Summer is nearly over, but that doesn’t mean we can’t still enjoy what’s left of grilling season! Chef and TV personality Michael Symon gave us some tips on grilling desserts, so you can fill up the last few days of August with something sweet and smoky!
Why do you love grilling desserts?
I just think in the summertime there’s something nice about being outside. In the Midwest, the winters are crazy, so when summer hits, I want to be outside as much as possible. And if I’m out here, I’m probably working the grill anyway, so why not desserts? I love getting that nice charred smoky flavor in my desserts.
What are some of your favorite grilled dessert recipes?
Especially at this time of year, I like working with stone fruits. Lately, I’ve been marinating peaches in rye and brushing them with honey. I grill them and finish it with fresh mint and a scoop of vanilla ice cream. It’s incredibly simple you have dessert in 3-4 minutes, plus it’s gluten-free.
That sounds pretty delicious. What are your tips for grilling desserts?
I think the rules are pretty similar to grilling protein, actually. The nice thing is, by the time you get to dessert, the temperature of the grill is a little lower. Season the grill well first, and then start on the hottest part until whatever you’re making starts to caramelize. Then move it to the cooler section until you get that nice softness, and don’t be afraid to use marinades.
How do we add alcohol into the mix?
I think marinating fruit in a good bourbon like Knob Creek Bourbon is a nice way to go, or you could flambé any kind of dessert like a bananas foster. Or as a little trick, you could certainly fold some bourbon or rum into your whipped cream or ice cream. To make it kid-friendly, just brush your fruit with olive oil before grilling, and add Nutella instead.
What’s the best way to update some tried and true summer desserts?
I’m definitely a fan of boozy milkshakes. You feel like you’re a kid, but not really. I also love adding salty things to sweet desserts, like chunks of crisp bacon, pancetta, or sea salt. In our restaurant, we make bacon apple pie. We cook the apples in some bourbon, and fold in the bacon into the pie, and then top with vanilla ice cream. We also have our “6 a.m. special,” with bacon ice cream over brioche French toast. Don’t be afraid to add some savory to your dessert.
Get the recipe for Michael Symon's Bacon Apple Pie here!
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Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi
Discovery Press Web United States
NEW YORK &ndash April 28, 2021 &ndash Food Network star and Iron Chef Michael Symon is back with new episodes of his fan-favorite outdoor cooking series, Symon&rsquos Dinners Cooking Out, premiering Saturday, May 29 th at 12pm ET/PT on Food Network. After capturing an audience last year when Michael invited fans to cook a nightly dinner with him live on Food Network Kitchen&rsquos Facebook page, Symon&rsquos Dinners Cooking Out became a hit, with Michael sharing family recipes and stories using pantry-friendly ingredients with step-by-step cooking instructions for viewers at home. Joined by his wife Liz, social media manager Liv, and frequent appearances by his puppy Norman, Michael returns with 10 self-shot episodes showcasing some of his favorite outdoor dishes and cooking techniques perfect for summer, while demonstrating how simple and fun it is to make amazing meals at home and delivering on his reassuring message of &lsquoOne day at a time, one dish at a time.&rsquo
&ldquoMichael Symon is one of the best chefs on the planet with an innate ability to engage with viewers as if they&rsquore in the kitchen cooking alongside him,&rdquo said Courtney White, President, Food Network. &ldquoIt&rsquos this gift that brought comfort to so many during a tough year and we are excited to serve up more episodes of Symon&rsquos Dinners Cooking Out as we all get ready to celebrate summer with family and friends.&rdquo
Over the course of the season Michael Symon shares tips and tricks for working an everyday backyard grill to create amazing, simple meals to make at home, including the ultimate brunch spread of Homemade Bagels and Cream Cheese, a Ribeye Steak and Potatoes recipe accompanied by a decadent Miso Chocolate Cake for dessert, and a tutorial for making a Pastrami Rubbed Brisket and Rye Spaetzle that will have you coming back for more. From grilled foods to unconventional entrées, Michael's passion for cooking is ever on display as is his desire to help viewers create home-cooked dishes for themselves and their families.
