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Chicken Thighs in Red Wine Mushroom Sauce
Cauliflower with Browned Butter & Pepper
Menu Plan for the week of Nov. 29, 2013: Monday's Recipes
Chicken Thighs in Red Wine Mushroom Sauce
Orzo 'Risotto' Style
Cauliflower with Browned Butter & Pepper
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I used beef stock, rather than chicken with the chicken thighs, for a heartier flavor.
Chicken Thighs in Red Wine Mushroom Sauce Preparation, cooking time: 25 minutesSkin the thighs, if you like, but leave the bone. These are braised in a savory red wine sauce with mushrooms and onions.
4 chicken thighs
4oz (120gr) mushrooms
1/2 onion
1/2 cup (4oz, 120ml) red wine
1/2 cup (4oz, 120ml) beef stock
2 tbs Greek yogurt
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.
Slice onion. Trim, slice mushrooms.
Heat oil in medium nonstick skillet over medium-high heat. Add chicken thighs and brown on both sides, about 5 minutes. Add mushrooms, onion and sauté 5 minutes longer. Add stock, wine, thyme 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. Stir in yogurt. Spoon sauce over chicken thighs and serve.
The orzo will absorb all of the stock, but should not be stiff. Even after the cheese, it should be loose and creamy.
1 tbs butter
1/2 cup orzo
1 1/4 cups (10oz, 300ml) chicken stock
1/4 cup fresh Parmesan cheese, grated
1 tbs parsley
Melt butter over medium-high heat in small saucepan. Add orzo and cook for 1 minute, stirring constantly. Add stock and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally, about 15 minutes. All stock will be absorbed. Stir in cheese and parsley. Remove from heat and serve.
Cauliflower with Browned Butter & Pepper Preparation and cooking time: 25 minutesBrowned butter adds a wonderful, nutty taste to vegetables. But, keeping in mind my desire for healthy foods, I use half olive oil... Feel free to use all butter.
1/3 large head cauliflower
1 tbs butter
1 tbs olive oil
salt
lots of pepper (a seasoned pepper is nice)
Cut cauliflower into pieces, put in steamer and steam over water for 15 - 20 minutes until fork-tender. Remove from pan and empty water. Put butter into same pan and sauté until it turns light brown, being careful not to let it get too dark. Then add olive oil and pepper. Heat through and add cauliflower. Toss to coat, heat through and serve.
Cooking schedule: 30 minutes |
Sauté orzo |
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