So, I’ve been meaning to get around to some great chicken skillet meals and this is what I found: Chicken Ranch from Mostly Homemade Mom. I needed to adapt it because I’m a total homemade mom (with very few exceptions here and there).
This is what you need:
- 4-6 slices of organic bacon (I used sliced organic pork belly of which I had to add seasonings to taste.)
- 1 cup uncooked organic free-range chicken, cubed
- 2 Tbsp. organic pasture butter
- 2 Tbsp. organic unbleached white flour
- 1 Tbsp. Homemade Organic Ranch Seasoning
- 2 cups organic grass-fed whole milk
- 1 cup Homemade Organic Chicken Stock
- 1 cup organic cheddar cheese, shredded
- 1 pound of organic short pasta
- 2 tsp. Real Salt, divided
- 1/2 tsp. organic freshly ground peppercorn blend
- Start boiling enough water to cook the noodles and add 1 tsp of Real Salt.
- Put some rendered fat into the pan (leftover bacon drippings works really well, or schmaltz [rendered chicken fat]).
- Heat the skillet to medium.
- Add bacon to the skillet and cook well.
- Add noodles to the boiling water .
- Remove the bacon from the skillet and put on a plate.
- Drain all but 1 Tbsp. of the cooking fat into a separate container (to be used in the future).
- Add chicken to the skillet and cook well.
- Remove chicken and put on the plate with the bacon.
- Strain the noodles and set aside. (I usually pour a little bit of organic olive oil over them so they won’t stick.)
- Add the flour and butter to the pan and stir, allow to cook for at least a minute to get the flour taste out.
- Add the milk and stock to the flour mixture and cook on medium until it begins to thicken, whisking often.
- Add the cheese by the handful and whisk into the mixture.
- Add the salt and pepper and whisk into the mixture.
- Add the cooked chicken and bacon into the mixture and stir.
- Pour the mixture over the cooked noodles.
I think this dish would be wonderful with some chopped broccoli florets, minced onion, and/or peas in it!
This is how I do it: