'The Chew': Co-Hosts Dish on New Cookbook on 'GMA'

Clinton Kelly, Daphne Oz, Carla Hall and Michael Symon are live in Times Square to share some of their favorite recipes from their new cookbook, "The Chew Approved."
5:41 | 10/26/16

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Transcript for 'The Chew': Co-Hosts Dish on New Cookbook on 'GMA'
hey, look, no applause sign. That came from the heart, people. No applause sign. They have a brand-new cookbook out called "The chew approved" sharing their most requested recipes. This morning showing us some of their best chicken dishes for our weeknight dinner dash. We'll call it week morning dinner dash this morning. But I have a question, though. It's your fifth book. It's our fifth book. But why -- Why is it so important to include the viewers' recipes. The viewers are very much a part of our show and we are saying to them thank you for watching and thank you for also contributing your love and all of these recipes and actually making them popular online and everything so this book really is about them and saying, hey, yes, I see your recipe. It is approved and you're doing such an amazing job. The connection that you all have. Exactly. Okay, Rachel has a question for you. Where is Rachel? Rachel. Hi. What is a crowd pleasing dish I can make for my roommates at home. A crowd pleasing dish for roommates. Chicken. Chicken goes a long way. It is an inexpensive protein. Widely available and thighs and drumsticks, breasts if you're looking to make it lean. Runs the gamut and this is an easy recipe for you, one of my buildable dish, chicken with citrus and herb butter, a compound butter you can have in your refrigerator. Hopefully you like the roommates because they'll stay forever. What Carla has is carrot, butternut squash. You can buy it cubed and makes it easy, pumpkin, sweet potato. Any root veggie would be great is there can you put stuff on a pan? Yes. Okay, good. A little olive oil and salt and pepper and that's it. Don't overcrowd the pan so you can put it on two sheets. Throw that in a 400 degree oven until tender, half an hour. Done. Rachel, you two are over there cooking and robin is already eating. That's why I love this woman. Rachel, can you salt and pepper some chicken? A little bit. A little bit. This is a whole chicken. Get your butcher to break it down so you're not wasting anything. Breasts in first. Everything goes in skin side down and again make sure not to overcrowd the pan. It's going to go five minutes. Make sure you use an oven safe skillet. After it's golden brown we'll add fresh Orange juice, oh, yes. There's nothing super like crazy about this recipe but it will feel unique because it has this interesting bright flavors you might not have combined before. Orange and oregano and goes in your 400 degree oven where your root veg yis were and when it comes out the chicken is totally done like robin is testing over here. You take the remaining little bit of chicken fat and Orange juice and reduce about a cup of white wine, I know you got that around your house and now here's where you get the hallelujah moment. Tay there, whisk. Compound butter, citrus, chive and oregano. Same ingredients, toss that right into -- come on. It's for the roommates. Give a little extra. Stir it into your sauce and ladled over your beautiful chicken dish. Dinner is done and great for buildable and for kids. If you can do that, I'm moving in with you. You and the kids, man. There's room. There's room. Michael, Clinton, it's your turn. Em Emil Emilio, what's your question. When I make that it comes out really dry. Pretty chewy. Happens to the best of us. It does. It does. Probably because you're doing boneless chicken breast which can dry out really easily. That's it. So show you how to use bone in chicken thighs, they do not get dry and do them in a braise which really infuses moisture into the chicken so super easy. A little salt, a little pepper in your flour and make sure you do that, season your flour and then -- Can I help. Yes. Come on, stra, mix it up. Dip one of those chicken thighs in there. Get it dredged. Dredging. He said dip. Shake off the excess, skin side down in the pan. Skin side down. Your other skin side and put about three or four of those in the pan. Don't overcrowd the pan or else they won't get brown. Thank god you're pretty. I'm trying. I'm trying to help. She's over here eating. You want me to go to her program. I'll just eat. All right. So once they're brown, take them out, set them aside and take it away. Then over here, in the pan with all this stuff you put a little bit of carrot, celery, onions and a little herb, rosemary and tarragon or thyme and add a pinch of Saul and sweat them out till they look like this. That's all the good stuff. To that we'll add garlic, we add a little bit of tomato paste because you want to cook it out, white wine. Get to the wine. Stock of the chicken. And now these ones that we browned up we didn't let stra do them because it was just a nightmare. Put these back in. They go right in. Right in and this is a braised so it's stay Moises and delicious. Oh, wait. Look at you.

This transcript has been automatically generated and may not be 100% accurate.

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