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Menu Plan for Spring I: Week 5, Tuesday

Chicken Thighs in Wine and Vinegar
Skillet Roasted New Potatoes
Sautéed Snow Peas  (mangetout, pea pods)

Cooking time: 30 minutes for menu      Cooking schedule: see below for instructions

     Chicken thighs are a nice change from breasts; skin or not as you choose.

Chicken Thighs in Wine and Vinegar      

Total time: 25 minutes
     I skinned the thighs, but left the bone.  They are braised in a flavorful white wine, Balsamic vinegar and herb sauce.

Chicken Thighs in Wine and Vinegar Ingredients:


Skillet Roasted New Potatoes

Total time: 30 minutes
      New potatoes are very thin-skinned, immature potatoes.  They have a short shelf life, usually only a few days before they start turning green and need to be added to the compost pile.  You probably can only get them at the farmer's markets - but try, if you can.  They're worth it.  If not, substitute the small 'creamer' potatoes. 

Skillet Roasted New Potatoes Ingredients:


Sautéed Snow Peas  (mangetout, pea pods)

Total time: 10 minutes
    Another of those fleeting spring vegetables.  Some say they are best eaten while standing in the garden and pulling them off the vine.  This is second best.

Sautéed Snow Peas Ingredients:


Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, 2 medium skillets, one lid
Scrub potatoes
Sauté potatoes over medium-high heat
Turn heat to low, cover partially, cook
Skin chicken thighs
Brown chicken thighs
Chop onion
Mince garlic
Turn thighs
Add onion, garlic to thighs, sauté

Give potatoes a shake
Add stock, wine, paste, vinegar, herbs to chicken
Cover, reduce heat, simmer
Trim snow peas
   Pause while stuff cooks
Shake potatoes
Sauté snow peas, chives
    Pause some more
Everything ready?
Dissolve cornstarch in water, thicken sauce
Butter potatoes
Salt, pepper snow peas