Tuesday, February 22, 2011
So it was more the chicken than the Jerusalem Artichokes. They were unique, but not amazing. But the CHICKEN! SERIOUSLY! SO YUMMY! I made a few changes to the recipe however ... so here is what I suggest!
First, I don't use chicken thighs EVER! ... but my conclusion is that using thighs is a must! The Chicken was SO very tender and yummy. I took out the bone before cooking
Next, Saffron was $21 at the grocery store, and I am cheap (or realistic, whatever you want to call it) so I used Tumeric instead!
Last, NO NEED for whipping cream ... it was great without!
For the Rice, it could have used a little more of a flavorful rice. See below for my favorite Rice Pilaf recipe.
And on the side, CORN BREAD MUFFINS ... a recipe I got off of studio 5 about a year ago! Here are the recipes below ... TRUST ME, This meal WILL CHANGE YOUR LIFE! :)
1 teaspoon lemon zest
2 fresh lemons
2 Tablespoons olive oil, divided use
4 chicken thighs
Kosher salt and freshly ground black pepper
1 cup chicken broth
1/8 tsp of Tumeric
1/2 pound Jerusalem artichokes (sunchokes), peeled (you could probably leave them out)
10 garlic cloves, peeled and halved (I used 7, just because I am not a huge garlic lover)
1/2 tsp dried thyme leaves
1/8 cup pine nuts, toasted
Finely grate 1 teaspoon of zest from the lemon and set aside. Juice both of the lemons (discarding pulp) and set aside.
Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan. Sprinkle chicken thighs on both sides with salt and pepper. Place skin-side down in the hot pan and quickly brown them, turning only once. Remove to a plate and keep warm.
Add the lemon juice, lemon zest, remaining tablespoon of olive oil, chicken broth, and Tumeric to the skillet. Bring to a boil, stirring to loosen any browned bits. Add Jerusalem artichokes (optional), and garlic cloves. Return chicken to the skillet, along with any accumulated juices.
Reduce heat and simmer about 45 minutes, until chicken and sunchokes are tender. Stir in thyme leaves. Taste and adjust seasoning, if need be. Return to a simmer and cook an additional 10 minutes. Sprinkle with pine nuts to garnish (or use pine nuts in the rice recipe below).
Serve on top of
(from Lion House Cookbook)
¼ cup celery
¼ cup onion
1 cup rice
2 TBSP butter
2 cans chicken broth
1 T. dried parsley
¼ cup slivered almonds or pine nuts
Combine butter, onion, celery and rice in a deep frying pan. Cook until onion is translucent and rice is starting to brown. Add in Chicken broth and cook for about 20 minutes on low heat or until liquid is gone & rice is done. Stir in Parsley and nuts.
Last but not least, Corn Bread Muffins - Not much nutrition, however REALLY good!
SWEET CORNBREAD MUFFINS
By Lara Wolford
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
optional (1/4 cup frozen corn)
Preheat oven to 400 degrees. Combine the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Drop the batter into muffin paper liners in a 12-cup muffin tin. Bake for 15 minutes, until golden.
Please use my recipes, however if you do try them, PLEASE let me know what you think :) OH and if you have questions, please email me!
OH just wanted to give you another little teaser for the quilt! It is Pieced, it is Quilted, just finishing a little hand stitching, buttons, and the edge! Can't wait to share it with you!