It’s pretty darn cool to cook right out of my own cookbooks and that’s just what we have been doing this week! I haven’t revisited the recipes in my new book for a few weeks, simply because after you write, photograph, test, and re-test recipes; it’s sometimes necessary – in order to keep ones sanity – to put it all to bed for a while . However, now that the book has been released, it all seems fresh and new again and our family is having a blast making and eating the food from our very own Everyday Paleo Family Cookbook!
Today I’m going to share a recipe from the new book that we made for dinner last night; but first I want to do a quick Release Week Recap, go over some highlights, and thank the awesome bloggers out there who took the time to review my new book!
First a big thanks to all of YOU who have purchased, Tweeted, Facebooked, commented on and reviewed the Everyday Paleo Family Cookbook. I am living in a well of gratitude these days; and the feedback and touching emails I have received are truly an amazing gift, and for that, please accept my most sincere appreciation. Now, not to ask for another thing after all you have done already, but if you have received a book and have a few minutes to spare; it would be amazing if you could leave a quick review for me either on Amazon or Barnes & Noble. Those reviews really help a lot!
Now onto the recap of the week!
Probably the coolest thing that happened during release week was when one of our local Chico restaurants, Sin of Cortez, featured one of my recipes from the Family Cookbook as their special!! You can check it out here on my Facebook page. I’m so totally, completely, humbled and honored for that kind of recognition. Thank you so much Sin of Cortez!!
There were also quite a few reviews popping up of the book so please check out the blogs of these awesome folks and what they had to say about the Everyday Paleo Family Cookbook. You can find the reviews here:
Autoimmune Paleo and You
I’ve also had the pleasure of interviewing with a few special people over the last couple of weeks and if you missed any of those you can listen to them by clicking the links below!
Finally, be sure to head over to Mark’s Daily Apple to get in on your chance to win signed copies of all three of my books and much much more!! Mark’s offering an epic giveaway so don’t miss out!
Ok, I’m sure I’m forgetting something so please forgive me if I have and if you are a blogger who has reviewed my book but I’ve missed it somehow, please reply in comments and let us know! Last but not least, if you are cooking out of the new book, let us know in the comments what you have tried so far!!
Now – FOOD!! I’ve only given away a couple of sneak peek recipes in the new book; so why not do just one more! Last night we made One Pot Chicken Drumsticks, and while they were cooking, the kids snacked on my Everyday Paleo Ranch with sliced veggies (the ranch recipe is also in the book).
One Pot Chicken Drumsticks
- 2 tablespoons coconut oil
- 8 chicken drumsticks
- Sea salt and black pepper
- 1 tablespoon poultry seasoning
- 1 medium yellow onion cut into large chunks
- 4 garlic cloves minced
- 1 cup diced fresh tomatoes
- 3-5 small zucchini cut into large chunks
In a large skillet, heat the coconut oil over medium-high heat until hot enough to sizzle when you add the drumsticks. Generously season the drumsticks with salt and pepper, add to the hot oil, and sear for 5-7 minutes, or until browned on all sides.
Sprinkle the poultry seasoning on top of the drumsticks and add the onions, garlic, and tomatoes.
Cover, turn the heat down to medium or medium-low, and simmer for 15 minutes.
Add the zucchini and cook for an additional 5 minutes or until the chicken is no longer pink in the middle.
Every time I come to your site I get hungry! So much goodness. Sarah, what type, and size (and brand, if you will) of pan do you usually use for recipes such as your Puerto Rican Beef, and Sausage N’ Cabbage Noodles (our favorites)? I’ve seen from some of your photos that you use stainless. Do you prefer a straight-sided, saute pan, or a skillet-type pan with curved sides. I need to buy some new cookware and looking for suggestions.
I use both but I prefer a skillet – I have big ol’ 13 inch one that I love. I also use some cast iron but I do love my stainless. : ) The brand of stainless I have is Calphalon. It’s pretty darn pricey but I lucked out when our local Gottschalks went out of business a few years ago and I greedily lurked until the ones I wanted were like 80% off! Total score!! I like to make my frittatas in the saute pan because it’s deeper.