Ten-Episode Outdoor Cooking Series Premieres Saturday, May 29 th at 12pm ET/PT on Food Network
NEW YORK – April 28, 2021 – Food Network star and Iron Chef Michael Symon is back with new episodes of his fan-favorite outdoor cooking series, Symon’s Dinners Cooking Out, premiering Saturday, May 29 th at 12pm ET/PT on Food Network. After capturing an audience last year when Michael invited fans to cook a nightly dinner with him live on Food Network Kitchen’s Facebook page, Symon’s Dinners Cooking Out became a hit, with Michael sharing family recipes and stories using pantry-friendly ingredients with step-by-step cooking instructions for viewers at home. Joined by his wife Liz, social media manager Liv, and frequent appearances by his puppy Norman, Michael returns with 10 self-shot episodes showcasing some of his favorite outdoor dishes and cooking techniques perfect for summer, while demonstrating how simple and fun it is to make amazing meals at home and delivering on his reassuring message of ‘One day at a time, one dish at a time.’
“Michael Symon is one of the best chefs on the planet with an innate ability to engage with viewers as if they’re in the kitchen cooking alongside him,” said Courtney White, President, Food Network. “It’s this gift that brought comfort to so many during a tough year and we are excited to serve up more episodes of Symon’s Dinners Cooking Out as we all get ready to celebrate summer with family and friends.”
Over the course of the season Michael Symon shares tips and tricks for working an everyday backyard grill to create amazing, simple meals to make at home, including the ultimate brunch spread of Homemade Bagels and Cream Cheese, a Ribeye Steak and Potatoes recipe accompanied by a decadent Miso Chocolate Cake for dessert, and a tutorial for making a Pastrami Rubbed Brisket and Rye Spaetzle that will have you coming back for more. From grilled foods to unconventional entrées, Michael’s passion for cooking is ever on display as is his desire to help viewers create home-cooked dishes for themselves and their families.
Michael Symon shows that a crowd-pleasing meal can come together in a snap, and his secret weapon is Grilled Pork Tenderloin. Watch Michael visit his butcher to see exactly where the pork tenderloin comes from, and to purchase slab bacon for his delicious Braised Cabbage side dish. To drink, a pitcher full of refreshing Cucumber Jalapeno Margarita.
Michael Symon elevates a weeknight braise with his fork-tender Braised Veal Shanks, topped with gremolata and served with Shaved Asparagus Salad on the side. A visit to a local knifemaker helps him breeze through his veg prep even faster. For dessert, Michael visits the farmer's market for fresh peaches that inspire his warm Peach Almond Crumble.
Michael Symon has a delicious game plan for his next party: mezze! Join Michael as he sources fresh ingredients from a garden in the sky. On the roof of a New York restaurant, this is farm-to-table in the extreme! Featuring Greek almond dip (Skordalia), golden Zucchini Fritters (Keftedes), Roasted Cauliflower and an Ouzo Lemon Spritzer inspired by the rooftop garden's refreshing mojito.
Better with Bacon
Everything is better with bacon! Michael Symon celebrates the virtues of bacon in a surprisingly balanced menu that includes dessert! Join Michael as he visits his butcher for house-smoked bacon to use in his Double Trouble Meatloaf, Peas and Bacon, and fudgey Bacon and Pecan Brownies. Don't miss his tour of an artisanal chocolate factory as he sources the perfect bittersweet bar for those brownies.
Go hog wild with Michael Symon as the chef pays tribute to one of his favorite foods: pork. There's a bacon vinaigrette on his Spinach Salad with mushrooms, and he finishes the salad with a farm fresh fried egg he picks up on a visit to a community farm. Then Michael goes whole-hog with a Pork Pie filled with ground pork, bacon and potatoes, all baked in a traditional lard crust. That flaky crust is equally delicious with sweet fillings, like Chef Symon's bubbly Apple Pie.
One Pot Wonders
Michael Symon shares his love of one-pot wonders like his luscious Pot Roast, beef brisket braised in beer then topped with mint, lemon zest, and a spicy Celery Giardiniera. To serve alongside, Michael visits the farmer's market for freshly ground polenta, and explores a local distillery where he picks up gin for a Negroni.
