Happy First Day of Spring!
I had another crazy week last week. Unfortunately, this time I was taken down by a cold. Needless to say meals consisted of lots of soup and orange juice. Hopefully I can really get back on track for you this week.
Hunter’s Chicken! I tried a new recipe for bone in chicken breast and I’m really happy with it. It called for a full chicken cut into pieces so I altered it a bit to work for two. You’ll get the idea.
-salt and pepper
-3 lb. chicken cut into 8 pieces
-4 tbsp olive oil
-1 onion diced
-4 cloves of garlic, finely chopped
-1 rosemary sprig
-1 bay leaf
-4 tbsp. dry white wine
-1 cup chicken stock, plus more if needed
1. Season the chicken all over with salt and pepper. Heat the oil in a saute pan over medium heat. Add the thighs and drumsticks, skin side down and saute for about 5 minutes, until they begin to brown. Add the breast pieces, and cook gently for 10-15 minutes until very brown. turn and brown the other side
2. Add onion and the garlic, letting them fall to the bottom of the pan. Continue cooking gently until they are soft and golden brown, about 10 minutes. Add the rosemary, bay leaf, wine, stock, salt and pepper and stir. Cover and simmer until tender, 15-20 minutes.
3. Remove the chicken pieces from the pan and arrange on plates. Discard the bay leaf and rosemary from the sauce and taste for seasoning, adjust if necessary.
For the full recipe, check it out here in this cookbook. There’s also info for a side of escarole but, we didn’t have any on hand so we made it rice and peas instead. The sauces that you get in the pan were perfect for topping off the rice. Enjoy!