Elle, check out Costco’s Kirkland brand set of stainless pots and pans. I bought a set 3 or 4 years ago and they clean up so well, they still look brand new. They are heavy, cook very evenly, and are oven safe. If you don’t have a membership or one near you, I believe non-members can still order from the website.
I have the Kirkland brand stainless pots and pans too. Have had them about 2 years and they still look pretty new. They do clean up very well and cook nice and evenly. Rarely have any sticking issues.
Gena Ramsey says
This recipe looks Delicious! I can’t wait to try it. I have your first cookbook and I want to pick up your new one tomorrow. I just wanted to let you know that I think your recipes are wonderful! I have tried and succeed to turn most of my family to a Paleo lifestyle. Even my parents, my brother and my cousin. I give your EVERYDAY PALEO cookbook to each person that I want to help introduce to Paleo cooking. So thank you so much! Your story is inspiring and your recipes are Yummo! Thank you for all you do for the Paleo community.
Thank you so much Gena for your kind comment!! : )
[email protected] says
You’ve just inspired dinner 🙂 Thanks!
Where can I locate the ingredients that make up your poultry seasoning? If it’s pre-made, what brand is it. Thanks.
I just use a typical store brand like McCormick and it contains: THYME, SAGE, MARJORAM, ROSEMARY, BLACK PEPPER, AND NUTMEG.
HI! A question about the coconut oil. With bacon grease, my mom would always pour it off after use and keep it in a jar so she could re-use for seasoning, etc. Is that okay with coconut oil, or should I discard immediately following use? Just wondering.
Valerie (seattlerunnergirl) says
I just made these yesterday and our nanny was DROOLING over how good they were. Love your recipes & can’t wait to pick up one of the books!
Adam O'Neill says
I wanted to write you a quick note to thank you for your excellent Everyday Paleo Cookbook. My wife Laura and I have been doing our first whole 30 and dusted off your book which we had bought but not used in over a year.
In the past 3 weeks we’ve tried your Spice Rub Slow-Cooked Chicken, Giant Stuffed Portobellos, Spice-It-Up Salmon, Seafood “Enchiladas”, Salmon Cakes with Ginger Mayo, Beets, Greens, ‘n Bacon, Savory Cauliflower Fried Rice, Brussels Sprouts ‘n Bacon, Butternut Squash Soup, Thai Shrimp Soup, Garlic Beef Stew with Acorn Squash, Red Curry Beef Stew, and Egg Cupcakes.
Thirteen recipes tried and all have been above average which is good but the real amazing thing about your recipes is that ten of the thirteen have been SPECTACULAR. I’m talking blow your tastebuds away, impress your friends, and get you excited to cook.
We are very excited to hear that you’ve got another book on the market, we will surely be purchasing it and this time it will be used immediately.
Keep up the amazing work, cheers from Vancouver BC, Sincerely Adam.
Hi Sarah! My daughter recently sent my husband and I your “Everyday Paleo” cookbook. Been eating Paleo for approximately 1 month and just loving it!!!!!! This cookbook was just what I needed to start adding variety to our food program! Yummo! I see a recipe for “Some Good Cabbage” on page 153 that I really want to try. However I am wondering when you say “2 tablespoons mustard”; is this regular prepared yellow mustard in the jar or squeeze bottle, or Dijon mustard, or powdered mustard?
Thank you for clarifying it for me! 9/25/12
I cannot wait to make this dish it looks so yummy. I am a huge lover of Costco anything, but I have to say I’ve had a set of Belgique stainless steel pans for 24 + years and I love them. They still look brand new when I’m polish them up.
Canadian Layla eh says
Hi, Sarah, I’m new to the paleo diet concept and was inly introduced to this site last week – and we’ve already made the Moroccan burger & beet salad. And then this evening, I made the one pot chicken – WOW! This one’s a keeper. Thank you!
