From country music to comfort food, Jessie James Decker is always serving up hits, and now she's sharing even more in her new cookbook, "Just Eat: More Than 100 Easy and Delicious Recipes That Taste Just Like Home."
Decker joined "Good Morning America" on Monday to share a comforting fall dinner recipe for chicken thighs and a decadent deep-dish skillet cookie dessert from the new cookbook.
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Check out the full recipe below and shop all the ingredients online here or individually from the list below to make dinner time a breeze.
"It doesn't get more comforting than this dish. It's bursting with delicious flavors that fit together so perfectly. This is a newer recipe; I made it for the first time on a cool, crisp fall day, and it was so darn good it became a recurring monthly meal in the Decker house."
Servings: 5
Prep time: 20 minutes
Cook time: 70 minutes
Ingredients
5 bone-in, skin-on chicken thighs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
1 yellow onion, iced
4 large garlic cloves, minced
2 cups fresh or frozen cut green beans
3 to 5 Yukon Gold potatoes, cubed
2 cups baby carrots
1 cup chicken broth
1 1/2 cups long-grain white rice
Chopped fresh parsley, for garnishing
Directions
Preheat the oven to 350 F.
Season the chicken all over with the garlic powder, onion powder, salt, and pepper. In a large Dutch oven, heat the oil over medium-high heat. Add the chicken and brown on one side for 3 to 5 minutes, then flip and brown on the other side for another 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the butter to the pot to melt. Stir in the diced onion and garlic and cook until the garlic is lightly browned, 3 to 4 minutes. Add the green beans, potatoes, and baby carrots. Pour in 1/2 cup chicken broth, cover, and cook until the potatoes are just tender, 7 to 10 minutes.
In a medium pot, combine the rice and 3 cups water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed, about 15 minutes.
Add the cooked rice to the pot of veggies and stir to combine. Add the chicken and pour in the remaining 1/2 cup chicken broth. Cover and bake in the oven until the chicken is cooked through and the rice is tender, 15 to 20 minutes. Uncover and continue to bake until the chicken skin is nice and crisp, another 5 to 10 minutes.
Garnish with parsley and serve.
"What’s better than a dozen chocolate chip cookies? A huge deep-dish skillet filled with melty chocolate chips and dusted with powdered sugar. Trust me when I say this will send even the most seasoned cookie lover over the top," Decker wrote.
Makes: 10-12 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
2 sticks (8 ounces) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/4 cup Nutella or melted chocolate, for filling; powdered sugar, for dusting (optional)
Directions
Preheat the oven to 350 degrees.
In a large bowl, using a hand mixer or in a stand mixer, beat the butter and both sugars until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until fully combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat until combined. Fold in three-quarters of the chocolate chips.
Press half the cookie dough into a 10-inch cast-iron skillet. Spread with a layer of the Nutella, top with the remaining cookie dough, and sprinkle with the remaining chocolate chips.
Bake until the cookie is set and the edges are golden brown, 20 to 30 minutes (I like it a little underbaked so it’s extra gooey). Top it off with a dusting of powdered sugar if you wanna go crazy!
Recipes reprinted with permission from JUST EAT by Jessie James Decker. © Copyright 2023 by Jessie James Decker. Used with permission by Dey Street Books, and imprint of HarperCollins. All rights reserved.
