Kelsey Nixon, host of the Cooking Channel series "Kelsey's Essentials," knows just how to make meals that are fast, fun and affordable. Here, she shares some of her favorite recipes for one-skillet cooking: lemon-scented crispy chicken thighs with potatoes and baby carrots, and blueberry-peach cobbler.
Recipe: Lemon-scented crispy chicken thighs with potatoes and baby carrots (on this page) Recipe: Skillet blueberry-peach cobbler (on this page)Pre-heat oven to 325 degrees F.
Place cubed baguette on a sheet tray and bake for 10 minutes to dry out. Reserve.
In a pot of simmering water, add the potatoes and simmer for 10 minutes until you just take the bite off, we will cook these again in the skillet. Remove and reserve.
Pre-heat oven to 425 degrees F.
Heat a 14-inch heavy bottomed skillet on high and coat with canola oil. Season the chicken thighs with salt and pepper. Working in batches, if needed, sear chicken skin side down for 4 to 5 minutes, or until golden brown. Flip and cook for another 2 minutes. Remove chicken from skillet, reserving all of the fat in the pan.
Add onion, season with salt and sweat until translucent and softened, a minute or two. Add the garlic and cook for a minute. Add baguette cubes, reserved potatoes, and carrots, and season with salt and pepper. Add lemon wedges, and thyme. Toss all in the fat and an additional glug of oil if needed. Arrange thighs on top and place in oven for 15 minutes or thighs reach 160 degrees F.
Garnish with parsley and serve.
Yield: 4 servings. Prep time: 15 minutes. Cook time: 45 minutes. Ease of preparation: easy. Active time: 1 hour. Total time: 1 hour.
Preheat the oven to 400 degrees F.
To prepare the filling:
In a large mixing bowl, combine the sugar, cinnamon, salt and cornstarch. Add the peaches and blueberries and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
To make the topping:
Whisk the flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
Carefully remove the skillet from the oven, and drop 6 to 8 (1/2-cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2 inch apart.
Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling.
Yield: 6 servings. Total time: 1 hour and 20 minutes. Prep time: 30 minutes. Cook time: 50 minutes. Level: easy.
© 2013 NBCNews
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