by Chef Scotty in


        4 chicken thighs and 4 legs (bone in/skin on)

        Chicken Marinade:

1/3 cup Boo’s Breakfast Mustard (or course Dijon mustard)

 1/4 tsp. paprika

 pinch of Cook’s Line Seasoning or Kosher salt and fresh ground pepper    


        1/2 cup diced bacon

        1/2 cup diced yellow onion

        1 tsp. fresh thyme leaves

        3/4 cup dry white wine

        2 Tbsp. Boo’s Breakfast Mustard or Dijon

        2-3 Tbsp. crème fraîche* or heavy cream

        Fresh thyme, for garnish

*See my recipe for homemade crème fraîche 


 1. Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.

 2. Heat a large skillet with a cover (or a Dutch oven) over medium-high heat. Add the bacon and cook, stirring frequently, until it's just starting to brown. Remove bacon from pan and save for later. Leave some of the bacon drippings in the pan and add the onions. Cook until tender, and add the fresh thyme to cook in. Remove the onion and thyme with the bacon. 

3. Add a little olive oil to your pan to brown the chicken. With skin on pieces, what you’re wanting to do is to brown and crisp the skin a bit. Let the oil rise to temp until just smoking and add (in batches. Don’t crowd the pan) the chicken skin side down ; no more than 3 to the pan. Brown until crisp, then remove. Continue until all the chicken has been browned. 

4. After your chicken is browned, start heating up the pan again. Add the white wine to “de glaze” the pan, scraping up all the delicious brown bits on the bottom of the pan. Add the bacon, onion, and thyme back to the pan and stir in. Add all the chicken pieces (skin side up). Place a lid on the pan and slowly cook about 15 minutes…rotate the chicken during this time, and check for doneness. 

5. Remove chicken from pan to a serving plate. Stir in Boo’s Mustard and crème fraîche or heavy cream in to the sauce and stir just until heated through. (If sauce is too thick, you can thin with a little warm water). Spoon sauce over chicken and garnish with  fresh thyme or minced fresh parsley. 

Great with roasted vegetables, potatoes, or broad flat noodles (egg noodles) . Enjoy!


by Chef Scotty in

A quick, easy, no brainer, delicious meal!

Boo's Boneless Chicken Breast

Boneless skinless chicken breasts
ITK's "Soul-Licious" seasoning
ITK's Boo's Breakfast Mustard
Chopped almonds
Chopped parsley 

1. Rinse and pat dry the chicken breasts. Flatten with kitchen mallet so that the breast is equal in thickness. Sprinkle both sides with Soul-Licious seasoning
2. Schmeer the top side of the chicken breast with Boo's Mustard. Sprinkle with the almonds and chopped parsley
3. Lightly coat/spray the bottom of a roasting dish with olive oil. Place chicken breasts in pan, and cover with. Aluminum foil.
4. Bake for 20 minutes...last 5 to toast the almonds. 
5. Serve with a salad or pasta...boom done!


by Chef Scotty in

1 quart whole buttermilk 

Buttermilk Marinade for Fried Chicken.. the In The Kitchen With Scotty way!

3 Tablespoons In The Kitchen With Scotty's "Soul-Licious Soul Food Seasoning"

Mix thoroughly, and pour over your chicken. Refrigerate over night.

Discard marinade and fry your chicken as usual.

To add even more flavor season fried chicken breading flour with Soul-Licious Seasoning. 1 rounded tablespoon to 1 cup of flour or to taste. 


SOUL-LICIOUS Soul Food Seasoning

SOUL-LICIOUS Soul Food Seasoning


by Chef Scotty in

In The Kitchen With Scotty does "Wings"... Roasted, smokey,  sweet spicy


Hot Wings...ITK style!

*2 pounds chicken wings

*ITK’s Soul-Licious Seasoning

*ITK's "Dirty Little Secret” sauce

Sriracha Sauce 

Several Napkins


  1. Rinse and dry the chicken wings. In a bowl toss with a good coating of Soul-Licious Soul Food Seasoning.

2. Preheat oven to 400. Lay coated wings out on a lined sheet pan, and roast until crisp and golden brown. About 30 minutes.

3. In a separate bowl add ITK’s “Dirty Little Secret” Sauce, and Sriracha sauce to taste, mix well. Add the roasted chicken wings and toss until coated. 

4. Serve right a way! Along with a lot of napkins.