Garlic with a Side of Chicken
(adapted from a recipe in Everyday Food that I have long since lost, so it may not resemble it anyway)
1 or 2 heads of garlic, smashed, peeled, and coarsely chopped
1/2 cup olive oil
Lemon sliced into rounds
8-10 skinned chicken thighs
Fresh chopped tarragon (parsley and basil work well too)
Heat garlic in pot with olive oil. Bring to bubbling then simmer 10 minutes. Allow to cool. Toss oil with chicken, lemon and herbs. Season with salt and pepper. Let sit a half hour. Heat oven to 400. Dump chicken mixture into a roasting pan and bake until cooked through, turning once, about 40 minutes.
A great entree for even the most picky eater.
Recipe compliments of Spongetta.
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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Friday, November 11, 2011
Thursday, August 18, 2011
The Recipe Corner -Chicken and Mushroom Soup
These measurements are all approximate; it's your soup - wiggle the ingredients around to suit your taste.
1 Cup Chicken Broth (I use College Inn when I don't have home-made, which is most of the time.)
1/2 cup of cooked chicken cubed or in hunks - you can use more if you want.
1 oz of uncooked pasta (I used spaghetti when I made the soup in the picture.)
1/4 cup frozen peas
1/4 cup dried mushrooms or 1/2 cup fresh mushrooms. What kind? Any kind you want. I have used Black Trumpets, oysters, portabella, morels, porcini, shiitake and chicken mushroom. You can also use those uninteresting white mushrooms that you see in every grocery store.
Basil
Olive oil
If you are using dried mushrooms, reconstitute them with boiling water to cover. Don't throw out the mushroom water; it's a good addition to the soup.
If you are using fresh mushrooms, saute them for about 5 minutes in a little olive oil and basil.
Bring broth to a boil, add basil if you are using dried mushrooms, and cook the pasta. When it is al dente, add the frozen peas, and the chicken. Bring back to a boil and add the mushrooms with the basil and oil or with the mushroom water depending on what mushrooms you are using.
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| Oyster mushrooms in the wild. |
Serves 1.
Recipe compliments of GoodOldBooks.
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