoked kielbasa, with the earthy flavor of a hoppy beer underneath.

And I threw in some potatoes, carrots, celery, and onions to, you know, healthify it.

It helps that I know I’m not going to be pouring this winter body into a bikini anytime soon, you know? We can afford to live a little with a smoky, beer-y chowder.

You can let yourself go a little loose here with the ingredients; this is a soup, after all. Soups are made to let you stretch out a little in the kitchen.

After all, cold weather comfort food has another quality; you didn’t have to leave the warmth of your home to make it.

In this recipe, I used carrots, onions, and celery. But you could also throw in a handful of spinach, some frozen or canned corn, chopped rutabega – basically, whatever you’ve got on hand.

And if you’re short on cream? Make a separate pan of toasted roux by cooking together butter and flour until they’re light brown, then slowly whisk in milk and add the finished product to the soup after the stock/broth.

It’ll have a similar texture, though not as creamy as using cream. I mean, obviously. But if it doesn’t mean you have to run to the grocery store in a freaking blizzard and pick up a carton of cream, then that’s a good thing.

No kielbasa in the house? Use bratwurst! Or any kind of smoked or cured sausage, really. Every year my dad gets a smoked venison summer sausage that would be banging in this soup. Pick a sausage that has a bit of body and a good amount of flavor.

This is a bossy soup and it needs building blocks that speak loudly, if that makes sense!

And as for the beer – use what you’ve got. Try not to go crazy dry or hoppy here; something with a smooth and nutty flavor, like a brown ale or a mellow IPA. Think of something that would complement whichever sausage you would use, and go from there.

Smoked Kielbasa, Beer, and Vegetable Chowder
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
I love this chowder because it’s a great cold weather comfort food. Full of hearty ingredients and served bubbling hot with crackers, it’ll make you forget how cold it is outside.
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 3 tablespoons butter
  • 2 large russet or golden potatoes diced (about 1 pound)
  • 1 large yellow onion diced
  • 2 large carrots diced
  • 2 stalks celery diced
  • 2 pounds smoked kielbasa sliced into coins
  • 12 ounces beer
  • 3 cups chicken or pork stock
  • 1 cup heavy cream
Instructions
  1. In a large pot over medium heat, melt the butter. Add the potatoes, carrots, celery, and onions and cook until the vegetables have started to soften, about 10 minutes.
  2. Add the beer and deglaze the pan by scraping the bottom with a wooden spoon to release any brown bits that are stuck there.
  3. Add the kielbasa and stir to combine with the vegetables.
  4. Add the stock and cream and bring to a boil, then reduce to a simmer.
  5. Cook 15-20 minutes on low, stirring occasionally, until the soup has reduced and thickened slightly. Remove from the heat and serve hot.