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chicken thighs
Chicken Thighs in Wine and Vinegar

fried carrot and potatoes
Sautéed Potatoes and
Carrots

 

Menu Plan for the week of April 5, 2013:  Monday's Recipes

Chicken Thighs in Wine and Vinegar
Sautéed Potatoes and Carrots

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 minutes
     I skinned the thighs, but left the bone.  They are braised in a flavorful white wine, Balsamic vinegar and herb sauce.

4 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.

Sautéed Potatoes and Carrots                  Preparation and cooking time:  30 minutes
      
As carrots and potatoes cook in about the same amount of time, why not cook them together? I peel the carrots but only scrub the potatoes.  We use butter and oil together - the oil keeps the butter from burning, the butter adds flavor to the dish.

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
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 large skillets, one lid

Skin chicken thighs
Brown chicken thighs
Chop onion
Mince garlic
Turn thighs
Peel, slice carrot
Slice potatoes

Add onion, garlic to thighs, sauté
Sauté carrots, potatoes
Add stock, wine, paste, vinegar, herbs to chicken
Cover, reduce heat, simmer
Toss, turn, flip potatoes, carrots
     Pause while stuff cooks
Toss, turn, flip potatoes, carrots
     Continue pausing
Ready?
Dissolve cornstarch in water, thicken sauce
Finish it all and serve