DIP: Dinner In Progress. Roasted chicken over onions, celery, and bread.

Inspired by Zwiefel's pot roast post. My wife and I love this simple dish. Recipe is from Cuisine at Home, one of the first cooking magazines I got into. Also get to show off some of my humble knife pr0n.

Mess of onions and a Tanaka 210mm.


Sautéing with celery.


Red pepper, garlic, lemon zest, thyme, s+p.


Parsley and Gesshin Ginga 210mm.


Baguette layered in a skillet. I also did a second one in Pyrex.


Onion mixture on top of bread and a dirty bird. Lemon juice on top and into the oven. Tojiro shears.


Yukon gold (and parsnips) for mashed potatoes. I forgot how amazing this Kochi 240mm is.


Everything is cooking and the house smells great.

Great pics and knife pr0n! Looking forward to a service photo

That's a proper three course meal: Tanaka, Ginga and Kochi. Looking forward to more pics once it's cooked.

Great topic! I love the way in which you show how you use your knives. That's what they're used for.

I will be trying this recipe!

Thank you! Fun day cooking and playing with knives. And plenty of leftovers for when I come home from work too tired to cook.

Very nice plating....wanna do a trade?

YES! Your pot roast looked amazing.

I just finished serving and eating dinner. These pics make me hungry again. Very nice

What'd you make, Mike?

By request, Peconic Bay Scallops , Shrimp and chicken , deep fried in panko, pan roasted cauliflower , home made mac and cheese, edamame. Frying those scallops is blasphemy...kids

I wish I could get my three year old to eat seafood ANY way.

awesome pics.
There was a Cooks Country episode where they roasted the chicken on top of the bread cubes and veggies for stuffing.
Yours looks very similar.
http://www.cookscountry.com/recipes/7284-skillet-roasted-chicken-and-stuffing

Thanks! Just saw that episode recently, actually.