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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I haven't often cooked chicken thighs, mainly because they're not often available and aren't skinless and boneless. I'm starting to see them more often, though, so they will start to appear on the menus occasionally.
Chicken Thighs in Wine and Vinegar Preparation and cooking time: 25 minutes4 chicken thighs
1 onion
2 cloves garlic,
1/2 cup (4oz, 120ml) chicken stock
1/2 cup (4oz, 120ml) white wine
3 tbs Balsamic wine vinegar
2 tbs tomato paste
1/2 tsp marjoram
1/2 tsp thyme
2 tsp cornstarch (corn flour, maizena) dissolved in 2 tbs water
Skin the thighs by simply pulling it off. You may need to cut in a few places. Discard skin.
Finely chop onion and mince garlic. Heat oil in medium nonstick skillet over medium-high heat. Add chicken thighs and brown on both sides, about 5 minutes. Add onion, garlic and sauté 5 minutes longer. Add stock, wine, vinegar, tomato paste, herbs and stir to combine. Turn the thighs once or twice to coat with sauce. Cover, reduce heat and simmer 15 minutes.
To finish: Remove thighs to a small platter. Dissolve cornstarch in water.
Increase heat under sauce, add cornstarch and stir until thickened and clear. Spoon over chicken thighs and serve.
2 medium potatoes
3 medium carrots
1 tsp butter
2 tsp olive oil
Slice the potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. We are aiming for bite size so if you have a huge potato, adjust accordingly.
Slice the carrots the same, if they are large, cut in half the long way first.
Heat butter and oil in a large skillet. Add potatoes, carrots and sauté until they are browning in spots and are cooked through, stirring and flipping as needed, about 20 minutes. Salt & pepper if desired, and serve.
Cooking schedule: 30 minutes |
Add onion, garlic to thighs, sauté |
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