What a hit this was! Super easy, using one oven-safe frying pan/skillet.  I had NO leftovers.  My husband’s comment was, “you can make this again!”.  My children ate happily and kept asking for more.

Preheat oven at 350℉

Heat some olive oil in the skillet, sauté for 1 minute

• 1 onion, cut into slices

Add and continue to sauté for 6 minutes

• 6-8 chicken thighs, cut up in small to medium bite-size chunks

In a bowl, mix together:

• 2 cups chicken broth
• 1/4 cup liquid honey
• Grated rind of one lemon
• Squeezed juice of that one lemon

Add this liquid mixture into the sauteed chicken thighs and onions.

Continue sautéing on medium for 10 mins.

Sprinkle on top of the chicken and sauce,

• 1 Tablespoon white sugar

Place skillet into the preheated oven and cook for another 10-15 mins until lightly browned on top.

During this time, prepare the side-dishes.  I served this with buttered egg noodles and steamed cauliflower.

Would be lovely with:

• Steamed white rice or coconut rice with broccoli
• Mashed potatoes and steamed peas & carrots

I am going to share with you a recipe I found on a wonderful blog site of a company called Peacock Pottery.  Link here to see the recipe blogpost of this recipe.  Growing up enjoying my Ukrainian Baba’s cooking, this recipe jumped out at me and I had to post.  Plus I am a fan of this kind of pottery.  Peacock Pottery has some beautiful and time-less pieces!

As detailed by Leah, Bigos is Poland’s national dish.  It can be made with any kind of meat even wild meat.  This is the perfect cold winter dishes that tastes better and better every time you reheat it!  Make a big pot, slow cook and enjoy for days or freeze into smaller portions so you have something to pull out, heat up and feed hungry families when your calendar is jam packed with activity!  Go ahead. Get messy!

• 4 slices of bacon, cut into small pieces
• 1 lb lean pork – cut into cubes (may substitute venison, wild boar, elk etc.)
• 1 large onion – chopped
• 3 apples – cored and cubed
• 1 – 10 oz can of beef broth
• 2 cups water (can substitute 1 cup water & 1 cup red wine)
• 2 cup Carrots – diced
• 1 lb Kielbasa (Polish/Ukrainian meat sausage) – cut into chunks
• 1 can of Sauerkraut
• 4 cup shredded Cabbage
• 2 cloves Garlic – chopped
• 1 T caraway seed
• pinch allspice
• Salt & pepper to taste

Add all ingredients to your crockpot, stir, cover and cook on low 8 – 10 hours.

Here is a easy recipe to prepare, have cooking slow and steady until the end of the day when little tummies are growling.

• 3lbs (1.5 kg) beef cut in stewing chunks
• 2 onions, sliced thin
• Sliced mushrooms (be adventurous and try different kinds of mushrooms or a mix – white, brown, crimini, shiitake ) Here is a great link from Mushroom Canada that has everything about mushrooms and even learning  resources
• 2 cups beef stock (can use chicken stock if you don’t have beef stock)
• 1 Tbsp minced garlic
• 1 tsp dried thyme
• 2 Tbsp smoked paprika
• 2 Tbsp Worchestershire sauce

Season beef cubes with salt and pepper and brown in frying pan over stovetop using olive oil.  Place into slow cooker.  Add sliced mushrooms and onions, garlic, thyme, worchestershire sauce, paprika and beef stock into slow cooker.  Cook on low for 8-10 hours.

30 mins before serving, mix into slowcooker and continue cooking while preparing side dishes:

• Salt & pepper to taste
• 1 cup frozen baby peas
• 1 cup sour cream

This is great over hot buttered egg noodles or fluffy rice.  It is also great over boiled German Spaetzle (Traditional German Egg Pasta).