Cooking with Friends
Michael Symon invites a friend over for dinner and drinks, but first he visits his favorite beer shop for the perfect IPA. The beer adds flavor and character to his Bloody Beer cocktail-nice and spicy with horseradish and jalapeno. Next up, Slow Roasted Beets with Buttermilk Blue Cheese, Watercress and Toasted Walnuts. For the main course, Chicken Thighs roasted with Kale and marcona almonds. Michael's buddy is going to love it, and so will you!
Burgers 'n' Shakes
Burgers, fries, Michael Symon and Bobby Flay -- sounds like the perfect combo meal! Michael travels to Brooklyn for some small-batch ice cream so Bobby can share his milkshake secrets. Then the two friends share tips on the perfect burger, and Bobby helps out with Michael's signature Lola Fries with Rosemary.
Get out your beach chairs, Michael Symon is cooking a Cleveland-style clambake! Michael visits his friends at the Lobster Place for the freshest seafood, then invites his chef buddy Jonathan Waxman over and kicks things off with a Beer Mojito and Grilled Oysters. The clambake continues with corn, sausage, clams and shrimp, all cooked up in a spicy wine broth. Chef Jonathan Waxman whips up a warm potato salad, a new take on an old classic and Michael shows the perfect dessert to bring this party together: an easy lime granita served with fresh watermelon. Time for some backyard fun!
Michael Symon shows you everything you need to know about cooking in affordable cast iron pans, with delicious recipes and easy tips that will keep your pan in top performance, year after year. Chef Symon prepares his Cast Iron Ground Beef Pie, topped with creamy mashed potatoes and served with a simple arugula salad with red grapes and honey vinaigrette. For dessert, Michael swings by the farmers' market for another cast iron recipe, Blueberry Cobbler.
Michael Symon's parents are in the kitchen, stirring up memories and Mom's best recipes. First up, one of Mama Symon's specialities: Italian Braised Beef with Root Vegetables and Rigatoni. On the side, Greek Feta and Cucumber Salad. For dessert, another Greek classic: Baklava. Did Michael behave as a child? Can the Iron Chef keep up with Mom on her signature recipes? Tune in to find out!
Michael Symon invites his sister over for dinner and a casual cooking lesson. Brick Grilled Chicken and Grilled Corn Salad make a simple, delicious meal his sister can serve her family on the busiest of weeknights. For dessert, Bruleed Banana Split with Whiskey Caramel is a childhood favorite with a grown-up twist.
Thanksgiving Supporting Players
Michael Symon and his wife, Liz, share recipes for their favorite holiday, Thanksgiving. The focus is on tempting supporting players, sides and dessert made to steal the show. Roasted Brussels Sprouts with a bacon, mustard and walnut vinaigrette is a show-stopper year after year and Michael's Cornbread and Wild Rice Dressing with Pine Nuts and Parsley never disappoints. For dessert, Sweet Pumpkin Strudel with Phyllo bridges the couple's family culinary traditions. Bonus recipes include Cranberry Sauce with Bourbon, Vanilla Bean and Orange, plus Michael's recipe for a juicy, flavorful bird.
Chef Michael Symon recreates cauliflower recipe from his favorite local restaurant
Summer is around the corner and it's time for recipes that can be made outside on the grill, or inside with bold charred, flavors.
Cauliflower is one of the most searched vegetables of 2020, according to Google Trends, and with news of meat shortages and grocery prices spiking, the off-white cruciferous vegetable is a great option for the grill (or grill pan).
"GMA" resident chef Michael Symon took inspiration from one of his favorite menu items at Zhug, Doug Katz's Mediterranean restaurant in Cleveland, Ohio.
Symon said this dish is "really spectacular, even for a carnivore like myself, you get all chose big kind of meaty flavors from roasted cauliflower as you would from a grilled piece of chicken or grilled steak and even makes carnivores like me happy."
