Chicken Breasts with Onions, Bay and Thyme
O'Brian Potatoes
Butternut Squash, Roasted, White Balsamic Glaze
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The O'Brian Potatoes are prettiest with a bit of red and green pepper.... But, sometimes we have to make do with one color.
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.
O'Brian Potatoes
Total time: 30 minutes
Fried potatoes take on a new interest with the addition of chopped onion and bell pepper. A simple dish to accompany flavorful meat or fish. Use any color or combination of peppers you have on hand.
Ingredients:
- 2 medium potatoes, 10oz (300gr)
- 1/2 green or red pepper or a bit of both
- 1 medium onion
- 3 tsp olive oil
Instructions:
- Peel and chop onion.
- Sauté in 2 tsp oil in nonstick skillet over medium heat until just transparent.
- Chop pepper, add to onion and continue to sauté until just starting to brown.
- Cut potatoes into bite-size pieces (see slicing for a salad in techniques).
- Remove onions & peppers from pan, add potatoes and remaining 1 tsp oil.
- Sauté potatoes until light brown and cooked through (taste one), about 15 minutes.
- Return onions and peppers to pan and continue to sauté another 5 minutes.
- Salt & pepper if desired, and serve.
Roasted Butternut Squash with White Balsamic Vinegar
Total time: 30 minutes
The white Balsamic vinegar emphasizes the sweetness of the squash and along with the rosemary, gives a lovely depth of flavor.
Ingredients:
- 10oz (300gr) butternut squash, about 2 cups
- 1 tbs olive oil
- 2 tsp white Balsamic vinegar
- 1 tsp rosemary
Instructions:
- Cut part of the squash into large bite-size chunks (1 X .5 X .5", 2.5 X 1 X 1 cm).
- Mix oil, vinegar and rosemary in a bowl.
- Add squash and toss well to coat.
- Spread squash on baking sheet and bake for 30 minutes, 400F (200C).
- Stir/flip once, after 15 minutes.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, baking sheet, plate
Turn oven on, 400F (200C)
Peel, cut squash
Mix oil, vinegar, rosemary
Add squash, toss to coat
Spread squash on baking sheet, bake
Slice onion for chicken, sauté
Chop onion for potatoes, sauté
Mince garlic
Chop pepper, add to onion for potatoes
Add garlic to onion for chicken
Move onion to side of pan, sauté chicken |
Cut potatoes
Remove onion/pepper to plate
Add potatoes to skillet, sauté
Turn chicken
Add thyme, bay, stock, wine, tomato to chicken
Stir well, cover, simmer
Mind the potatoes
Pause while everything cooks
Dissolve cornstarch in stock
Return peppers/onions to potatoes, stir
Remove bay, chicken from skillet, increase heat
Add cornstarch, stir until thickened
Spoon sauce over chicken
Remove squash
Serve all |