offbalance (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
offbalance) wrote2009-09-10 07:18 am
offbalance) wrote2009-09-10 07:18 am
Entry tags:
Taking a shortcut.
Firstly: Happy birthday to ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
blergeatkitty and laughingirl!!!!!
In addition to her (andkip3f's) generosity in letting j_bkl and myself have their CSA share for the week, blergeatkitty was also nice enough to suggest a recipe involving fennel, one of the things in that week's share. (Although, by and large, it was the craziest-looking piece of fennel I have EVER seen). I made it last night, and it was delicious.
blergeatkitty had already suggested that I substitute boneless, skinless chicken breasts for the cut-up chicken pieces in the recipe, which worked brilliantly. My favorite thing, though is that the recipe called for a 28-oz can of WHOLE tomatoes, chopped up, undrained. 0.o Now, I've used canned whole tomatoes for years to make sauce, and lemme tellya, my kitchen would have looked like the scene of a homicide had I done it their way.
Me: You know they have cans of chopped tomatoes in the same size.
Recipe: Well, I don't care. This recipe only exists to plug this brand of tomatoes, so that's what I'm going to do. Chop away, bitch!
Me: Ha! I am not so gullible anymore. ::buys can of chopped tomatoes::
Recipe: Curse you!!
Me: Oh, hush. I have to chop an onion, okay? You still get to torture me.
Recipe: *sulks* Oh-kaaay. *sigh*
Results were delicious. Recipe is below for the curious. I have lots of nice leftovers to bring with me for lunch, too.
BRAISED CHICKEN WITH FENNEL AND WHITE BEANS
-------------------------------------------
Braised in white wine, tomatoes and rosemary, this chicken
is moist and flavorful.
3 tablespoons olive oil
2 1/2- to 3-lb cut-up whole chicken, skin removed
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-size strips
1 can (28 oz) Muir Glen® organic whole peeled tomatoes,
undrained, cut up
1/2 cup dry white wine
1 tablespoon chopped fresh rosemary
1 can (15 or 19 oz) cannellini beans, drained, rinsed
Chopped Italian flat-leaf parsley, if desired
In deep 12-inch skillet, heat oil over medium-high heat.
Sprinkle chicken with salt and pepper. Add chicken pieces
to skillet; cook 5 to 6 minutes, turning occasionally,
until chicken is light golden brown. Remove chicken from
pan.
Add onion, garlic, fennel and bell pepper. Cook 2 to 3
minutes, stirring constantly, until vegetables are
crisp-tender. Add chicken, tomatoes, wine and rosemary.
Heat to boiling. Reduce heat; cover and simmer 20 to 25
minutes or until chicken is tender, turning chicken once.
Uncover; stir in beans. Cook about 5 minutes longer or until
sauce is slightly thickened and juice of chicken is clear
when thickest piece is cut to bone. Serve in shallow bowls;
sprinkle with parsley.
Serve with crusty French or Italian bread. You'll need it to
dip in the flavorful sauce!
Makes 4 servings.
(Note - the hardest and most annoying part was the chopping. It's okay to sub boneless/skinless chicken breasts. I used the larger, thicker ones, as opposed to the super-thin kind that's better for cutlets, but I halved/quartered them to make almost-uniform-sized pieces. And, for the love of all that is holy, buy the can of chopped tomatoes, not the whole!!)
More on Provincetown and my first reactions to school later.
blergeatkitty and laughingirl!!!!!In addition to her (and
kip3f's) generosity in letting j_bkl and myself have their CSA share for the week, blergeatkitty was also nice enough to suggest a recipe involving fennel, one of the things in that week's share. (Although, by and large, it was the craziest-looking piece of fennel I have EVER seen). I made it last night, and it was delicious. blergeatkitty had already suggested that I substitute boneless, skinless chicken breasts for the cut-up chicken pieces in the recipe, which worked brilliantly. My favorite thing, though is that the recipe called for a 28-oz can of WHOLE tomatoes, chopped up, undrained. 0.o Now, I've used canned whole tomatoes for years to make sauce, and lemme tellya, my kitchen would have looked like the scene of a homicide had I done it their way. Me: You know they have cans of chopped tomatoes in the same size.
Recipe: Well, I don't care. This recipe only exists to plug this brand of tomatoes, so that's what I'm going to do. Chop away, bitch!
Me: Ha! I am not so gullible anymore. ::buys can of chopped tomatoes::
Recipe: Curse you!!
Me: Oh, hush. I have to chop an onion, okay? You still get to torture me.
Recipe: *sulks* Oh-kaaay. *sigh*
Results were delicious. Recipe is below for the curious. I have lots of nice leftovers to bring with me for lunch, too.
BRAISED CHICKEN WITH FENNEL AND WHITE BEANS
------------------------------
Braised in white wine, tomatoes and rosemary, this chicken
is moist and flavorful.
3 tablespoons olive oil
2 1/2- to 3-lb cut-up whole chicken, skin removed
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1 small onion, cut into thin wedges
2 large cloves garlic, finely chopped
1 fennel bulb, quartered, cored, thinly sliced
1 medium yellow bell pepper, cut into bite-size strips
1 can (28 oz) Muir Glen® organic whole peeled tomatoes,
undrained, cut up
1/2 cup dry white wine
1 tablespoon chopped fresh rosemary
1 can (15 or 19 oz) cannellini beans, drained, rinsed
Chopped Italian flat-leaf parsley, if desired
In deep 12-inch skillet, heat oil over medium-high heat.
Sprinkle chicken with salt and pepper. Add chicken pieces
to skillet; cook 5 to 6 minutes, turning occasionally,
until chicken is light golden brown. Remove chicken from
pan.
Add onion, garlic, fennel and bell pepper. Cook 2 to 3
minutes, stirring constantly, until vegetables are
crisp-tender. Add chicken, tomatoes, wine and rosemary.
Heat to boiling. Reduce heat; cover and simmer 20 to 25
minutes or until chicken is tender, turning chicken once.
Uncover; stir in beans. Cook about 5 minutes longer or until
sauce is slightly thickened and juice of chicken is clear
when thickest piece is cut to bone. Serve in shallow bowls;
sprinkle with parsley.
Serve with crusty French or Italian bread. You'll need it to
dip in the flavorful sauce!
Makes 4 servings.
(Note - the hardest and most annoying part was the chopping. It's okay to sub boneless/skinless chicken breasts. I used the larger, thicker ones, as opposed to the super-thin kind that's better for cutlets, but I halved/quartered them to make almost-uniform-sized pieces. And, for the love of all that is holy, buy the can of chopped tomatoes, not the whole!!)
More on Provincetown and my first reactions to school later.