Grilled Cauliflower Steak with Pistachio Chimichurri
Kosher salt and freshly ground black pepper
1 small head of cauliflower
3 tablespoons Golden raisins- rehydrate in 1/4 cup hot water
1 clove Garlic, minced or grated on a microplane
1/4 cup toasted Pistachios
1/4 cup finely chopped Flat leaf parsley
1/4 cup finely chopped Mint
2 tablespoons Salt packed or brined capers, rinsed
1 teaspoon Sherry vinegar
Set up your grill with a hot and cold side, only building the charcoal on one side. If using a gas grill, turn on only one side.
Slice the cauliflower in to 1 1/2 -inch thick steaks. You’ll get 2 steaks out of 1 head. Save any loose florets and pieces that fall off and thinly slice or shave them. Set aside.
Drizzle the steaks with olive oil and season with salt and pepper. Place on the hot side of the grill to char.
In the meantime, make the chimichurri.
Add the raisins, garlic, cumin, chili flakes and orange juice and zest to a sauce pot. Add ¼ of water and bring to a simmer. Remove from the heat and allow to cool slightly as the raisins re hydrate. Pour into a mixing bowl.
Flip the cauliflower steaks, allowing them to char on the other side.
Finely chop the pistachios and herbs and fold into the raisin mixture along with 1/3 cup of olive oil, the capers and sherry vinegar. Season with salt and pepper. Fold any loose cauliflower florets into this mixture and allow them to marinate while the steaks finish cooking.
After the cauliflower steaks are nicely charred on both sides, move them to the indirect side of the grill to finish cooking. Place a lid on the grill to speed this process along and impart some smoky flavor into the steaks. The steaks will take about 5 minutes per side.
To serve: Place a cauliflower steak on to a plate and top with the pistachio chimichurri along with some of its juices.
Symon's Dinners Cooking Out
Inspired by his mom's cooking, Michael Symon masters Chicken Parmesan Meatballs on the grill. As one cheese is never enough, Michael adds smooth ricotta to the meat and makes a quick and easy Sweet Red Sauce while his wife, Liz, joins him to cook Soft Polenta over their fire pit. Then, Liz whips up a simple Vinegar and Cream Dressing to accompany Michael's mom's favorite garden salad before they relax in the sunshine together, enjoying every tasty bite.
Comfort Classics and Fruity Cocktails
Proving you can make any dish outside on a grill, Michael Symon prepares a rich Mac and Cheese loaded with Smoked Ham with Cream Cheese, Gouda and Pecorino. Plus, even desserts can come together over live fire, so Michael creates a Grilled Apple Crisp while his wife, Liz, joins him to concoct a Vodka Punch, her favorite summertime cocktail.
Dad's Sticky Ribs and Decadent Cookies
Michael Symon and his dad have always shared a passion for outdoor cooking, so Michael turns the backyard grill into a smoker to make his dad's favorite Sticky Ribs. Then, Michael kicks a classic side dish up a notch with Grilled Potato Salad as his wife, Liz, joins Michael to turn his dad's obsession with chocolate into giant cookies infused with tons of chocolate, crunchy pretzel and sea salt. The incredible aromas from all three dishes bring their puppy Norman into the backyard for a surprise appearance!
The Thrill of Pizza on a Grill
Cooking outdoors inspires Italian pizza magic as Michael Symon turns a standard grill into a pizza oven. He uses coals and cast iron pans to cook his homemade dough and produce the perfect crust for his Grilled White Pizza and a gooey Three Cheese Calzone. Michael's wife, Liz, joins him at the grill and makes sweet, crunchy Italian Florentine Cookies to top off the feast.
All Greek to Me
It's a burger gift from the Greek gods! Michael Symon's Greek heritage is on full display as he makes a grilled Lamb Burger with Tzatziki. His wife, Liz, concocts an Ouzo Spritz with pickled watermelon rind that pairs perfectly with Michael's burger and side of sweet-and-salty Watermelon and Feta Salad.