Only I adapted it to suit our taste and thought I’d share our variation with you since it sounds like you’re very creative and enjoy spicing up your dishes too. I used chicken thighs instead of drumsticks, a balanced medley of vegetables instead of just zucchini (1 cup per piece of chicken cut into bite-sized cubes) and then added a heaped tsp of rough-crushed fennel seeds and about 1/3 tsp of saffron.
Absolutely yummy and easy-peasy to boot! Thank you so much.
Canadian Layla eh says
Sorry, I should add that we really enjoyed the Moroccan burgers and beet salad as well!
Marty Mayes says
We made One Pot Drumsticks tonight and it is one of the best meals I’ve ever had. Not just Paleo but any meal. Thank you so much for sharing. My husband and I just started this journey and while I’m in major sugar withdrawal I’m thoroughly enjoying eating such good food! Thanks again!
Holay Molay – this was just insanely good AND so easy to make. A weeknight staple for years to come in our house for sure. Thanks so much for sharing!!
Is there any way you could cook this in the oven after searing the chicken? If so, how would you do it? Thanks!
I would add all the ingredients as suggested, cover the pot, and cook at 350 for 25-30 minutes or until the chicken juices run clear. Add the zucchini the last 5-7 minutes of cooking.
This looks wonderful! Think I may try it with some chicken thighs instead of the legs and see how it goes! 😀 Thanks for sharing!
Would squash work instead of zucchini? Up until now I’ve not been a big veggie eater, therefore not a big veggie cooker! We got our farm box this week and it had a bunch of yellow squash and I was wondering if those would work!
Love the blog and your books! Coming to the seminar in Augusta, GA and I can’t wait!
I hate to be “that guy”, and your blog is fantastic otherwise, but a simple spelling and grammar check in word would do wonders for the readability of this site.
Keep up the good work!
I know, Tim. We are not perfect 🙂 Thanks for the friendly reminder
I made this tonight with chicken breasts that I cut into 1-2 piece chunks since my husband isn’t crazy about thighs or drumsticks. It was delicious! I love how quickly it cooked up and that it really was only a one pot meal.
This was the first recipe I tried from your site. Zucchini and tomatoes weren’t yet in season, so I omitted the veggies. So delicious! I’m hooked!
My mom (yes she is Italian) has always made a version of this but without the zucchini and I usually make it with mushrooms – it is sooo delicious! I have some fresh baby zucchini and chicken thighs thawing in the fridge so I think I may need to revisit this since I haven’t made it in a long time, thanks for the reminder of an old favorite!
Just made this tonight with rosemary salt. Fantastic, thanks!
Great dish!! Followed the recipe, but added some half-cooked diced butternut squash to it. Man was it good!! I could just eat the veggie part of it on its own! I am going to try using boneless thighs next time because having to take the meat off the bone was too time consuming… we just wanted to dig in!!
Great idea using chicken thighs!! So glad you enjoyed the recipe. : )
What a great recipe! I used boneless skinless chicken thighs simply because that’s what my family prefers and it was delicious! I thought I didn’t have poultry seasoning so I used a homemade seasoning called chicken scratch (found it in Pinterest) and then at the last minute found the poultry seasoning in the back of the cupboard. Anyways, I had leftovers for breakfast the next morning and it was just as good if not better! Thanks for such a great recipe!
Jacqui V says
Love these one pot meals! Since making the dietary switch to wholesome Paleo foods, I’ve found it challenging at times to find recipes that are easy to prepare and that use commonly found ingredients. I made this recipe tonight and it turned out fabulous. Husband approved, which is a big deal, believe me! Thank you for posting such true ‘everyday Paleo’ recipes.
Catherine Siler says
Is there a substitute I could use for the tomato? Maybe a red bell pepper or something? I don’t have any tomatoes right now and dh hates it when I cook with fresh tomatoes.
You could try subbing with red bell pepper, I think anything would most likely work. : )
This was delicious! I used a little peanut oil and olive oil because we didn’t have coconut oil. I also added mushrooms and cooked my onions a bit before I added the chicken back in along with the other veggies. Such a wonderful dish that will probably make it into the regular rotation. May substitute chicken thighs next time just to change it up!
Thanks so much for sharing!