Herbed Chicken Thighs--Delicious!
Hi there
It's a cold (-2, windchill-8) day with occasional bits of snow flying furiously around like angry dandruff. Nice to be able to stay indoors and lounge. This is the real enjoyment of retirement.
Here's another recipe--of something I cooked yesterday-- that turned out to be delicious, even though I was remembering it rather than reading it off, due to the fact that I couldn't print it (The type of font didn't translate from its online script to my Mac, meaning that when I printed it--and I use the word printed lightly here--I got only a blank page. Strange.
And I was too lazy to write it down. Anyway, I must have remembered it well enough to make a delicious dinner out of it nevertheless. Here it is:
Ingredients:
4TBS of olive oil, used in two spots in the making
5 oz. mushrooms, sliced
4 garlic cloves, peeled and halved
2 TBS fresg rosemary, chopped up
1 lb. boneless, skinless chicken thighs
salt and pepper to taste
3/4 cup white wine
12 cherry tomatoes
12 pitted black Nicoise olives
Instructions:
1. Heat 2 TBS of olive oil in a skillet over medium heat.
2. Cook mushrooms until soft, over medium-high heat, then remove them to a plate.
3. Put rosemary, chicken thighs, garlic cloves in hot oil, seasoning with hot oil.
4. Cook, turning chicken, until chicken and garlic are well-browned.
5. Return mushrooms to skillet.
6. Add wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
7. Reduce heat to low; cover and simmer gently for 1 hour (actually, I did it for about half an hour)
8. Sprinkle tomatoes and olives over chicken, return cover, and cook for about 5 minutes more.
The result is the most tender little chicken bites you've ever tasted, that anyone, even a kid, so long as they love chicken, would love.
And they aren't terribly caloric, either, so you feel virtuous as you eat them. Plus, the rosemary gives the chicken a really tasty flavor, and the wine just enhances it. The tomatoes cook just enough to lose their pop and their skins no longer seem like skins. The olives hit just the right note.
The recipe called for flakes of red pepper to be added just before the tomatoes and olives, but I forgot that, and i suppose if I had added them, the meal would have been a bit more spicy, but I assure you that it was delicious and tasty without.
It's a cold (-2, windchill-8) day with occasional bits of snow flying furiously around like angry dandruff. Nice to be able to stay indoors and lounge. This is the real enjoyment of retirement.
Here's another recipe--of something I cooked yesterday-- that turned out to be delicious, even though I was remembering it rather than reading it off, due to the fact that I couldn't print it (The type of font didn't translate from its online script to my Mac, meaning that when I printed it--and I use the word printed lightly here--I got only a blank page. Strange.
And I was too lazy to write it down. Anyway, I must have remembered it well enough to make a delicious dinner out of it nevertheless. Here it is:
Ingredients:
4TBS of olive oil, used in two spots in the making
5 oz. mushrooms, sliced
4 garlic cloves, peeled and halved
2 TBS fresg rosemary, chopped up
1 lb. boneless, skinless chicken thighs
salt and pepper to taste
3/4 cup white wine
12 cherry tomatoes
12 pitted black Nicoise olives
Instructions:
1. Heat 2 TBS of olive oil in a skillet over medium heat.
2. Cook mushrooms until soft, over medium-high heat, then remove them to a plate.
3. Put rosemary, chicken thighs, garlic cloves in hot oil, seasoning with hot oil.
4. Cook, turning chicken, until chicken and garlic are well-browned.
5. Return mushrooms to skillet.
6. Add wine, scraping the bottom of the skillet with a wooden spoon. Cook about 3 minutes.
7. Reduce heat to low; cover and simmer gently for 1 hour (actually, I did it for about half an hour)
8. Sprinkle tomatoes and olives over chicken, return cover, and cook for about 5 minutes more.
The result is the most tender little chicken bites you've ever tasted, that anyone, even a kid, so long as they love chicken, would love.
And they aren't terribly caloric, either, so you feel virtuous as you eat them. Plus, the rosemary gives the chicken a really tasty flavor, and the wine just enhances it. The tomatoes cook just enough to lose their pop and their skins no longer seem like skins. The olives hit just the right note.
The recipe called for flakes of red pepper to be added just before the tomatoes and olives, but I forgot that, and i suppose if I had added them, the meal would have been a bit more spicy, but I assure you that it was delicious and tasty without.