Meats and Sweets Feel the Heat
Only Michael Symon would think to make Moussaka on the Grill, taking the Mediterranean casserole layered with meat, veggies and cheese sauce outside to show just how simple the cooking technique can be. His wife, Liz, joins him to create a light, complementary side dish of Grilled and Steamed Artichokes. They keep the grill firing for a sweet dessert of Red Wine Poached Fruit and creamy vanilla bean ice cream.
Italian Feast on Fire
Paying respect to his Italian roots, Michael Symon creates an entire Italian feast over coals using his outdoor grill, beginning with smoking fresh tomatoes for his Fettuccine with Smoked Tomato Sauce. His wife, Liz, mixes up creamy ricotta, lemon and herbs for Stuffed Squash Blossoms from their garden and fries them over the grill. For dessert, a decadent Lemon Upside-Down Cake is a sweet way to finish off the meal.
Family-Style Fish Fry
Flame on! Michael Symon's outdoor, family-friendly meal starts with a Fish Fry with Lime Aioli, where he fries fresh fluke in a pot over coals on the grill. It's not a fish fry without taters, so he uses the grill again to make crispy, creamy Smashed Potatoes. Michael's wife, Liz, joins him to help balance out the meal with a Quick Pickled Zucchini Salad.
Parm and Polenta Cake Make Everything Better
Michael Symon is determined to make his friend Olivia love eggplant Parmesan, and the only way to do it is to reinvent it the Symon way. He makes his Grilled Eggplant Parmesan outdoors on the grill, topping fresh eggplant slices with garden tomatoes, fresh mozzarella and salty Parmesan. He also whips up a classic accompaniment with salami and provolone, Antipasti Salad with Campfire Dressing. For dessert, Michael's wife, Liz, helps out by making a simple, seasonal Cherry Polenta Cake with Michael's favorite Michigan cherries.
Clambake on the Grill
Michael Symon makes a summertime seafood meal that's all about the prep and then letting the foil and grill do the work. He starts with foil packets of Clams with Sausage and Peppers, which steam to perfection over coals. His wife, Liz, helps him use the same technique for a dessert of Peaches with Mascarpone and Honey, and she concocts a refreshing, summertime beverage to bring it all together, Rose Sangria.
Ranching Out with Ribs and Corn
One of the few things Michael Symon often doesn't like is ranch dressing, so he challenges himself to rethink the flavors as a rub and transforms his standard coal grill into a smoker for tender and juicy Ranch-Rubbed Pork Ribs. Thrilled with the rub, he also uses it in Baked Sweet Potatoes with Charred Onion Ranch Dip. Michael's wife, Liz, makes Grilled Corn with Ranchovy Butter, featuring the rub yet again.
Michael Symon’s Live to Cook – Recipes and Techniques to Rock Your Kitchen
Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it.
Cooking what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.
With fantastic four-color photography throughout and tons of helpful “Symon Says” tips, Michael Symon’s Live to Cook is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious.
CLICK HERE NOW to get Michael Symon’s Live to Cook
Make the Shasha Sauce
- Slice tops off peppers and discard.
- Roughly chop peppers and place in food processor.
- Add garlic, mustard and vinegar to processor and puree with peppers.
- Pour puree into nonreactive saucepan, add sugar and bring to boil over high heat.
- Lower heat and simmer, uncovered, 30 minutes.
- Mix flour and water to form smooth paste.
- Whisk into simmering puree and return mixture to simmer.
- Cook for 20-30 minutes, stirring regularly, until sauce is very thick. Cool sauce, pour into nonreactive container and refrigerate. Can be refrigerated for up to 1 month. Makes about 3 cups. Delicious on sandwiches and grilled meats.
Make the Sandwich
- Have all ingredients assembled so you can work quickly.
- Heat nonstick sauté pan over low and fry the soppressata until just crisped and some fat is rendered, about 2 minutes per side. Remove to plate.
- In same pan, fry egg, seasoned with salt and pepper, sunny-side-up.
- While egg is frying, drain onion and dry. Reserve fried egg.
- Layer prosciutto, reserved soppressata, onions and Swiss cheese on one slice of bread. Top with remaining slice of bread.
- Melt butter in hot pan and add sandwich, pressing down on sandwich. When bread is toasted on bottom side, turn over to grill other side, pressing down.
