School Lunch Chicken Recipe

Name: School Lunch Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 12 assorted dark meat chicken pieces (or wings) , brined if possible; 1 cup aromatics (onion, shallots, ginger, garlic, leeks, ramps...); 1/2 cup tomato product (marinara, paste, sauce, salsa, tomato concasse...); 2 cups vegetables (anything -- carrots, green beans, cabbage, peppers, celery, potatoes, fennel, squash...); 2-3 tablespoons extras (olives, chiles, something pickled, anchovies, apples, raisins...); 1 - 2 citrus (lemon, orange, lime...) zested and zest reserved, cut in half; 1/4 cup fresh herbs (cilantro, parsley, green onion tops, celery leaves, basil...) or; 1 tablespoon seasoning (mustard, honey, dried spices or herbs -- I like a mix of ground coriander, cumin, paprika, and thyme); 2 - 3 tablespoons oil (chicken fat, bacon grease, butter, flavored oil, nut oil, olive oil, coconut oil...); 1/3 cup fortified alcohol (brandy, vermouth, marsala, sherry...); 3 cups starch for serving (buttered boiled potatoes, rice, barley, mashed root vegetables, noodles, croutons...)

Servings: persons

12 assorted dark meat chicken pieces (or wings) , brined if possible
1 cup aromatics (onion, shallots, ginger, garlic, leeks, ramps...)
1/2 cup tomato product (marinara, paste, sauce, salsa, tomato concasse...)
2 cups vegetables (anything -- carrots, green beans, cabbage, peppers, celery, potatoes, fennel, squash...)
2-3 tablespoons extras (olives, chiles, something pickled, anchovies, apples, raisins...)
1 - 2 citrus (lemon, orange, lime...) zested and zest reserved, cut in half
1/4 cup fresh herbs (cilantro, parsley, green onion tops, celery leaves, basil...) or
1 tablespoon seasoning (mustard, honey, dried spices or herbs -- I like a mix of ground coriander, cumin, paprika, and thyme)
2 - 3 tablespoons oil (chicken fat, bacon grease, butter, flavored oil, nut oil, olive oil, coconut oil...)
1/3 cup fortified alcohol (brandy, vermouth, marsala, sherry...)
3 cups starch for serving (buttered boiled potatoes, rice, barley, mashed root vegetables, noodles, croutons...)

1
["Preheat the oven to 325.
2
Dry the chicken pieces well with paper towels. Season with salt and pepper. Set aside.", "Slice, chop or mince your aromatics, herbs, and vegetables to the desired size. Assemble and prep remaining ingredients of choice.", "Heat the oil on medium high heat. Saute the chicken pieces for five minutes, turning frequently until pieces are golden brown. Remove from pan and set aside.", "Add aromatics and saute for two minutes. Add tomato product and saute for two more minutes, reducing and caramelizing. Add the extras, and vegetables. Saute for five minutes. Return the chicken to the pan with the accumulated juices. Season everything well with salt and pepper. Add fresh herbs or dried seasonings. Sprinkle citrus zest over the chicken and vegetables and squeeze the citrus juice over everything. Tuck the citrus peels around chicken. Sprinkle the alcohol over everything.", "Bake one of two ways:
3
Preheat oven to 325 and cover skillet or pan with a lid/foil. Bake for 90 minutes. Uncover the chicken and raise the temperature to 400. Bake for another 30 minutes until liquid is reduced and the chicken is browned.
4
or
5
Preheat the oven to 400. Bake uncovered for 60 minutes.
6
Taste and adjust the seasoning. Serve with starch of choice."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 assorted dark meat chicken pieces (or wings) , brined if possible, 1 cup aromatics (onion, shallots, ginger, garlic, leeks, ramps...), 1/2 cup tomato product (marinara, paste, sauce, salsa, tomato concasse...), 2 cups vegetables (anything -- carrots, green beans, cabbage, peppers, celery, potatoes, fennel, squash...), and more.

Yes, School Lunch Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

School Lunch Chicken

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