Baked Chicken and Kasha with Bowtie Noodles, because you have to eat, my little poopula

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POOPULA?!?!  ARE YOU COOKING POOP??  WHAT THE FUCK??

Relax, there’s no poop involved, these are just old family dishes.  My great-grandmother used to call all of the kids her little poopulas, so there you go.  No poop.

WOW, THAT MUST HAVE BEEN WEIRD TO BE CALLED POOP!!

It’s not poo…yeah it was funny, we all looked at each other and tried to keep from laughing out loud about grandma Bessie saying poop.

THAT EXPLAINS A LOT!

Shut up.

 

WHATEVER POOPFACE.  SO WHAT’RE WE COOKING TODAY?

Oh, so you noticed poop in the title, but you didn’t see what the dish is…Jesus…it’s baked chicken and kasha with bowtie noodles.

KASHA??  WHAT THE FUCK…IS THIS THAT ANCIENT GRAIN SHIT THEY TALK ABOUT ON THOSE DAMNED COOKING SHOWS?  ARE YOU GOING HIPPIE ON ME??

Ancient grains is just marketing bullshit for stuff that people already ate anyways.  But, yeah, kasha is a type of buckwheat, and buckwheat is considered an ancient grain, so…

KASHA IS BUCKWHEAT??  WHO HARVESTS IT, JOHN DAVID STUTTS??

That’s…damn, that’s good.

I KNOW.

So where were we.  Oh, yeah, family dishes.  The kasha is an old Jewish dish, it’s very comforting.  The kasha gets sautéed so it tastes nutty but still has some bite to it.  And the caramelized onions add a soft sweetness to the dish, and the bow tie noodles are just fun to eat.

BOWTIE NOODLES, HA!  DID YOU MAKE THOSE ON #BOWTIETUESDAY?

[sigh] Actually, I did.

NICE JOB, DORK!  SO CARAMELIZED ONIONS, HOW DOES THAT WORK?

It takes a ton of patience.  You have to cook them on low heat for a long time, mine took about an hour to cook down.

I DON’T KNOW IF I CAN DO THAT, I CAN’T FOCUS ON ANYTHING FOR MORE THAN 3 MINUTES.

Suck it up, it’s worth it.  And you really don’t have to do much else for this dish.  The chicken is super simple, you just throw sliced onions on top of chicken breasts, cut a stick of butter into the pan, and baste it as you bake.  The kasha, it cooks pretty easily as well, you just have to boil the noodles separately.

THAT’S A LOT OF MULTI-TASKING.  I ONCE BROKE A POT WHILE BOILING WATER.

I give up.

 

Baked Chicken with Onions, and Kasha with Bowtie Noodles

Serves 8

Chicken recipe courtesy of my mom

Kasha recipe courtesy of Epicurious

Ingredients

 

FOR THE CHICKEN:

4 bone-in, skin-on chicken breasts

Salt and pepper

2 large white onions, sliced medium (not too thin, or they will burn)

1 stick butter, cut into tablespoon sized pieces

FOR THE KASHA:

2 tablespoons butter

2 large white onions, sliced medium

1 beaten egg

1 cup kasha

2 cups chicken broth

1/2 pound bow tie shaped noodles

2 tablespoons chopped fresh parsley

Directions

 

FOR THE CHICKEN:

Preheat the oven to 300 degrees F.

Place the chicken breasts in a large roasting pan.  Season very well with salt and pepper.  Scatter the onion slices over the chicken, and place the butter pieces on top of the chicken.

Place the roasting pan in the oven and roast for 1 hour, basting the chicken with the melted butter and juices every 15 minutes.

Increase the heat to 400 degrees F, and continue basting every 15 minutes until the onions and chicken skin reach desired doneness, about another 30-45 minutes.

FOR THE KASHA:

In a large frying pan, heat the butter over medium-low heat.  Add the onions, reduce the heat to low, and cover.  Cook the onions, stirring regularly to make sure the onions don’t stick, until very soft and golden, about 40-50 minutes.  Keep the heat low, if they’re sizzling then it’s too high.  Your patience will be rewarded.

When done, remove the onions and place on a plate.

While this is happening, fill a stockpot with water, and bring to a boil

In a small bowl, combine the egg and kasha to completely coat the grains.  Increase the heat to medium-high, and add the kasha to the pan and sauté until the grains separate and brown, about 2-3 minutes.

Add the chicken broth and onions to the pan, and season with salt and pepper.  Bring the mixture to a boil, then reduce the heat to simmer the kasha, and cover the pan.  Cook until the grains are tender and most of the liquid has been absorbed, about 10-12 minutes.

Meanwhile, cook the bowtie noodles according to the package instructions.  Drain when finished cooking.

Once the kasha is cooked, add the noodles to the pan.  Combine, season with salt and pepper, and serve.

One thought on “Baked Chicken and Kasha with Bowtie Noodles, because you have to eat, my little poopula

  1. Pingback: Fish Fillets Braised in Red Wine, Bacon, and Mushrooms – Adam's Messy Kitchen

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