Back on the Radar (Smothered Chicken)

So no, I have not fallen off the face of the earth; and I’ve not given up my blogging. It’s just been a bit hectic; but I’m back in the swing of things and enjoying a little “me” computer time before I get back to unpacking boxes and also doing a bit of office work.

We moved into the house on Thursday. I really should say that Steve moved us into the house. I’m in the middle of a couple of big projects at work and missed the bulk of the activity. But suffice to say, by the time it grew dark, we were out of storage and the condo and into our home. And it feels good. Cluttered with boxes - but good nonetheless.

Last night was Halloween, a great way to get to know the neighbors. After a day of unpacking and moving furniture, we ran over to see my niece and nephew in their very scary costumes. Then we dashed back to our place to had out candy.

Our new home has a very steep driveway, so the kids had to work for it. But about probably around 75 kids took the challenge, only little tricker treater took a header on the wet leaves (it rained earlier in the day and the hardwoods are shedding their autumn foliage - and yes, she was fine and Steve made it all better with extra candy), plus most of the parents took the time to introduce themselves and welcome us to the neighborhood.

When it was all said and done we headed over to the home of our new next-door neighbors’, who have a wonderful front yard fireplace for some adult refreshments, and an impromptu lesson in what the locals call beach music and a dance step called the shag. Thankfully the video cameras were not rolling.

Another highlight of the day – I fired up my new Wolf Range and made a yummy chicken dish that is perfect for a fall evening. The recipe literally came together as I was making it, but I jotted it all down for you. I hope you have a chance to try it.

Smothered Chicken

Serves 2, with possible leftovers depending on size of the chicken thighs. You can also make this with breasts, but if you do go for bone-in as there will be better flavor.

Ingredients

• 4 chicken thighs, bone in, skin off
• ½ medium onion, chopped
• ½ sweet potato, ½ inch diced
• ½ red bell pepper, ½ inch diced
• 6 crimini mushrooms (also called baby portabellas), sliced thin
• 1 1/2 cup chicken stock
• ¼ cup flour
• 2 Tbs olive oil (lightly coat the skillet)
• 1 Tbs dried thyme
• 1 ½ tsp dried sage
• Kosher salt
• Fresh cracked black pepper

Method:

• Season the chicken with salt and pepper, dust with the flour and set aside

In a skillet with a lid:

• Heat the olive oil over a medium heat
• Sauté the onion until slightly soft
• Add red bell peppers and sweet potato and sauté slightly
• Add the thyme and sage and stir to combine thoroughly
• Push the sautéed mixture to the sides of the skillet
• Add the chicken, reserving the extra flour.
• Don’t freak out – the flour and remaining veg residue is going to crush up on the bottom of the pan. This is good.
• When you’ve reached a slightly browned stage, add the mushrooms and the remaining flour. Stir to combine.
• Add the broth; scraping up the browned bits from the bottom of the pan; bring to a boil
• Lower the heat and cover.
• Simmer for 35 – 40 minutes, stirring once or twice.

Serve with wild rice/brown rice (look for a combination of the two) made with chicken stock rather than water.

Enjoy!