- Remove sandwich and place on cutting board. Remove top bread and layer basil leaves, Shasha sauce and fried egg over sandwich.
- Replace top and cut sandwich in half to serve.
"When shopping for the right range never underestimate the need for more BTUs and oven space."
Born and raised in Cleveland, Ohio Chef Michael Symon is now a chef, restaurant owner, and author. After graduating from the Culinary Institute of America in New York he worked for many of Cleveland’s top restaurants before branching off to open his own. Since being named a Best New Chef by Food & Wine magazine in 1998, Symon and his restaurants have been awarded numerous honors. His flagship, Lola which opened in 1997 and is now the cornerstone of Cleveland’s dining scene was among “America’s Best Restaurants” by Gourmet magazine in 2000. Lolita , a Mediterranean-style bistro in the historic Tremont neighborhood, opened in 2005. In 2009, Symon earned The James Beard Foundation Award for Best Chef Great Lakes. Roast brought Symon’s meat-centric cooking to Detroit in 2008 and the Detroit Free Press named it “Restaurant of the Year.” B Spot followed in 2009 which Bon Appetit magazine included on their list of “Top 10 Best New Burger Joints.”
Symon made his debut on Food Network in 1998 with appearances on “Sara’s Secrets with Sara Moulton,” “Ready, Set, Cook” and “Food Nation with Bobby Flay,” before being tapped to host over 100 episodes of “The Melting Pot.” He then went on to win Season One of “ The Next Iron Chef ” in 2008, earning a permanent spot on the roster of esteemed Iron Chefs. In January 2012, Symon’s show “Symon’s Suppers,” premiered on Cooking Channel , and in September 2011, he joined the cast of ABC ‘s “ The Chew ” as one of the show’s five hosts.
Chef Symon published his first cookbook, “ Michael Symon’s Live to Cook – Recipes and Techniques to Rock Your Kitchen “, in 2009, sharing home-cook friendly recipes that draw on the flavors of his heritage. His second cookbook, “ Carnivore “, dedicated to meat lovers, was published in October 2012 and his third cookbook, “ 5 in 5 “, inspired by a popular speed-cooking segment on “The Chew,” was published in September 2013.
Grilled Flank Steak & Corn Bacon Salad from Chef Michael Symon and BlueStar
Watch Iron Chef & BlueStar All Star Michael Symon as he demonstrates how to make Grilled Flank Steak & Corn Bacon Salad in his Cleveland kitchen featuring a 60" BlueStar range.
A refined take on some down-home favorites
You have a really great, very pragmatic, direct approach to barbecue. You also have this other side, the fine dining side. Were there any lessons [you took from your training] that translate into both styles of cooking?
In our first restaurant that we opened in 1997, was very high-end fine dining and I worked in fine dining my entire career, and still do. And I think that the approach, whether it be our fine dining restaurants or barbecue, the approach is exactly the same.
When I shop briskets for Mabel's, I shop in the same way as I shop a dry-aged rib-eye for Lola. You know, it's, it's still Creekstone beef, it's always prime. For us, a lot of what we do, again, this is why the Diplomático pairing was so simple for me, they put so much of their energy into sourcing and ingredients, and that's. You have to have good technique to be a good cook, but it doesn't matter how good of a cook you are if I give you crappy ingredients.
I know a bunch of tricks, so maybe I can turn the crappy ingredients into a decent meal. But if you buy great ingredients, there's a very good chance you're going to have a great meal. So those approaches are exactly the same, from the fine dining to the barbecue level.
The biggest difference, I would say, between the two is at a fine-dining restaurant, everything is cooked à la minute. You come in, you sit down, you order, we start cooking. Barbecue, a brisket is going to take 12 to 14 hours. So then you're using all those techniques to cook it ahead of time, and then you have to know how to hold it properly so the customer still gets that great experience.
1. Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done.
2. Add the onions and a pinch of salt to the pot and sauté about 2 minutes. Add the garlic, carrot and celery and sauté about 2 minutes.
3. Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer.
4. Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through.