Category: One Pot

Dutch Oven Hearty Beef Stew

Nothing is better than a Hearty Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development.

I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix. 

Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.

In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes.

Add garlic and sauté for 30 seconds.

Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot. Turn up the heat to high and bring to a simmer.

Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. Place the dutch oven/pot in the middle rack of the oven.

Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon.

Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted.

Season with salt & pepper to taste if needed.

Serve with French bread. Enjoy!

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Dutch Oven Hearty Beef Stew

Dutch Oven Hearty Beef Stew is a classic approach to a delicious recipe that is full of tender meat and vegetables for a scrumptious meal that everyone will enjoy.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories

Equipment

  • Dutch Oven

Ingredients
  

  • 3 – 3½ lbs chuck roast cut into 2"x2"
  • 3 cups unsalted or low-sodium beef broth/stock
  • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
  • ½ cup unsalted butter divided
  • 4 tbsp flour
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 lbs Yukon potatoes cut into 1" cubes
  • 5 carrots peeled & cut into 1"
  • 6 garlic cloves minced
  • 1 large sweet onion chopped

Herb Bouquet

  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 2 bay leaves

Instructions
 

  • Preheat the oven to 400°F. Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix.
  • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.
  • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
  • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
  • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender 
  • Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

Serve with French bread. Enjoy!

    Video

    Keyword best dutch oven hearty beef stew, dutch oven hearty beef stew, easy dutch oven hearty beef stew, hearty beef stew, quick and easy hearty beef stew
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Beef Recipes

    Dutch Oven Recipes

    EatFoodliciousLeave a comment

    Oven Pork Loin with Potatoes & Carrots

    Oven Pork Loin with Potatoes & Carrots features a very tender and juicy meat that and deliciously tasty vegetables for a balanced meal. Biscuits, cornbread or my favorite bread is very tasty additions to the serving options. This affordable and easy to make selection is perfect for beginners trying to feed themselves all week or a family of five a couple of times. Full of natural flavor and this is a budget friendly recipe. Pork Loin is perfect for family meal planning. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. If you are pressed for time and want to create a home cooked meal that will have everyone banging their forks on the table in anticipation, then this is the dish for you. This recipe allows you to bring quality food to your family without monopolizing half of your day.

    Watch the video and follow the instructions below to have pork loin turns out so tender, juicy and flavorful; it makes cooking a breeze. Make sure you have plenty of dinner rolls so your family can wipe their plate clean. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    In a bowl: combine salt, pepper, garlic, onion, thyme, rosemary and mix.

    Clean and pat the pork dry with a paper towel. Coat 2 tbsp of extra virgin olive oil all over the pork.

    Then rub the seasoning mixture all over the pork.

    Place pork in the middle of the baking sheet. Cook for 5 minutes for 425°F. 

    Meanwhile; place cleaned & cut potatoes in a bowl. Add 2 tbsp extra virgin olive oil. Season with salt & pepper. Mix everything together.

     Remove pork from the oven. Then turn down the oven to 325°F. Add potatoes to one side to the baking sheet. Add carrots to the other side of the baking sheet. Make sure to level the potatoes & carrots. Drizzle 2 tbsp extra virgin olive oil over the pork.

    Cook for 1 hour (20 minutes per-lb) at 325°F. 

    Remove pork from the oven and let rest for 15-20 minutes serving.

    Serve & Enjoy!

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Oven Moist Pork Loin with Potatoes & Carrots

    Juicy Pork Loin with Potatoes & Carrots is a balanced meal that is extremely delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 5 minutes
    Total Time 1 hour 20 minutes
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Ingredients
      

    • 3 lbs pork loin
    • 6 tbsp (divided) extra virgin olive oil
    • 2 tsp salt
    • 2 tsp black pepper
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 2 tsp dried thyme
    • 2 tsp dried rosemary
    • 2 lbs yukon gold potatoes cut into 1"
    • 1 lb carrots peeled & cut into 1"

    Instructions
     

    • Preheat the oven to 425°F. Wrap the baking sheet in aluminum foil for easy cleaning later.
    • Clean and pat the pork dry with a paper towel. In a bowl: combine salt, pepper, garlic, onion, thyme, rosemary and mix. Coat 2 tbsp of extra virgin olive oil all over the pork. Then rub the seasoning mixture all over the pork. Place pork in the middle of the baking sheet. Cook for 5 minutes for 425°F.
    • Meanwhile; place cleaned & cut potatoes in a bowl. Add 2 tbsp extra virgin olive oil. Season with salt & pepper. Mix everything together.
    • Remove pork from the oven. Then turn down the oven to 325°F.
    • Add potatoes to one side to the baking sheet. Add carrots to the other side of the baking sheet. Make sure to level the potatoes & carrots. Drizzle 2 tbsp extra virgin olive oil over the pork. Cook for 1 hour (20 minutes per-lb) at 325°F.
    • Remove pork from the oven and let rest for 15-20 minutes before serving.

    Slice & Enjoy!

      Video

      Keyword best oven pork loin with potatoes and carrots, easy pork loin with potatoes and carrots, easy sheet pan pork loin, moist oven pork loin, oven pork loin with potatoes and carrots, sheet pan pork loin, the best oven pork loin
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Pork Recipes

      One Pot & Sheet Pan Recipes

      EatFoodliciousLeave a comment

      One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

      Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

      Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

      Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

      Add chicken thighs (skin side up), ginger, green onions to the pan. 

      Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

      Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

      Mix the rice and season with salt if needed.

      Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

      Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

      Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

      Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Main Course
      Cuisine Asian, Chinese, vietnamese
      Servings 4
      Calories

      Ingredients
        

      • 4 bone-in chicken thighs with skin
      • 2 cups unsalted chicken broth
      • 1 ½ cups Jasmine white rice
      • 1 tbsp cooking oil
      • 0.50 oz ginger peeled & sliced
      • 2 green onions
      • 2 garlic cloves minced
      • salt

      Scallion Sauce

      • ½ cup chopped scallions
      • ¼ cup canola, vegetable or peanut oil
      • 1 tbsp grated ginger
      • 4 garlic cloves minced

      Sesame Soy Sauce

      • 2 tbsp soy sauce
      • 1 tbsp lime
      • 1 tsp sesame oil
      • 1-2 Thai peppers

      Instructions
       

      Hainaniese Chicken

      • Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
      • Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
      • Add chicken thighs (skin side up), ginger, green onions to the pan.
      • Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
      • Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.

      Scallion Garlic Sauce

      • Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

      Chili Soy Sauce

      • In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

      Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

        Video

        Keyword best hainanese chicken, com ga hai nam, easy hainanese chicken thighs, one pot hainanese chicken, one pot hainanese chicken thighs, quick and easy hainanese chicken
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Asian Recipes

        One Pot Meals

        EatFoodliciousLeave a comment

        Mexican Shredded Beef (slow cooker, instant pot, stove pot & oven)

        Fork tender Mexican Shredded Beef is comforting, delicious and bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice on a bed of fresh mashed potatoes or rice for a complete balanced meal. Bread also make good partners for the drippings if having an open faced sandwich. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves this juicy tender Mexican Shredded beef entree and believe you will too.

        Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A meal like this will warm the stomachs and the hearts during a shared eatfoodlicious experience. Thanks for visiting and see you again soon.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. 

        Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

        Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

        Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves.

        Place roast in a bowl/plate.

        Shred the roast and discard any fat (optional). 

        Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

        Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice.

        Enjoy!

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)

        Authentic southwestern style Mexican Shredded Beef is fork tender, delicious and juicy.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 10 hours
        Total Time 10 hours 5 minutes
        Course Main Course
        Cuisine Hispanic
        Servings 8
        Calories

        Ingredients
          

        • 3 ½ – 4 lbs chuck roast boneless
        • ½ cup unsalted low-sodium beef broth
        • ½ cup tomato puree
        • 3 tbsp lime juice
        • 2 tbsp chili powder
        • 2 tsp onion powder
        • 2 tsp garlic powder
        • 2 tsp ground cumin
        • 1 ½ tsp salt
        • 1 tsp black pepper
        • 1 tsp spanish paprika
        • ½ tsp ground cayenne pepper
        • 3 bay leaves

        Instructions
         

        • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix.
        • Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
        • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes.
        • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.

        Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice. Enjoy!

          Video

          Notes

          Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
          Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
          Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
          Keyword Authentic Mexican Shredded beef, easy mexican shredded beef, mexican shredded beef, Shredded beef burrito, Shredded beef enchiladas, Shredded beef tacos, slow cooker Mexican shredded beef
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Mexican Recipes

          Beef Recipes

          EatFoodliciousLeave a comment

          One Pot Creamy Chicken Thighs and Spinach

          Creamy Chicken Thighs and juicy Spinach is tender and full of natural flavors. Chicken Thighs are fairly affordable and may be purchased in bulk. I enjoy mixing up a bulk purchase by preparing a variety of delicious meals just like this one. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this simple One Pot Creamy Chicken Thighs and Spinach on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The Creamy Juices of this dish are perfect with rice, potatoes or with a nice tear of fresh French Bread. The meat is so tender and moist this dish is a must try. Thanks for visiting and see you again soon.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, Italian seasoning and mix everything together until well coated.

          Marinate for 10 minutes.

          Heat the pan up to medium-high and add olive oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan.

          Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

          In the same pan: add butter and minced garlic. Cook for 30 seconds or until fragrant. Add chicken broth & heavy whipping cream (evaporated milk or half & half for less calories). 

          Spinach and mix everything together or until the leaves are slightly welted.

          Return all the seared chicken in the pan.

          Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened or reduced in half. Season with salt if needed.

          Serve

          Enjoy!

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          One Pot Creamy Chicken and Spinach

          Simple to make, this one pot Creamy Chicken and Spinach is rich, tender and delicious.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Ingredients
            

          • 6 chicken thighs (boneless & skinless) about 1.5 lbs
          • ½ cup chicken broth unsalted or low-sodium
          • ½ cup heavy whipping cream
          • 2 tbsp unsalted butter
          • 2 tbsp extra virgin olive oil
          • 2 tsp Italian seasoning
          • 1 tsp salt
          • 1 tsp onion powder
          • 1 tsp garlic powder
          • ½ tsp black pepper
          • ½ tsp paprika
          • 9 oz fresh spinach
          • 3 garlic cloves minced

          Instructions
           

          • Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, Italian seasoning and mix everything together until well coated. Marinate for 10 minutes.
          • Heat the pan up to medium-high and add olive oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
          • In the same pan: add butter and minced garlic. Cook for 30 seconds or until fragrant.
          • Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories), spinach and mix everything together or until the leaves are slightly welted. Return all the seared chicken in the pan. 
          • Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened or reduced in half. Season with salt if needed. 

          Serve & Enjoy!

            Video

            Keyword best one pot creamy chicken and spinach, easy one pot cremay chicken and spinach, one pot chicken and spinach, one pot creamy chicken and spinach
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Chicken Recipes