It’s a blustery rainy day here in Maryland and the storms from the south are scheduled to arrive this afternoon bringing high winds, more rain and perhaps even hail. So long to my newly blooming roses and irises in the backyard. Sigh. From the 80’s back down to the 60’s, our Spring is having a wild time of it this year and so are my gardens.
Today I finished up my review of Ethan Day’s A Token in Time for Joyfully Jay but my lips are sealed until it is published there first. So what is coming up this week?
Monday Review of Bully by Carter Wolf as promised
Tuesday Review of Earthly Concerns by Xavier Axelson.
Wednesday Review of Levi, Leopards Spots 1 by Bailey Bradford
Thursday Review of Oscar, Leopards Spots 2 by Bailey Bradford
Friday Review of Two Tickets To Paradise Anthology by Dreamspinner Press
Tonight I am preparing Chicken in Vinegar, another easy and great tasting chicken dish made from ingredients that most people will have in their pantries. Again my thanks to Laura Calder (French Cooking At Home) for this easy, great tasting dish with a couple of changes from me.
1 whole chicken (3 1/2 pounds), cut into 8 pieces or equal amounts of chicken thighs, or legs, whatever you have available.
Salt and freshly ground pepper
1 tablespoon butter, plus another tablespoon for finishing
1 tablespoon olive oil
6 cloves garlic, peeled
1 cup white wine vinegar
1 cup chicken stock
1 tablespoon tomato paste
4 medium tomatoes, roughly chopped or 1 can of diced tomatoes drained
1 bay leaf
1 large fresh thyme sprig
2 good handfuls chopped fresh parsley
Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You’re not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right, more so if you have only dark meat. Remove the chicken to a dish.
Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme. Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm.
Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter and 1 tablespoon of brown sugar. Pour over the chicken. Sprinkle with the parsley and serve.
I served this with some Quinoa flavored with garlic and basil before and will do so again. It works so well together. So quick and easy you will make this a staple.