Feeds:
Posts
Comments

Posts Tagged ‘chicken’

The other night  Jeff had some chicken breasts in the fridge and was going to make dinner but when he got home he was totally drained so I offered to make dinner instead.  In the spirit of trying to use things up before Passover I noticed we had some Farro left so this is what I came up with.

Lemony Fennel Chicken with Farro and Steamed Broccoli

 

Ingredients

  • 1 package boneless skinless chicken breasts (about 1 pound)
  • 1 onion, diced
  • 1 – 2 cloves garlic, diced (I used a clove that was gigantic so I only needed one)
  • 1/2 inch – 1 inch piece of fresh ginger, minced
  • 1 – 2 tbsp Olive oil
  • Red pepper flakes
  • Fennel Seeds
  • Cracked Rosemary
  • Salt
  • Pepper
  • White Wine Vinegar
  • Juice of 1/2 lemon
  • 1/2 cup white wine

Directions

  • Heat olive oil in saucepan
  • When oil is shimmering, add the fennel seeds, rosemary and red pepper flakes.
  • Let bloom for a few minutes until they smell toasty and are a bit golden.
  • Add the onions, garlic and ginger.
  • Saute 5 – 8 minutes until the onions are translucent and the garlic is browned but not burned.
  • Add the juice of 1/2  a lemon and a splash of White Wine Vinegar.
  • Place the chicken breasts in the pan on top of the onions, garlic and ginger.
  • Cook chicken 5 or so minutes on each side.  The chicken should brown a bit and be firm to the touch but not spongy.
  • Remove the chicken to a platter.
  • Add 1/2 cup of white wine to the pan.
  • Reduce the sauce in the pan by about 1/2.  Be sure to scrape up all the bits from the bottom of the pan.  They give the sauce great flavor!
  • Drizzle the sauce over the chicken and serve.

We served it with Farro and steamed Broccoli.  I ate the leftover chicken shredded and mixed into the Farro with the broccoli mixed in too.  YUM!

Advertisements

Read Full Post »

I had pulled a recipe for chicken with figs and lemon from my recipe box planning to make it for dinner last night.  Only problem is that I took it to work to retype it and left it there.  So I had to improvise.  Here’s what I came up with:

 

Ingredients

  • 1 lb skinless boneless chicken breasts
  • 1 red onion, diced
  • 1 – 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 6 dried figs, chopped
  • 1 tbsp or so brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tsp lemon zest
  • 1 tbsp or so lemon juice
  • handful chopped fresh cilantro

Directions

  • Heat olive oil in medium saute pan over medium-high heat
  • Add onion and garlic.  Saute, stirring now and then until they are golden brown and translucent.  The red onion will turn a very pretty reddish-pink color.
  • Add the chicken and the figs.  I ended up cutting the breasts into chicken nugget sized pieces because the  kids had asked if we could have chicken nuggets.
  • Cook the chicken until browned on one side and the flip to cook the other side.  (It shouldn’t take that long to cook the chicken maybe 55 minutes per side).
  • While the chicken is cooking, mix the brown sugar, lemon juice, lemon zest and vinegar in a small bowl.
  • Once the chicken  is browned on both sides, pour the sauce over the chicken and stir.
  • Cook for 1 – 2 minutes more.
  • Right before serving toss the cilantro on and serve.

I served it with whole wheat couscous and a bowl of sliced yellow peppers.   Oh, I also tossed a few more figs on the top to make it look pretty.

Read Full Post »