Thursday, February 28, 2013

No Name Chicken

This is one of those recipes that came together from "cleaning" out the fridge for dinner. Some of my dinners to involve me thinking ahead, but usually I just go by what happens to sound good by the end of the day or whatever happens to by hanging around.

Cutting Board
Sharp Knife
Medium Pot
Large Pan w/Lid

Olive Oil
1T. Unsalted Butter
6ish Boneless Skinless Chicken Thighs, trimmed of fat
Multi Colored Bell Peppers, sliced in strips (amount depends on size)
1/2 Onion, thinly sliced
Salt + Pepper
Fresh Dill, roughly chopped
3-4T Heavy Cream

2-3 (depending on size) Potatoes, washed, peeled and cubed
Half & Half (milk is fine too)
Garlic Powder (if you are willing to take the time roasted garlic gives a much better flavor)

Fill your pot with water and get your potatoes on the stove top before you do anything else.

Once the potatoes have been started, you can move on to the chicken. Add oil and butter to large pan on medium heat, when hot add onions and peppers and saute until just before soft. Season your chicken with salt and pepper and place on top of the bed of peppers and onions and cover with lid. Let simmer for 2 minutes or so, flip chicken and cover again for about 3 minutes. Add cream, and cook for 5-7 minutes, until chicken is cooked through. Remove from heat and let rest.

Your potatoes should be cooked by now. They are best if when you poke them with a fork they fall apart, not just admit the fork. Drain potatoes and return to burner on low heat. Add butter, cream and seasonings according to your desired creaminess and flavor desires.

Serve warm.

On a completely unrelated not...sort of. Yesterday I had great fun brewing a batch of Amber Ale with my best friend. We will be able to bottle it in 20 or so days, and we need to come up with a name for it.


1 comment:

  1. I like the picture at the beginning..