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Menu Plan for Fall I: Week 12, Day 4
Chicken Breasts with Onions, Bay and Thyme
Baked Potato Chips
Sautéed Brussels Sprouts
Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
I don't do regular fries or chips, cooked in hot oil - because I don't like having a fryer and the proper oil around and don't need the extra calories. Baked chips, on the other hand, are a favorite.
Chicken with Onions, Bay and Thyme
Total time: 35 minutes
We think of bay leaves as something that is used in tomato based dishes, but they have a wonderful flavor that marries well with thyme, and shines through in this simple dish.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 medium onion
- 2 cloves garlic
- 1 tbs olive oil
- 1 tsp thyme
- 2 bay leaves (laurel)
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs tomato paste
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs chicken stock
Instructions:
- Slice the onion and finely chop the garlic.
- Sauté onion in oil in nonstick skillet over medium-high heat, about 5 minutes.
- When onion starts to brown add garlic and sauté 1 minute longer.
- Move onion and garlic to the sides of the pan, add chicken breasts, and sauté until lightly browned, about 7 minutes.
- Stir in thyme, bay leaf, wine, stock and tomato paste.
- Cover, reduce heat and simmer until chicken is done, about 15 minutes.
- Dissolve cornstarch in chicken stock.
- Uncover skillet, increase heat and remove bay leaves.
- Remove chicken to small platter.
- Add cornstarch to onions and stir until sauce is thickened.
- Spoon onions around chicken and serve.
Baked Potato Chips
Total time: 50 minutes
Just a light coating of olive oil keeps these potatoes on the healthy side. They are a lovely golden brown and crunchy. Sprinkle with a bit of sea salt for the perfect finish.
Ingredients:
- 2 large potatoes (not huge)
- 2 tbs olive oil
- salt - sea salt is good
Instructions:
- Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 - 7 slices from each potato - discard 'end's.
- Put olive oil on a small plate.
- Dip both sides of potato slices in oil, let excess drain back onto plate, and lay on a nonstick baking sheet (if you have one - just makes it easier).
- Put in a 400F (200C) oven and bake for 30 minutes.
- Remove pan, turn potato slices and return to oven for 10 more minutes.
- When done, remove from pan, sprinkle with salt and serve.
Sautéed Brussels Sprouts
Total time: 20 minutes
A lot of people don't like Brussels Sprouts. A lot of people over-cook them. Think there's a relationship? As with most vegetables, simple and quick is (usually) best.
Ingredients:
- 12 - 16 Brussels sprouts I normally serve 6 - 8 per person
- 1 shallot
- 1 tbs olive oil
- 2 tbs chicken stock
- 1 tsp dried thyme
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut each sprout into 4 slices.
- Slice shallot about the same thickness.
- Heat oil in a medium nonstick skillet. Add Brussels sprouts, shallots, and sauté until crisp-tender, 10 - 12 minutes.
- Add chicken stock and thyme, cover, reduce heat and simmer 5 more minutes, until just cooked through. Sprouts should be bright green and still retain a wee bit of crunch. Simmer a few minutes longer if you prefer, just be careful not to overcook or they tend to be bitter.
- Uncover, cook off stock and serve.
Cooking schedule: 50 minutes |
Add herbs, wine, stock, tomato paste to chicken |
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