It has been a week of “gifts without ribbons.” A few days ago, our friend Ray brought over two huge loads of horse manure. Along with our own chicken manure, it will make a great fertilizer for our gardens.
Yesterday, I walked down our woodland path to the river and was greeted all along the way with bright sunny patches of wild yellow aconite.
Another dear friend, Ike, threw seeds at the top of the path years ago. “As the flowers mature, they’ll spill the seeds downward,” he told me. And they have. These are gifts you couldn’t buy and that’s why I call them “gifts without ribbons.” Precious and so appreciated.
We’re going to till the vegetable garden this week to plant early peas, radishes and lettuces. Since I used the last of the frozen garden peas in this yummy recipe for chicken, I’ll be glad to get the next batch planted.
For the Fairfax reader who had eaten this in a Chicago restaurant. I first heard about this recipe in a movie a few years ago and have been making it ever since. It can be made in the oven or on top of the stove. The waiter told the reader it was a Chicago favorite.
This stovetop version is really good. The recipe is slightly adapted from a Cook’s recipe.
I used thighs since they stay moist. The seasonings are approximate, too.
4 boneless, skinless chicken thighs or breasts (1-1/2 pounds or so)
Salt and pepper
About 2 pounds baby red potatoes, halved, or larger ones, quartered, peeled or not
2-3 teaspoons garlic, minced
1 teaspoon fresh or dried rosemary, minced
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon red pepper flakes (optional)
1/2 to 3/4 cup Chardonnay or other dry white wine
1 can low-sodium chicken broth
1 generous cup frozen peas, thawed
2-3 tablespoons butter
1 tablespoon lemon juice or to taste
Season chicken with salt and pepper. Film a large nonstick skillet with olive oil and heat until just smoking. Cook chicken until golden, but not done. Remove from pan.
Add enough oil to cook potatoes, cut-side down, until golden brown.
Stir in garlic, rosemary, oregano, red pepper flakes and salt to taste and cook just until fragrant, about a minute.
Add wine and broth, scraping up browned bits, and bring to boil. Return chicken to skillet on top of potatoes. Reduce heat to simmer and cook, covered, until chicken is cooked through and potatoes are tender, about 12 minutes. Transfer chicken and potatoes to serving platter; tent with foil.
Increase heat to medium-high and cook, uncovered, until sauce is reduced to your liking. Stir in peas and cook until heated through.
Off heat, whisk in butter and lemon juice. Adjust seasonings. Pour sauce over chicken and potatoes. Serves 4.
To finish in oven: Preheat oven to 400. After returning chicken to skillet on top of potatoes, cover and place in oven until chicken is cooked through and potatoes are tender, about 10-15 minutes. Remove from oven and follow instructions a move after transferring chicken and potatoes to platter. BE CAREFUL AS PAN AND HANDLE WILL STILL BE HOT. USE A POTHOLDER ON HANDLE.