Saturday, January 26, 2008

Chicken Thighs Braised in White Wine

This isn't a quick dish per se, but it's the kind I can get started and then go do something else, like walk on the treadmill, while it cooks. It's great with any green vegetable. The recipe comes from Everyday Food, here. Beezer was asking for a good recipe, and it's cold out in his neck of the woods, so this is a great meal. My son loves this.

(The picture is from the magazine too.)

Chicken thighs braised in white wine

(serves 4)

Prep time: 15 minutes. Total time: 1 hour 10 minutes

8 bone-in, skinless chicken thighs (about 2-3/4 pounds)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced.
1 cup dry white wine
¼ teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat leaf parsley
Cooked rice, for serving (optional)

1. In a 12-inch skillet with a tight fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine and thyme. Bring to a boil; reduce to a simmer. Cover and cook 30 minutes.

2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chick and lemon slices to a platter. Cover tightly with foil to keep warm.

3. Bring liquid in skillet to a boil; cook until reduced to ½ cup, about 5 minutes. Remove skillet from heat. Add butter, parsley and lemon juice; stir until better has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

Wednesday, January 23, 2008

Chili with Potatoes, Tomatoes and Beans

This is one of those nice, hearty, stick-to-your-ribs meals. It's quick to make and reheats very well. For those who cannot tolerate wheat, this is a nice alternative. I found this recipe in the newspaper about 10 years ago.

Chili with Potatoes, Tomatoes and Beans

1 Tablespoon extra-virgin olive oil
1 medium onion, quartered and thinly sliced
1 14-1/2 ounce can diced tomatoes in juice (I use spicy tomatoes with jalapeno peppers or some with garlic)
1 large garlic clove, pressed
2 Teaspoons chili powder
½ Teaspoon oregano leaves
1-1/2 pounds (about 5 medium) unpeeled Yukon Gold or all-purpose potatoes, sliced ¼ inch thick
1 (15-ounce) can black beans, rinsed and drained
½ cup water
Salt and pepper, to taste
½ cup shredded extra-sharp Cheddar cheese

In a large nonstick skillet, heat oil. (if you do not have a nonstick skillet, heat up a large skillet, add the oil, and let it heat up) Add onion and sauté until softened and starting to brown, about 4 minutes.

Add undrained tomatoes, garlic, chili powder and oregano; mix with a large spoon. Add potatoes, beans, water, salt and pepper, and turn with large spoon to distribute evenly.

Cover and bring a to a simmer; adjust heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. If necessary, add more water to keep mixture juicy.

Sprinkle cheese over top; cover, remove from heat and let stand 1 minute or until cheese melts.

Serves 4. Reheats very well in a microwave (but you might need to add more water)